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Volume 15
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Foods, Volume 15, Issue 14 (July-2 2026) – 168 articles

Cover Story (view full-size image): Recognized for their bluish-purple color, astringent taste, and complex bioactive profile, Prunus spinosa L. fruits represent a promising source for producing functional powders. This study evaluates convective and infrared-assisted foam-mat drying (50 to 70 °C) using egg albumen as a foaming agent (0–10%) to optimize production, balancing bioactive retention with color stability. Through an integrated analysis utilizing Response Surface Methodology (RSM), Principal Component Analysis (PCA), and HPLC profiling, this research identifies the ideal drying conditions for maximizing quality. Overall, these fruits are a valuable source of phenolic compounds with antioxidant activity and offer potential as a natural alternative to synthetic food additives for improving the color and technological properties of food products. View this paper
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24 pages, 8573 KB  
Article
Light Intensity and Wavelength Modulate Antioxidant Secondary Metabolites in Embryonic Axis of Chickpea Sprouts
by Luis F. Pérez-Hernández, Robert Winkler and Marco A. Mata-Gómez
Foods 2026, 15(14), 2578; https://doi.org/10.3390/foods15142578 - 22 Jul 2026
Viewed by 932
Abstract
Chickpea (Cicer arietinum L.) is a highly nutritious legume with significant potential as a food plant. With the advent of climate change and the challenge of feeding a growing population, strategies to produce high-nutrient crops are of utmost importance. In this context, [...] Read more.
Chickpea (Cicer arietinum L.) is a highly nutritious legume with significant potential as a food plant. With the advent of climate change and the challenge of feeding a growing population, strategies to produce high-nutrient crops are of utmost importance. In this context, this study describes how light intensity and wavelength affect the embryonic axis of chickpea sprout metabolism, using untargeted metabolomics. Chickpea sprouts were grown under varying light wavelengths (red—650, green—550, and blue—450 nm) at two intensities (75 and 275 µmol·m−2·s−1). Analyses were restricted to the embryonic axis (hypocotyl), excluding the cotyledons, which are a reserve-rich tissue. Results showed that high-intensity red light (RH) increased phenolic content by more than 300% compared to controls. Green and blue light treatments significantly increased the protein content by more than twice that of the dark control. Antioxidant activity was significantly higher in sprouts grown under high-intensity blue light (BH). Additionally, the results suggested that pathway regulation is affected not only by wavelength but also by light intensity, with greater significance and effect under BH and RH treatments in isoflavonoid biosynthesis. High quercetin concentration found under BH is hypothesized to explain the high antioxidant activity when compared to the rest. For instance, these findings highlight the potential of light manipulation to modulate and enhance the nutritional and functional qualities of chickpea sprouts’ embryonic axis, contributing to food security and human health. Further studies need to be conducted to answer whether these metabolite changes directly translate to the nutritional quality of the whole edible sprouts. Full article
(This article belongs to the Special Issue Progress in Fermented and Germinated Grain and Legume Products)
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47 pages, 1999 KB  
Review
Converting Food Waste into Value-Added Products: A Review on Current Technologies, Challenges, and Future Perspectives
by Antonietta Baiano
Foods 2026, 15(14), 2577; https://doi.org/10.3390/foods15142577 - 22 Jul 2026
Viewed by 1426
Abstract
Food waste has emerged as one of the most pressing global sustainability challenges because of its environmental, economic, and social implications. Nearly one-third of the food produced worldwide is lost or wasted each year, contributing to greenhouse gas emissions, depletion of natural resources, [...] Read more.
Food waste has emerged as one of the most pressing global sustainability challenges because of its environmental, economic, and social implications. Nearly one-third of the food produced worldwide is lost or wasted each year, contributing to greenhouse gas emissions, depletion of natural resources, and increasing food insecurity. Advances in circular bioeconomy concepts and sustainable processing technologies have transformed food waste from an environmental liability into a valuable feedstock for producing biofuels, bioplastics, bioactive compounds, functional ingredients, prebiotics, and other high-value products. This review critically examines current strategies for converting food waste into value-added products, including green extraction technologies and biochemical, thermochemical, enzymatic, and microbial approaches. Attention is given to major agri-food by-products, such as fruit pomace, vegetable residues, oilseed meals, dairy by-products, and agro-industrial wastes. Emerging developments involving biorefinery concepts, artificial intelligence, digital biorefineries, synthetic biology, and carbon-neutral production systems are also discussed. Furthermore, the review highlights recent applications of waste-derived fibers, antioxidants, and polyphenols in functional foods, especially bakery products. Finally, key challenges related to feedstock heterogeneity, process scalability, regulatory frameworks, economic feasibility, and sustainability assessment are critically analyzed together with future research directions supporting the transition toward resilient circular bioeconomy systems. Full article
(This article belongs to the Special Issue Converting Food Waste into Value-Added Products (Second Edition))
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27 pages, 28376 KB  
Article
Xanthoceras sorbifolium Bunge Leaf Extract Ameliorates Diabetic Nephropathy Through Coordinated Metabolic Reprogramming and Inflammatory Signaling
by Mengting Han, Xianyu Zhang, Yiqing Jia, Yifei Zhang, Zijin Qin, Shuyu Zhou, Zhe Xu and Hui Zhou
Foods 2026, 15(14), 2576; https://doi.org/10.3390/foods15142576 - 22 Jul 2026
Viewed by 490
Abstract
Diabetic nephropathy (DN) is a major complication of diabetes, yet effective dietary interventions remain limited. Xanthoceras sorbifolium Bunge leaf extract (XBL) has shown promising bioactivities, but its active components and mechanisms are not well understood. In this study, a comprehensive investigation including chemical [...] Read more.
Diabetic nephropathy (DN) is a major complication of diabetes, yet effective dietary interventions remain limited. Xanthoceras sorbifolium Bunge leaf extract (XBL) has shown promising bioactivities, but its active components and mechanisms are not well understood. In this study, a comprehensive investigation including chemical profiling, network pharmacology, in vivo validation, and renal multi-omics was conducted. The results show a diverse composition dominated by flavonoids, which were identified as key bioactive contributors. In the streptozotocin-induced DN rat model, XBL administration significantly improved metabolic disorders and renal injury. Integrated metabolomic and transcriptomic analyses demonstrated that XBL alleviates DN by coordinately regulating metabolic reprogramming and inflammation-related signaling pathways. Additionally, representative flavonoids showed α-glucosidase inhibitory activity, supporting their potential role in glucose metabolic regulation. The results from this study suggest that XBL is a promising functional food ingredient for DN intervention. Full article
(This article belongs to the Special Issue Food Bioactives for Health Promotion: Mechanisms, Metabolism, and Applications)
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23 pages, 3728 KB  
Article
Structural Characteristics and Efficacy of Polysaccharides from Fenjiu Vinasse in Alleviating DSS-Induced Ulcerative Colitis
by Huiqin Guo, Yi Chen, Jiangying Shi, Shuhua Shan, Zhuoyu Li, Nifei Wang and Xiushan Dong
Foods 2026, 15(14), 2575; https://doi.org/10.3390/foods15142575 - 22 Jul 2026
Viewed by 432
Abstract
Vinasse, a major by-product of Fenjiu liquor production, is enriched with polysaccharides. However, their structural characteristics and potential anti-inflammatory functions remain unclear. In this study, polysaccharides from Fenjiu vinasse (VPS) were extracted and fractionated into seven sub-fractions (VPS-20 to VPS-80) via sequential alcohol [...] Read more.
Vinasse, a major by-product of Fenjiu liquor production, is enriched with polysaccharides. However, their structural characteristics and potential anti-inflammatory functions remain unclear. In this study, polysaccharides from Fenjiu vinasse (VPS) were extracted and fractionated into seven sub-fractions (VPS-20 to VPS-80) via sequential alcohol precipitation. The molecular weight (Mw) of the fractions gradually decreased with increasing ethanol concentration. Monosaccharide composition analysis revealed that VPS and its fractions were mainly composed of glucose, mannose, and galactose. Among them, VPS-30 exhibited the most potent anti-inflammatory activity in LPS-induced RAW 264.7 macrophages by significantly reducing NO, IL-1β, IL-6, and TNF-α production. Structural characterization by methylation analysis and NMR spectroscopy indicated that VPS-30 contained six major glycosidic linkages, including 2,3-Araf, T-Manp, 4-Manp, 3-Galp, 4-Glcp, and 4,6-Manp, and its detailed structure was predicted. Furthermore, in DSS-induced ulcerative colitis (UC) mice, VPS-30 markedly alleviated colonic inflammation, restored intestinal barrier integrity by upregulating MUC-2, occludin, and ZO-1, and reshaped gut microbiota diversity, particularly by increasing beneficial genera such as Limosilactobacillus, Butyricicoccus, and Ligilactobacillus. Overall, these findings suggest that Fenjiu vinasse polysaccharides exert significant anti-inflammatory effects and may serve as promising functional food candidates for UC intervention. Full article
(This article belongs to the Special Issue Potential Health Benefits of Plant Food-Derived Bioactive Compounds: 2nd Edition)
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23 pages, 8245 KB  
Article
Integrated Metabolomics and Transcriptomics Provided Novel Insights into the Biosynthetic Regulation of Phenolic Compounds in Vitis heyneana Roem. et Schult. var. adenoclada (Hand.-Mazz.)
by Yulu Miao, Zhaofei Lan, Rongfu Wei, Jinbiao Liu, Yingfen Yu, Jin Zhang, Mengna Huang, Yibin Lan, Yongmei Zhou, Fengping Pan, Haifeng Jia, Guo Cheng and Sihong Zhou
Foods 2026, 15(14), 2574; https://doi.org/10.3390/foods15142574 - 22 Jul 2026
Viewed by 498
Abstract
Vitis heyneana Roem. et Schult. var. adenoclada (Hand.-Mazz.) is an important wild grapevine resource with unique berry traits and wine quality characteristics; yet the molecular mechanisms governing its phenolic biosynthesis remain to be further elucidated compared with cultivated Vitis vinifera. This study [...] Read more.
Vitis heyneana Roem. et Schult. var. adenoclada (Hand.-Mazz.) is an important wild grapevine resource with unique berry traits and wine quality characteristics; yet the molecular mechanisms governing its phenolic biosynthesis remain to be further elucidated compared with cultivated Vitis vinifera. This study aimed to systematically characterize the transcriptional and metabolic regulation of phenolic compound accumulation in V. heyneana var. adenoclada using integrated metabolomics and transcriptomics. At the metabolic level, V. heyneana var. adenoclada exhibited significantly higher contents of phenolic acids (caffeic and ferulic acids), resveratrol, flavonols (quercetin and myricetin), flavan-3-ols (catechin and epicatechin), and anthocyanin diglucosides compared with V. vinifera cv. Cabernet Sauvignon. The two tested V. heyneana varieties showed distinct developmental accumulation profiles: Guiheizhenzhu No. 6 accumulated more ferulic acid, resveratrol, myricetin, and anthocyanins at maturity, whereas Yeniang No. 2 showed higher quercetin and flavan-3-ols at the green stage. Integrated multi-omics correlation analyses revealed that the elevated phenolic content is driven by the coordinated upregulation of key structural genes mediated by a complex MYB regulatory network. Specifically, MYB12 (MYBF1) positively correlated with COMT, CHI, DFR, and LAR. MYB5, MYBS3, and MYB61 promoted quercetin synthesis by activating FLS. MYB06, MYB4, and MYB36 enhanced STS transcription to drive resveratrol biosynthesis, whereas MYB1 and MYB5 cooperatively regulated UFGT, 5GT, and GST4, facilitating efficient synthesis and transport of anthocyanin diglucosides. These findings provide comprehensive mechanistic insights into phenolic metabolism in V. heyneana var. adenoclada and establish a valuable theoretical foundation for improving the flavor quality and regional utilization of wild grape wines. Full article
(This article belongs to the Special Issue Factors Affecting Wine Quality and Flavor)
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16 pages, 8124 KB  
Article
Inhibitory Effects on the Polyol Pathway in Type 2 Diabetic Rats by Chickpea Flavonoid Extract
by Jingteng Wang, Ting Yang, Jintian Guo, Yuan Li and Yinghua Fu
Foods 2026, 15(14), 2573; https://doi.org/10.3390/foods15142573 - 22 Jul 2026
Viewed by 563
Abstract
Chickpea is an important source of plant flavonoids in the diet, and flavonoids from chickpea have hypoglycemic activity. In this study, a male SD rat model of type 2 diabetes mellitus (T2DM) induced by a high-fat high-sugar diet combined with streptozotocin (STZ) was [...] Read more.
Chickpea is an important source of plant flavonoids in the diet, and flavonoids from chickpea have hypoglycemic activity. In this study, a male SD rat model of type 2 diabetes mellitus (T2DM) induced by a high-fat high-sugar diet combined with streptozotocin (STZ) was used to investigate the inhibitory effects on the polyol pathway (a branch of glucose metabolism) by chickpea flavonoid extract (CFE). The results demonstrated that CFE significantly lowered fasting blood glucose (FBG) level, and reduced insulin resistance in diabetic rats by elevating the homeostasis model assessment of insulin sensitivity (HOMA-IS) and decreasing the homeostasis model assessment of insulin resistance (HOMA-IR). And CFE relieved oxidative stress through reducing H2O2, malondialdehyde (MDA) and carbonylated protein levels, and increasing the activity of glutathione peroxidase (GSH-Px). Moreover, CFE inhibited the polyol pathway by downregulating the aldose reductase (AR) and sorbitol dehydrogenase (SDH) activities, as well as reducing the sorbitol and fructose levels. Meanwhile, CFE also enhanced the antioxidant defense capacity through increasing glutathione reductase (GR) activity and the glutathione (GSH) level, while decreasing the oxidized glutathione (GSSG) level. Further results showed that CFE mitigated reductive stress in T2DM rats via increasing intracellular NAD+ content and the NAD+/NADH ratio, due to suppressing PARP activity and upregulating Sirt3 activity. Furthermore, CFE regulated the levels of metabolites such as nicotinamide and β-aminobutyric acid, and modulated seven metabolic pathways closely associated with the improvement of diabetes and its complications. Ten key differential metabolites were reversed after CFE intervention, which were strongly correlated with the polyol pathway and oxidative stress in T2DM rats. In summary, CFE possessed hypoglycemic activity and could inhibit the polyol pathway, which was considered a promising natural product for diabetes prevention. Full article
(This article belongs to the Section Food Nutrition)
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18 pages, 10980 KB  
Article
A Dual–Mode Nanozyme Assay Based on Photoactivated Mn–Doped Carbon Nanosheets for Rapid Evaluation of Antioxidant Responses in Tea Beverages and Dairy Tea Matrices
by Qiongmeng Lu, Qiuju He, Xiling Fang, Zheng Wei, Qi Zhang, Yaxiong Song, Shijie Li and Shuo Wang
Foods 2026, 15(14), 2572; https://doi.org/10.3390/foods15142572 - 22 Jul 2026
Viewed by 519
Abstract
Rapid and matrix–aware evaluation of antioxidant responses in dairy–containing tea beverages remains challenging because milk components may interfere with the detectable activity of tea polyphenols. In this study, a photoactivated Mn–doped carbon nanosheet (Mn–CNS)–based dual–mode nanozyme assay was developed for the rapid evaluation [...] Read more.
Rapid and matrix–aware evaluation of antioxidant responses in dairy–containing tea beverages remains challenging because milk components may interfere with the detectable activity of tea polyphenols. In this study, a photoactivated Mn–doped carbon nanosheet (Mn–CNS)–based dual–mode nanozyme assay was developed for the rapid evaluation of antioxidant responses in tea beverages and dairy tea matrices. The Mn–CNSs exhibited light–triggered oxidase–like activity toward 3,3′,5,5′–tetramethylbenzidine, enabling synchronized colorimetric and fluorescence readouts within 1 min. Using epigallocatechin gallate as a model antioxidant, the assay showed limits of detection of 0.22 and 0.29 μg/mL in the colorimetric and fluorescence modes, respectively, together with good selectivity and applicability to tea infusions. When applied to milk tea systems, the measurable antioxidant response decreased to 56.9–72.2% of that in corresponding tea infusions, indicating a pronounced matrix–dependent attenuation. Matrix–matched calibration and dual–indicator recovery analysis further distinguished tea infusion recovery from antioxidant response recovery, while molecular docking suggested that β–lactoglobulin–EGCG interactions contributed to the reduced detectable response. These results demonstrate that the proposed dual–mode assay is a rapid tool for antioxidant–response evaluation and highlight the importance of matrix–aware interpretation in complex dairy tea beverages. Full article
(This article belongs to the Special Issue Emerging Analytical Technologies Based on Various Nano-Structured Materials for Food Analysis)
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52 pages, 4990 KB  
Review
Traditional and Emerging Maceration Techniques in Red Winemaking: Extraction Mechanisms Shaping Phenolic Composition, Volatile Profile, and Sensory Expression
by Melita Sternad Lemut, Guillaume Antalick, Piergiorgio Comuzzo and Sabrina Voce
Foods 2026, 15(14), 2571; https://doi.org/10.3390/foods15142571 - 22 Jul 2026
Viewed by 1273
Abstract
Maceration is one of the most important tools available to winemakers for shaping the chemical composition, sensory profile, and overall style of red wines. However, understanding the consequences of different maceration choices remains challenging due to the diversity of available techniques, the complexity [...] Read more.
Maceration is one of the most important tools available to winemakers for shaping the chemical composition, sensory profile, and overall style of red wines. However, understanding the consequences of different maceration choices remains challenging due to the diversity of available techniques, the complexity of extraction phenomena, and the fragmented nature of the available literature, which spans a wide range of technological strategies, cultivars, vintages, winemaking conditions, and analytical approaches. This review thus provides a comprehensive overview of traditional, advanced and emerging maceration techniques used in red winemaking. Conventional approaches, including pre-fermentative cold maceration, fermentative maceration, extended post-fermentative maceration, whole-bunch fermentation, and carbonic maceration, are discussed alongside technological modifications such as cryoextraction, thermovinification, flesh-release and Accentuated Cut Edges, as well as emerging and non-thermal technologies including pulsed electric fields, ultrasound, high-pressure processing, microwaves and ohmic heating. Particular attention is given to the mechanisms governing extraction, with emphasis on how processing conditions and tissue-disruption phenomena influence grape cell wall integrity, membrane permeability, and the release of targeted constituents from different grape tissues. Finally, the advantages, limitations, and practical implications of each technique are highlighted for researchers and winemakers, indicating the need for an integrated consideration of chemical, microbiological, sensory, technological, and economic factors when optimizing red wine production. Full article
(This article belongs to the Special Issue Factors Affecting Wine Quality and Flavor)
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19 pages, 2290 KB  
Article
Nutritional, Mineral, Taste, and Metabolic Profiles of Agaricus bisporus Cultivated on Corn Stover Substrate: A High-Quality Alternative to Wheat Straw
by Keqing Qian, Weijian Li, Dongyan Sun, Zhengxiang Qi, Peng Dong, Ze Liu, Ke Ma, Jingyu Wang, Yu Li, Han Yu, Xiao Li and Bo Zhang
Foods 2026, 15(14), 2570; https://doi.org/10.3390/foods15142570 - 22 Jul 2026
Viewed by 1006
Abstract
This study systematically evaluated substrate-dependent variations in yield, nutritional composition, mineral profiles, taste-active compounds, electronic tongue profile, and metabolome of A. bisporus cultivated on corn stover-based substrates (CM1, CM2, CM3) and wheat straw-based substrate (WM4). Corn stover-based substrates supported the cultivation of A. [...] Read more.
This study systematically evaluated substrate-dependent variations in yield, nutritional composition, mineral profiles, taste-active compounds, electronic tongue profile, and metabolome of A. bisporus cultivated on corn stover-based substrates (CM1, CM2, CM3) and wheat straw-based substrate (WM4). Corn stover-based substrates supported the cultivation of A. bisporus, yielding 20.56–25.63 kg/m2, comparable to WM4 (24.23 kg/m2). Biological efficiency of the corn stover treatments ranged from 80.32% to 88.58%; CM1 and CM2 were comparable to WM4 (91.35%), whereas CM3 showed a significantly lower biological efficiency than WM4 (p < 0.05). Crude protein and mineral elements (Cu, Fe, Zn) were substantially higher in mushrooms from corn stover-based substrates, whereas crude polysaccharide content was greater in WM4. Taste profile analysis revealed that corn stover-based substrates elevated umami and sweet amino acids alongside 5′-GMP and 5′-UMP, leading to enhanced equivalent umami concentration (EUC) and umami perception by the electronic tongue, while WM4 supported higher 5′-AMP accumulation. Non-targeted metabolomics analysis (CM3 vs. WM4) identified 3997 metabolic features. KEGG pathway enrichment analysis revealed that these substrate-dependent metabolic alterations were primarily driven by pathways such as the biosynthesis of amino acids, nucleotide metabolism, and 2-oxocarboxylic acid metabolism, underlying the metabolic adaptation of A. bisporus. These findings provide new insights into the compositional characteristics and quality formation of A. bisporus cultivated on corn stover-based substrates. Full article
(This article belongs to the Special Issue Edible Mushroom: Nutritional Properties and Its Utilization in Foods)
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23 pages, 7442 KB  
Article
Osmotic Dehydration with Alternative Humectants for the Production of Ultrachilled Cherry Tomatoes
by Efimia Dermesonlouoglou, Despoina Manoleri, Maria Giannakourou and Petros Taoukis
Foods 2026, 15(14), 2569; https://doi.org/10.3390/foods15142569 - 22 Jul 2026
Viewed by 338
Abstract
The aim of the study was to explore and develop an innovative food category with distinct physicochemical properties (reduced water activity, aw ≤ 0.9) and a lower initial freezing point (IFP), in the range −10 °C to −8 °C, by integrating mild [...] Read more.
The aim of the study was to explore and develop an innovative food category with distinct physicochemical properties (reduced water activity, aw ≤ 0.9) and a lower initial freezing point (IFP), in the range −10 °C to −8 °C, by integrating mild dehydration techniques (osmotic dehydration (OD)), with the scope of ensuring superior quality until final consumption. In this context, peeled cherry tomatoes were OD-treated at 35 °C for up to 180 min in hypertonic solutions, consisting of alternative humectants (maltitol, oligofructose, glycerol, glycine, alanine, and their combinations, as well as NaCl and CaCl2). Mass transfer (water loss (WL), solid gain (SG)), water activity (aw), IFP, and sensory properties’ changes were monitored during the osmotic process. The most effective osmotic solutions, regarding aw decrease, as well as IFP depression, were glycerol (50%), glycine (11%)–glycerol (39%) and alanine (7%)–glycerol (43%). aw and IFP of OD tomatoes (120 min −35 °C) significantly decreased (up to 0.9063 compared to 0.9778, and up to −7.55 °C) compared to −1.05° C of the untreated sample. Full article
(This article belongs to the Special Issue Preservation and Shelf Life Extension of Food Products)
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16 pages, 5539 KB  
Article
Anti-Fatigue Effects of Donkey Milk and Its Polysaccharides in a Mouse Swimming Model
by Teng Wang, Yangen Sun, Kaiwen Wang, Chuanliang Ji, Gengli Huang, Jie Xiao, Mengyan Zhang, Jingwen Zhou, Xiaoshu Tang, Xuemei Chen, Bo Hu, Jie Yu and Zhouping Wang
Foods 2026, 15(14), 2568; https://doi.org/10.3390/foods15142568 - 22 Jul 2026
Viewed by 551
Abstract
Exercise-induced fatigue is a physiological limitation affecting athletic performance and recovery, driven by disrupted energy metabolism, oxidative stress, and inflammation. This study investigated the anti-fatigue effects of donkey milk and its polysaccharides in BALB/c mice using an exhaustive swimming model. Mice were randomly [...] Read more.
Exercise-induced fatigue is a physiological limitation affecting athletic performance and recovery, driven by disrupted energy metabolism, oxidative stress, and inflammation. This study investigated the anti-fatigue effects of donkey milk and its polysaccharides in BALB/c mice using an exhaustive swimming model. Mice were randomly assigned to seven groups, including a negative control group and separate dose groups receiving donkey milk (2.08, 4.16, or 8.32 mL/kg) or donkey milk polysaccharides (0.625, 1.25, or 2.5 g/kg), for 30 days. Anti-fatigue activity was subsequently evaluated based on exhaustive swimming performance and fatigue-related biochemical parameters. Donkey milk polysaccharides, mainly composed of galactose, exhibited stronger in vitro antioxidant activity than donkey milk, which may be associated with their enhanced radical scavenging capacity. Both treatments significantly prolonged exhaustive swimming time (up to 2.27-fold, p < 0.05) without affecting body weight. They improved energy metabolic status (glycogen, ATP, lipid utilization), reduced fatigue-related metabolite accumulation, enhanced antioxidant capacity, and suppressed oxidative stress and inflammatory responses, with donkey milk polysaccharides generally showing superior efficacy. The in vitro antioxidant activity was consistent with in vivo improvements in oxidative status, supporting a functional link between polysaccharide bioactivity and physiological effects. These findings suggest that donkey milk and its polysaccharides may alleviate exercise-induced fatigue through coordinated regulation of energy metabolism, oxidative stress, and inflammation, providing a mechanistic framework linking polysaccharide composition to anti-fatigue effects. Full article
(This article belongs to the Section Dairy)
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12 pages, 2840 KB  
Article
Consumption of Zinc Biofortified Rice Diet Improved Mineral Availability: An Approach to Address Micronutrient Malnutrition
by Natesan Ramachandran, Marappan Gopi, Duraisamy Rajendran, Dintaran Pal, Balakrishnan Binsila, Madhusoodanan N. Unnikrishnan, Chirravuri N. Neeraja, Gundallahalli B. Manjunatha Reddy, Arindam Dhali, Sudhir Chandra Roy, Ashish Mishra, Kaliappan Bharathi, Jeeva Mutthu Kumar, Artabandhu Sahoo and Raghavendra Bhatta
Foods 2026, 15(14), 2567; https://doi.org/10.3390/foods15142567 - 22 Jul 2026
Viewed by 591
Abstract
Zinc (Zn), a micronutrient, plays vital roles in various biological functions and its inadequate intake results in various clinical manifestations. Biofortification of staple crops through breeding approaches has been attempted to ensure a higher dietary intake of Zn. The present study assessed the [...] Read more.
Zinc (Zn), a micronutrient, plays vital roles in various biological functions and its inadequate intake results in various clinical manifestations. Biofortification of staple crops through breeding approaches has been attempted to ensure a higher dietary intake of Zn. The present study assessed the bioavailability of zinc from biofortified rice in Wistar rats. Two rice-based feed pellets were prepared: conventional/control (CR—MTU1010) and Zn-biofortified rice (ZnBR—DRR Dhan 48). Rats were fed their respective diets for 45 days to assess the Zn intake, retention, distribution and excretion. Daily feed intake and weekly body weight were recorded, and a digestion trial was conducted during last five days of the feeding period. Mean body weights at the start and end of experiment were comparable (p > 0.05) (246 and 240 g) with similar feed consumption. Zn absorption from ZnBR was 45.12%, compared to 26.65% from CR. The biologically available zinc from ZnBR was 2.3 times higher than that from CR. Zn content in the major storage tissues was not altered (p > 0.05) due to consumption of ZnBR. The study revealed that biological availability of zinc from ZnBR was higher than that of CR, which could be useful in managing Zn-related malnutrition. Full article
(This article belongs to the Section Food Nutrition)
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29 pages, 8561 KB  
Review
Formation, Toxicity, and Analytical Techniques for Small-Molecule α-Dicarbonyl Compounds in Foods
by Ningbo Wan, Yao Wang, Lijuan Wang, Hongyun Wang, Zhaozhou Li, Lei Hua, Huawei Niu, Xiujin Chen and Jianrui Sun
Foods 2026, 15(14), 2566; https://doi.org/10.3390/foods15142566 - 21 Jul 2026
Viewed by 645
Abstract
Small-molecule α-dicarbonyl compounds (α-DCs), including glyoxal, methylglyoxal and diacetyl, are electrophilic compounds characterized by two adjacent carbonyls. These compounds ubiquitously occur in various foods and food–medicine homologous herbs, generated via the Maillard reaction, caramelization, lipid peroxidation, and enzymatic reactions during thermal treatment and [...] Read more.
Small-molecule α-dicarbonyl compounds (α-DCs), including glyoxal, methylglyoxal and diacetyl, are electrophilic compounds characterized by two adjacent carbonyls. These compounds ubiquitously occur in various foods and food–medicine homologous herbs, generated via the Maillard reaction, caramelization, lipid peroxidation, and enzymatic reactions during thermal treatment and storage. Upon oral intake, small-molecule α-DCs are rapidly absorbed into systemic circulation, triggering protein and DNA damage, as well as inflammation. They also serve as important precursors to derive other hazards, such as advanced glycosylation end products possessing carcinogenic and genotoxic properties. Small-molecule α-DCs and their derived harmful products accelerate the progression of multiple metabolic diseases, e.g., cancer and diabetes. However, their pathological processes remain poorly elucidated, necessitating highly sensitive and accurate analytical methods. This review also systematically summarizes and discusses the current analytical techniques targeting small-molecule α-DCs. Chromatography and chromatography–mass spectrometry are still frequently used techniques. Given the polarity and weak ultraviolet absorption of small-molecule α-DCs, tedious pretreatment is necessary yet time-consuming. Novel rapid detection techniques such as mass spectrometry probes and direct ionization mass spectrometry have been proposed in recent years. Even so, developing rapid, eco-friendly, highly sensitive and accurate analytical methods remains a key priority for future research. Full article
(This article belongs to the Topic Development of Rapid Detection Methods for Foodborne Micro/Trace Hazardous Substances)
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31 pages, 8660 KB  
Article
Mechanisms Associated with Quality Deterioration for Vacuum-Packaged Pork Jerky During Accelerated High-Temperature and High-Humidity Storage
by Yankun Fu, Changcheng Zhao, Xiaolin Liang, Rong Liu, Pengjie Wang and Shumin Wang
Foods 2026, 15(14), 2565; https://doi.org/10.3390/foods15142565 - 21 Jul 2026
Viewed by 1052
Abstract
Pork jerky is vulnerable to quality deterioration during distribution, particularly under hot and humid conditions. This study investigated the deterioration pattern and associated mechanisms for vacuum-packaged pork jerky sealed in aluminum foil pouches during accelerated high-temperature and high-humidity storage (65 °C and relative [...] Read more.
Pork jerky is vulnerable to quality deterioration during distribution, particularly under hot and humid conditions. This study investigated the deterioration pattern and associated mechanisms for vacuum-packaged pork jerky sealed in aluminum foil pouches during accelerated high-temperature and high-humidity storage (65 °C and relative humidity of 85%). The sensory quality, physicochemical properties, oxidation-related changes, non-enzymatic browning, and protein digestibility were evaluated, and multivariate analyses were performed to characterize the deterioration process. Sensory acceptability declined markedly, and the rejection rate reached 50% on day 14, indicating the shelf-life endpoint under the test conditions. Deterioration in quality was mainly characterized by color darkening, texture hardening, water redistribution, and microstructural disruption. Lipid oxidation, protein oxidation, myoglobin oxidation, and non-enzymatic browning progressively intensified during storage and were associated with the observed color deterioration and sensory decline. Microbiological indicators remained below the detection limit throughout storage, suggesting that quality deterioration was primarily associated with chemical rather than microbial changes. Multivariate analyses further suggested that lipid oxidation, protein oxidation, myoglobin oxidation, and non-enzymatic browning were key processes potentially associated with quality loss. These findings provide a basis for shelf-life evaluation and quality control for pork jerky under extreme storage conditions. Full article
(This article belongs to the Section Meat)
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19 pages, 4975 KB  
Article
Aged Pickle Brine Influences Flavor and Bacteria Characteristics of Pickled Chili Peppers
by Chenshuo Wang, Kaishuang Wei, Zhiji Qin, Zijian Cai, Chenglin Zhu, Zilin Shen, Jiazhuo Gao, Shihong Fang, Zhiyi Fan, Meimei Shi, Ting Li, Weiqin Deng and Luca Laghi
Foods 2026, 15(14), 2564; https://doi.org/10.3390/foods15142564 - 21 Jul 2026
Viewed by 455
Abstract
Aging duration of the brine is considered one of the core variables determining the fermentation quality of pickled chili peppers. This study systematically analyzed the dynamic changes in volatile and non-volatile metabolites and bacteria community structure in fermented pickled chili peppers fermented with [...] Read more.
Aging duration of the brine is considered one of the core variables determining the fermentation quality of pickled chili peppers. This study systematically analyzed the dynamic changes in volatile and non-volatile metabolites and bacteria community structure in fermented pickled chili peppers fermented with different pickle brines (aged 0, 5, 15, 25, and 50 years). Results indicate that brine age was significantly associated with both the flavor compound composition and bacteria diversity of fermented pickled chili peppers. GC-MS identified 127 volatile compounds, and RF-based exploratory marker analysis identified 10 candidate volatile markers associated with brine aging. 1H-NMR analysis screening identified six candidate non-volatile metabolites, whose dynamic changes were associated with bacterial degradation of proteins and carbohydrates. The selected marker panels showed internal discriminative consistency within the current dataset, indicating that brine ageing duration was associated with distinguishable metabolic profiles in fermented pickled chili peppers. α-diversity indices showed both species richness and community diversity shifted dynamically. Bacillota dominated the bacterial community, with Levilactobacillus as the most abundant genus. Spearman correlation analysis revealed that Levilactobacillus was significantly positively correlated with 4-ethyl-2-methoxyphenol, 4-ethylphenol, methylguanidine, and propylene glycol, while negatively correlated with β-Ionone and ethanol. Meanwhile, ethanol was positively associated with Weissella, Oceanobacillus, and unclassified_f_Bacillaceae. These findings provide a theoretical basis for understanding the role of aged brine in pickled chili peppers and support the potential application of multi-omics combined with machine learning to assist in fermented food discrimination. However, it is worth noting that, as the initial metabolic composition of the brines was not characterized, the observed differences should be interpreted as a brine-age-associated composite effect rather than being attributed exclusively to the fermentation process. Full article
(This article belongs to the Special Issue Advances in Food Nutritional Biochemistry: Omics, Bioavailability and Gut Health)
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24 pages, 6387 KB  
Review
From Source to Utilization: A Review of Influencing Factors and Safety Assessment for High-Value Utilization of Sweet Potato (Ipomoea batatas L.) Leaves
by Menghuan Sun, Xiaojing Jiang, Yulu Ma, Liang Wang, Ming Zhu, Jun Xing and Jingyang Hong
Foods 2026, 15(14), 2563; https://doi.org/10.3390/foods15142563 - 21 Jul 2026
Viewed by 387
Abstract
Sweet potato leaves (SPLs), with an annual production of millions of tons, are rich in polyphenols and other bioactive components, yet remain largely discarded or underutilized. This review proposes, for the first time, a “source–process–safety” full-chain cascade framework that elucidates three key aspects: [...] Read more.
Sweet potato leaves (SPLs), with an annual production of millions of tons, are rich in polyphenols and other bioactive components, yet remain largely discarded or underutilized. This review proposes, for the first time, a “source–process–safety” full-chain cascade framework that elucidates three key aspects: how upstream factors (genotype and harvest period) predetermine raw material quality baselines; how midstream processing mediates the balance between activity retention and flavor improvement; and how downstream applications are subject to the decisive thresholds of heavy metal safety and regulatory compliance. Collectively, this framework provides a theoretical foundation and practical guidance for the high-value utilization of sweet potato leaves. Full article
(This article belongs to the Section Plant Foods)
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34 pages, 918 KB  
Review
Artificial Intelligence in Foodborne Pathogen Detection from Sensing to Food Safety Systems: A Systematic Review
by Maria Schirone, Giovanni D’Ambrosio and Antonello Paparella
Foods 2026, 15(14), 2562; https://doi.org/10.3390/foods15142562 - 21 Jul 2026
Cited by 1 | Viewed by 1025
Abstract
This systematic review summarises advances in artificial intelligence (AI) and machine learning (ML) for foodborne pathogen detection, covering applications in various technologies (AI-assisted microscopy, spectroscopy, biosensors and sensor-based systems), food supply chains, analytical performance, operational metrics and regulatory developments, addressing gaps in previous [...] Read more.
This systematic review summarises advances in artificial intelligence (AI) and machine learning (ML) for foodborne pathogen detection, covering applications in various technologies (AI-assisted microscopy, spectroscopy, biosensors and sensor-based systems), food supply chains, analytical performance, operational metrics and regulatory developments, addressing gaps in previous reviews limited to individual technologies or lacking regulatory analysis. Following PRISMA 2020 guidelines, Scopus, PubMed, and Web of Science were searched from 1 January 2010 to 25 June 2026 using a validated string. Inclusion criteria were explicit detection of a pathogen, clearly described AI/ML algorithm, study evaluation on food or supply chains, and quantitative validation metrics. Exclusion criteria were chemical-only studies, human-diagnostic studies, or purely theoretical studies. Given heterogeneity in the evidence, qualitative quality indicators were favoured over formal quantitative risk-of-bias tools, in distinction to internal cross-validation versus independent external validation. Key data were extracted using a standardised matrix, and after screening and snowballing, the final corpus consisted of 152 studies. CNN (Convolutional Neural Network)-based microscopy provides >99% accuracy in bacterial identification, SERS (Surface-Enhanced Raman Spectroscopy) and CNN 98.68% for pathogens and 99.85% for resistant strains. ML-driven biosensors show 80–100% prediction accuracy in the presence of environmental noise. Yet, performance drops dramatically on external validation, with models falling from 95% internal to 78–82% on independent test sets. Supply chain applications cover meat, dairy, seafood and produce, but most are still at pilot scale. The main constraints are data heterogeneity, lack of public benchmarks, matrix interference, non-standard validation protocols, and regulatory dissonance. However, the integration of AI with Internet of Things (IoT), blockchain and edge computing improves sensitivity, reduces false results and enables real-time monitoring despite the challenges. AI is a powerful decision-support tool that complements existing food safety controls rather than replacing them. To translate these technologies reliably into routine practice, effective implementation requires rigorous external validation and regulatory harmonisation. Full article
(This article belongs to the Special Issue Machine Learning-Driven Strategies for Pathogen Detection and Food Safety Management)
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32 pages, 1129 KB  
Review
Dietary and Supplementation Strategies for Modulating Gut Microbiota: A Narrative Review
by Natalia Ekstedt-Biskot, Dominika Jamioł-Milc, Klaudia Melkis and Joanna Pieczyńska
Foods 2026, 15(14), 2561; https://doi.org/10.3390/foods15142561 - 21 Jul 2026
Cited by 1 | Viewed by 480
Abstract
The composition and balance of the gut microbiota are important for human health, as they are involved in metabolic processes, immune regulation, intestinal barrier function, and gut–brain communication. This narrative review summarizes current evidence on dietary and supplementation-based strategies for modulating the gut [...] Read more.
The composition and balance of the gut microbiota are important for human health, as they are involved in metabolic processes, immune regulation, intestinal barrier function, and gut–brain communication. This narrative review summarizes current evidence on dietary and supplementation-based strategies for modulating the gut microbiota, with particular attention to dietary fiber, fermented foods, prebiotics, probiotics, synbiotics, and postbiotics. The review discusses their potential mechanisms of action, including effects on microbial composition, short-chain fatty acid production, intestinal barrier integrity, immune responses, and metabolic homeostasis. Particular emphasis is placed on the context-dependent nature of microbiota modulation, as the effects of dietary and supplementation strategies may vary according to baseline microbiota composition, health status, habitual diet, probiotic strain, dose, and intervention duration. Overall, current evidence suggests that microbiota-targeted nutritional strategies may support gut homeostasis and selected health-related outcomes; however, their effects are not universal and require more personalized and better-controlled approaches in future research. Full article
(This article belongs to the Special Issue Bioactive Food Ingredients Shaping Gut Microbiota: Composition, Function, and Inter-Individual Variability)
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17 pages, 12930 KB  
Article
Structural Analysis of a Non-Starch Polysaccharide Derived from Red Rice Bran and Its Immunomodulatory Properties
by Juan Liu, Dagang Chen, Xinqiao Zhou, Yangchao Ou, Ke Chen, Chanjuan Ye, Jie Guo and Chuanguang Liu
Foods 2026, 15(14), 2560; https://doi.org/10.3390/foods15142560 - 21 Jul 2026
Viewed by 529
Abstract
A polysaccharide with water solubility named RRBP was extracted from red rice bran (Oryza sativa L.), and its structural characterization was analyzed. The polysaccharide exhibited a monodisperse molecular weight distribution with an average of 51.4 kDa, and also comprised glucose (98.1%, w [...] Read more.
A polysaccharide with water solubility named RRBP was extracted from red rice bran (Oryza sativa L.), and its structural characterization was analyzed. The polysaccharide exhibited a monodisperse molecular weight distribution with an average of 51.4 kDa, and also comprised glucose (98.1%, w/w) and small amounts of arabinose, galactose, xylose, and mannose. Structural investigations using methylation analysis combined with UV and FT-IR spectroscopy demonstrated that RRBP is a structurally complex hyperbranched glucan characterized by an extensive branch with “→4)-α-d-Glcp-(1“→linkages constituting 30.6% of the backbone. RRBP demonstrated concentration-dependent stimulation of nitric oxide (NO) generation along with elevated secretion levels of IL-6 and TNF-α but showed minimal effect on IL-12 production in assays with RAW264.7 macrophage cells. Gene expression profiling verified the enhanced transcription of genes encoding iNOS and pro-inflammatory cytokines including IL-6, TNF-α, and IL-12 following RRBP treatment. Moreover, it is important to note that RRBP was able to promote M1 macrophage activation and exhibited no cytotoxicity, and this implied that RRBP could serve as a biocompatible pro-inflammatory immunostimulant. In summary, these findings suggested that RRBP is a distinctive glucan that possesses selective immunomodulatory properties and could be applied in the development of functional food products designed for targeted immune system modulation. Full article
(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods—3rd Edition)
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21 pages, 5414 KB  
Article
Solid-State Fermentation of Black Gram: Improvement of Protein Digestibility and Functional Properties for Composite Flour Applications
by Pardeep Kumar Sadh, Nikhil Dnyaneshwar Patil, Neetu Mundalia, Aarti Bains, Mansuri M. Tosif, Ravinder Kaushik and Prince Chawla
Foods 2026, 15(14), 2559; https://doi.org/10.3390/foods15142559 - 21 Jul 2026
Viewed by 382
Abstract
This study evaluated the effect of solid-state fermentation (SSF) using Aspergillus awamori on the nutritional, functional, antioxidant, structural, and protein-digestibility properties of black gram (Vigna mungo) flour and its application in wheat-based composite flour. Black gram was fermented for 0–12 days, [...] Read more.
This study evaluated the effect of solid-state fermentation (SSF) using Aspergillus awamori on the nutritional, functional, antioxidant, structural, and protein-digestibility properties of black gram (Vigna mungo) flour and its application in wheat-based composite flour. Black gram was fermented for 0–12 days, and the 6-day fermented sample was selected for flour fortification based on improved nutritional and functional responses. SSF reduced tannin and phytic acid contents while increasing total phenolic content from 2.69 to 3.37 mg GAE/g, total flavonoid content from 0.83 to 1.65 mg QE/g, and DPPH radical-scavenging activity from 2.13 to 4.09 mg AAE/g by day 6. Protein content increased from 24.14% to 27.11%, and in vitro protein digestibility improved from 70.86% to 82.89%. Total amino acid content also increased from 88.71 to 98.24 g/100 g protein by day 6, followed by a decline during prolonged fermentation. Mineral contents, including iron, zinc, and calcium, were also improved after fermentation. Incorporation of 6-day fermented black gram flour into wheat flour enhanced the protein, crude fiber, water-holding capacity, oil-holding capacity, and in vitro protein digestibility of the composite flour. Overall, SSF with A. awamori improved the nutritional and functional quality of black gram and demonstrated its potential as a protein-rich ingredient for fortified cereal–legume composite flour development. Full article
(This article belongs to the Special Issue Processing and Fermentation of Grain Products: From Digestibility to Bioactivity)
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23 pages, 2686 KB  
Article
Chemometrics Combined with Multi-Source Spectroscopy for Fruit Germplasm Quality Evaluation: A Case Study on Quince (Cydonia oblonga)
by Zhenzhen Ding, Tingting Su, Xia Zhang, Li Wang, Xueqing Wang, Chao Li and Yutao Wang
Foods 2026, 15(14), 2558; https://doi.org/10.3390/foods15142558 - 21 Jul 2026
Viewed by 367
Abstract
Quince (Cydonia oblonga Mill.) is an important fruit crop, yet a systematic quality evaluation framework is lacking. This study comprehensively characterized multiple germplasms from distinct production areas. An integrated strategy combining physicochemical analysis, FT-MIR (Fourier transform mid-infrared spectroscopy), electronic nose (E-nose), headspace [...] Read more.
Quince (Cydonia oblonga Mill.) is an important fruit crop, yet a systematic quality evaluation framework is lacking. This study comprehensively characterized multiple germplasms from distinct production areas. An integrated strategy combining physicochemical analysis, FT-MIR (Fourier transform mid-infrared spectroscopy), electronic nose (E-nose), headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS), and chemometrics was employed. Significant variations were observed among accessions: certain varieties were observed to exhibit the highest pectin (1.86%) and total phenolic content (143.40 mg/100 g), while others showed superior firmness and titratable acidity. β-Damascenone in one accession was found to have an exceptionally high odor activity value (OAV) of 265.05. Multivariate analysis, including PLS-DA and OPLS-DA, effectively discriminated among quince accessions, with PLS-DA achieving 100% classification accuracy, and tentatively identified 18 key markers (VIP > 1) for accession discrimination. Loading scatter plot analysis further validated the contribution of these markers to the separation between accessions. However, due to the limited sample size (n = 18) and partial confounding between cultivar and origin, these findings should be considered exploratory and require validation in larger independent studies. This work provides preliminary insights into the diversity and geographical patterns of quality and flavor traits in quince germplasm, offering a preliminary foundation for germplasm evaluation and targeted utilization. Full article
(This article belongs to the Special Issue Advances in Food Analytical Chemistry, Bioactive Compounds, Microbiology, and Probiotics: Bridging Quality, Safety, and Health)
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20 pages, 577 KB  
Article
Comparative Study of the Physicochemical Properties and Nutritional Quality of Argan Oil from Endemic and Planted Argania spinosa (L.) Fruit Trees in South-West Algeria
by Mohammed Ould Safi, Giuseppa Di Bella, Vincenzo Nava, Ambrogina Albergamo, Abdelaali Bencheikh, Said Boudeffeur, Mohammed Boughalia, Réda Kechairi and Angela Giorgia Potortì
Foods 2026, 15(14), 2557; https://doi.org/10.3390/foods15142557 - 20 Jul 2026
Viewed by 412
Abstract
Argania spinosa tree, notoriously famous for its primary product, the argan oil, is a versatile agroforestry tree that grows wild in Algeria and Morocco. However, recent cultivation efforts have been undertaken in Algeria to protect the species and valorize the local productions of [...] Read more.
Argania spinosa tree, notoriously famous for its primary product, the argan oil, is a versatile agroforestry tree that grows wild in Algeria and Morocco. However, recent cultivation efforts have been undertaken in Algeria to protect the species and valorize the local productions of argan oil. Hence, a comparative study was conducted on cold-pressed oils from endemic and planted argan trees, located respectively in Tindouf and Adrar provinces of Southwestern Algeria, to evaluate the impact of plantation on argan oil quality. For each area, three samples of argan oil were produced and analyzed by three analytical replicates. According to the Moroccan guidelines, both products were extra-virgin oils due to favorable saponification indices, free acidities, peroxide values and UV exams. Their fatty acid composition and sterol profile were similar, with high levels of unsaturated fatty acids and peculiar phytosterols beneficial to consumer health. However, the cultivation of A. spinosa affected the amounts of tocopherols, total polyphenols and carotenes, squalene, and inorganic elements, which were generally lower in the oil from Adrar than in that from Tindouf. These differences may be related to the different pedoclimatic and agronomic contexts of growth and did not affect the quality and marketability of argan oil. Overall, this study provides preliminary evidence of the feasibility of cultivating A. spinosa outside its natural biotope in hyper-arid Algerian regions, producing high-quality oil that could play a crucial socio-economic role in the national economy. However, further studies involving multiple cultivation environments and long-term agronomic and ecological assessments are required to better understand the performance of A. spinosa under non-native growing conditions. Full article
(This article belongs to the Special Issue Sustainable Agriculture for Food and Nutrition Security: 2nd Edition)
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6 pages, 196 KB  
Editorial
Advances in Processing Agri-Food and Aquatic By-Products and Residues for New Food Product Development
by Alcina M. M. B. Morais and Rui M. S. C. Morais
Foods 2026, 15(14), 2556; https://doi.org/10.3390/foods15142556 - 20 Jul 2026
Viewed by 335
Abstract
Food systems frequently generate huge quantities of by-products and residues at each stage of the production chain, from agricultural harvesting and aquatic processing to fermentation and industrial refining [...] Full article
(This article belongs to the Special Issue Advances in Processing Agri-Food and Aquatic By-Products and Residues for New Food Product Development)
20 pages, 1754 KB  
Article
Enhancing Nutritional and Health Benefits of Wheat Bran Through Bifunctional LAB Screening and BCAA-Enriched Fermentation
by Byung Hoon Lee, Sun Ok Han, Jun Seok Hong, Seung Jo Jeong, Ji Youn Hong and Young Jun Kim
Foods 2026, 15(14), 2555; https://doi.org/10.3390/foods15142555 - 20 Jul 2026
Viewed by 418
Abstract
Lactic acid bacteria (LAB)-mediated fermentation has been widely explored as a strategy to enhance the nutritional functionality of cereal processing by-products. In this study, 50 LAB strains previously isolated from Korean traditional fermented foods and obtained from the National Agrobiodiversity Center (KACC, Jeonju-si, [...] Read more.
Lactic acid bacteria (LAB)-mediated fermentation has been widely explored as a strategy to enhance the nutritional functionality of cereal processing by-products. In this study, 50 LAB strains previously isolated from Korean traditional fermented foods and obtained from the National Agrobiodiversity Center (KACC, Jeonju-si, Republic of Korea) were systematically screened for bifunctional carbohydrate and protein degradation capacities, and their potential to improve the nutritional functionality of wheat bran was evaluated. Paper disc assays revealed substantial inter-strain variability, with clear zone diameters ranging from 12.35 to 29.52 mm for carbohydrate degradation and 11.61 to 25.45 mm for protein degradation. Ten strains exceeding both upper-quartile enzymatic degradation cutoff thresholds (≥25.25 mm for carbohydrate degradation and ≥17.98 mm for protein degradation, respectively) were putatively identified as Lactiplantibacillus plantarum and Lacticaseibacillus paracasei based on 16S rRNA gene sequencing (99.73–100% similarity). Substrate-specific fermentation using L. paracasei KS 595 across four substrates (brewed soy sauce soybean meal, pea, floury rice, and wheat bran) demonstrated substrate-dependent differences in growth and branched-chain amino acid (BCAA) accumulation, with the highest increase observed in pea fermentation. Strain-specific evaluation during wheat bran fermentation revealed distinct differences in growth kinetics, pH reduction, and BCAA production driven by cell-envelope proteinases and intracellular peptidases, with viable cell counts reaching 9–10 log CFU/mL after 48 h. Biogenic amine analysis indicated that histamine levels remained below commonly accepted safety limits in all strains, while L. paracasei KS 543 showed no detectable tyramine or histamine. Although the potential improvement in plant protein bioavailability was indirectly inferred through the free BCAA enrichment rather than directly measured in vivo, these results support a systematic screening approach for selecting LAB strains capable of producing BCAA-enriched fermented wheat bran, with potential implications for improving plant protein bioavailability and addressing nutritional needs in aging and active populations. Full article
(This article belongs to the Topic Fermented Food: Health and Benefit, 2nd Edition)
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14 pages, 3056 KB  
Article
An Exploratory Indirect Association Analysis of Dietary Supplement Use and Metabolic Risk in Korean Adolescents: A Cross-Sectional Study
by Jeoungmi Kim and Vasuki Rajaguru
Foods 2026, 15(14), 2554; https://doi.org/10.3390/foods15142554 - 20 Jul 2026
Viewed by 359
Abstract
Aims: Dietary supplement use has increased among adolescents, but its association with metabolic health remains unclear. This study examined the relationship between dietary supplement use, diet quality, obesity, and metabolic risk among Korean adolescents. Methods: This cross-sectional study used nationally representative KNHANES 2022–2024 [...] Read more.
Aims: Dietary supplement use has increased among adolescents, but its association with metabolic health remains unclear. This study examined the relationship between dietary supplement use, diet quality, obesity, and metabolic risk among Korean adolescents. Methods: This cross-sectional study used nationally representative KNHANES 2022–2024 data. A total of 1550 adolescents aged 10–18 years were included. Dietary supplement use during the previous year was assessed by questionnaire. Diet quality was evaluated using diet quality score based on selected dietary guideline-related components. Survey-weighted logistic and linear regression analyses were conducted after adjustment for demographic and dietary covariates. An exploratory indirect association analysis was performed to examine whether diet quality was statistically associated with the relationship between supplement use and metabolic risk clustering. Results: Overall, 43.1% of adolescents reported dietary supplement use. Supplement users had significantly better diet quality scores than non-users (β = 0.30, p < 0.001). Dietary supplement use was significantly associated with BMI (p = 0.011) and waist circumference (p = 0.010), but not with metabolic risk clustering (OR = 0.91, 95% CI: 0.67–1.24), fasting glucose, triglycerides, or HDL-cholesterol levels. Obesity was strongly associated with metabolic risk clustering regardless of supplement use. Compared with non-obese non-users, obese non-users (OR = 5.31, 95% CI: 3.22–8.78) and obese supplement users (OR = 3.68, 95% CI: 2.07–6.53) had significantly higher odds of metabolic risk clustering. Exploratory indirect association analysis showed that diet quality did not significantly mediate the association between dietary supplement use. Conclusions: Dietary supplement use was associated with better diet quality and favorable anthropometric indicators, but not with metabolic risk clustering or biochemical metabolic markers. These findings suggest that supplement use may reflect broader health-related behaviors rather than direct metabolic protection among Korean adolescents. Full article
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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20 pages, 2504 KB  
Article
Sensory Profile and Preliminary Acceptability of Fructose Syrup Produced from Yacon Extract (Smallanthus sonchifolius) via Enzymatic Hydrolysis
by Augusto Castillo, Jorge Domínguez, Any Córdova-Chang and Abel José Rodríguez-Yparraguirre
Foods 2026, 15(14), 2553; https://doi.org/10.3390/foods15142553 - 20 Jul 2026
Viewed by 842
Abstract
This study reports the psychometric-multivariate characterization of the sensory space of a Smallanthus sonchifolius fructose syrup obtained via enzymatic hydrolysis, addressing the need for robust evaluation of novel functional sweeteners. A 12-member selected analytical panel (selected from 38 candidates; 31.6% retention) evaluated the [...] Read more.
This study reports the psychometric-multivariate characterization of the sensory space of a Smallanthus sonchifolius fructose syrup obtained via enzymatic hydrolysis, addressing the need for robust evaluation of novel functional sweeteners. A 12-member selected analytical panel (selected from 38 candidates; 31.6% retention) evaluated the matrix using a 16-item, four-dimensional psychometric instrument. Content validity was pre-established by expert consensus (global Aiken’s V = 0.824, 95% CI [0.798, 0.852]), and panel reliability was confirmed through Friedman’s test across three replicates (p > 0.05 for D2, D3, D4). Results from Principal Component Analysis (PCA) explained 90.17% of the total variance, identifying two primary axes: somatic-emotional integration (PC1: 64.15%) and contextual-cognitive differentiation (PC2: 26.02%). Hierarchical Cluster Analysis (HCA) segmented three distinct perceptual archetypes within the panel (k = 3), with the “Temporally Driven” segment (C3) emerging as the dominant profile (50%). The findings demonstrate that yacon syrup perception is characterized by statistical score homogeneity across oral body-mapping and experiential familiarity dimensions. This psychometric approach provides a high-fidelity map of the sensory experience, offering a reproducible baseline for the quality control and standardization of functional yacon-derived products. Full article
(This article belongs to the Section Sensory and Consumer Sciences)
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19 pages, 2397 KB  
Article
Comparative Analysis of Phytochemical Composition and Antioxidant Activity of Sprouts from Eight Hemp (Cannabis sativa L.) Genotypes
by Romina Beleggia, Valentina Giovanniello, Serafino Suriano and Daniela Trono
Foods 2026, 15(14), 2552; https://doi.org/10.3390/foods15142552 - 20 Jul 2026
Viewed by 398
Abstract
Hemp sprouts are emerging as a potential functional food, although their phytochemical composition remains poorly characterized. The study investigated the effect of genotype on growth, phytochemical accumulation, and antioxidant activity in four-day-old sprouts from eight hemp genotypes: Carmagnola Selezionata (CS), Fibrante, Carmaleonte, Codimono, [...] Read more.
Hemp sprouts are emerging as a potential functional food, although their phytochemical composition remains poorly characterized. The study investigated the effect of genotype on growth, phytochemical accumulation, and antioxidant activity in four-day-old sprouts from eight hemp genotypes: Carmagnola Selezionata (CS), Fibrante, Carmaleonte, Codimono, Futura 75, USO 31, Felsinea, and Santhica 27. An integrated approach combining spectrophotometric assays, HPLC, and GC-MS analyses was used. Sprout length showed limited variability across genotypes, whereas biomass accumulation varied markedly, with CS, Fibrante, Felsinea, and Santhica 27 exhibiting the highest fresh and dry weights, and Carmaleonte and Codimono the lowest. Phytosterols (46.3%) and phenolics (33.9%) represented the predominant classes, followed by tocols (17.3%) and carotenoids (2.5%), whereas terpenes occurred only in traces (0.1%) and cannabinoids were not detected in any genotype. Fibrante, Futura 75, and Santhica 27 accumulated comparatively higher levels of several bioactive classes among the genotypes investigated, whereas the remining genotypes displayed more selective enrichment patterns. In particular, Fibrante, Futura 75, and Santhica 27 showed the highest accumulation of phenolics, particularly kaempferol-3-O-rutinoside, apigenin-7-O-glucoside, vitexin, isovitexin, and gallic acid, together with elevated levels of tocopherols and phytosterols. Fibrante also exhibited the highest carotenoid levels, particularly lutein and violaxanthin, and the highest antioxidant activity. CS, Codimono, USO 31, and Felsinea generally showed lower metabolite accumulation, although they maintained a moderate accumulation of specific lipid-soluble antioxidants and terpenes. Carmaleonte displayed the lowest levels across most metabolites. Overall, among the analyzed genotypes, Fibrante, followed by Santhica 27 and Futura 75, exhibited the most favorable combination of phytochemical composition and biomass production, making these genotypes promising candidates for further studies in the field of functional foods. Full article
(This article belongs to the Special Issue Plant-Based Food: From Nutritional Value to Health Benefits: 3rd Edition)
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30 pages, 16835 KB  
Article
Comparative Study of Effects of Different Organic Acid Treatments on Preservation Quality of Two Bamboo Shoot Species Using PCA Comprehensive Evaluation and Quality Index Models
by Yuanyuan Li, Huijuan Lu, Chang Xu, Qifan Liu, Shuang Qiu and Xuejun Yu
Foods 2026, 15(14), 2551; https://doi.org/10.3390/foods15142551 - 20 Jul 2026
Viewed by 507
Abstract
Bamboo shoots undergo rapid postharvest quality deterioration. To evaluate the effects of organic acid treatments on the quality preservation of green bamboo (Dendrocalamopsis oldhami) shoots (GBSs) and lei bamboo (Phyllostachys praecox f. preveynalis) shoots (LBSs), shoots were immersed in [...] Read more.
Bamboo shoots undergo rapid postharvest quality deterioration. To evaluate the effects of organic acid treatments on the quality preservation of green bamboo (Dendrocalamopsis oldhami) shoots (GBSs) and lei bamboo (Phyllostachys praecox f. preveynalis) shoots (LBSs), shoots were immersed in oxalic acid (2.5, 5, 7.5 mmol·L−1), ascorbic acid (28.4, 56.8, 85.2 mmol·L−1), citric acid (26, 52, 78 mmol·L−1), or salicylic acid (0.5, 1, 1.5 mmol·L−1) for 10 min and then stored at 4 °C for 14 days. Changes in weight loss, soluble protein, soluble sugar, lignin, cellulose, taste attributes (sweetness, bitterness, astringency, umami), phenylalanine ammonia-lyase (PAL), peroxidase (POD), and polyphenol oxidase (PPO) activities were monitored. Postharvest organic acid treatments effectively preserved the storage quality of both GBSs and LBSs by reducing weight loss; suppressing lignin and cellulose increases; maintaining higher soluble protein, soluble sugar, sweetness, and umami; and inhibiting bitterness, astringency, and PAL/POD/PPO activities. Optimal treatments were variety-specific when evaluated by the principal component analysis (PCA) comprehensive evaluation model: 5 mmol·L−1 oxalic acid (OA2) for GBSs, and 56.8 mmol·L−1 ascorbic acid (AA2) for LBSs. In contrast, 56.8 mmol·L−1 ascorbic acid (AA2) performed best for both GBSs and LBSs when evaluated by the quality index model. Further comparison revealed that the PCA comprehensive evaluation model provided a more accurate and discriminative assessment of preservation efficacy for different organic acids than the quality index model. Moreover, OA2-treated GBSs had a longer shelf life than AA2-treated LBSs. Consequently, by employing the PCA comprehensive evaluation model, this study demonstrated that 5 mmol·L−1 oxalic acid can effectively preserve bamboo shoot quality, and variety-specific organic acid selection is essential for optimal storage. Full article
(This article belongs to the Section Plant Foods)
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21 pages, 12978 KB  
Article
Bacterial Cellulose Nanocrystal-Stabilized Water-in-Water Pickering Emulsions: Stability, Amylopectin Partitioning, and In Vitro Digestion Behavior
by Yuhan Jiang, Sha Ao, Xianwen Hu and Shilin Liu
Foods 2026, 15(14), 2550; https://doi.org/10.3390/foods15142550 - 20 Jul 2026
Viewed by 385
Abstract
Water-in-water (W/W) Pickering emulsions based on aqueous two-phase systems (ATPS) are promising for food applications, but their stabilization is challenged by the ultra-low interfacial tension inherent to ATPSs. This study developed food-grade W/W Pickering emulsions stabilized by bacterial cellulose nanocrystals (BCNCs) and evaluated [...] Read more.
Water-in-water (W/W) Pickering emulsions based on aqueous two-phase systems (ATPS) are promising for food applications, but their stabilization is challenged by the ultra-low interfacial tension inherent to ATPSs. This study developed food-grade W/W Pickering emulsions stabilized by bacterial cellulose nanocrystals (BCNCs) and evaluated their ability to regulate starch digestibility. The effects of dextran (Dex) concentration, maltodextrin (MD) concentration, and BCNC content on the microstructure, rheological properties, and stability of the emulsions were systematically investigated. The partitioning behavior of amylopectin (AMP) between the two phases and the in vitro digestion behavior of AMP-loaded W/W Pickering emulsions in the presence of α-amylase were further examined. Fourier-transform infrared spectroscopy confirmed the successful preparation of BCNCs. The optimal formulation (24 wt% Dex, 14 wt% MD, and 0.24 wt% BCNCs) exhibited a uniform droplet distribution and enhanced storage stability. Contact angle analysis indicated preferential wettability of BCNCs toward the continuous Dex-rich phase, promoting interfacial adsorption and droplet stabilization. The emulsions remained stable at pH 3.0–7.0 but were sensitive to ionic strength above 7 mM sodium chloride. Importantly, in vitro digestion showed that BCNC-stabilized emulsions significantly inhibited α-amylase-mediated hydrolysis of AMP, with the hydrolysis extent reducing from ~54% to 14%. These results indicate that BCNCs act as effective natural stabilizers for W/W Pickering emulsions, forming a physical barrier that retards starch digestion. This work provides a sustainable strategy for designing slow-digestible, low-glycemic-index food systems with potential applications in functional foods and pharmaceuticals. Full article
(This article belongs to the Section Food Systems)
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Article
Predicting Freezing Point of Ice Cream Mix with Infrared Spectroscopy and Chemometrics
by Duy Thinh Trinh, David Mcintosh, Elizabeth Eckelkamp, Jiajia Chen, Alejandro Molina-Moctezuma and Tong Wang
Foods 2026, 15(14), 2549; https://doi.org/10.3390/foods15142549 - 19 Jul 2026
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Abstract
Fourier transform infrared spectroscopy (FTIR) has become an increasingly valuable analytical tool in the dairy industry due to its rapid, non-destructive nature and ability to capture complex chemical information. This study evaluated the feasibility of using FTIR in combination with chemometric modeling to [...] Read more.
Fourier transform infrared spectroscopy (FTIR) has become an increasingly valuable analytical tool in the dairy industry due to its rapid, non-destructive nature and ability to capture complex chemical information. This study evaluated the feasibility of using FTIR in combination with chemometric modeling to predict the freezing point (FP) of ice cream mix (ICM), an important quality attribute that influences product texture, freezing behavior, and manufacturing efficiency. Traditional methods for FP determination are often labor-intensive and can present challenges when analyzing high-solids dairy systems. In this study, FP values were obtained through a cryoscopic method. FTIR spectra were collected for all samples, and partial least squares (PLS) regression models were developed to relate spectral information to FP values. Model performance metrics indicated that FTIR spectra contained information associated with FP variation; however, overall predictive performance was limited. The relatively weak model accuracy was attributed to the complex nature of FP as a colligative property influenced by multiple compositional factors, including sugars, salts, proteins, and stabilizers, as well as the narrow compositional range and limited sample size of the dataset. Despite these limitations, the results demonstrated the potential of FTIR as a rapid screening tool for FP estimation and provided a foundation for future model development using larger and more compositionally diverse datasets and improved reference methodologies. Full article
(This article belongs to the Special Issue Spectroscopy and Intelligent Data Processing for Food Quality, Safety and Authenticity)
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