Foods

43 pages, 6297 KB

Open AccessReview

A Review of Canarii Fructus (Canarium album) Polyphenols: From Efficient Extraction to Mechanistic Understanding and Functional Food Development

by Jie Ma, Rongqing Yang, Ziqiao Xu, Haonan Zhang, Baozhong Duan, Haizhu Zhang, Fumei He, Yongcheng Yang, Xubing Chen and Conglong Xia

Foods 2026, 15(13), 2410; https://doi.org/10.3390/foods15132410 - 7 Jul 2026

Viewed by 660

Abstract

Canarii Fructus (Canarium album) is a rich source of polyphenols with significant potential for functional food applications. This review summarizes recent advances in the composition, extraction technologies, biological activities, and utilization prospects of Canarii Fructus polyphenols (CFPs). More than 30 polyphenolic [...] Read more.

Canarii Fructus (Canarium album) is a rich source of polyphenols with significant potential for functional food applications. This review summarizes recent advances in the composition, extraction technologies, biological activities, and utilization prospects of Canarii Fructus polyphenols (CFPs). More than 30 polyphenolic compounds have been identified, with gallic acid and ellagic acid as the major constituents, accounting for approximately 38.8% and 14.3% of the total phenolics, respectively. The fruit contains about 300 mg/100 g fresh weight of phenolic compounds. Emerging extraction technologies, including ultrasound-assisted extraction, microwave-assisted extraction, and ultrasound–microwave-assisted extraction (UMAE), have improved extraction efficiency, with UMAE achieving yields of up to 6.33% within 4.4 min. Unlike previous studies focusing primarily on phytochemical characterization or pharmacological activities, this review provides a comprehensive food-oriented perspective by integrating chemical diversity, extraction strategies, molecular mechanisms, bioavailability challenges, and functional food applications of CFPs. CFPs exhibit antioxidant, anti-inflammatory, antiviral, antibacterial, antitumor, anti-aging, hepatoprotective, and metabolic regulatory activities through pathways including Nrf2/ARE, NF-κB, PI3K/Akt, and AMPK. Representative bioactivities include α-glucosidase inhibition (IC₅₀ = 9.914 × 10⁻³ μg/mL) and regulation of lipid metabolism via AMPK activation. Particular attention is given to emerging approaches, including green extraction technologies, nanodelivery systems, and AI-assisted target discovery. Current limitations related to low bioavailability, unclear structure–activity relationships, and insufficient in vivo evidence are also discussed. Overall, CFPs represent a promising natural resource for the development of functional foods and nutraceuticals. Full article

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

► Show Figures

Graphical abstract

18 pages, 5516 KB

Open AccessArticle

Preparation of Lake Pigment from Calcium Carbonate and Cyanidin-3-O-Glucoside: Structural Characterization and Formation Mechanism

by Yifen Fu, Jiaqi Cui, Jiaxuan Dong, Chengtao Wang and Dongdong Yuan

Foods 2026, 15(13), 2409; https://doi.org/10.3390/foods15132409 - 7 Jul 2026

Viewed by 388

Abstract

To explore potential strategies for improving the applicability of cyanidin-3-O-glucoside (C3G) and to avoid the health risks associated with the in vivo accumulation of aluminum by intake of traditional aluminum-based lake pigments, food-grade CaCO₃ was used as a matrix to prepare two [...] Read more.

To explore potential strategies for improving the applicability of cyanidin-3-O-glucoside (C3G) and to avoid the health risks associated with the in vivo accumulation of aluminum by intake of traditional aluminum-based lake pigments, food-grade CaCO₃ was used as a matrix to prepare two types of edible lake pigments, namely C3G-CaCO₃ and MA-CaCO₃, via coprecipitation method using purified cyanidin-3-O-glucoside (C3G) and non-purified mulberry anthocyanins (MA). The effect of pH on adsorption was systematically investigated, and various characterization methods were used to analyze the physicochemical properties and formation mechanism of lake pigments. The results showed that pH 9.5 was the optimal condition for CaCO₃ to adsorb MA. The introduction of C3G altered the particle size, surface charge, and other characteristics of CaCO₃ without changing its calcite crystal form. The adsorption of MA and C3G on the CaCO₃ surface was multilayer physical adsorption, dominated by the Freundlich model. The isothermal adsorption results showed that CaCO₃ exhibited a higher adsorption capacity for C3G than for MA at equivalent equilibrium concentrations, demonstrating C3G’s superior binding affinity. C3G primarily binds to calcium carbonate through surface adsorption, with possible partial diffusion of molecules into the matrix, without forming new chemical bonds, and slightly regulated the thermal stability of CaCO₃. This study successfully constructed a lake pigment system based on CaCO₃, systematically elucidated its adsorption behavior and structural characteristics toward anthocyanins, and provided a material foundation for the further application of this type of carrier in the food sector. Full article

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

► Show Figures

Figure 1

29 pages, 486 KB

Open AccessArticle

Social Media Dynamics and Green Consumption—The Mediating Role of Environmental Attitudes and Green Self-Identity—Cross-Country Research

by Jorge Bernal-Peralta, Nelson Carrión-Bósquez, Wilson Zambrano-Vélez, Mirella Correa-Peralta, Mario Vidal-Alfaro, Ninfa Willans-Muñoz, Rubén Marchena-Chanduvi, Andrés Vélez-Luna, Ignacio López-Pastén and Mary Llamo-Burga

Foods 2026, 15(13), 2408; https://doi.org/10.3390/foods15132408 - 7 Jul 2026

Viewed by 585

Abstract

This study examined the influence of social media content and online member group support on the environmental attitudes and green self-identity of organic food consumers in Ecuador, Peru, and Chile. Based on the Stimulus–Organism–Response (SOR) framework, data were collected from 766 consumers in [...] Read more.

This study examined the influence of social media content and online member group support on the environmental attitudes and green self-identity of organic food consumers in Ecuador, Peru, and Chile. Based on the Stimulus–Organism–Response (SOR) framework, data were collected from 766 consumers in Ecuador (n = 310), Peru (n = 259), and Chile (n = 197) through an online survey, the participants were adults from Ecuador, Peru, and Chile with different educational backgrounds who had purchased or consumed organic products during the month preceding the survey. The proposed model was assessed using partial least-squares structural equation modeling. The results revealed that both social media content and online member group support positively influenced environmental attitudes, while environmental attitudes significantly strengthened green self-identity, which in turn positively affected purchasing behavior of organic products. Although some relationships varied across countries, the mediating effects of environmental attitudes were consistently supported. Furthermore, the Measurement Invariance of Composite Models procedure established compositional invariance for all constructs across the three country pairs, and multigroup analysis did not identify significant differences in structural relationships between Ecuador and Peru or between Ecuador and Chile. These findings confirm the transnational robustness of the proposed framework, providing valuable insights into how digital social environments influence environmental attitudes, strengthen ecological self-identity, and promote the purchase of organic foods. Full article

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

► Show Figures

Figure 1

34 pages, 1138 KB

Open AccessReview

Encapsulation Strategies for Natural Bioactives in Clean-Label Meat Preservation: A Review

by Guliz Haskaraca and Hatice Sıçramaz

Foods 2026, 15(13), 2407; https://doi.org/10.3390/foods15132407 - 7 Jul 2026

Viewed by 490

Abstract

The increasing demand for clean-label meat products has accelerated interest in natural bioactive compounds, including essential oils, plant polyphenols, and bacteriocins, as alternatives to synthetic preservatives. These compounds have the potential to enhance product safety and shelf life while meeting consumer expectations. Many [...] Read more.

The increasing demand for clean-label meat products has accelerated interest in natural bioactive compounds, including essential oils, plant polyphenols, and bacteriocins, as alternatives to synthetic preservatives. These compounds have the potential to enhance product safety and shelf life while meeting consumer expectations. Many natural bioactives exhibit antioxidant and antimicrobial activities, enabling them to reduce lipid oxidation and inhibit the growth of spoilage and pathogenic microorganisms in meat systems. Despite these benefits, their practical application remains limited by instability, volatility, poor solubility, and undesirable sensory effects. Encapsulation technologies have emerged as effective approaches to overcome these limitations by enhancing stability, controlling release behavior, and improving compatibility with complex meat matrices. This review synthesizes evidence from 154 studies published between 2010 and 2026 on the application of encapsulation technologies, including microencapsulation, nanoemulsions, liposomes, and cyclodextrin-based systems, for natural bioactives in meat systems. Encapsulated bioactive delivery systems are evaluated by integrating spoilage mechanisms, delivery system design, and application strategies. Encapsulation approaches are discussed in terms of structure–function relationships, release behavior, and interactions with meat components. Application strategies, including direct incorporation, edible coatings, and active packaging, are comparatively analyzed based on their functional performance in meat systems. Overall, nanoscale delivery systems are particularly effective in improving the dispersion, stability, and functional performance of hydrophobic bioactives, while controlled-release systems offer prolonged protection but often exhibit reduced predictability when translated from model systems to real meat matrices. Current challenges related to scalability, cost, regulatory constraints, sensory impact, industrial implementation, and the safe design of sustained-release antimicrobial systems are also addressed, thereby providing a framework for the rational development and implementation of effective clean-label preservation strategies in meat systems. Full article

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

► Show Figures

Figure 1

33 pages, 2479 KB

Open AccessReview

Bioactive Compounds from Agro-Industrial By-Products: Green Recovery Technologies, Analytical Characterization, and Industrial Applications

by Jessica J. Hurtado-Rios, Yenizey M. Alvarez-Cisneros, Héctor Escalona-Buendía, Carmen G. Hernández-Valencia, María de Lourdes Pérez-Chabela, María Aurora Pintor-Jardines, Jorge Soriano-Santos, Gloria Maribel Trejo-Aguilar and Edith Ponce-Alquicira

Foods 2026, 15(13), 2406; https://doi.org/10.3390/foods15132406 - 7 Jul 2026

Viewed by 561

Abstract

This review critically analyzes bioactive compounds derived from agro-industrial by-products, including polyphenols, natural pigments, dietary fiber, prebiotics, lipids, proteins, and bioactive peptides. The review examines their chemical characteristics, major agro-industrial sources, and recovery strategies, highlighting both conventional technologies and emerging green technologies, such [...] Read more.

This review critically analyzes bioactive compounds derived from agro-industrial by-products, including polyphenols, natural pigments, dietary fiber, prebiotics, lipids, proteins, and bioactive peptides. The review examines their chemical characteristics, major agro-industrial sources, and recovery strategies, highlighting both conventional technologies and emerging green technologies, such as ultrasound-assisted extraction, supercritical fluids, and natural deep eutectic solvents (NADESs). Across compound classes, common patterns are identified, including the importance of external plant tissues as primary biological reservoirs, as well as a methodological convergence in extraction processes despite the wide chemical diversity of the molecules. Shared challenges related to compound stability, scalability, and process efficiency are also discussed. The results demonstrate that agro-industrial by-products should be understood as complex, integrated matrices rather than isolated sources of individual compounds, thereby supporting the development of unified biorefinery schemes. Unlike previous reviews focused on individual compound classes, this review integrates multiple classes of bioactive compounds, green extraction technologies, analytical characterization strategies, and industrial valorization approaches within a circular biorefinery framework. In conclusion, this review helps bridge the current fragmented understanding of waste valorization and highlights key opportunities for the sustainable development of high-value-added functional ingredients within the framework of the circular economy. Full article

(This article belongs to the Section Food Security and Sustainability)

► Show Figures

Graphical abstract

27 pages, 4084 KB

Open AccessArticle

Safety, Tolerability, and Gut Microbiota Impact of Sericin-Derived Oligopeptides (SDOs) from Yellow Silk Cocoons in Healthy Adults: A Randomized, Double-Blind, Placebo-Controlled Trial

by Sarawut Oo-puthinan, Nanteetip Limpeanchob, Watchara Pichitsiri, Apirath Wangteeraprasert, Kanittaporn Trisat, Surangkhanang Chumee and Manote Sutheerawattananonda

Foods 2026, 15(13), 2405; https://doi.org/10.3390/foods15132405 - 7 Jul 2026

Viewed by 2202

Abstract

Sericin-derived oligopeptides (SDOs) from the Bombyx mori yellow silk cocoons show strong bioactive properties. However, clinical safety data on SDOs produced by specific enzymatic hydrolysis with a particular serine-rich (20.5%) and aspartic acid-rich (16.9%) composition is required to obtain regulatory approval as a [...] Read more.

Sericin-derived oligopeptides (SDOs) from the Bombyx mori yellow silk cocoons show strong bioactive properties. However, clinical safety data on SDOs produced by specific enzymatic hydrolysis with a particular serine-rich (20.5%) and aspartic acid-rich (16.9%) composition is required to obtain regulatory approval as a novel food ingredient. This Phase 0 randomized, double-blind, placebo-controlled trial evaluated the short-term safety, tolerability, and gut microbiota effects of SDOs supplementation in healthy adults. Forty-two healthy volunteers were randomized (1:1:1) to receive daily doses of placebo, 0.9 g SDOs or 1.8 g SDOs for eight weeks. Primary safety endpoints included vital signs, hematology, and comprehensive clinical chemistry (renal and hepatic functions). Secondary outcomes included lipid profiles, oxidative stress markers (hs-CRP, TAC, SOD, MDA) and gut microbiota composition analyzed by 16S rRNA metagenome sequencing. Forty-one participants (97.6%) completed the study with high compliance (>98%). No serious adverse events were reported. All primary clinical parameters remained within clinically normal ranges, and no significant differences between groups were observed throughout the study (p > 0.05). No adverse effects on fasting blood glucose, lipid profiles or systemic oxidative stress were observed after SDOs supplementation. Importantly, 16S rRNA sequencing analysis showed that SDOs maintained gut microbial homeostasis throughout the 8-week intervention period, with Bacteroidetes and Firmicutes as the predominant phyla in the core community structure. Oral intake of enzymatically generated SDOs up to 1.8 g/day in healthy adults was well-tolerated with only occasional mild and transient gastrointestinal symptoms that did not appear to be dose-dependent. These first preliminary findings suggest a favorable safety profile for this unique peptide preparation, supporting its potential evaluation as a novel food ingredient and providing a reasonable basis for future, larger-scale trials to evaluate its efficacy in metabolic health. Full article

(This article belongs to the Special Issue Advances in the Preventive Role of Food: Functional Foods and Beverages for Human Health)

► Show Figures

Graphical abstract

21 pages, 2857 KB

Open AccessArticle

Substrate-Driven Modulation of Nutritional Composition and Bioactive Compound Profile in Pleurotus pulmonarius Cultivated on Diversified Agri-Waste

by Monika Kalinowska, Marzena Smolewska, Ewelina Gołębiewska, Aneta Ignaciuk, Grzegorz Świderski, Małgorzata Zawadzka, Ewa Zapora, Maria Saeed, Wala Karar, Lalita Ambigai Sivasamugham, Prakash Balu and Geetha Subramaniam

Foods 2026, 15(13), 2404; https://doi.org/10.3390/foods15132404 - 7 Jul 2026

Viewed by 472

Abstract

Pleurotus pulmonarius (Fr.) Quél. is a commercially important edible mushroom recognized for its nutritional and nutraceutical value. However, the influence of alternative agricultural waste substrates on its biochemical composition remains insufficiently characterized. This study investigated the effect of four cultivation substrates, coconut waste [...] Read more.

Pleurotus pulmonarius (Fr.) Quél. is a commercially important edible mushroom recognized for its nutritional and nutraceutical value. However, the influence of alternative agricultural waste substrates on its biochemical composition remains insufficiently characterized. This study investigated the effect of four cultivation substrates, coconut waste (PpC), paddy husk (PpP100), paddy husk supplemented with sawdust (PpP20) and rubberwood sawdust as control (PpS), on the macro- and microelement profile, secondary metabolite composition, and antioxidant activity of P. pulmonarius fruiting bodies. Analytical methods included ICP-MS and FAAS for elemental analysis; GC-MS for fatty acid, carbohydrate and phenolic profiling; Kjeldahl method for total protein; FTIR spectroscopy for structural characterization; and four complementary antioxidant assays (DPPH, ABTS, CUPRAC, FRAP). Coconut waste substrate promoted the highest protein accumulation and elevated concentrations of iron, zinc, and specific phenolic acids (vanillic, protocatechuic). Paddy husk-based substrates favored carbohydrate accumulation, particularly trehalose, while sawdust supported the greatest lipid content, dominated by linoleic acid. Potassium was the predominant macroelement across all variants. Antioxidant activity was highest in PpP100 and PpC across all four assays. FTIR confirmed a mushroom-specific polysaccharide, protein, and lipid profile in all samples. The results demonstrate that agricultural waste represents sustainable, value-added alternatives to conventional sawdust, capable of maintaining or enhancing the nutritional and nutraceutical quality of oyster mushrooms to enhance agricultural production. Full article

(This article belongs to the Special Issue Bioactive Phytochemicals and Antioxidants: Exploring Innovative Technology, Functional Properties and Health Benefits for Edible Fungi and Plant-Based Functional Foods)

► Show Figures

Figure 1

17 pages, 6612 KB

Open AccessArticle

A Microporous Breathable Packaging System for the Postharvest Preservation of Figs (Ficus carica L.) in E-Commerce Logistics

by Tong Li, Hongliang Luo, Chenghu Dong, Yang Gao, Cunkun Chen, Na Zhang and Ruixiang Yan

Foods 2026, 15(13), 2403; https://doi.org/10.3390/foods15132403 - 7 Jul 2026

Viewed by 423

Abstract

Figs are prone to postharvest senescence and decay, causing substantial economic losses. Conventional modified atmosphere packaging is ineffective at elevating the CO₂ concentration within the package, as the gas exchange rate through the packaging film is insufficient to compensate for the high [...] Read more.

Figs are prone to postharvest senescence and decay, causing substantial economic losses. Conventional modified atmosphere packaging is ineffective at elevating the CO₂ concentration within the package, as the gas exchange rate through the packaging film is insufficient to compensate for the high respiration rate of figs. To explore the effectiveness of packaging in indirectly reducing ethylene accumulation during E-commerce logistics, this study optimized parameters of laser microporous-modified atmosphere packaging (LMMAP) and investigated the effects of LMMAP on the shelf life of figs. Results showed that LMMAP (20 micropores, 300–314 μm in diameter; 30 micropores, 260–270 μm in diameter) effectively regulated the rate of gas exchange across the packaging film under high temperature and vibration stress during transportation. Four days after storage, LMMAP significantly reduced the respiration rate and decay incidence, delayed ethylene release, and maintained the firmness, color and sensory qualities in figs under the same stress conditions. Moreover, LMMAP significantly inhibited the decrease in total soluble solids and titratable acidity content in figs. It also maintains a high antioxidant capacity and reduces the damage to the cell membrane caused by reactive oxygen species. In summary, LMMAP maintains the quality and extends the shelf life of figs during E-commerce logistics. Full article

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

► Show Figures

Figure 1

22 pages, 721 KB

Open AccessArticle

Effect of Using Fructooligosaccharide and Isomaltooligosaccharides in Cocoa–Hazelnut Spread as Sugar Substitute and Prebiotic on Estimated Glycemic Index and Quality Parameters

by Muge Kardes, Zeynep Hazal Tekin-Cakmak, Hatice Bekiroglu, Abdullah Baycar, Salih Karasu, Mustafa Tahsin Yilmaz, Muhammed Zahid Kasapoglu and Osman Sagdic

Foods 2026, 15(13), 2402; https://doi.org/10.3390/foods15132402 - 7 Jul 2026

Viewed by 486

Abstract

Sucrose plays a critical role in fat-continuous confectionery systems such as cocoa–hazelnut spreads by contributing to sweetness, texture, flow behavior, particle interactions, and overall sensory quality. In this study, sucrose was replaced with fructooligosaccharide (FOS) and isomaltooligosaccharide (IMO) at replacement levels of 0, [...] Read more.

Sucrose plays a critical role in fat-continuous confectionery systems such as cocoa–hazelnut spreads by contributing to sweetness, texture, flow behavior, particle interactions, and overall sensory quality. In this study, sucrose was replaced with fructooligosaccharide (FOS) and isomaltooligosaccharide (IMO) at replacement levels of 0, 25, 50, 75, and 100% in cocoa–hazelnut spread formulations. The effects of these substitutions on physicochemical, textural, and rheological properties, particle size distribution, color parameters, estimated glycemic index (eGI), and sensory characteristics were investigated. Sucrose replacement significantly altered the structural and rheological properties of the spread matrix depending on both the type of oligosaccharide and the level of substitution. Formulations containing FOS exhibited more pronounced reductions in firmness and sensory acceptability at higher replacement levels. In contrast, IMO-containing formulations better preserved particle dispersion, viscoelastic stability, and overall sensory quality, particularly at low to moderate substitution levels. However, complete replacement of sucrose showed an adverse effect on taste and spreadability in both oligosaccharide systems. Both oligosaccharides contributed to a reduction in the eGI values. The eGI decreased from 50.71 to 39.90 in FOS-containing formulations and from 51.39 to 41.94 in IMO-containing formulations. These findings suggest that FOS is more effective in lowering the eGI, whereas IMO demonstrates greater potential for maintaining the technological and sensory quality of cocoa–hazelnut spreads when used as a partial sucrose replacer. Full article

(This article belongs to the Section Food Systems)

► Show Figures

Figure 1

30 pages, 15449 KB

Open AccessArticle

pH-Responsive Dual-Network PVA Films Integrating CNC-Stabilized Mosla chinensis Essential Oil Emulsions for Active Food Packaging

by Huiqiong Wu, Yuxuan Zhu, Huan Liu, Yingying Deng, Zhipeng Wang, Hongning Liu, Zhe Li and Liangshan Ming

Foods 2026, 15(13), 2401; https://doi.org/10.3390/foods15132401 - 7 Jul 2026

Viewed by 474

Abstract

This study developed a pH-responsive dual-network polyvinyl alcohol (PVA) active packaging film by integrating cellulose nanocrystal (CNC)-stabilized Mosla chinensis essential oil (EO) emulsions with a tannic acid–Fe³⁺ metal–phenolic network (MPN). The CNC-stabilized emulsion improved EO dispersion and retention in the PVA matrix [...] Read more.

This study developed a pH-responsive dual-network polyvinyl alcohol (PVA) active packaging film by integrating cellulose nanocrystal (CNC)-stabilized Mosla chinensis essential oil (EO) emulsions with a tannic acid–Fe³⁺ metal–phenolic network (MPN). The CNC-stabilized emulsion improved EO dispersion and retention in the PVA matrix and contributed to network reinforcement through hydrogen-bonding interactions, while the dynamic MPN further strengthened the film structure and acted as a pH-gated domain for regulating EO release. Composite film achieved high UVA and UVB blocking efficiencies of 90.06% and 99.60%, respectively, together with improved mechanical, barrier, antioxidant, and antibacterial properties. Compared with neutral conditions (pH = 7), EO release increased by 179.9% and 181.3% at pH = 4 and pH = 9, respectively, confirming the pH-gated release behavior of the film. In yam preservation, composite film effectively delayed browning, weight loss, firmness decline, and spoilage. Metabolomic analysis further indicated that the film treatment regulated phenylpropanoid metabolism and flavonoid biosynthesis, which may contribute to maintaining antioxidant-related metabolic homeostasis. This work offers a pH-responsive controlled-release active packaging strategy for browning-prone fresh produce. Full article

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

► Show Figures

Graphical abstract

18 pages, 1486 KB

Open AccessReview

A Comprehensive Review on Date (Phoenix dactylifera L.) Syrup: Functional Properties, Innovative Extraction Approaches, and Main Applications in the Food Industry

by Younes Noutfia, Ewa Ropelewska, Sara Silva and Monika Mieszczakowska-Frąc

Foods 2026, 15(13), 2400; https://doi.org/10.3390/foods15132400 - 7 Jul 2026

Viewed by 566

Abstract

Date syrup is a product processed from date (Phoenix dactylifera L.) flesh through a multi-unit operation process. This nutritious liquid is rich in carbohydrates, dietary fibres, polyphenols, minerals, and vitamins, and may provide functional and bioactive compounds with potential health-promoting properties. In [...] Read more.

Date syrup is a product processed from date (Phoenix dactylifera L.) flesh through a multi-unit operation process. This nutritious liquid is rich in carbohydrates, dietary fibres, polyphenols, minerals, and vitamins, and may provide functional and bioactive compounds with potential health-promoting properties. In this review, a summary of current literature related to the technological aspects of date syrup production was given with a focus on traditional, conventional, and novel extraction methods. Further, a systematic analysis of available data describing the compositional quality of date syrup based on biochemical, functional, antioxidant, and pro-healthy properties was highlighted. Finally, the potential applications of date-based syrup in several fields of food industry were discussed by highlighting the importance of using date syrup as an emerging alternative for sugar substitution in numerous food products and formulations. Full article

(This article belongs to the Section Drinks and Liquid Nutrition)

► Show Figures

Figure 1

20 pages, 2968 KB

Open AccessArticle

Ameliorative Effects of Spirulina platensis Protein Hydrolysate on Oxidative Stress and Dyslipidemia in Model Animal

by Ahmad Ali, Sanaullah Iqbal, Azmatullah Khan and Imtiaz Rabbani

Foods 2026, 15(13), 2399; https://doi.org/10.3390/foods15132399 - 6 Jul 2026

Viewed by 464

Abstract

Spirulina-derived protein hydrolysates (SPPHs) have attracted considerable attention as bioactive agents due to their potential metabolic and physiological benefits. This study evaluated the therapeutic efficacy of different enzyme-specific SPPHs—Pepsin (SPPH-P), Trypsin (SPPH-T), Chymotrypsin (SPPH-C), and a combined hydrolysate (SPPH-PTC)—in high-fat diet (HFD)-induced male [...] Read more.

Spirulina-derived protein hydrolysates (SPPHs) have attracted considerable attention as bioactive agents due to their potential metabolic and physiological benefits. This study evaluated the therapeutic efficacy of different enzyme-specific SPPHs—Pepsin (SPPH-P), Trypsin (SPPH-T), Chymotrypsin (SPPH-C), and a combined hydrolysate (SPPH-PTC)—in high-fat diet (HFD)-induced male Wister rats, compared with Spirulina platensis protein extract (SPPE, formulated using freeze–thaw cycles and ultrasonication followed by centrifugation) and atorvastatin as a Positive Control. The animals were randomly allocated into seven groups (n = 6 per group) and received their respective treatments orally for 4 weeks. Across treatment groups, significant improvements in obesity-related anthropometric indices were observed, including reductions in BMI, Lee Index, and abdominal circumference to thoracic circumference ratio (AC:TC), with the strongest effects noted in the atorvastatin and SPPH-PTC groups. Protein metabolism markers showed enhanced hepatic and serum protein status, reflected by increased albumin and total protein concentrations. Lipid profile analysis revealed marked decreases in total cholesterol, triglycerides, and LDL in both serum and liver homogenates, while HDL exhibited non-significant but favorable elevations. Liver function markers (bilirubin, ALT, AST) and renal parameters (uric acid, BUN) demonstrated notable improvements, particularly in enzyme-derived hydrolysate groups and Positive Control. Antioxidant assessments indicated substantial reductions in MDA levels and significant increases in SOD, CAT, and GSH activities in serum and liver tissues, confirming enhanced oxidative stress resistance. Among all treatments, SPPH-PTC consistently produced the most robust therapeutic outcomes. Overall, Spirulina protein hydrolysates, especially the combined PTC formulation, exert comprehensive beneficial effects on metabolic regulation, hepatic and renal function, and oxidative balance. These findings support their potential application as functional bioactive agents for managing obesity-associated metabolic disturbances. Full article

(This article belongs to the Special Issue Algae as a Potential Source of Food Components: Bioactive Ingredients, New Products Development and Sustainability)

► Show Figures

Graphical abstract

18 pages, 736 KB

Open AccessArticle

Integrated Assessment of Shelf Life Evolution in Small Marine Fish from the Northwestern Spanish Coast: Microbial, Chemical, and Sensory Changes During Chilled Storage

by Santiago P. Aubourg, Alicia C. Mondragón, Marcos Trigo, José M. Miranda and Jorge Barros-Velázquez

Foods 2026, 15(13), 2398; https://doi.org/10.3390/foods15132398 - 6 Jul 2026

Viewed by 323

Abstract

An integrated study was conducted to evaluate quality loss in small marine fish—sardine (Sardina pilchardus), horse mackerel (Trachurus trachurus), and megrim (Lepidorhombus whiffiagonis)—during a 9-day chilled storage. A progressive increase in microbial counts was observed in all [...] Read more.

An integrated study was conducted to evaluate quality loss in small marine fish—sardine (Sardina pilchardus), horse mackerel (Trachurus trachurus), and megrim (Lepidorhombus whiffiagonis)—during a 9-day chilled storage. A progressive increase in microbial counts was observed in all species; aerobic mesophiles exceeded the spoilage limit (7 log CFU·g⁻¹) only in horse mackerel by day 9 (7.02 log CFU·g⁻¹), while remaining below this threshold in sardine (4.49 log CFU·g⁻¹) and megrim (5.42 log CFU·g⁻¹). Lipid oxidation showed species-specific behaviour, with sardine and horse mackerel exhibiting higher peroxide values (up to 19.73 and 10.73 meq O₂·kg⁻¹ lipids, respectively) and TBARS formation, whereas megrim showed limited primary and secondary oxidation but a marked increase in tertiary products (ca. six-fold). Lipid hydrolysis increased significantly, with free fatty acids rising by factors of approximately 4.1 (sardine), 13.7 (horse mackerel), and 18.6 (megrim). Similarly, trimethylamine formation increased markedly, with values rising by factors of about 13.1, 19.0, and 51.8, respectively. Sensory evaluation indicated that all species remained acceptable up to day 6 but were unacceptable by day 9, establishing a shelf life of approximately 6 days. Overall, horse mackerel showed the fastest deterioration, highlighting the need for species-specific shelf life assessment strategies. Full article

(This article belongs to the Special Issue Storage and Shelf-Life Assessment of Food Products: 2nd Edition)

► Show Figures

Figure 1

33 pages, 4336 KB

Open AccessArticle

Development of Skimmed Goat Milk Functional Ingredient Enriched with Grape Pomace Seed and Agrocybe aegerita Extracts: Optimization, Characterization and Application in Dehydrated Foods

by Ana Plećić, Danijel D. Milinčić, Ivana Sredović Ignjatović, Jovana Petrović, Aleksandar Ž. Kostić, Ana Doroški Petković, Steva M. Lević, Slađana P. Stanojević, Vladimir B. Pavlović, Vladislav Rac, Viktor A. Nedović and Mirjana B. Pešić

Foods 2026, 15(13), 2397; https://doi.org/10.3390/foods15132397 - 6 Jul 2026

Viewed by 486

Abstract

The aim of this study was to formulate and optimize a novel functional ingredient based on thermally treated skimmed goat milk enriched with Agrocybe aegerita mushroom extract (ME) and grape pomace seed extract (GPE), intended for application in a dehydrated soup model. A [...] Read more.

The aim of this study was to formulate and optimize a novel functional ingredient based on thermally treated skimmed goat milk enriched with Agrocybe aegerita mushroom extract (ME) and grape pomace seed extract (GPE), intended for application in a dehydrated soup model. A central composite design was applied for preliminary optimization and the formulation based on antioxidant properties. The optimized ingredient exhibited enhanced antioxidant activity, with GPE identified as the dominant factor influencing the responses. However, deviations between predicted and experimental values were observed, reflecting moderate model fitting and differences in assay mechanisms. ATR-FTIR spectra were dominated by milk compounds, while DLS and electrophoretic analysis revealed structural modifications, including polymodal particle size distribution and alterations in the protein profile, indicating interactions between milk proteins, polyphenols, and mushroom-derived compounds. UHPLC-QToF-MS analysis confirmed a high content of grape-derived phenolic compounds. Following simulated gastrointestinal digestion, several phenolic compounds were detected in the soluble fraction, with catechin and ethyl gallate exhibiting the highest bioaccessibility (12.58% and 4.54%). The enriched ingredient showed modified techno-functional properties, including reduced emulsifying capacity but improved foaming behavior, which was attributed to protein structural changes and intermolecular interactions. Application in a dehydrated soup model demonstrated good solubility, stability, and high sensory acceptability without negative effects on flavor. Furthermore, the enriched soup showed enhanced antioxidant properties after simulated gastrointestinal digestion. The developed formulation represents a promising natural functional ingredient, combining enhanced bioactive properties with satisfactory technological performance. Full article

(This article belongs to the Special Issue Recent Advances in Extraction Technologies and Health Benefits of Bioactive Compounds from Foods)

► Show Figures

Figure 1

25 pages, 15593 KB

Open AccessArticle

Extraction, Identification, and Preliminary Investigation of the Antihypertensive Mechanism of ACE-Inhibitory Peptides from Apocynum venetum L.

by Huiling Huang, Zhichao Yang, Lin Ye, Xujie Hou, Yiming Jia, Shenghuizi Chen and Ying Huang

Foods 2026, 15(13), 2396; https://doi.org/10.3390/foods15132396 - 6 Jul 2026

Viewed by 454

Abstract

In this study, Apocynum venetum was employed as the raw material to optimize protein extraction and enzymatic hydrolysis processes for the preparation of highly active angiotensin-converting enzyme (ACE)-inhibitory peptides, achieving an ACE inhibition rate of 92.34%. Multispectral analyses and microstructural characterization demonstrated that [...] Read more.

In this study, Apocynum venetum was employed as the raw material to optimize protein extraction and enzymatic hydrolysis processes for the preparation of highly active angiotensin-converting enzyme (ACE)-inhibitory peptides, achieving an ACE inhibition rate of 92.34%. Multispectral analyses and microstructural characterization demonstrated that enzymatic hydrolysis induced the unfolding of protein secondary structures, resulting in a looser and more porous morphology enriched with characteristic amino acids. A total of 2567 peptide sequences were identified by LC–MS/MS, among which 18 potential bioactive peptides were screened. Molecular docking analysis revealed that these peptides interact with the active site of ACE primarily through hydrogen bonding and hydrophobic interactions, with WLRDFL exhibiting the strongest binding affinity. This study systematically elucidates the structural characteristics and antihypertensive molecular mechanisms of ACE-inhibitory peptides derived from Apocynum venetum, providing both theoretical insights and experimental support for the development of natural antihypertensive functional foods and the high-value utilization of this plant. Full article

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

► Show Figures

Figure 1

33 pages, 6003 KB

Open AccessReview

Nano-Delivery Systems for Essential Oils in Chitosan-Based Biopolymer Packaging: Structure-Function Relationships and Active-Intelligent Applications

by Qin Liu, Hanahati Kuerbanjiang, Xiaofeng Ren, You Shi, Lixin Kang, Yuxuan Liu, Qiufang Liang, Mingming Zhong, Yufan Sun, Xinyu Chen, Wenjing Zhu and Arif Rashid

Foods 2026, 15(13), 2395; https://doi.org/10.3390/foods15132395 - 6 Jul 2026

Viewed by 627

Abstract

Although chitosan (CS)- and essential oil (EO)-based packaging systems have been widely reviewed, a focused synthesis connecting nano-delivery design with interfacial regulation, film-network evolution, release behavior, and preservation performance in real food systems remains lacking. This review addresses that gap by examining CS-based [...] Read more.

Although chitosan (CS)- and essential oil (EO)-based packaging systems have been widely reviewed, a focused synthesis connecting nano-delivery design with interfacial regulation, film-network evolution, release behavior, and preservation performance in real food systems remains lacking. This review addresses that gap by examining CS-based nano-delivery systems for EOs in active food packaging, with an emphasis on how carrier design and multiscale organization govern functional performance. Major delivery strategies, including nanoemulsions, nanoparticles, nanogels, Pickering emulsions, nanofibrous systems, and nanocomposites, are discussed in relation to EO stabilization, dispersion uniformity, and controlled release. Their effects on film microstructure, mechanical and barrier properties, thermal stability, optical behavior, and antimicrobial and antioxidant activities are further evaluated alongside preservation outcomes in fruits, vegetables, dairy products, meat, and aquatic products. Particular attention is given to structure-function relationships across the carrier, interface, and film-network levels, and to the distinction between established active-packaging functions and emerging smart-packaging applications. Current challenges include EO compositional variability, limited cross-study comparability, sensory constraints, migration and regulatory concerns, and insufficiently scalable fabrication routes. Future work should prioritize mechanism-informed interfacial design, standardized evaluation frameworks, food-specific release-preservation correlations, and scalable green manufacturing. Full article

(This article belongs to the Special Issue Biopolymer-Based Biodegradable Functional Materials for Food Preservation and Packaging: Raw Materials, Composite Interfaces, Active Systems, and Intelligent Applications)

► Show Figures

Graphical abstract

19 pages, 2217 KB

Open AccessArticle

Rheology, Printability, and Texture of Extrusion-Based 3D-Printed Self-Supporting Soft Gels Formulated with Pea and Chickpea Proteins

by Marco Menegon and Laura Piazza

Foods 2026, 15(13), 2394; https://doi.org/10.3390/foods15132394 - 6 Jul 2026

Viewed by 470

Abstract

Predicting printability and final texture in extrusion-based 3D printing of soft, self-supporting food gels remains challenging, particularly when realistic plant-based ingredients are used instead of simplified model systems. In this study, two plant protein–hydrocolloid inks based on commercial pea protein isolate (PPI) and [...] Read more.

Predicting printability and final texture in extrusion-based 3D printing of soft, self-supporting food gels remains challenging, particularly when realistic plant-based ingredients are used instead of simplified model systems. In this study, two plant protein–hydrocolloid inks based on commercial pea protein isolate (PPI) and chickpea protein concentrate (CPC) were developed and compared within the same hydrocolloid framework (0.36% low-acyl gellan gum and 1.00% xanthan gum). The formulations differed in protein ingredient level, moisture content, sorbitol concentration, and salt origin, allowing evaluation of how complete formulation design governs rheology, printability, and texture. The CPC-based ink showed higher yield stress than the PPI-based ink (158.10 ± 18.17 vs. 119.56 ± 18.84 Pa), whereas both inks exhibited similar shear-thinning behavior (n ≈ 0.35). Thixotropic recovery at 60 °C was limited in both systems (16–19%), while oscillatory tests revealed weak-gel behavior, with higher Bohlin gel strength for the PPI-based ink (65.69 ± 5.59 vs. 38.97 ± 2.08 kPa). Both formulations enabled continuous extrusion and the fabrication of self-supporting printed objects, although geometric fidelity of the internal infill remained limited, particularly in CPC samples. Compression testing showed that CPC gels were slightly stiffer and tougher, whereas PPI gels were more resistant to irreversible deformation. Overall, the results indicate that when commercial ingredients are used for food 3D printing purposes, rheology, printability, and final texture were governed primarily by the formulation design, rather than by protein source alone. Full article

(This article belongs to the Special Issue Advances in Food Texture Analysis and 3D Food Printing)

► Show Figures

Figure 1

25 pages, 3300 KB

Open AccessArticle

Comparative Analysis of Nutritional Quality, Flavor-Active Amino Acids, and Chromatic Characteristics of Wild and Farmed Red Sea Bream (Pagrus major) Across Growth Stages

by Qisheng Zheng, Zhen Zhao, Qishuai Wang, Xinghong Luo and Ying Pan

Foods 2026, 15(13), 2393; https://doi.org/10.3390/foods15132393 - 5 Jul 2026

Viewed by 492

Abstract

To address the quality divergence between wild and cage-farmed red sea bream (Pagrus major), we conducted a comparative analysis of their proximate composition, fatty acid and amino acid profiles, and chromatic characteristics across varying size and growth stages. Farmed fish exhibited [...] Read more.

To address the quality divergence between wild and cage-farmed red sea bream (Pagrus major), we conducted a comparative analysis of their proximate composition, fatty acid and amino acid profiles, and chromatic characteristics across varying size and growth stages. Farmed fish exhibited substantial lipid deposition (peaking at 4.77% in F4), yielding a high relative percentage of n-3 long-chain polyunsaturated fatty acids. In contrast, wild fish maintained a leaner muscle profile (<2.43% lipid) and were uniquely characterized by an elevated abundance of C22:1n-9 (up to 11.52%), distinguishing them from farmed cohorts. Regarding sensory quality, large-sized wild specimens contained significantly higher concentrations of delicious amino acids (DAA, up to 8.83 g/100 g), particularly glycine and alanine, indicating a superior flavor profile. Colorimetric analysis demonstrated that wild fish maintained vivid reddish pigmentation in the caudal fin (a* = 8.73), whereas farmed fish exhibited marked skin darkening. These findings elucidate a distinct phenotypic and nutritional divergence: intensive farming enhances overall somatic lipid retention, while natural marine environments optimize flavor-active amino acid accumulation and visual appeal, providing critical baseline markers to guide precision aquaculture. Full article

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

► Show Figures

Figure 1

15 pages, 1095 KB

Open AccessArticle

The Effect of the Partial Baking Method on the Quality, Volatile Compounds Profile, and Glycemic Index of Some Traditional Turkish Bread Types

by Sena Yilmaz, Hatice Bekiroglu and Gorkem Ozulku

Foods 2026, 15(13), 2392; https://doi.org/10.3390/foods15132392 - 5 Jul 2026

Viewed by 419

Abstract

This study evaluated the effects of the partial baking (par-baking) method on bread quality, staling properties, volatile compound profile, and estimated glycemic index (eGI) of some traditional Turkish bread types, and compared the results with those of regular bread (RB). Bread samples resembling [...] Read more.

This study evaluated the effects of the partial baking (par-baking) method on bread quality, staling properties, volatile compound profile, and estimated glycemic index (eGI) of some traditional Turkish bread types, and compared the results with those of regular bread (RB). Bread samples resembling Afyonkarahisar potato bread and Vakfıkebir bread were produced under laboratory conditions and named Afyonkarahisar potato style bread (APSB) and Vakfıkebir style bread (VKSB). APSB and VKSB were subjected to par-baking (7 min at 220 °C for APSB and 9 min at 220 °C for VKSB), followed by frozen storage at −18 °C for up to 60 days and final baking. Also, quality changes in the breads after final baking were assessed over 5 days (days 0, 1, 3, and 5) and compared with conventionally baked control samples. The reduction in specific volume due to par-baking was more pronounced in regular bread than in the traditional bread samples. Hardness values of par-baked breads increased significantly after 60 days of frozen storage for all bread types (p < 0.05). Storage of breads after final baking caused substantial changes in textural properties, but no significant differences were observed in terms of staling rate among the non-par-baked samples during 5 days of storage at room temperature (p = 0.078). VKSB consistently exhibited the lowest eGI values for both the non-par-baked group and the par-baked group. Principal component analysis (PCA) clearly separated the volatile compound profiles of non-par-baked breads (VKSB-Day 0 and APSB-Day 0) from those of regular bread and par-baked breads. The findings of this study suggest that par-baking technology is a promising approach for breads similar to traditional breads, enabling wider consumption without marked quality deterioration up to 30 days and resulting in a lower estimated glycemic index (eGI) than regular bread. Full article

(This article belongs to the Special Issue Innovative Cereal Technologies and the Quality of Cereal Products)

► Show Figures

Figure 1

25 pages, 2083 KB

Open AccessArticle

Dietary Inulin Modulates Intestinal Health and Muscle Nutritional Composition in Juvenile Silver Pomfret (Pampus argenteus)

by Cuizhi Zhang, Jiabao Hu, Linying Wang, Zhouji Fang, Suling Sun, Man Zhang, Yongyong Li, Yajun Wang and Lingling Jia

Foods 2026, 15(13), 2391; https://doi.org/10.3390/foods15132391 - 5 Jul 2026

Viewed by 372

Abstract

The silver pomfret (Pampus argenteus) is a high-value marine food fish, but its aquaculture is limited by juvenile intestinal immaturity, characterized by impaired digestion, barrier dysfunction, and microbial dysbiosis. This study evaluated whether early-life dietary inulin could improve intestinal health and [...] Read more.

The silver pomfret (Pampus argenteus) is a high-value marine food fish, but its aquaculture is limited by juvenile intestinal immaturity, characterized by impaired digestion, barrier dysfunction, and microbial dysbiosis. This study evaluated whether early-life dietary inulin could improve intestinal health and muscle nutritional composition. After an 8-week feeding trial, fish fed a 5 g/kg inulin-supplemented diet showed improved growth performance, as reflected by higher final body weight (+17.2%), WGR (+18.5%), and SGR (+6.4%) than the control group. These benefits were associated with enhanced intestinal morphology, increased α-amylase and lipase activities, upregulated expression of tight junction genes, and a remodeled gut microbiota. These gut-associated changes were accompanied by improved selected muscle compositional traits. Specifically, inulin supplementation enriched essential amino acids, including methionine and threonine, as well as flavor-related amino acids, such as glutamate, glycine, and serine. Meanwhile, the muscle lipid profile was also modified, as reflected by reduced levels of selected saturated fatty acids and increased levels of monounsaturated fatty acids, particularly oleic acid. Collectively, our findings suggest that early-life dietary supplementation with 5 g/kg inulin may support intestinal homeostasis-related indicators and improve selected muscle nutritional traits in farmed silver pomfret. Full article

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

► Show Figures

Graphical abstract

16 pages, 1930 KB

Open AccessArticle

Deciphering Flavor Signatures of Early-Maturing Table Grapes: A Synergistic Multi-Sensor Approach Using E-Nose, GC-MS, and GC-IMS

by Ci Zhang, Jinglin Zhang, Qiankun Wang, Hui He, Wenlong Shan, Hui Li, Fangfang Wang, Wenpeng Shan and Hongru Liu

Foods 2026, 15(13), 2390; https://doi.org/10.3390/foods15132390 - 5 Jul 2026

Viewed by 427

Abstract

Although early-maturing table grapes possess significant commercial value, the metabolic impact of shortened ripening cycles on aroma-quality interactions remains underexplored. This study comprehensively characterized seven cultivars via integrated physicochemical phenotyping (firmness, total soluble solids, and phenolic content) coupled with a multi-platform volatile analysis [...] Read more.

Although early-maturing table grapes possess significant commercial value, the metabolic impact of shortened ripening cycles on aroma-quality interactions remains underexplored. This study comprehensively characterized seven cultivars via integrated physicochemical phenotyping (firmness, total soluble solids, and phenolic content) coupled with a multi-platform volatile analysis using E-nose, GC–MS, and GC–IMS. Based on instrumental volatile profiling, the cultivars were classified into three aroma-related groups: a Muscat-type (HY, HMG, JM), enriched in floral monoterpenes; a Strawberry-type (XL, ZML), dominated by fruity, honey-like esters and aldehydes; and a Neutral-type (CG, SB), defined by herbaceous C₆ compounds. Notably, the combined use of E-nose, GC–MS, and GC–IMS provided complementary information for differentiating cultivar-specific volatile profiles. In particular, GC–IMS improved the detection of trace low-molecular-weight volatiles, thereby refining the characterization of cultivar-dependent aroma-related compounds. These findings provide an instrumental basis for understanding volatile differences among early-maturing table grapes and offer useful information for cultivar evaluation, flavor-oriented breeding, and postharvest quality management. Full article

(This article belongs to the Special Issue Food Flavor Formation Mechanism and Control)

► Show Figures

Graphical abstract

33 pages, 1828 KB

Open AccessReview

Research Progress in Multi-Omics Analysis of Dairy Products: Nutritional Quality, Safety Evaluation, and Health Functions

by Mengqi Xu, Biao Ma, Kaichen Zhu, Wenke Tu, Chenjia Li, Peiying Hao and Mingzhou Zhang

Foods 2026, 15(13), 2389; https://doi.org/10.3390/foods15132389 - 4 Jul 2026

Cited by 2 | Viewed by 703

Abstract

This review evaluates multi-omics applications in dairy research across nutrition, safety, and health. Through multi-omics integration, we reveal nutrient differences driven by species, rearing practices, and processing techniques, identify protein patterns and allergen profiles, and construct adulteration detection fingerprints and species-specific peptide markers, [...] Read more.

This review evaluates multi-omics applications in dairy research across nutrition, safety, and health. Through multi-omics integration, we reveal nutrient differences driven by species, rearing practices, and processing techniques, identify protein patterns and allergen profiles, and construct adulteration detection fingerprints and species-specific peptide markers, thereby improving the timeliness and accuracy of safety assessment. The coupling of metagenomics and metabolomics effectively predicts spoilage-related microbial risks, enabling better risk control. Furthermore, multi-omics approaches systematically elucidate the functional mechanisms of bioactive peptides (e.g., ACE-inhibitory peptides), clarify the prebiotic effects of functional oligosaccharides, and build interaction networks between dairy components and gut microbiota. The introduction of machine learning enables origin and shelf-life prediction, as well as the discovery of novel biomarkers, promoting personalized nutrition and precision fermentation strategies. However, the field is currently constrained by severe reproducibility issues arising from the absence of standardized operating procedures, excessive optimism regarding machine learning models that rarely generalize across laboratories or product matrices, and a persistent disconnect between laboratory-scale biomarker discovery and industrial implementation. Without rigorous cross-platform validation and openly shared multi-omics reference datasets, most published markers remain unfit for regulatory or industrial application. Future efforts should establish standardized workflows and expand the evidence base to drive the dairy industry toward safer, healthier, and more traceable directions. Full article

(This article belongs to the Special Issue Applications of Foodomics Strategies in Advancing Food Quality, Safety and Authenticity)

► Show Figures

Figure 1

32 pages, 5117 KB

Open AccessArticle

L-Proline-Mediated Modulation of Astringency in Black Chokeberry Puree: Molecular Interactions, Process Optimization, and Quality Preservation

by Wanru Zhao, Shiwei Yuan, Xin Wang, Jianyi Wang, Li Sheng, Yongqi Yin and Kai Song

Foods 2026, 15(13), 2388; https://doi.org/10.3390/foods15132388 - 4 Jul 2026

Viewed by 388

Abstract

Aronia melanocarpa puree is rich in anthocyanins and proanthocyanidins, but its pronounced tannin-derived astringency limits product acceptance. This study developed a non-removal astringency-modulation strategy using food-grade L-proline and evaluated its molecular basis, processing window, and quality effects. Ultraviolet–visible (UV–Vis) and Fourier-transform infrared (FT-IR) [...] Read more.

Aronia melanocarpa puree is rich in anthocyanins and proanthocyanidins, but its pronounced tannin-derived astringency limits product acceptance. This study developed a non-removal astringency-modulation strategy using food-grade L-proline and evaluated its molecular basis, processing window, and quality effects. Ultraviolet–visible (UV–Vis) and Fourier-transform infrared (FT-IR) spectroscopic analyses suggested that L-proline altered the local microenvironment of procyanidin B2 (PC-B2) through hydrogen bonding, hydrophobic association, and molecular packing rearrangement, without evident disruption of the PC-B2 aromatic skeleton. In a PC-B2–bovine serum albumin model, an appropriate L-proline level reduced the protein precipitation rate from 45.3% to 31.2% and increased soluble phenolic retention, suggesting weakened polyphenol–protein precipitation. The strategy was then optimized in puree using machine learning-assisted multi-response analysis and Box–Behnken validation. The recommended condition was 150 mg/100 mL L-proline at 40 °C for 60 min, yielding a deastringency rate of 36.13%, with anthocyanin and vitamin C retention rates of 88.80% and 55.56%, respectively. The optimized treatment maintained red color, colloidal dispersion, and shear-thinning behavior; increased the anthocyanin digestion retention index from 50.0% to 87.4%; and improved overall sensory acceptance from 4.17 to 8.17. These findings support L-proline-mediated microenvironmental modulation as a mild processing approach for high-tannin cloudy berry products. Full article

(This article belongs to the Section Plant Foods)

► Show Figures

Figure 1

25 pages, 10161 KB

Open AccessArticle

Artemisia annua and Its Derivatives Improve the Refrigerated Shelf Life of Nile Tilapia Fillets

by Mayumi Fernanda Aracati, Leticia Franchin Rodrigues, Susana Luporini de Oliveira, Romário Alves Rodrigues, Camila Carlino-Costa, Mary Ann Foglio, Marita Vedovelli Cardoso, Hirasilva Borba, Gabriel Augusto Marques Rossi, Jorge Galindo-Villegas, Luiz Arthur Malta Pereira and Marco Antonio de Andrade Belo

Foods 2026, 15(13), 2387; https://doi.org/10.3390/foods15132387 - 4 Jul 2026

Viewed by 497

Abstract

Artemisia annua contains artemisinin, a sesquiterpene lactone endoperoxide; artemether is a semisynthetic derivative of artemisinin that may offer potential advantages due to its redox-modulating and antimicrobial activities. These compounds have been associated with oxidative-stress modulation and microbial inhibition, making them promising candidates for [...] Read more.

Artemisia annua contains artemisinin, a sesquiterpene lactone endoperoxide; artemether is a semisynthetic derivative of artemisinin that may offer potential advantages due to its redox-modulating and antimicrobial activities. These compounds have been associated with oxidative-stress modulation and microbial inhibition, making them promising candidates for experimental evaluation in nutritional and post-harvest quality studies. This study evaluated the effect of dietary supplementation with A. annua powder, artemisinin, and artemether on the refrigerated quality of Nile tilapia (Oreochromis niloticus) fillets. A total of 160 Nile tilapia were randomly assigned to four treatments: control (no additive), 1% A. annua powder, artemisinin (9.6 mg/kg feed), or artemether (9.6 mg/kg feed). After 30 days of feeding, 320 fillets were collected and stored under refrigeration at 4 °C. Samples were analyzed immediately after slaughter (day 0) and on days 7, 15, and 30. For each treatment group and sampling time, 20 fillets were used: 10 for microbiological evaluations, including counts of mesophilic and psychrotrophic bacteria, molds and yeasts, sulfite-reducing Clostridium, Enterobacteriaceae, coagulase-positive staphylococci, and coliforms; and 10 for physicochemical analyses, including pH, colorimetry, lipid oxidation through TBARS, and sensory evaluation. All supplemented treatments demonstrated improved microbial stability and lower TBARS values when compared with the control. Spoilage indicators such as discoloration, texture loss, and odor deterioration were also delayed. Artemether showed the most pronounced benefits, with lower microbial loads and oxidation indices for several evaluated parameters. These findings suggest that dietary supplementation with A. annua and its derivatives may help delay post-harvest quality deterioration of tilapia fillets during refrigerated storage. Full article

(This article belongs to the Special Issue Quality Improvement, Preservation, and Processing Technology of Aquatic Products)

► Show Figures

Figure 1

20 pages, 12210 KB

Open AccessArticle

Formulation-Process Screening of a High-Oil-Fraction Ovotransferrin–Lysozyme Concentrated Dispersion Stabilized by Flaxseed Gum/Xanthan Gum Blends and High-Pressure Homogenization

by Jingyi Zhang, Anjia Huang, Yinlong Lian, Juan Chen, Xue Zhao, Dongrong Zhu and Chenggang Cai

Foods 2026, 15(13), 2386; https://doi.org/10.3390/foods15132386 - 4 Jul 2026

Viewed by 473

Abstract

Ovotransferrin (OVT) and lysozyme (LYS) are food-derived proteins with reported bioactive properties, but results from high-oil-fraction dispersions require cautious interpretation when phase type and undiluted particle size are not independently verified. This work screened a low-temperature OVT-LYS concentrated dispersion in which freeze-drying was [...] Read more.

Ovotransferrin (OVT) and lysozyme (LYS) are food-derived proteins with reported bioactive properties, but results from high-oil-fraction dispersions require cautious interpretation when phase type and undiluted particle size are not independently verified. This work screened a low-temperature OVT-LYS concentrated dispersion in which freeze-drying was omitted from the final preparation stage. LYS was first incorporated into a β-cyclodextrin/trehalose-protected LYS complex (LPC). A sequential one-factor-at-a-time design was used to screen hydrocolloid type, homogenization parameters, and flaxseed gum/xanthan gum mass ratio. Qualitative optical microscopy, zeta potential, creaming stability, pH/temperature tolerance, OVT immunoreactivity, and DLS data obtained after 1000-fold dilution were used as descriptors. Among the six tested hydrocolloids, flaxseed gum (FG) showed the most favorable overall single-hydrocolloid performance. High-pressure homogenization at 1000 bar for 1.5 min, corresponding to approximately three estimated equivalent passes, was selected as a practical processing condition within the tested range. A flaxseed gum:xanthan gum mass ratio of 1:2 showed the most favorable balance between pH/temperature tolerance and OVT immunoreactivity retention among the tested binary blends. Because LYS bioactivity assays, phase-type verification, DLS dilution-gradient validation, and undiluted particle-size measurement were not performed, the results support bounded formulation-screening evidence, rather than verified phase structure, retained LYS activity, or universal optimal parameters. Full article

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

► Show Figures

Graphical abstract

19 pages, 18713 KB

Open AccessArticle

Effects of Red Seaweed, Psyllium Husk, and Chia Seeds on Structural and Functional Properties of Meat Batters

by Milena Conte and Benjamin M. Bohrer

Foods 2026, 15(13), 2385; https://doi.org/10.3390/foods15132385 - 4 Jul 2026

Viewed by 490

Abstract

The effects of red seaweed, psyllium husk, and chia seeds on the structural and functional properties of comminuted meat batters were evaluated. Meat batters were formulated with 1% of each ingredient or their combinations totaling 1% and evaluated for pH, cooking loss, microstructure, [...] Read more.

The effects of red seaweed, psyllium husk, and chia seeds on the structural and functional properties of comminuted meat batters were evaluated. Meat batters were formulated with 1% of each ingredient or their combinations totaling 1% and evaluated for pH, cooking loss, microstructure, texture profile analysis, color, rheology, and protein interactions. Formulation did not affect (p ≥ 0.08) pH or cooking loss, indicating that water- and lipid-holding capacity and emulsion stability were preserved across treatments. Hardness increased (p ≤ 0.05) in treatments containing red seaweed, alone or combined with psyllium husk. Fiber addition did not influence (p ≥ 0.17) raw batter color; however, cooked products showed differences (p ≤ 0.05) in lightness (L*) and total color change (ΔE*). Rheological analysis indicated similar viscoelastic behavior among treatments with no significant differences among treatments (p ≥ 0.07) for storage modulus, loss modulus, or tangent delta at the start, peak, or end of the small-amplitude oscillatory shear test. Microstructural observations revealed treatment-dependent networks, and protein solubility analysis showed changes (p ≤ 0.05) in ionic and hydrogen bonding, while disulfide bonds were unaffected (p = 0.60). Incorporation of 1% of these ingredients maintained desirable physicochemical, textural, and functional properties, highlighting their potential as ingredients in meat batters. Full article

(This article belongs to the Section Meat)

► Show Figures

Figure 1

18 pages, 2472 KB

Open AccessArticle

Comparison of Aroma and Taste Profiles of Pixian Douban Fermented with Traditional Open Process or Industrial Closed Process

by Qiuyu Lan, Chenglin Zhu, Peiyi Wang and Luca Laghi

Foods 2026, 15(13), 2384; https://doi.org/10.3390/foods15132384 - 3 Jul 2026

Viewed by 380

Abstract

Pixian Doubanjiang (PXDB) is a traditional Chinese fermented condiment whose characteristic aroma and taste are strongly influenced by fermentation conditions. This study aimed to systematically compare the flavor profiles of PXDB produced via traditional open fermentation (TOF) and industrial closed fermentation (ICF), aiming [...] Read more.

Pixian Doubanjiang (PXDB) is a traditional Chinese fermented condiment whose characteristic aroma and taste are strongly influenced by fermentation conditions. This study aimed to systematically compare the flavor profiles of PXDB produced via traditional open fermentation (TOF) and industrial closed fermentation (ICF), aiming to elucidate the chemical basis of sensory divergence and provide scientific support for industrial process optimization. In this study, PXDB samples were evaluated using sensory evaluation, GC-IMS, ¹H-NMR metabolomics, and multivariate statistical analysis. Sensory evaluation revealed that ICF exhibited a stronger soy sauce-like aroma, alcohol note, and umami intensity, whereas TOF and ICF showed comparable sweetness, sourness, chili-like aroma, and roasted aroma. GC-IMS putatively identified 126 volatile compounds, and multivariate analyses demonstrated a clear separation between the two fermentation modes. Based on combined criteria of VIP > 1, FDR-adjusted p < 0.05, and |fold change| > 2, 35 differential volatile compounds were identified. ICF was characterized by higher levels of esters, particularly ethyl esters, and selected ketones, while TOF showed enrichment of higher alcohols, terpenes, and sulfur compounds. ¹H-NMR analysis identified 54 non-volatile metabolites, of which 16 differed significantly between TOF and ICF, mainly involving amino acids, organic acids, and carbohydrates. Pathway analysis highlighted branched-chain amino acid and glutamate-related metabolism as key contributors to flavor divergence. Correlation analysis further revealed that soy sauce-like aroma and umami perception were strongly associated with amino acid-derived metabolites, esters, sulfur-containing compounds, and branched-chain aldehydes, highlighting the coordinated contribution of volatile and non-volatile compounds to flavor differentiation. Overall, fermentation mode was found to reshape PXDB flavor through coordinated modulation of volatile and non-volatile metabolism, providing experimental insight for improving industrial fermentation quality. Full article

(This article belongs to the Special Issue Sustainable Innovations in Functional, Medicinal Foods and Fermentation Technology)

► Show Figures

Figure 1

20 pages, 3874 KB

Open AccessArticle

Supernatant of Water Extraction–Ethanol Precipitation of Chaga mushroom Improves Hyperglycemia in Type 2 Diabetes Mellitus and Is Accompanied by Changes in Gut Microbiota Composition

by Yang Yang, Xiaoxuan Du, Xiaodong Ge, Huangcong Ding, Xingwei Wang, Xiaoyu Gao, Gulnigar Adiljan, Yaxuan Wang, Junchao Chen, Ligen Chen, Xiaoqing Zhu, Wei Xu, Kyung-Min Kim and Rong Shao

Foods 2026, 15(13), 2383; https://doi.org/10.3390/foods15132383 - 3 Jul 2026

Viewed by 448

Abstract

Type 2 diabetes mellitus (T2DM) is a chronic metabolic disorder characterized by insulin resistance and inadequate insulin secretion. Prolonged hyperglycemia is associated with disruption of gut microbiota (GM) homeostasis. Although bioactive compounds in Chaga mushroom, such as polysaccharides, have hypoglycemic effects, research [...] Read more.

Type 2 diabetes mellitus (T2DM) is a chronic metabolic disorder characterized by insulin resistance and inadequate insulin secretion. Prolonged hyperglycemia is associated with disruption of gut microbiota (GM) homeostasis. Although bioactive compounds in Chaga mushroom, such as polysaccharides, have hypoglycemic effects, research on its polysaccharide preparation by-product, the supernatant of water extraction–ethanol precipitation of Chaga mushroom (SWEPC), remains limited. In this study, we investigated the effects of SWEPC on GM composition and its therapeutic potential in alleviating hyperglycemia in T2DM mice. After four weeks of SWEPC intervention (300 mg/kg/day), T2DM mice exhibited significant improvements: fasting blood glucose (FBG) decreased by 52.29% (p < 0.001); the area under the curve of oral glucose tolerance decreased by 37.68% (p < 0.001); glycated serum protein decreased by 65.36% (p < 0.001); the insulin resistance index decreased by 44.42% (p < 0.001); and the insulin sensitivity index increased by 90.24% (p < 0.001). Spearman’s correlation analysis revealed that Anaeroplasma, Anaerotruncus, and Ruminococcus were associated with serum low-density lipoprotein cholesterol (r = 0.75), FBG (r = −0.81), and body weight (r = −0.65), respectively, suggesting their potential involvement in T2DM-related metabolic traits and warranting further investigation. Overall, SWEPC ameliorated hyperglycemic manifestations in T2DM mice, which was accompanied by changes in the GM community. Full article

(This article belongs to the Special Issue Targeting Gut Microbiome with Functional Foods: Novel Interventions for Glucose and Lipid Metabolism Disorders)

► Show Figures

Figure 1

18 pages, 11767 KB

Open AccessArticle

Comprehensive Evaluation of Agronomic Traits and Nutritional Composition in Summer-Sown Vegetable Soybean Varieties from Shanghai, China

by Biting Cao, Lihua Zhu, Jiaqi You, Yuan Yuan, Weihong Gu, Hongjuan Yang, Duo Lv, Qingzhu Li and Chaohan Li

Foods 2026, 15(13), 2382; https://doi.org/10.3390/foods15132382 - 3 Jul 2026

Viewed by 411

Abstract

Shanghai-native vegetable soybean (Glycine max [L.] Merril) landraces are valuable germplasms, but their systematic evaluation for agronomic and nutritional traits remains insufficient. This study aimed to assess their phenotypic and nutritional diversity to explore their potential for breeding and meeting dietary needs. [...] Read more.

Shanghai-native vegetable soybean (Glycine max [L.] Merril) landraces are valuable germplasms, but their systematic evaluation for agronomic and nutritional traits remains insufficient. This study aimed to assess their phenotypic and nutritional diversity to explore their potential for breeding and meeting dietary needs. Twenty-nine local landraces and one control cultivar (‘Qingsu 7’) were evaluated for key agronomic traits, yield components, nutritional traits, and isoflavone profiles, using hierarchical clustering, principal component analysis (PCA), and correlation analysis. Substantial phenotypic diversity was found, with the germplasm classified into four groups. First pod height and effective pods per plant were highly variable. Nutritional traits showed low variability for crude protein but high diversity for crude fat, soluble sugars (dominated by sucrose), vitamin C, and free amino acids. Total isoflavone content in dry seeds varied widely, with genistin, daidzin, and daidzein as the main forms. ‘Xiangshui Maodou’ had high free amino acids and vitamin C, ‘Heiyan Susudou’ showed superior soluble sugar content, and two landraces exceeded 1500 μg/g DW total isoflavones. The landraces possess rich phenotypic diversity and nutritional diversity. This germplasm represents a valuable resource for breeding programs to enhance crop quality and address global nutritional demands. Full article

(This article belongs to the Special Issue Soybean and Human Nutrition)

► Show Figures

Figure 1

20 pages, 8618 KB

Open AccessArticle

VNIR-SWIR Hyperspectral Fusion-Based Multi-Task Detection Method: A Case Study on Fruit Origin-Category Authentication and Bruise Detection

by Bing Li, Chaofan Huang, Wei Tao, Shan Zeng, Chaoxian Liu, Yixiao Wang and Zhiguang Yang

Foods 2026, 15(13), 2381; https://doi.org/10.3390/foods15132381 - 3 Jul 2026

Viewed by 424

Abstract

Artificial intelligence-assisted food detection is increasingly moving from single-task classification toward integrated analytical systems capable of producing multiple quality-related outputs from one sensing workflow. However, most hyperspectral food detection studies still rely on a single spectral range or simple feature concatenation, which limits [...] Read more.

Artificial intelligence-assisted food detection is increasingly moving from single-task classification toward integrated analytical systems capable of producing multiple quality-related outputs from one sensing workflow. However, most hyperspectral food detection studies still rely on a single spectral range or simple feature concatenation, which limits their ability to exploit complementary physicochemical information from heterogeneous sensors. In this study, an artificial intelligence-enabled visible–near-infrared and short-wave infrared (VNIR-SWIR) hyperspectral fusion framework is proposed for multi-task fruit detection, using origin authentication and bruise localization as representative tasks. The proposed method first constructs an observation-consistent fused representation from high-resolution VNIR images and low-resolution SWIR images. Collaborative spectral unmixing is used to couple cross-modal material distributions, while abundance-consistency and downsampled observation-consistency constraints are introduced to estimate SWIR-informed features on the VNIR spatial grid without assuming measured high-resolution SWIR ground truth. The fused representation is then processed by a shared spectral–spatial deep encoder with two task-specific heads: a fruit-level classification head for origin authentication and a pixel-level segmentation head for bruise detection. Experiments on apple and kiwifruit datasets show that the proposed framework outperforms VNIR-only, SWIR-only, bicubic-fusion, CNMF-style fusion, and TV-regularized fusion baselines under five fruit-level stratified random splits. For origin-category authentication, the proposed method achieved an accuracy of almost 93.85 for apples and almost 94.35 for kiwifruit. For bruise localization, the proposed method achieved higher overall accuracy, average accuracy, and Cohen’s kappa across the evaluated fruit categories. Full article

(This article belongs to the Special Issue Application of Artificial Intelligence in Food Detection)

► Show Figures

Figure 1

Journal Menu

Journal Browser

Foods, Volume 15, Issue 13 (July-1 2026) – 161 articles

Further Information

Guidelines

MDPI Initiatives

Follow MDPI