Foods

18 pages, 1524 KB

Open AccessArticle

Salt Concentration Is Associated with Flavor Divergence and Microbial Succession in Naturally Fermented Watermelon Soybean Paste: Integrating Volatile Metabolite Profiling with Community Dynamics

by Heng Wang, Bing Yang, Zhenxia Cao, Yingjian Hou, Jing Yan, Shuanshuan Xue, Wanli Zhang and Lishui Chen

Foods 2026, 15(15), 2767; https://doi.org/10.3390/foods15152767 - 6 Aug 2026

Viewed by 394

Abstract

This research investigated the effects of salt concentration on the fermentation of watermelon soybean paste. Three experimental groups were constructed with gradient salt concentrations, and multi-dimensional analyses were performed on physicochemical properties, volatile aroma profiles, and microbial community succession throughout the fermentation process. [...] Read more.

This research investigated the effects of salt concentration on the fermentation of watermelon soybean paste. Three experimental groups were constructed with gradient salt concentrations, and multi-dimensional analyses were performed on physicochemical properties, volatile aroma profiles, and microbial community succession throughout the fermentation process. Group X (lowest salt) exhibited the highest total acid (34.49 g/kg) and lowest pH (p < 0.05) after 60 d. Using headspace gas chromatography time-of-flight mass spectrometry (HS-GC-TOF-MS), a total of 97 volatile compounds were identified, of which 18 were defined as key flavor compounds (relative odor activity value (ROAV) > 0.1 and variable importance in projection (VIP) > 1). High-throughput sequencing demonstrated that Proteobacteria and Firmicutes represented the core bacterial communities while Ascomycota emerged as the dominant fungal phylum. The Shannon diversity index for bacteria ranged from 4.28 to 5.47 across groups. Aspergillus relative abundance in Group X decreased from 75.30% (30 d) to 43.17% (60 d). Group X was distinctly separated from Y and Z in PLS-DA and PCoA analyses. Aspergillus exhibited significant positive correlations with eugenol and 2,2,4-trimethyl-1,3-pentanediol diisobutyrate (p < 0.05). These findings provide an integrated understanding of the associations between volatile compound evolution and microbial succession during natural fermentation, providing a basis for further investigation and process optimization. Full article

(This article belongs to the Section Food Microbiology)

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16 pages, 1471 KB

Open AccessArticle

Honeysuckle (Lonicera japonica Thunb.) Extract as a Natural Preservative for Rabbit Meat: Inhibition of Lipid and Protein Oxidation and Maintenance of Myofibrillar Protein Functionality

by Xiaohua Huang, Wenjiao Chen, Zhengqiang Tong, Peiyin Tang, Siyi Yang, Xin Zhang, Feixia Duan and Jiamin Zhang

Foods 2026, 15(15), 2766; https://doi.org/10.3390/foods15152766 - 6 Aug 2026

Viewed by 319

Abstract

This study investigated the effects of honeysuckle extract (HE) on the oxidative stability, storage quality, and myofibrillar protein functionality of raw rabbit meat during a 5-day storage period at 4 °C. Raw rabbit meat was treated with HE (1–7% w/v; [...] Read more.

This study investigated the effects of honeysuckle extract (HE) on the oxidative stability, storage quality, and myofibrillar protein functionality of raw rabbit meat during a 5-day storage period at 4 °C. Raw rabbit meat was treated with HE (1–7% w/v; HE1–HE7) or deionized water (control) and stored for 5 days. pH and color parameters were analyzed, lipid and protein oxidation profile of raw rabbit meat were investigated, and the physicochemical characteristics of rabbit myofibrillar protein (MP) were analyzed. Results showed that HE treatment significantly decreased the levels of TBARS, TVB-N and TVC compared to the control group. Further studies revealed that HE treatment significantly reduced the protein carbonyl level while increasing sulfhydryl content. In addition, HE treatment increased the WHC and solubility and reduced the surface hydrophobicity of rabbit MP during refrigerated storage. Taken together, HE serves as a potent natural preservative for raw rabbit meat, effectively suppressing oxidative and microbial deterioration to maintain storage quality and extend shelf life. Full article

(This article belongs to the Section Meat)

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31 pages, 1523 KB

Open AccessArticle

An Integrated Case Study on Fruit By-Products/Waste Management: Lactic Acid Bacteria Development, Artificial Intelligence Smart Implementation, and Reintegration into Food Chain

by Hiba Selmi, Giovanni Pascoschi, Antonietta Diaferio, Antonio Decataldo, Vittorio Capozzi, Gianluca Follia, Giuseppe Spano, Michele Dassisti and Mariagiovanna Fragasso

Foods 2026, 15(15), 2765; https://doi.org/10.3390/foods15152765 - 6 Aug 2026

Viewed by 461

Abstract

The increasing generation of agro-industrial by-products from fruit processing represents both an environmental challenge and a valuable opportunity for resource recovery. In this study, tomato, apple, and orange by-products were selected as sustainable substrates for valorization through lactic acid bacteria (LAB) fermentation. The [...] Read more.

The increasing generation of agro-industrial by-products from fruit processing represents both an environmental challenge and a valuable opportunity for resource recovery. In this study, tomato, apple, and orange by-products were selected as sustainable substrates for valorization through lactic acid bacteria (LAB) fermentation. The objective was to enhance their functional potential while contributing to waste reduction within a circular bio-economy framework. Selected Lactiplantibacillus plantarum strains were applied to each matrix, and microbial growth dynamics were monitored throughout fermentation. In parallel, experimental data were used to build and validate machine learning-assisted models to predict growth kinetics and identify optimal fermentation conditions. To validate the model, the growth of LAB at 32 °C with a bacterial inoculum of approximately 108 CFU/mL was predicted and subsequently compared with experimental results. The developed models demonstrated reliable predictive capability, with low-to-moderate Root Mean Squared Error (RMSE) across different substrates and growth parameters, ranging from 0.143 (vMaxAvg in apple) to 7.155 (LagAvg in orange). Following model validation, selected matrix–strain combinations were applied to develop food products, in which fermented by-products were incorporated as functional ingredients. The resulting formulations exhibited enhanced antioxidant activity and increased total phenolic content, as determined by DPPH (2,2-diphenyl-1-picrylhydrazyl) assay and phenolic analysis, reaching 56.56 mg GAE/100 g (p < 0.05) and 33.76 mg Trolox eq./100 g (p < 0.05), respectively. Full article

(This article belongs to the Special Issue Functional Ingredients from Food Waste and By-Products: Processing Technologies, Functional Characteristics and Value-Added Applications: 2nd Edition)

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25 pages, 19433 KB

Open AccessArticle

A Length-Aware C-Terminal Rule for Prioritizing Short ACE-Inhibitory Peptides from Food Protein Hydrolysates

by Mei-Ling Li, Ying-Jang Lai, Pei-Yu Wu, Jen-Chieh Li, Shang-Ming Huang and Kuo-Chiang Hsu

Foods 2026, 15(15), 2764; https://doi.org/10.3390/foods15152764 - 6 Aug 2026

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Abstract

The discovery of angiotensin-converting enzyme (ACE)-inhibitory peptides from food protein hydrolysates is commonly guided by empirical fractionation or sequence-based prediction, but few screening rules have been evaluated at the hydrolysate level and independently benchmarked across peptide lengths. Here, we developed a length-aware C-terminal [...] Read more.

The discovery of angiotensin-converting enzyme (ACE)-inhibitory peptides from food protein hydrolysates is commonly guided by empirical fractionation or sequence-based prediction, but few screening rules have been evaluated at the hydrolysate level and independently benchmarked across peptide lengths. Here, we developed a length-aware C-terminal screening rule (Rule 5: P1’ ∈ {W, Y, F, P} and P2’ ∈ {L, I, V, K, R, H}) through an experimentally anchored framework. The rule was derived using 24 stratified protein–protease hydrolysates and showed the strongest associations with ACE inhibition (r = 0.711, p < 0.001) and log₁₀(1/IC₅₀) (r = 0.741, p < 0.001) among five evaluated rules. Independent evaluation in 16 composition-weighted commercial hydrolysates retained predictive utility (r = 0.608 for ACE inhibition and r = 0.581 for log₁₀(1/IC₅₀)). Five peptides—VF, GIF, LP, IP, and VP—were selected because they represented the intersection of in silico cleavage prediction, Rule 5 compliance, and corresponding candidate-associated low-mass MALDI features in the experimentally prepared hydrolysates. All five inhibited ACE (IC₅₀ = 19.50–93.19 µM); VF and GIF showed mixed-type inhibition, whereas LP, IP, and VP showed competitive inhibition. External benchmarking against 1429 quantitative ACE-inhibitory peptides established a defined applicability domain: Rule 5 significantly enriched potent peptides among di- and tripeptides (2–3 residues; median IC₅₀, 28.0 vs. 79.0 µM; p_adj < 0.001, Benjamini–Hochberg-corrected; enrichment factor = 2.5 at IC₅₀ ≤ 1 µM), but enrichment attenuated rapidly as longer sequences were included. Molecular dynamics simulations (200 ns) showed persistent peptide–ACE contact for all five candidates under the simulated conditions. Rule 5 is therefore proposed as a transparent first-pass filter for prioritizing short ACE-inhibitory candidates and protein–protease combinations, rather than as a universal predictor across the full peptide-length spectrum. Full article

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

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16 pages, 5705 KB

Open AccessArticle

Sodium Alginate Microencapsulation of an Umami Peptide Fraction (F2) from Goose Bone Paste: Preparation and Reduced Apparent Gastric-Phase Release

by Binghan Chen, Yaguang Xu, Xiuwen Zhang, Feng Lü, Daoying Wang, Ningning Xie, Jingjun Li and Zongyuan Zhen

Foods 2026, 15(15), 2763; https://doi.org/10.3390/foods15152763 - 6 Aug 2026

Viewed by 319

Abstract

Goose bone paste is an underutilised poultry-processing by-product and a potential source of taste-active peptides. A nominal 1–3 kDa peptide fraction (F2), operationally designated an umami peptide fraction by analogy with comparable bone-hydrolysate fractions reported in the literature, was isolated from a neutral-protease [...] Read more.

Goose bone paste is an underutilised poultry-processing by-product and a potential source of taste-active peptides. A nominal 1–3 kDa peptide fraction (F2), operationally designated an umami peptide fraction by analogy with comparable bone-hydrolysate fractions reported in the literature, was isolated from a neutral-protease hydrolysate by sequential ultrafiltration and encapsulated in sodium alginate (SA) microcapsules using extrusion–dripping ionic gelation. Single-factor screening identified the following formulation conditions: 2.0% (w/v) SA, 2.5% (w/v) CaCl₂, 0.3% (w/v) SE-15, a core-to-wall mass ratio of 0.3, and a preparation temperature of 50 °C. A verification batch prepared under these conditions gave an encapsulation efficiency of 75.44%, with the ±1.07% denoting the SD of three technical determinations from that batch. The dried microcapsules had a moisture content of 2.98 ± 0.21% and passable flowability. The mean particle diameter was 856 ± 52 μm, with a within-batch coefficient of variation of 5.56 ± 0.28%; a complete particle-size distribution was not recorded. In pepsin-free simplified simulated gastric fluid, the apparent release from the microcapsules rose from about 6% at 1 h to about 13% at 5 h, whereas the apparent detection ratio of free F2 rose from about 56% to about 99%. The calculated concentrations fell at or below the validated limit of quantification, the microcapsule-group absorbances lay near the photometric floor of the instrument, and only three sampling times were used. These percentages and the kinetic fits are therefore qualitative to semi-quantitative. The data support only the relative statement that alginate encapsulation lowered the apparent release of F2 under the tested acidic conditions. They do not establish an exact release rate, an error estimate for the microcapsule group, or a specific release mechanism. Full article

(This article belongs to the Section Meat)

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19 pages, 348 KB

Open AccessArticle

Evaluating the Potential of Piper carpunya Extracts: Antimicrobial and Antioxidant Effects in a Risotto Food Model

by Jorge F. Reyes, Iván Burneo, Ana M. Diez, Beatriz Melero, Jordi Rovira and Isabel Jaime

Foods 2026, 15(15), 2762; https://doi.org/10.3390/foods15152762 - 6 Aug 2026

Viewed by 371

Abstract

This study evaluated the antimicrobial properties of Piper carpunya extracts, which are traditionally used by Ecuadorian indigenous communities, and validated the in vitro findings in a real food matrix. Three different extracts (ethanolic, hydroethanolic, and aqueous-lyophilized) were evaluated by the agar well diffusion [...] Read more.

This study evaluated the antimicrobial properties of Piper carpunya extracts, which are traditionally used by Ecuadorian indigenous communities, and validated the in vitro findings in a real food matrix. Three different extracts (ethanolic, hydroethanolic, and aqueous-lyophilized) were evaluated by the agar well diffusion method against a panel of 20 microbial strains comprising both foodborne pathogens and spoilage microorganisms. The extracts with the highest yield and antimicrobial activity were then tested in a precooked risotto formulated under commercial conditions, in challenge tests with Clostridium perfringens. All extracts inhibited C. perfringens at a minimum inhibitory concentration below 80 mg/mL, the ethanol extract being the most effective. In the risotto model, the ethanol–water extract (8%, w/w) reduced C. perfringens counts by approximately 2 log CFU/g relative to the inoculated control and also lowered aerobic mesophilic and psychrophilic counts, whereas the freeze-dried extract was less effective and bacterial counts declined only until day 4 of storage. Both extracts slightly reduced pH and water activity and, rather than protecting the lipid fraction, exhibited a prooxidant effect; nevertheless, malondialdehyde remained below 0.35 mg/kg throughout the 30-day storage period, well below the thresholds associated with perceptible rancidity. P. carpunya extracts show potential as natural ingredients for improving the microbiological safety of ready-to-eat foods, and their chemical and sensory characterization is required before practical application. Full article

(This article belongs to the Special Issue Foodborne Chemicals and Nutrients at the Crossroads of Food Safety, Nutrition and Public Health)

23 pages, 9858 KB

Open AccessArticle

Color-Modulated Spirulina Biomass Produced Under Heterotrophic Cultivation as a Sustainable Food Ingredient

by Gabriela Moura Kurowiski de Brito, Jorge Alberto Vieira Costa, Luísa Barreira and Michele Greque de Morais

Foods 2026, 15(15), 2761; https://doi.org/10.3390/foods15152761 - 6 Aug 2026

Viewed by 344

Abstract

The intense green coloration of Spirulina biomass limits its incorporation into food products despite its high nutritional and bioactive value. This study evaluated the heterotrophic fed-batch cultivation of Spirulina sp. LEB 18 using glucose and sodium acetate, aiming to modulate biomass color and [...] Read more.

The intense green coloration of Spirulina biomass limits its incorporation into food products despite its high nutritional and bioactive value. This study evaluated the heterotrophic fed-batch cultivation of Spirulina sp. LEB 18 using glucose and sodium acetate, aiming to modulate biomass color and preserve a nutritionally relevant composition for its application as a food ingredient. After 10 days, all heterotrophic cultures exhibited attenuation of the green coloration, with total color differences greater than ΔE > 7 relative to the controls. The reduction in chlorophyll a was consistent with the observed color changes, whereas phycocyanin and carotenoid contents did not differ significantly from the autotrophic controls. Cultivation supplemented with sodium acetate fed at 0.2 g L⁻¹ showed a protein composition similar to the control and was the condition that exhibited the greatest color attenuation (ΔE = 10.33) without a pronounced reduction in protein content. Cultures supplemented with glucose resulted in higher lipid and carbohydrate accumulation, reflecting the redirection of carbon toward energy storage compounds. The results demonstrate that heterotrophic cultivation of Spirulina sp. LEB 18 is a promising strategy to modulate biomass color and composition, expanding its applicability, particularly in food matrices where green coloration limits consumer acceptance. Full article

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

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32 pages, 2252 KB

Open AccessReview

Sweet Basil Raw Material Functionality as a Framework for Industrial Pesto Quality: A Field-to-Fork Perspective

by Giulia Tapparo, Giorgia Botta, Andrea Caratti, Giorgio Felizzato, Erica Liberto and Marta Bertolino

Foods 2026, 15(15), 2760; https://doi.org/10.3390/foods15152760 - 6 Aug 2026

Viewed by 443

Abstract

Sweet basil (Ocimum basilicum L.), the defining ingredient of “pesto alla Genovese”—a traditional uncooked Ligurian sauce prepared by blending fresh basil leaves with olive oil, pine nuts, garlic, salt, and aged cheeses- has become an increasingly important industrial raw material, yet current [...] Read more.

Sweet basil (Ocimum basilicum L.), the defining ingredient of “pesto alla Genovese”—a traditional uncooked Ligurian sauce prepared by blending fresh basil leaves with olive oil, pine nuts, garlic, salt, and aged cheeses- has become an increasingly important industrial raw material, yet current knowledge remains fragmented across agronomy, postharvest physiology, and food processing. This review critically proposes “raw material functionality” as an integrative framework describing the measurable ability of basil to retain the physicochemical, sensory, and technological properties required for high-quality pesto production throughout processing and storage. Evidence from the literature is critically analyzed to connect preharvest factors, postharvest handling, and processing technologies with key functional attributes, including pigment stability, phenolic content, volatile composition, enzymatic activity, microbial quality and oxidative stability. The review highlights how agronomic and technological variables jointly determine color retention, aroma preservation, shelf-life, and product consistency, while identifying major knowledge gaps in linking basil composition with industrial performance. Finally future perspectives are discussed, emphasizing predictive, quality-by-design approaches that integrate compositional markers with processing behavior and shelf-life outcomes to support more consistent and sustainable industrial pesto production. Full article

(This article belongs to the Special Issue Next-Generation Preservation Processes for a Resilient Agri-Food Supply Chain)

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26 pages, 6912 KB

Open AccessArticle

Dynamic Changes in Antioxidant Activity and Ethanol Adsorption Capacity of Sugarcane Vinegar During In Vitro Digestion: Insights into the Prevention of Alcoholic Liver Disease

by Feifei Wu, Fengjin Zheng, Bo Lin, Hao Cheng, Yuan Tan, Yuxia Yang, Krishan K. Verma and Ganlin Chen

Foods 2026, 15(15), 2759; https://doi.org/10.3390/foods15152759 - 6 Aug 2026

Viewed by 369

Abstract

This study used an in vitro simulated digestion model combined with network pharmacology to investigate the bioaccessibility, dynamic changes in antioxidant capacity, and potential molecular mechanisms by which active components of sugarcane vinegar mitigate alcoholic liver disease (ALD). The results showed that the [...] Read more.

This study used an in vitro simulated digestion model combined with network pharmacology to investigate the bioaccessibility, dynamic changes in antioxidant capacity, and potential molecular mechanisms by which active components of sugarcane vinegar mitigate alcoholic liver disease (ALD). The results showed that the bioaccessibility of total phenols, total flavonoids, and reducing sugars in sugarcane vinegar exceeded 90% during gastric digestion. However, after combined gastrointestinal digestion, the bioaccessibility of total flavonoids was reduced significantly (39.39%). Among the phenilic phenolic monomers, ferulic acid had the highest gastric bioaccessibility index (419.10%), while luteolin exhibited the strongest stability throughout digestion process. The 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging and total reducing capacity gradually decreased, whereas the 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) reached its peak during gastrointestinal digestion. Correlation analysis showed that antioxidant capacity was closely correlated with phenolic compounds. Alcohol detoxification experiments revealed the ethanol retention rate of sugarcane vinegar during gastric digestion was significantly higher (14%) than undigested sample. Network pharmacology analysis identified caffeic, ferulic, protocatechuic, vanillic, and gentisic acid in sugarcane vinegar, with MAOB, PTGS1, and PTGS2 targets. These molecular docking findings reveal the strong binding affinity between polyphenols and their core targets. This research establishes a robust theoretical framework for harnessing sugarcane vinegar bioactive properties as a functional food strategy to mitigate alcoholic liver disease. Full article

(This article belongs to the Special Issue Processing, Comprehensive Utilization and In-Depth Development of Climate-Resilient Subtropical Crops)

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32 pages, 20028 KB

Open AccessReview

Aptamer-Based Fluorescent Biosensors for Kanamycin Detection in Food Systems: Design Strategies, Sensing Mechanisms, and Practical Applications

by Shijing Wang and Jieqiong Qiu

Foods 2026, 15(15), 2758; https://doi.org/10.3390/foods15152758 - 5 Aug 2026

Viewed by 430

Abstract

Kanamycin (KANA), a widely used aminoglycoside antibiotic in animal husbandry, is associated with residue accumulation in foods due to improper use, threatening food safety. Detecting trace KANA in complex food systems such as dairy, meat, and apicutural products remains challenging because of matrix [...] Read more.

Kanamycin (KANA), a widely used aminoglycoside antibiotic in animal husbandry, is associated with residue accumulation in foods due to improper use, threatening food safety. Detecting trace KANA in complex food systems such as dairy, meat, and apicutural products remains challenging because of matrix interferences (e.g., proteins, lipids, and co-existing ions) and limitations of conventional methods, which require labor-intensive pretreatment and sophisticated instrumentation. Aptamer-based fluorescent biosensors have emerged as promising tools for rapid, sensitive KANA detection with high specificity and on-site analysis potential. DNA aptamers act as selective recognition elements that bind KANA and undergo conformational changes for efficient signal transduction. This review summarizes recent advances in fluorescent aptasensors for KANA detection, with an emphasis on food system applications. Aptamer selection strategies are outlined, highlighting split aptamers’ advantages in binding precision and structural stability. Labeled and label-free sensing modes are compared in terms of design principles, analytical performance, and suitability for complex food matrices. Attention is paid to strategies for mitigating matrix interference and improving detection reliability in real samples. Despite progress, challenges remain in sensor stability, reproducibility, and on-site deployment. Overall, aptamer-based fluorescent biosensors provide a powerful platform for rapid antibiotic residue monitoring and advance food safety-oriented sensing technologies. Full article

(This article belongs to the Section Food Systems)

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23 pages, 1578 KB

Open AccessArticle

In Situ Effects of 4,6-α- and 4,3-α-Glucanotransferases During Sourdough Fermentation: Assessing Microbial Community Dynamics, Bread Glycemic Index, Staling, and Texture

by Duygu Zehir-Şentürk, Furkan Demirgül, Ramazan Tolga Niçin, Redife Aslıhan Ucar and Ömer Şimşek

Foods 2026, 15(15), 2757; https://doi.org/10.3390/foods15152757 - 5 Aug 2026

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Abstract

Although some lactic acid bacteria species harbor genes encoding α-glucanotransferases (4,6-α-GTase and 4,3-α-GTase), the technological and functional implications of these enzymes within sourdough ecosystems remain poorly understood. This study investigated the effects associated with α-GTase-positive and α-GTase-negative strains of Limosilactobacillus reuteri and L. [...] Read more.

Although some lactic acid bacteria species harbor genes encoding α-glucanotransferases (4,6-α-GTase and 4,3-α-GTase), the technological and functional implications of these enzymes within sourdough ecosystems remain poorly understood. This study investigated the effects associated with α-GTase-positive and α-GTase-negative strains of Limosilactobacillus reuteri and L. fermentum on sourdough microbiota, bread quality, and starch digestibility. Starter culture inoculation steered the assembly of the sourdough microbiota, resulting in stable acidification and altered microbial community structures. High-throughput sequencing analysis showed that starter culture addition generally increased taxonomic richness, while Shannon and Simpson diversity indices varied according to strain genotype and inoculation level. Sourdoughs fermented with α-GTase-positive strains exhibited higher viscosity while maintaining shear-thinning behavior, which was putatively linked to in situ enzymatic synthesis. Additionally, inoculation with these strains improved bread specific volume, suggesting a possible structural modification of the starch matrix or the overlapping effects of fermentation metabolites. During storage, the 4,3-α-GTase-positive L. fermentum PFC282 strain delayed the increase in bread hardness, reflecting a possible mitigation of amylopectin retrogradation and indicating a potential anti-staling effect. In addition, the 4,6-α-GTase-positive L. reuteri PFC338 strain produced breads with lower estimated glycemic index values, suggesting a lower susceptibility to enzymatic starch hydrolysis likely due to the hypothesized alterations in structural linkages. Overall, the findings highlight the potential of α-GTase-positive sourdough starter cultures to modulate the technological and nutritional properties of bread. Full article

(This article belongs to the Special Issue Advances in Food Biotechnology: Microbial and Enzymatic Innovations for Sustainable Food Systems)

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35 pages, 4119 KB

Open AccessArticle

Text Mining Analysis of Q-Grader Sensory Descriptors in Specialty Coffee Under Accelerated Storage Conditions

by Frank Fernandez-Rosillo, Lenin Quiñones-Huatangari, Jonathan Alberto Campos Trigoso, Eliana Milagros Cabrejos-Barrios, Segundo G. Chavez and César R. Balcázar-Zumaeta

Foods 2026, 15(15), 2756; https://doi.org/10.3390/foods15152756 - 5 Aug 2026

Viewed by 487

Abstract

Sensory evaluation is the reference method for assessing specialty coffee quality; however, the descriptive narratives generated by certified Q Arabica Graders remain an underutilized source of information. This study developed an integrated analytical framework combining conventional sensory evaluation with natural language processing (NLP) [...] Read more.

Sensory evaluation is the reference method for assessing specialty coffee quality; however, the descriptive narratives generated by certified Q Arabica Graders remain an underutilized source of information. This study developed an integrated analytical framework combining conventional sensory evaluation with natural language processing (NLP) to characterize the evolution of specialty coffee quality during accelerated storage under different packaging systems. Green and roasted coffee stored in eight packaging configurations were subjected to accelerated storage at 40, 50, and 60 °C, and sensory evaluations were performed according to the Specialty Coffee Association protocol. Textual sensory descriptions were analyzed using descriptor frequency analysis, term frequency–inverse document frequency (TF–IDF) weighting, co-occurrence networks, topic modeling, and topic prevalence analysis. The results demonstrated that the evaluated packaging–product configurations (PPCs), together with storage temperature, influenced the sensory stability of specialty coffee under accelerated storage conditions. Vacuum packaging and multilayer laminated bags more effectively preserved desirable sensory attributes and higher cup scores, whereas elevated temperatures and coffee grinding accelerated quality deterioration, leading to the progressive replacement of freshness-related descriptors by undesirable storage-related sensory characteristics. The combined application of multiple text-mining approaches consistently revealed systematic semantic changes in sensory perception that complemented conventional cup scores and provided a more comprehensive characterization of quality evolution during storage. These findings demonstrate that integrating conventional sensory evaluation with natural language processing transforms expert sensory narratives into reproducible quantitative information, providing a reproducible analytical framework for the objective characterization and comparison of sensory changes during accelerated storage of specialty coffee. Full article

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

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24 pages, 355 KB

Open AccessArticle

Functional Assessment of Threshold Parameters for Natural Mineral Water in China: Regulatory Comparison, Hydrogeological Context, Health-Related Evidence, and Label-Based Market Characteristics

by Jiaxuan Shi, Haiyue Yang, Jiaqi Wang, Yi Zhang, Tianjiao Zhang, Jun Wang and Na Zhang

Foods 2026, 15(15), 2755; https://doi.org/10.3390/foods15152755 - 5 Aug 2026

Viewed by 878

Abstract

Natural mineral water standards use compositional criteria to define product identity and distinguish natural mineral water from other drinking water categories. China’s National Food Safety Standard—Drinking Natural Mineral Water (GB 8537) specifies seven alternative minimum threshold parameters for this purpose. This study assessed [...] Read more.

Natural mineral water standards use compositional criteria to define product identity and distinguish natural mineral water from other drinking water categories. China’s National Food Safety Standard—Drinking Natural Mineral Water (GB 8537) specifies seven alternative minimum threshold parameters for this purpose. This study assessed how these parameters function in four dimensions: regulatory identity, hydrogeological resource recognition, health-related interpretation, and label-based market communication. We compared major international regulatory frameworks, qualitatively synthesized health-related evidence, reviewed representative source-scale hydrogeological evidence from China, and analyzed label information from 150 commercial products. China’s system differs from the Codex and European Union frameworks, which emphasize source authenticity, compositional stability, permitted treatment, and disclosure, and from the United States system, which primarily defines mineral water by total dissolved solids. Regional studies showed that mineral water composition reflects site-specific combinations of lithology, geological structure, recharge, groundwater circulation, and water–rock interaction. The same parameter may occur in more than one hydrogeological setting, whereas different parameters within one groundwater system may arise through distinct geochemical processes. Health-related evidence varies substantially and should not be interpreted as establishing consumer health claims. In the label survey, metasilicic acid, TDS, and strontium were the most frequently declared parameters, while zinc and free carbon dioxide were less frequently declared. We propose a functional framework that distinguishes statutory identity, hydrogeological resource, health/safety, sensory/technical, and consumer-communication roles. This framework clarifies why the seven parameters should not be treated as functionally equivalent and provides a basis for refining natural mineral water standards and label communication. Full article

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

17 pages, 7222 KB

Open AccessArticle

Effects of Extrusion Process Variables on the Physicochemical and Textural Properties of Isolated Rice Protein-Enhanced Low-Moisture Meat Analogs

by Yu Zhang, Joo-Won Kim, Hyerim Jeon, Gi-Hyung Ryu, Bon-Jae Gu and Da-Eun Jung

Foods 2026, 15(15), 2754; https://doi.org/10.3390/foods15152754 - 5 Aug 2026

Viewed by 359

Abstract

In this study, the physicochemical and textural properties of isolated rice protein-enhanced low-moisture meat analogs (IRPE-LMMAs) were systematically evaluated in relation to key extrusion variables. A dry blend containing 10% isolated rice protein was processed by low-moisture extrusion cooking, and moisture content, barrel [...] Read more.

In this study, the physicochemical and textural properties of isolated rice protein-enhanced low-moisture meat analogs (IRPE-LMMAs) were systematically evaluated in relation to key extrusion variables. A dry blend containing 10% isolated rice protein was processed by low-moisture extrusion cooking, and moisture content, barrel temperature, and screw speed were varied using a Box–Behnken response surface design. The quality characteristics of IRPE-LMMAs were assessed based on appearance, water-holding capacity, integrity index, nitrogen solubility index, springiness, cohesiveness, chewiness, and cutting strength. Among the tested variables, moisture content showed the most apparent influence on both hydration-related and texture-related properties. Higher moisture content tended to increase water-holding capacity, nitrogen solubility index, springiness, and cohesiveness, whereas chewiness and cutting strength decreased. These results indicate that increased moisture content improved water-related functionality and elastic properties but reduced firmness-related textural attributes. Barrel temperature and screw speed showed response-dependent effects, suggesting that their influence should be interpreted in combination with moisture content and the specific quality parameter considered. Response surface methodology based on chewiness identified a practical processing window within the experimental range of 39–40% moisture content, 141–144 °C barrel temperature, and 205–215 rpm screw speed. Supplementary exploratory regression analysis suggested that moisture content was a major contributor to the composite quality index, while firmness-related responses required separate consideration. Overall, the results indicate that isolated rice protein can be incorporated into LMMA formulations, and that process optimization should focus on balancing hydration, elasticity, and firmness according to the intended product quality. Full article

(This article belongs to the Special Issue Advances in Meat and Protein Processing, Flavor Chemistry, and Preservation)

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20 pages, 2499 KB

Open AccessReview

Research Progress in the Production of D-Lactic Acid from Renewable Resources

by Bingyi Tao, Qi Lin, Ren He, Tingting Huang, Shaoxiong Liang, Hongkun Chen, Xiaoping Rao, Xuchong Tang and Jianchun Jiang

Foods 2026, 15(15), 2753; https://doi.org/10.3390/foods15152753 - 5 Aug 2026

Viewed by 391

Abstract

D-lactic acid is a key chiral intermediate widely applied in agriculture, pharmaceuticals, and polylactic acid synthesis, with microbial fermentation as its main production method. Commercial D-lactic acid production depends heavily on refined carbohydrates and yeast extract as carbon and nitrogen sources, resulting in [...] Read more.

D-lactic acid is a key chiral intermediate widely applied in agriculture, pharmaceuticals, and polylactic acid synthesis, with microbial fermentation as its main production method. Commercial D-lactic acid production depends heavily on refined carbohydrates and yeast extract as carbon and nitrogen sources, resulting in prohibitive raw material costs. Abundant in microbially available proteins and carbohydrates, renewable resources can act as carbon and nitrogen substrates for efficient D-lactic acid production. Repurposing these resources reduces production expenses and is essential for the industrial scaling of D-lactic acid manufacturing. This paper reviews research advances in D-lactic acid fermentation using renewable feedstocks including agricultural wastes, sugar industry residues, oil processing wastes, and cheese processing by-products as carbon and nitrogen sources. Full article

(This article belongs to the Special Issue Valorization of Agri-Food Byproducts and Fresh Produce Waste to Generate High-Value Food Ingredients)

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32 pages, 1016 KB

Open AccessReview

Analytical Technologies for Milk Component Analysis: A Review of Progress and Challenges

by Ying Zhang, Qiang Jiang, Wenjun Zhao, Yujie Wang, Xiaochao Wei, Yali Zhang, Xiuge Wang and Jinming Huang

Foods 2026, 15(15), 2752; https://doi.org/10.3390/foods15152752 - 5 Aug 2026

Viewed by 485

Abstract

Dairy products are an important source of high-quality protein, calcium, and various micronutrients in the human diet. The detection of milk components spans the entire industrial chain, including raw milk quality control, processing management, and market supervision. It has evolved from traditional pass/fail [...] Read more.

Dairy products are an important source of high-quality protein, calcium, and various micronutrients in the human diet. The detection of milk components spans the entire industrial chain, including raw milk quality control, processing management, and market supervision. It has evolved from traditional pass/fail judgment toward an integrated approach encompassing risk early warning, quality enhancement, and traceability and authentication. This paper reviews the classification of dairy components targeted for detection and summarizes major technical systems, including conventional physicochemical methods, chromatography and spectroscopy techniques, biosensing and microfluidic rapid detection, as well as multi-omics-based deep profiling. The principles, advantages, and application limitations of each method are compared. Key challenges such as complex matrix interference, lack of reference standards, and standardization of rapid detection methods are analyzed. Future directions toward intelligent, on-site, precise, and panoramic detection are also discussed, aiming to provide technical references for quality and safety control, quality improvement, and high-quality development of the dairy industry. Full article

(This article belongs to the Special Issue Advances in Milk Component Determination)

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15 pages, 1825 KB

Open AccessArticle

Physicochemical, Rheological, and Sensory Characterization of Gluten-Reduced Cookies Enriched with Amaranth and Chickpea Flours

by Stalin Aldair De la Cruz Sarchi, Leslie Josseline Pozo Alvear, Carlos Alberto Rivas Rosero, Freddy Giovanny Torres Mayanquer, Jorge Ivan Mina Ortega and Guillermo Alexander Jácome Sarchi

Foods 2026, 15(15), 2751; https://doi.org/10.3390/foods15152751 - 5 Aug 2026

Viewed by 331

Abstract

The global transition toward plant-based diets necessitates the development of sustainable, nutritionally enriched, and gluten-reduced bakery products. This study evaluated the techno-functional, nutritional, and sensory impacts of substituting wheat flour at levels of 30%, 50%, and 70% with a binary blend of amaranth [...] Read more.

The global transition toward plant-based diets necessitates the development of sustainable, nutritionally enriched, and gluten-reduced bakery products. This study evaluated the techno-functional, nutritional, and sensory impacts of substituting wheat flour at levels of 30%, 50%, and 70% with a binary blend of amaranth (Amaranthus caudatus) and chickpea (Cicer arietinum) flours in short-dough cookies. Dough’s thermo-mechanical behavior was characterized using the Mixolab Chopin+ protocol and correlated with Texture Profile Analysis (TPA) and consumer acceptability (n = 60) via Principal Component Analysis (PCA). Results revealed that the 70% substitution level (T3) significantly modified dough rheological behavior; the thermodynamic dilution of the gluten network and competitive hydration led to reduced dough stability (5.40 min) and restricted starch gelatinization (C3 = 0.916 Nm). Despite these rheological limitations, T3 demonstrated the highest protein density among the formulations tested, achieving 14.61% crude protein and 2.18% ash. Notably, the significant increase in instrumental hardness (68.09 N) in T3 corresponded with the highest overall acceptability score (4.07 out of 5.0). Multivariate analysis indicated that dough rheological instability does not necessarily limit final product acceptability in non-fermented matrices. These findings provide useful insights for the rational design of high-protein, plant-based functional snacks. Full article

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

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40 pages, 4481 KB

Open AccessArticle

Dairy Spoilage Bacteria and Their Lipases: Prevalence Patterns and Molecular Traits

by Yuying Lu, Qian Wu, Jinling Wang, Pradeep K. Malakar, Xu Wang and Dongmei Wang

Foods 2026, 15(15), 2750; https://doi.org/10.3390/foods15152750 - 5 Aug 2026

Viewed by 424

Abstract

Dairy product spoilage is primarily caused by microbial contamination and lipase activity. Systematically assessing contamination risks and elucidating the structural and functional characteristics of key lipases form a crucial foundation for achieving precise prevention and control. This article integrated 79 studies (2003–2025) to [...] Read more.

Dairy product spoilage is primarily caused by microbial contamination and lipase activity. Systematically assessing contamination risks and elucidating the structural and functional characteristics of key lipases form a crucial foundation for achieving precise prevention and control. This article integrated 79 studies (2003–2025) to preliminarily explore the geographical distribution characteristics of spoilage bacterial contamination. The combined contamination rates were relatively high in South America (89.5%), North America (88.3%) and Asia (87.3%), followed by Europe (86.0%) and Oceania (82.2%), while Africa showed a lower rate (57.6%) based on limited data. Product-level risk differences were also identified. Considering data robustness, in addition to raw milk (92.6%), milk powder also showed a high contamination rate (86.8%). The spoilage bacterial community was highly concentrated, with Bacillus (40.7%) and Pseudomonas (20.3%) as the dominant genera, and Pseudomonas fluorescens (21.1%) and Bacillus licheniformis (20.1%) as the core spoilage species. Furthermore, structural analysis of 37 key lipases demonstrated that these enzymes universally possess a hydrophobic surface, high lipid affinity, and a conserved α/β hydrolase folding conformation. Based on these predictions, we propose a structural hypothesis: these characteristics may be related to their retained activity after thermal processing. Unlike traditional meta-analyses that merely report pollution rates, and unlike independent bioinformatics studies that analyze lipases from arbitrary strains, this study ensures that the lipases analyzed have epidemiological relevance. This work provides scientific grounds for monitoring, early warning, and risk assessment of dairy spoilage. It also lays a theoretical foundation for developing novel inhibitors targeting thermostable lipases. Full article

(This article belongs to the Section Food Microbiology)

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21 pages, 22915 KB

Open AccessArticle

Ultrasonic Degradation Improves the In Vitro Utilization of Oolong Tea Pectic Polysaccharides: Structure Characterization and Multi-Omics Insights

by Meng Sun, Juqing Huang, Ruofei Zheng, Jiaxin Chen, Lingyue Zhong, Jie Li, Xuefang Guan, Qi Wang and Yafeng Zheng

Foods 2026, 15(15), 2749; https://doi.org/10.3390/foods15152749 - 5 Aug 2026

Viewed by 341

Abstract

Pectic polysaccharides from tea residues represent a promising class of prebiotic dietary fibers. This study aimed to optimize the extraction of Oolong tea (Camellia sinensis ‘Foshou’) polysaccharides (FCTP), elucidate the structural alterations induced by ultrasonic degradation, and evaluate the consequent in vitro [...] Read more.

Pectic polysaccharides from tea residues represent a promising class of prebiotic dietary fibers. This study aimed to optimize the extraction of Oolong tea (Camellia sinensis ‘Foshou’) polysaccharides (FCTP), elucidate the structural alterations induced by ultrasonic degradation, and evaluate the consequent in vitro utilization using Lactobacillus salivarius BXP5. Enzyme-assisted extraction significantly improved the yield of FCTP to 11.10%, compared to 6.74% via conventional hot-water extraction. Ultrasonic treatment (120–240 W, 20–45 min) reduced the molecular weight (Mw) from 1079.9 kDa to 690.7–824.4 kDa, increased the uronic acid content, disrupted the triple-helix conformation, and transformed the polysaccharide into a looser and more water-accessible structure. Structural characterization by FTIR, methylation, and NMR further indicated that uFCTP remained an acidic pectic polysaccharide enriched in homogalacturonan (HG)-like domains. In vitro fermentation demonstrated that ultrasonically degraded FCTP (uFCTP) more effectively promoted BXP5 proliferation than native FCTP. Non-targeted metabolomics and proteomics revealed that uFCTP exerted more pronounced regulatory effects on nucleotide metabolism, carbon metabolism, and ribosomal biogenesis. Correlation analysis identified key metabolites (e.g., gallic acid, xanthosine monophosphate) tightly associated with differentially expressed proteins involved in carbohydrate utilization and cellular growth. These findings indicate that ultrasonic degradation is an effective physical modification strategy to improve utilization by L. salivarius BXP5 of tea-derived pectic polysaccharides by tailoring their molecular architecture for improved probiotic fermentation and metabolic cross-talk. Full article

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

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17 pages, 4052 KB

Open AccessArticle

Corn Protein-Derived Bioactive Peptides Protect Gastric Epithelial Cells from Helicobacter pylori-Induced Injury by Alleviating Oxidative Stress, Mitochondrial Dysfunction, and Inflammation

by Guanlong Li, Chenyang Ma, Zhengfei Miao, Yongchao Xie, Quanxin Wang, Xiaolan Liu and Xiqun Zheng

Foods 2026, 15(15), 2748; https://doi.org/10.3390/foods15152748 - 5 Aug 2026

Viewed by 430

Abstract

H. pylori infection induces oxidative stress and inflammatory responses in gastric epithelial cells, which are key factors in the pathogenesis of gastritis and ulcers. Given the increasing threat of antibiotic resistance, non-antibiotic approaches that target host cell injury mechanisms are gaining considerable interest. [...] Read more.

H. pylori infection induces oxidative stress and inflammatory responses in gastric epithelial cells, which are key factors in the pathogenesis of gastritis and ulcers. Given the increasing threat of antibiotic resistance, non-antibiotic approaches that target host cell injury mechanisms are gaining considerable interest. While peptides derived from corn protein are known for their antioxidant and anti-inflammatory activities, whether they can alleviate H. pylori-induced gastric epithelial injury remains unclear. In this study, we evaluated the preventive effects of corn protein-derived bioactive peptides (CPDP-N), prepared by neutral protease hydrolysis, against H. pylori-triggered injury in human GES-1 cells. CPDP-N exhibited no cytotoxic effects, reduced H. pylori-induced intracellular ROS accumulation in a dose-dependent manner, and markedly increased the activities of intracellular antioxidant enzymes. Flow cytometry and fluorescence imaging demonstrated that CPDP-N attenuated the loss of mitochondrial membrane potential and relieved G0/G1 cell cycle arrest. CPDP-N markedly suppressed the secretion of the pro-inflammatory cytokines TNF-α, IL-1β, and IL-8, attenuated LDH release, and upregulated the anti-inflammatory cytokine IL-10. Moreover, CPDP-N markedly lowered the H. pylori-induced elevation of nuclear factor kappa-B (NF-κB) p65 protein, a key regulator of inflammatory signaling. These protective effects were accompanied by reduced intracellular ROS levels and lower NF-κB p65 abundance, suggesting the involvement of oxidative stress and NF-κB pathways. Collectively, these findings demonstrate that corn protein-derived peptides can protect gastric epithelial cells from H. pylori-induced oxidative and inflammatory injury, highlighting their potential as a dietary intervention for H. pylori-associated gastric diseases. Full article

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

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26 pages, 1564 KB

Open AccessReview

Lipids of Quercus Acorns: Health Implications, Oxidative Stability, and Food Applications

by Petra Lončarić, Marko Jukić, Tihomir Moslavac and Jasmina Lukinac

Foods 2026, 15(15), 2747; https://doi.org/10.3390/foods15152747 - 5 Aug 2026

Viewed by 454

Abstract

Acorns (Quercus spp.) have re-emerged as a sustainable, underutilized food resource, and their lipid fraction has attracted growing scientific interest because of its distinctive composition and technological potential. Acorn lipids typically represent 5–12% of acorn dry weight, ranging from 0.75% (Q. [...] Read more.

Acorns (Quercus spp.) have re-emerged as a sustainable, underutilized food resource, and their lipid fraction has attracted growing scientific interest because of its distinctive composition and technological potential. Acorn lipids typically represent 5–12% of acorn dry weight, ranging from 0.75% (Q. vulcanica) to over 17% (Q. rubra), and are dominated by unsaturated fatty acids, mainly oleic acid (up to ~70% of total fatty acids) and, to a lesser extent, linoleic acid, alongside minor bioactive compounds such as tocopherols (31.60–1486 mg/kg oil), phytosterols (2449–8797.92 mg/kg oil), carotenoids (β-carotene: 473–1421 mg/kg DM), and long-chain aliphatic alcohols (2198.81–2248.87 mg/kg oil) associated with antioxidant, anti-inflammatory, hypocholesterolemic, and cardioprotective effects. Despite their high degree of unsaturation, acorn oils maintain good oxidative stability during up to 180 days of storage under dark conditions at room temperature, partly due to these endogenous antioxidants, and their lipids participate in starch–lipid interactions that influence starch digestibility, glycemic response, and the functional properties of acorn-based foods, including bakery, gluten-free, and pasta products. Based on a comprehensive literature search of the Web of Science database through June 2026, this review provides a comprehensive synthesis of acorn lipids. Critical analysis shows that most evidence derives from whole acorn flour rather than isolated lipids, that reporting units remain inconsistent across studies, and that dedicated intervention trials using acorn oil are lacking—gaps that should guide future research. This review serves as a critical bridge between botanical lipidomics and food engineering, providing a framework for the standardized valorization of Quercus species in the global transition to sustainable, plant-based functional ingredients. Full article

(This article belongs to the Special Issue Functional Foods for Health Promotion and Disease Prevention—2nd Edition)

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19 pages, 1065 KB

Open AccessArticle

The Influence of Incorporating Essential Plant Oils in the Lactic Fermentation Process of Cabbage on the Quality of Sauerkraut

by Felicia Tuțulescu, Mira Elena Ionică and Felicia Stoica

Foods 2026, 15(15), 2746; https://doi.org/10.3390/foods15152746 - 5 Aug 2026

Viewed by 462

Abstract

Cabbage (Brassica oleracea var. capitata) is considered a healthy vegetable due to its chemical composition and high nutritional value, owing to its main constituents of carbohydrates and dietary fiber and the fact that it is also a source of ascorbic acid. [...] Read more.

Cabbage (Brassica oleracea var. capitata) is considered a healthy vegetable due to its chemical composition and high nutritional value, owing to its main constituents of carbohydrates and dietary fiber and the fact that it is also a source of ascorbic acid. The resulting product, sauerkraut, is low-calorie and has a long shelf life. Lactic acid bacteria play the most important role in cabbage fermentation, and their activity is influenced by physical factors such as temperature and chemical factors such as salt concentration and the addition of spices, which may inhibit undesirable microflora, in addition to their flavoring effect. This study explores the impact of incorporating essential oils into sauerkraut production on the lactic acid bacteria that drive cabbage fermentation. It also analyzes how these oils affect the primary chemical components of sauerkraut, including total soluble solids, total phenolics, and antioxidant activity. Essential oils from thyme, dill, wild thyme, laurel, and basil are tested. Incorporating essential oils into cabbage before fermentation may partially inhibit or slow the growth of bacteria involved in the fermentation process while also contributing to the improved flavor profile of the final product. Full article

(This article belongs to the Special Issue Extracts from Plant Foods: Biological Characterization and Application: 2nd Edition)

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15 pages, 1389 KB

Open AccessArticle

Identification of Bacillus megaterium as a Probiotic and Its Action to Control Biofilms of Foodborne Pathogens

by Tatsaporn Todhanakasem, Norawachara Sanchan, Panupong Kaituam and Bo Wu

Foods 2026, 15(15), 2745; https://doi.org/10.3390/foods15152745 - 5 Aug 2026

Viewed by 509

Abstract

Bacillus megaterium isolated from coffee fermentation demonstrated potential probiotic properties against Bacillus cereus ATCC 11778, Escherichia coli ATCC 8739, and Salmonella enterica subsp. enterica serovar Typhimurium ATCC 13311 through the production of active compounds, including δ-valerolactam and ε-caprolactam. This is the first report [...] Read more.

Bacillus megaterium isolated from coffee fermentation demonstrated potential probiotic properties against Bacillus cereus ATCC 11778, Escherichia coli ATCC 8739, and Salmonella enterica subsp. enterica serovar Typhimurium ATCC 13311 through the production of active compounds, including δ-valerolactam and ε-caprolactam. This is the first report on its potential utility in producing active compounds, forming protective biofilms, or blocking cell adhesion and aggregation of foodborne pathogenic bacteria on material mimicking the intestinal mucosa. The quorum-sensing signal molecule N-butanoyl-L-homoserine lactone, an auto-inducer for biofilm formation, was detected in the crude culture supernatant, supporting its capability for biofilm formation. Characterization assays showed B. megaterium to tolerate up to 6% bile salt and to survive at pH 1.5. In addition, it demonstrated negative hemolytic activity and sensitivity to antibiotics at the level. It also produced various bioactive compounds that function with therapeutic properties. Therefore, B. megaterium has potential to be used as a human and animal probiotic in the future. Full article

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

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25 pages, 3607 KB

Open AccessArticle

Carob-Based Bigel Microstructure Modulates the Gastrointestinal Release of D-Pinitol, Phenolics and Lipids

by Susana Cofrades, Arancha Saiz, Alicia Gutiérrez and María Dolores Álvarez

Foods 2026, 15(15), 2744; https://doi.org/10.3390/foods15152744 - 4 Aug 2026

Viewed by 521

Abstract

Carob-based bigels (BGs) were developed as structured fat replacers and delivery systems for bioactive compounds during gastrointestinal digestion. Four formulations combining different hydrogel (HG)/oleogel (OG) ratios and selective incorporation of two carob extracts—an inositol-rich extract (I-CFE) in the HG phase and a phenolic-rich [...] Read more.

Carob-based bigels (BGs) were developed as structured fat replacers and delivery systems for bioactive compounds during gastrointestinal digestion. Four formulations combining different hydrogel (HG)/oleogel (OG) ratios and selective incorporation of two carob extracts—an inositol-rich extract (I-CFE) in the HG phase and a phenolic-rich extract (P-CFE) in the OG phase—were evaluated to determine the influence of microstructure on digestive behavior and bioactive release. Confocal microscopy showed that BG structure was mainly governed by the OG network, while alginate-rich aqueous domains remained dispersed and confined to different extents depending on formulation. This organization strongly influenced hydration, enzyme accessibility and matrix breakdown during digestion. D-Pinitol remained stable throughout gastrointestinal digestion, and its release depended on the accessibility of hydrated aqueous domains. Phenolic release and antioxidant activity were also modulated by matrix architecture and extract localization, with BG-70/30-I+P showing the most efficient and sustained antioxidant response. Lipid digestion and fatty acid bioaccessibility were similarly influenced by BG structure: less compact OG networks promoted greater lipase accessibility and higher bioaccessibility of unsaturated fatty acids, whereas more structured lipid matrices partially restricted lipolysis. Overall, BG functionality was governed primarily by microstructural organization rather than composition alone. Full article

(This article belongs to the Special Issue Advances in the Recovery of Bioactive Compounds from Foods and Food Processing By-Products and Their Nutritional Impact)

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29 pages, 35071 KB

Open AccessArticle

Combined Effects of Sodium D-Isoascorbate, Phospholipids and Sodium Lactate on Storage Stability and Shelf Life of Red Sour Soup (Hong Suan Tang) Meat Filling

by Jiqing Lei, Menglin Huang, Jianzhi Tian, Jinyong Deng, Xueqin Wang and Rui Wang

Foods 2026, 15(15), 2743; https://doi.org/10.3390/foods15152743 - 4 Aug 2026

Viewed by 422

Abstract

Red sour soup dumpling filling, a prepared meat product from Guizhou, China, requires validated shelf-life control strategies for industrial-scale commercialization. This study investigated a composite preservation system of sodium D-isoascorbate, phospholipids, and sodium lactate using a Box–Behnken design, and evaluated its effects on [...] Read more.

Red sour soup dumpling filling, a prepared meat product from Guizhou, China, requires validated shelf-life control strategies for industrial-scale commercialization. This study investigated a composite preservation system of sodium D-isoascorbate, phospholipids, and sodium lactate using a Box–Behnken design, and evaluated its effects on color, lipid oxidation (PV, TBARS), TVB-N, texture, sensory scores, APC, and coliforms during accelerated shelf-life testing. Key indicators were identified by correlation analysis, and shelf life was predicted using log-logistic AFT and temperature-state-dependent kinetic models. The optimized formulation (0.27% sodium D-isoascorbate, 0.11% phospholipids, and 0.05% sodium lactate) significantly inhibited lipid oxidation, retarded color deterioration, maintained texture, and delayed sensory decline. Sensory shelf life (SSL₅₀) at 5 °C, −5 °C, and −18 °C extended from 4.44 d to 6.49 d, 16.70 d to 22.90 d, and 108.99 d to 136.76 d, whereas PV-based shelf life extended from 11.0 d to 14.5 d, 15.8 d to 18.8 d, and 124.3 d to 224.3 d. The relative extension of sensory shelf life decreased as storage temperature decreased, whereas PV shelf-life extension surged at low temperatures, indicating a decoupling of lipid oxidation from textural deterioration under frozen conditions. Therefore, shelf-life prediction for dumpling fillings should move away from arbitrary relative thresholds and instead establish sensory-calibrated absolute chemical thresholds, thereby helping align chemical shelf-life indicators with consumer-relevant quality endpoints. Full article

(This article belongs to the Special Issue Impact of Processing Technologies on Food Quality and Sensory Properties—2nd Edition)

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32 pages, 11576 KB

Open AccessArticle

Application of Pulsed Ohmic Heating for Rapid Cooking of Indica Rice: Quality Enhancement and Mechanistic Insights

by Haiqian Xu, Guifeng Wei, Boru Chen, Jian Li, Lang-Hong Wang, Xin-An Zeng and Sudhir K. Sastry

Foods 2026, 15(15), 2742; https://doi.org/10.3390/foods15152742 - 4 Aug 2026

Viewed by 525

Abstract

Rice cooking is a time-consuming process, and conventional heating methods often suffer from low heating efficiency and non-uniform heat transfer, which may compromise cooking quality. Although pulsed ohmic heating (OH) has shown potential for accelerating food heating, its effects on the quality formation [...] Read more.

Rice cooking is a time-consuming process, and conventional heating methods often suffer from low heating efficiency and non-uniform heat transfer, which may compromise cooking quality. Although pulsed ohmic heating (OH) has shown potential for accelerating food heating, its effects on the quality formation and structural evolution of cooked rice remain insufficiently understood. Therefore, this study applied OH technology to improve the cooking efficiency and quality of indica rice. Through single-factor and response surface methods, the optimal OH parameters were determined: 18 min treatment time, 9.4 μs pulse width, 0.52 kV/cm electric field strength, and 265 Hz frequency. Under these conditions, the cooking time was significantly reduced by 28% compared to traditional rice cookers, achieving a comprehensive quality score of 88.42 points. Optimized OH treatment improved water absorption and volume expansion ratio, reduced hardness, and enhanced the overall flavor characteristics, accompanied by changes in the microstructure and starch organization. Multi-scale structural analyses indicated that OH treatment was associated with accelerated starch gelatinization, reduced starch crystallinity, enhanced moisture migration, and possible alterations in starch–protein interactions, which were consistent with the observed improvements in rice texture. Importantly, at the 18 min maturation point, the estimated glycemic index of OH-treated rice showed no significant difference compared with traditionally cooked rice (83.69 vs. 82.88, p > 0.05), ensuring nutritional quality. These findings suggest that OH is a promising technology for improving rice cooking efficiency and quality while maintaining nutritional properties. Full article

(This article belongs to the Special Issue Grains and Grain-Based Products: Processing Technologies, Properties and Nutritional Value)

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39 pages, 4659 KB

Open AccessReview

Recognition-Element-Driven Rapid Detection of Biogenic Amines in Foods: From Molecular Recognition to On-Site Sensing

by Jing Wang, Ruoxi Zhang, Mengyao Chen, Yixuan Wang, Huilin Liu and Huijuan Yang

Foods 2026, 15(15), 2741; https://doi.org/10.3390/foods15152741 - 4 Aug 2026

Viewed by 404

Abstract

Biogenic amines (BAs) are nitrogenous compounds formed by microbial decarboxylation of amino acids in protein-rich foods. Their accumulation indicates spoilage and poses health risks. Traditional methods like high-performance liquid chromatography (HPLC) and gas chromatography (GC) are sensitive but time-consuming, limiting on-site use. Rapid [...] Read more.

Biogenic amines (BAs) are nitrogenous compounds formed by microbial decarboxylation of amino acids in protein-rich foods. Their accumulation indicates spoilage and poses health risks. Traditional methods like high-performance liquid chromatography (HPLC) and gas chromatography (GC) are sensitive but time-consuming, limiting on-site use. Rapid technologies based on specific recognition molecules offer feasible alternatives for real-time monitoring. This review summarizes five categories of recognition elements: antibodies, aptamers, molecularly imprinted polymers (MIPs), enzymes, and peptides for BA detection in foods. These elements convert BA concentrations into optical, electrical, or colorimetric signals, establishing a complete biosensing chain. Integration with portable platforms (lateral flow assays (LFAs), microfluidic chips, smart labels, and smartphone devices) is also discussed. Recognition-element-based sensing enables high-selectivity and rapid monitoring of BAs in foods. Antibody/aptamer systems excel in specific histamine detection, enzyme platforms in rapid total amine assessment, and MIPs in chemical stability and matrix tolerance. Yet practical application is limited by poor selectivity for similar amines, matrix interference, insufficient real-food validation, and device standardization. Our future focus will be on AI-assisted design, multi-target arrays, smartphone quantification, and IoT-enabled freshness monitoring. Full article

(This article belongs to the Special Issue Advanced Analytical Methods for Chemical Contaminants and Composition Analysis in Food: Current Status and Future Perspectives)

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23 pages, 4398 KB

Open AccessArticle

Resistance of Bamboo Fibers to Gastrointestinal Digestion and Their Nutrient-Dependent Fermentation by Human Gut Microbiota

by Hélène Lefèvre, Khaled Fadhlaoui, Jean-Sébastien Guez, Emmanuelle Lainé and Eric Beyssac

Foods 2026, 15(15), 2740; https://doi.org/10.3390/foods15152740 - 4 Aug 2026

Viewed by 442

Abstract

Bamboo fibers are increasingly incorporated into food products as sustainable dietary fiber ingredients, yet their gastrointestinal digestion resistance and fermentative behavior by human gut microbiota remain insufficiently characterized. This study combined an INFOGEST-based in vitro digestion protocol with colonic fermentation using fecal microbiota [...] Read more.

Bamboo fibers are increasingly incorporated into food products as sustainable dietary fiber ingredients, yet their gastrointestinal digestion resistance and fermentative behavior by human gut microbiota remain insufficiently characterized. This study combined an INFOGEST-based in vitro digestion protocol with colonic fermentation using fecal microbiota from three healthy donors as an exploratory donor panel. Bamboo fibers were resistant to salivary, gastric, and intestinal enzymatic hydrolysis, as demonstrated by the absence of structural modifications in FTIR spectra, preserved morphology observed by scanning electron microscopy, and negligible release of reducing sugars (<0.1 g/L across all digestive phases), in contrast to extensively hydrolyzed wheat starch used as a positive control. During in vitro colonic fermentation, microbial responses were strongly dependent on substrate availability. In nutrient-limited minimal medium, bamboo fiber supplementation increased gas production, acidification, and SCFA formation compared with control conditions. Concomitantly, SCFA concentrations increased under minimal-medium conditions, although the magnitude of the response varied among donors, with the strongest changes observed for donor 1 (acetate reaching 5.4 vs. 3.3 g/L and propionate 1.48 vs. 0.76 g/L). These effects were markedly attenuated in nutrient-rich medium, indicating competition with readily fermentable substrates. Beta-diversity analyses and metagenomic profiling revealed that microbial community composition clustered primarily according to donor identity rather than experimental conditions. SEM further showed surface erosion and microbial attachment on fermented fibers, supporting partial structural alteration. Overall, bamboo fibers are resistant to upper gastrointestinal digestion but display context-dependent fermentative activity by human gut microbiota under carbohydrate-limited conditions, highlighting the importance of inter-individual variability, dietary context and substrate availability in determining their fermentative potential. Full article

(This article belongs to the Section Plant Foods)

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16 pages, 5075 KB

Open AccessArticle

Enhancement of Pediocin Production in Pediococcus pentosaceus SNSS18 by Exogenous Amino Acids and Nucleobases: A Mechanistic Elucidation

by Xiaojing Guo, Mingzhu Wei, Yifan Mao, Xuguang Qiao and Yiteng Qiao

Foods 2026, 15(15), 2739; https://doi.org/10.3390/foods15152739 - 4 Aug 2026

Viewed by 385

Abstract

Amino acids and nucleobases, as essential nutrients for lactic acid bacteria (LAB), play a pivotal role in their growth and metabolism. However, their specific effects on pediocin production and the underlying regulatory mechanisms have not yet been elucidated. This study aimed to identify [...] Read more.

Amino acids and nucleobases, as essential nutrients for lactic acid bacteria (LAB), play a pivotal role in their growth and metabolism. However, their specific effects on pediocin production and the underlying regulatory mechanisms have not yet been elucidated. This study aimed to identify exogenous amino acids and nucleobases that enhance pediocin production by Pediococcus pentosaceus SNSS18, and further analyze their induction mechanisms. Alanine, cysteine, aspartate, methionine, adenine, and uracil significantly promoted pediocin production (p < 0.05), achieving a maximum increase of 60.75% in antibacterial activity compared with the control. Genomic analysis revealed the presence of the pediocin PA-1 biosynthesis operon (pedABCD) and the LuxS/AI-2 quorum-sensing (QS) system in P. pentosaceus SNSS18. Notably, methionine (0.5 g/L), cysteine (0.5 g/L), aspartate (1 g/L), and uracil (1.5 g/L) enhanced AI-2 signal activity and upregulated the expression of key QS genes (luxS and pfs), suggesting that their promotive effects are likely linked to the LuxS/AI-2 QS system. Exogenous supplementation with AI-2 further verified that the LuxS/AI-2 QS system is a key pathway regulating pediocin production in P. pentosaceus SNSS18. However, the regulatory mechanisms underlying the promotive effects of alanine and adenine remain to be elucidated. These findings provide new insights into the regulation of pediocin biosynthesis and highlight the potential of exogenous amino acid and nucleobase supplementation to markedly enhance pediocin production for food biopreservation, while supporting the development of P. pentosaceus SNSS18 as a probiotic strain. Full article

(This article belongs to the Special Issue Genomic and Proteomic Analysis of Food Microorganisms)

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23 pages, 4965 KB

Open AccessArticle

Multi-Omics Reveals the Effects of Processing on Chemical Composition of Different Vegetable Oils

by Xuheng Nie, Shidong Lv, Xin Wang, Xuefeng Chen, Yunman Wen, Shuiyan Yang and Chao Liu

Foods 2026, 15(15), 2738; https://doi.org/10.3390/foods15152738 - 4 Aug 2026

Viewed by 368

Abstract

Soybean oil (SO) and rapeseed oil (RO) are important vegetable oils widely used in food and food preparation. However, the multi-omics profile changes in these edible oils remain unclear. This study investigated the effects of varieties and processing on oil compounds. In total, [...] Read more.

Soybean oil (SO) and rapeseed oil (RO) are important vegetable oils widely used in food and food preparation. However, the multi-omics profile changes in these edible oils remain unclear. This study investigated the effects of varieties and processing on oil compounds. In total, 1033 widely targeted metabolites, 349 lipid compounds, and 157 volatile organic metabolites were identified in the samples. Chemometric analysis revealed that the number of differential metabolites was 664, 857, 204, and 812 in SO_1stg vs. RO_1stg, SO_3rdg vs. RO_3rdg, SO_3rdg vs. SO_1stg, and RO_3rdg vs. RO_1stg, respectively. Notably, upregulated differential metabolites accounted for 92.73% of the total differential metabolites in the comparison of RO_3rdg vs. RO_1stg, and 79.41% in the comparison of SO_3rdg vs. SO_1stg. This study provides data support and a theoretical basis for constructing regulatory systems in the edible plant oil (EPO) and fat industry. Full article

(This article belongs to the Special Issue Foodomics: Mechanistic Insights into Food Preservation and Safety Through Omics Technologies)

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Foods, Volume 15, Issue 15 (August-1 2026) – 189 articles

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