Foods

19 pages, 6161 KB

Open AccessArticle

Association Between Free Sugar Intake and Risk of Dyslipidemia in Chinese Adults—Evidence from the Chinese Food Consumption Survey and the China Health and Nutrition Survey

by Feng Pan, Huijun Wang, Zhihong Wang, Bing Zhang, Chang Su, Jiguo Zhang, Xiaofang Jia, Wenwen Du, Hongru Jiang, Liusen Wang, Weiyi Li, Lixin Hao, Weifeng Mao, Tongwei Zhang, Fanglei Zhao, Jianwen Li and Gangqiang Ding

Foods 2026, 15(16), 2945; https://doi.org/10.3390/foods15162945 - 21 Aug 2026

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Abstract

The overall prevalence of dyslipidemia among adults continues to rise. However, limited attention has been devoted to the association between free sugar intake and dyslipidemia. This study aimed to explore the association between free sugar intake and dyslipidemia, as well as its subtypes, [...] Read more.

The overall prevalence of dyslipidemia among adults continues to rise. However, limited attention has been devoted to the association between free sugar intake and dyslipidemia. This study aimed to explore the association between free sugar intake and dyslipidemia, as well as its subtypes, in Chinese adults. A total of 38,656 adults from the Chinese Food Consumption Survey (CFCS) and 3974 from the China Health and Nutrition Survey (CHNS) were included in the final analysis. Dietary intake data were collected by 24 h dietary recalls and the weighing of household foods and condiments. For the CHNS, multivariable Cox proportional hazards regression models were used to examine the association between free sugar intake and the risk of dyslipidemia and its subtypes. Restricted cubic spline (RCS) regression was used to evaluate the nonlinear relationship between free sugar intake and dyslipidemia. Stratified analyses and interaction tests were performed across key covariates to explore potential effect modifiers of the association between free sugar intake and dyslipidemia risk. For the CFCS, the mean free sugar intake among Chinese adults was 6.4 g/d. For the CHNS, a total of 1052 individuals were diagnosed with dyslipidemia, corresponding to an incidence rate of 26.5% during a total of 24,531 person-years of follow-up (median follow-up, 6.0 years) in the CHNS cohort. After multivariable adjustment, the risk of dyslipidemia was increased by 38% with >20 g/d free sugar intake (HR = 1.38, 95% CI: 1.04–1.84, p for trend = 0.006), with <5 g/d free sugar intake as a reference. For different subtypes of dyslipidemia, with <5 g/d free sugar intake as a reference, the risk of hypo-HDL-cholesterolemia and hyper-LDL-cholesterolemia was increased by 91% (HR = 1.91, 95% CI: 1.34–2.74, p for trend < 0.001) and 52% (HR = 1.52, 95% CI: 1.01–2.29, p for trend = 0.004) with > 20g/d free sugar intake, respectively. Stratified analyses demonstrated that the impact of high free sugar intake on the development of hypo-HDL-cholesterolemia and hyper-LDL-cholesterolemia was significantly amplified among urban residents and those with insufficient physical activity. While linear dose–response associations were observed between free sugar intake and the risk of dyslipidemia (p for nonlinearity > 0.05), a nonlinear, inverted U-shaped association emerged for hyper-LDL-cholesterolemia (p for nonlinearity = 0.007). Our study demonstrates that free sugar intake levels in Chinese adults were relatively low compared to the recommended intake level (<50 g/d) in the Chinese Dietary Guidelines 2022. Nevertheless, increased free sugar intake was positively associated with a higher risk of incident dyslipidemia, as well as incident hypo-HDL-cholesterolemia and hyper-LDL-cholesterolemia. Targeted nutrition education is recommended to promote balanced dietary patterns and enhance overall dietary quality, thereby effectively reducing the risk of dyslipidemia. Full article

(This article belongs to the Section Food Nutrition)

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21 pages, 4940 KB

Open AccessArticle

Development of Grape Seed Extract-Fortified Biscuits: Effects on Dough Rheology, Biscuit Quality, Antioxidant Activity, and Sensory Evaluation

by Renrui Jiao, Fujuan Zhang, Li Yang and Cuntang Wang

Foods 2026, 15(16), 2944; https://doi.org/10.3390/foods15162944 - 21 Aug 2026

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Abstract

Heightened consumer awareness of health benefits has propelled nutritionally enhanced cereal products to the forefront of food industry innovation. The present work focused on manufacturing polyphenol-enriched biscuits by incorporating grape seed extract (GSE). The study evaluated different formulations of wheat flour with GSE [...] Read more.

Heightened consumer awareness of health benefits has propelled nutritionally enhanced cereal products to the forefront of food industry innovation. The present work focused on manufacturing polyphenol-enriched biscuits by incorporating grape seed extract (GSE). The study evaluated different formulations of wheat flour with GSE at addition ratios of 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1% (w/w). Within the 0.2–0.6% GSE range, significant improvements were observed in dough properties and biscuit quality. Specifically, the dough development time and degree of softening decreased, while the dough stability time, peak viscosity, storage modulus, and loss modulus increased. The fortified biscuits had a darker color, lower baking loss rate, and increased spread factor, springiness, and cohesiveness. In addition, total phenolic content (TPC) and total flavonoid content (TFC) of the fortified biscuits increased significantly (p < 0.05), and the antioxidant activity of the biscuits was also enhanced. Sensory evaluation results indicated that biscuits with 0.6% GSE addition achieved the highest overall acceptability score (8.7 ± 0.4 on a 9-point hedonic scale), indicating good consumer acceptance. These findings identify 0.6% GSE as an appropriate fortification level for improving biscuit quality while enhancing polyphenol content and antioxidant capacity, providing a practical basis for the development of polyphenol-enriched bakery products. Full article

(This article belongs to the Special Issue Advanced Carrier Systems Functionalized with Bioactive Compounds Recovered from Food and Agri-Food By-Products)

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50 pages, 1509 KB

Open AccessReview

Valorization of Olive Pomace as a Source of Phenolic Compounds: Extraction Technologies, Analytical Characterization, Biological Activities, and Food Applications

by Leyla Sanhueza, Sonia Morante-Zarcero and Isabel Sierra

Foods 2026, 15(16), 2943; https://doi.org/10.3390/foods15162943 - 21 Aug 2026

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Abstract

The valorization of agro-industrial by-products has gained increasing attention as a sustainable strategy to support circular economy principles and reduce environmental impacts. Spain, the world’s largest olive oil producer, generates substantial amounts of olive pomace (OP), which can represent up to 80% of [...] Read more.

The valorization of agro-industrial by-products has gained increasing attention as a sustainable strategy to support circular economy principles and reduce environmental impacts. Spain, the world’s largest olive oil producer, generates substantial amounts of olive pomace (OP), which can represent up to 80% of the processed olive mass. Due to their hydrophilic nature, approximately 98% of olive phenolic compounds remain in OP after oil extraction, making this by-product a valuable source of bioactive compounds with antioxidant, anti-inflammatory, antimicrobial, and cardioprotective properties. Numerous extraction strategies have been investigated to maximize phenolic recovery while reducing processing costs and environmental impacts. Conventional solvent-based techniques, such as solid–liquid extraction (SLE) and liquid–liquid extraction (LLE), remain widely used, while greener approaches, including microwave-, ultrasound-, supercritical fluid-, pressurized liquid-, and high-pressure-assisted extraction, among others, have gained increasing attention. In addition, deep eutectic solvents (DES) have been applied either alone or in combination with green extraction technologies to enhance extraction efficiency. This review provides a comprehensive overview of extraction techniques for OP valorization and the analytical methodologies used to characterize OP extracts, including spectrophotometric and chromatographic approaches. The biological activities of OP-derived phenolics and their food applications are also discussed, highlighting their valorization potential. Full article

(This article belongs to the Special Issue Plant Bioactives: Extraction and Utilization in Food Industry)

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16 pages, 2820 KB

Open AccessArticle

Rare Biosphere Reveals a Decoupling Between Microbial Abundance and Intrinsic Physiological Potential in Shanxi Aged Vinegar Fermentation

by Yanfang Wu, Yan Li, Hanlin Chen, Xiuhong Zhang, Jia Song, Menglei Xia, Yu Zheng and Min Wang

Foods 2026, 15(16), 2942; https://doi.org/10.3390/foods15162942 - 21 Aug 2026

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Abstract

The discrepancy between in situ microbial abundance and actual metabolic performance represents a critical challenge for interpreting microbial function from meta-omic data. Here, we integrated metagenomic and metatranscriptomic sequencing to investigate this decoupling between microbial abundance and cultivation-based physiological potential in Shanxi aged [...] Read more.

The discrepancy between in situ microbial abundance and actual metabolic performance represents a critical challenge for interpreting microbial function from meta-omic data. Here, we integrated metagenomic and metatranscriptomic sequencing to investigate this decoupling between microbial abundance and cultivation-based physiological potential in Shanxi aged vinegar (SAV) solid-state fermentation. Lactobacillus acetotolerans dominated the community at both the genomic (40.89%) and transcriptomic (55.36%) levels, whereas Pediococcus acidilactici accounted for only 0.11%—a canonical rare-biosphere member. Source tracking via Sankey analysis showed that genes involved in acetate production were primarily attributed to Acetobacter pasteurianus, whereas genes involved in lactate production were predominantly associated with Lactobacillus spp. However, L. acetotolerans exhibited limited acid tolerance and lactic acid production, whereas the low-abundance P. acidilactici AAF1-5 displayed robust stress tolerance and superior lactic acid production under fermentation-relevant conditions—a striking contrast between microbial abundance and physiological performance. Metabolic interaction network analysis predicted that P. acidilactici may be co-inhibited by L. acetotolerans (I_xy = −2.737, resource competition) and A. pasteurianus (I_xy = −1.887, acid stress). To test whether ecological constraints, rather than intrinsic metabolic capacity, underlie this low abundance, we heterologously expressed the heat shock co-chaperone gene grpE from A. pasteurianus in P. acidilactici AAF1-5 as an experimental tool. The recombinant strain P. acidilactici-grpE exhibited significantly enhanced viability under acetic acid stress and, in simulated SAV fermentation, lactic acid content increased by 23.63% compared with the wild-type control. These results demonstrate that meta-omic abundance does not necessarily predict physiological performance and that low abundance may reflect ecological constraints rather than intrinsic functional deficiency. Our study provides an ecological framework for linking microbial abundance with physiological function beyond sequence-based abundance inference in complex fermentation microbiomes. Full article

(This article belongs to the Section Food Microbiology)

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27 pages, 1869 KB

Open AccessArticle

Algal and Cyanobacterial Hydrolysates as Serum-Reducing Supplements Across Mammalian, Avian and Fish Cells with Identification of Bioactive Chromopeptides

by Nikolina Sibinčić-Georgieva, Ljubodrag Aleksić, Nađa Grozdanić Stanisavljević, Lora Tubić, Boško Tanasković, Nikola Gligorijević, Marija Stojadinović and Simeon Minić

Foods 2026, 15(16), 2941; https://doi.org/10.3390/foods15162941 - 21 Aug 2026

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Abstract

Maintaining sustainable production of healthy and nutritious food represents a major global challenge. Cultivated meat could reduce the environmental impact of livestock production, but it remains costly, largely due to the expense of fetal bovine serum, a common cell culture media supplement. Algal [...] Read more.

Maintaining sustainable production of healthy and nutritious food represents a major global challenge. Cultivated meat could reduce the environmental impact of livestock production, but it remains costly, largely due to the expense of fetal bovine serum, a common cell culture media supplement. Algal and cyanobacterial proteins, particularly phycobiliproteins, represent promising sustainable sources of potentially bioactive peptides that may contribute to the development of serum-reduced or serum-free culture media. This study investigated the potential of hydrolysates prepared using the protein extracts of the red alga Porphyra haitanensis and the cyanobacterium Arthrospira platensis as functional supplements for cell cultivation in a low-serum environment. Twelve hydrolysates were generated by treating protein extracts from Arthrospira platensis and Porphyra haitanensis with six proteolytic enzymes: pepsin, trypsin, chymotrypsin, subtilisin, thermolysin and proteinase K. The effects of these hydrolysates were studied in three cell models of mammalian (CHO-K1), avian (QM7), and fish (MACK1) origin. The effects of hydrolysates on cell viability, proliferation, and antioxidant activity were evaluated. A. platensis–chymotrypsin hydrolysate significantly improved QM7 cell viability compared to control in both 80% reduced-serum and tryptose phosphate broth conditions (p ≤ 0.0001). Additionally, peptide composition analysis and identification of amino acid sequences provided preliminary insights into potentially bioactive chromopeptides associated with the maintenance and promotion of cellular growth. Algae/cyanobacteria-derived hydrolysates positively regulated cell viability and proliferation in serum-reduced conditions, although effects were dependent on the algal species, enzymatic treatment, and cell type. These findings highlight their potential as sustainable supplements for alternative cell culture media. Full article

(This article belongs to the Special Issue Meat and Its Replacers: Green Processing and Quality Innovation)

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28 pages, 4075 KB

Open AccessArticle

Corporate Resonance of Food Safety Risk: A Space–Time Perspective

by Lei Wang, Tao Wang, Han Sun and Shuaibin Wang

Foods 2026, 15(16), 2940; https://doi.org/10.3390/foods15162940 - 21 Aug 2026

Viewed by 396

Abstract

Employing a space–time perspective, this study develops a CA-SHIRS model of corporate resonance diffusion of food safety risk, drawing on complex network theory and cellular automata theory. The study then examines the mechanisms and spatial–temporal evolution characteristics of this diffusion, considering the interplay [...] Read more.

Employing a space–time perspective, this study develops a CA-SHIRS model of corporate resonance diffusion of food safety risk, drawing on complex network theory and cellular automata theory. The study then examines the mechanisms and spatial–temporal evolution characteristics of this diffusion, considering the interplay among food firm heterogeneity, media communication strategy, and government regulatory strategy. The study reaches the following conclusions: (1) Higher probabilities of infection, conversion, and immune failure speed up risk transmission within the spatial–temporal association network of food firms. By contrast, raising the immune probability and direct immune probability helps contain the scale of risk spread. (2) The intensity of corporate resonance diffusion is positively correlated with corporate influence and media influence, and negatively correlated with corporate social responsibility, media information disclosure intensity, government penalty intensity, and government regulatory information transparency. It exhibits an inverted U-shaped relationship with corporate risk preference and a positive U-shaped relationship with media reporting preference. (3) Both corporate influence and media influence reinforce corporate resonance diffusion, while government regulation effectively mitigates it. Firms with moderate risk preference are most significantly affected by extreme media coverage; corporate social responsibility and media information disclosure intensity can jointly suppress diffusion at these nodes. Government regulation exerts a stronger inhibitory effect on corporate resonance diffusion than the amplifying effect exerted by media communication. Full article

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

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23 pages, 1526 KB

Open AccessArticle

Sequential Fractionation of Opuntia ficus-indica (L.) Reveals Isorhamnetin Glycosides Associated with Reduced Hepatic Lipid Accumulation and Oxidative Stress

by Jorge Alberto Uribe-Echeverría and Marilena Antunes-Ricardo

Foods 2026, 15(16), 2939; https://doi.org/10.3390/foods15162939 - 21 Aug 2026

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Abstract

Metabolic dysfunction-associated fatty liver disease (MAFLD) is the most prevalent chronic liver disease worldwide, affecting 37–52% of the population and potentially progressing to cirrhosis and hepatocellular carcinoma. Effective treatments remain limited, making nutraceuticals such as flavonoids promising therapeutic alternatives. Opuntia ficus-indica (L.) ( [...] Read more.

Metabolic dysfunction-associated fatty liver disease (MAFLD) is the most prevalent chronic liver disease worldwide, affecting 37–52% of the population and potentially progressing to cirrhosis and hepatocellular carcinoma. Effective treatments remain limited, making nutraceuticals such as flavonoids promising therapeutic alternatives. Opuntia ficus-indica (L.) (OFI) has demonstrated beneficial effects against MAFLD, although its active compounds remain unclear. In this study, the complexity of the OFI sample was addressed through fractionation by sequential exhaustive extraction (SEE), resulting in six fractions enriched with different compound families, and metabolic markers related to steatosis were evaluated. Butanol (BT), ethanol (ET), and water (WA) extracts reduced lipid accumulation by 18–21%. BT and WA fractions also improved glucose uptake and decreased ketone body and reactive oxygen species production. UPLC-MS analysis showed that the WA extract was rich in piscidic acid and exhibited the highest antioxidant activity, whereas the BT displayed the strongest antisteatotic effect. Glycosylated flavonoids, representing 78% of the BT, were the predominant compounds. Isorhamnetin-glucosyl-rhamnosyl-rhamnoside and isorhamnetin-glucosyl-pentoside were inversely associated with triglyceride release, oxidative stress, and ketone body production. These findings identify isorhamnetin derivatives as key bioactive compounds underlying OFI’s beneficial effects against hepatic steatosis. Full article

(This article belongs to the Special Issue Bioactive Compounds in Food: Sources, Stability, Bioavailability and Health Benefits)

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25 pages, 5759 KB

Open AccessReview

Fruits, Vegetables, and Legumes: Harnessing the Gut-Kidney Axis in Hypertensive Chronic Kidney Disease

by Maya Agustin, Edwin Hadinata, Dante Saksono Harbuwono, Hanselian Trixie, Antonello Santini and Fahrul Nurkolis

Foods 2026, 15(16), 2938; https://doi.org/10.3390/foods15162938 - 21 Aug 2026

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Abstract

Hypertension is the most common comorbidity in chronic kidney disease (CKD), affecting roughly 80–85% of patients overall and an even higher proportion in nondialysis CKD G3–G5. This narrative review examines whether, and under what clinical conditions, fruits, vegetables, and legumes can be used [...] Read more.

Hypertension is the most common comorbidity in chronic kidney disease (CKD), affecting roughly 80–85% of patients overall and an even higher proportion in nondialysis CKD G3–G5. This narrative review examines whether, and under what clinical conditions, fruits, vegetables, and legumes can be used safely in adults with hypertensive CKD, especially nondialysis CKD G3–G5, as well as moderate to severe loss of kidney function, paying close attention to the gut microbiota, short-chain fatty acids, gut-derived uremic toxins, potassium bioavailability, and modifiable clinical risk factors. The clinical effect of plant foods on serum potassium cannot be predicted from total potassium content alone. The Kidney Disease: Improving Global Outcomes (KDIGO) 2024 guidelines explicitly advise individualized potassium management and emphasize limiting foods rich in bioavailable potassium, especially processed foods, rather than reflexively restricting fruits and vegetables. Across CKD studies, the association between dietary potassium and serum potassium is weak or inconsistent, and the risk of hyperkalemia is modified by kidney function, bowel function, metabolic acidosis, diabetes and hyperglycemia, medications, food processing, and the food matrix itself. Potassium bioavailability varies substantially according to the food matrix, preparation method, portion size, and processing method; some minimally processed plant foods may provide less readily absorbable potassium than potassium-rich processed foods, juices, or potassium additives. Fruits, vegetables, and legumes also provide fiber, resistant starch, and polyphenols that can support saccharolytic fermentation, short-chain fatty acid production, bowel transit, and lower concentrations of some gut-derived uremic toxins. However, blood-pressure and kidney-outcome benefits in CKD are supported more strongly by observational and selected alkali-diet trials than by large microbiome-focused randomized studies. In hypertensive CKD, fruits, vegetables, and legumes should not be universally restricted simply because they contain potassium. A safer and more evidence-aligned strategy is individualized, food-source-aware prescribing that prioritizes minimally processed plant foods, accounts for preparation method and portion size, corrects constipation and acidosis, reviews potassium-raising medications and additives, and monitors serum potassium according to baseline risk. Full article

(This article belongs to the Special Issue The Link Between Food Intake, Gut Microbiota and Human Health)

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26 pages, 17475 KB

Open AccessArticle

Unraveling the Microbial Associations of Volatile Flavor Profiles in Spontaneously Fermented Camel Milk from Three Regions of Xinjiang, China

by Yating Wu, He Chen, Fulan Wang, Henigul Osman, Shiqi Zhang, Hongyan Zhang, Shuai Wang, Nan Zheng and Yankun Zhao

Foods 2026, 15(16), 2937; https://doi.org/10.3390/foods15162937 - 21 Aug 2026

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Abstract

Spontaneously fermented camel milk from Xinjiang is valued for its nutrition but faces quality inconsistency due to complex microbial ecosystems. This study investigated how regional microbial communities correlate with volatile flavor profiles. Nine samples from three distinct areas—Dabancheng, Hami, and Keping—were analyzed using [...] Read more.

Spontaneously fermented camel milk from Xinjiang is valued for its nutrition but faces quality inconsistency due to complex microbial ecosystems. This study investigated how regional microbial communities correlate with volatile flavor profiles. Nine samples from three distinct areas—Dabancheng, Hami, and Keping—were analyzed using bacterial 16S rRNA gene and fungal ITS region amplicon sequencing combined with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC×GC-TOF MS). Bacterial communities were dominated by Firmicutes and Proteobacteria, while Ascomycota and Basidiomycota prevailed among fungi. Dominant genera varied by region: Lactobacillus and Dekkera in Dabancheng; Lactobacillus and Dipodascus in Hami; Lactococcus and Cutaneotrichosporon in Keping. Flavor profiles also diverged, with Dabancheng being rich in esters, alcohols, and ketones; Hami featuring hydrocarbons and alcohols; and Keping containing elevated hydrocarbons, alcohols, and esters. Key statistical associations were identified: Lactobacillus, Rahnella, and Acetobacter were positively associated with propene and 3-decyn-2-ol (VIP > 1.0, |r| > 0.8), while Pseudomonas, Lactococcus, and Klebsiella showed negative correlations with vinyl n-caproate. These findings reveal statistical associations between geographic origin, specific microbial taxa, and flavor attributes, providing a scientific foundation that may inform future efforts toward developing targeted starter cultures pending microbial isolation and functional validation. Full article

(This article belongs to the Special Issue Shaping the Future of Fermented Dairy: A Holistic View on Microbiota, Technology and Nutritional Impact)

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26 pages, 3138 KB

Open AccessArticle

Ligusticum chuanxiong CO₂ Oil as a Natural Antimicrobial Agent for Postharvest Preservation of Fresh White Radish: In Vitro, In Situ and Storage Evaluation

by Miroslava Kačániová, Yunke Yu, Minhang Qiao, Zhaojun Ban, Li Li, Chen Cunkun, Stefania Garzoli and Alessandro Bianchi

Foods 2026, 15(16), 2936; https://doi.org/10.3390/foods15162936 - 21 Aug 2026

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Abstract

The present study investigated the chemical composition, antimicrobial, insecticidal, and food preservation potential of Ligusticum chuanxiong CO₂ oil (LCCO) standardised to a ligustilide content of ≥35%. The volatile composition of LCCO was characterised by GC-MS and found to be dominated by cis-ligustilide [...] Read more.

The present study investigated the chemical composition, antimicrobial, insecticidal, and food preservation potential of Ligusticum chuanxiong CO₂ oil (LCCO) standardised to a ligustilide content of ≥35%. The volatile composition of LCCO was characterised by GC-MS and found to be dominated by cis-ligustilide (63.3%), senkyunolide (15.8%), 3-butylidenephthalide (5.4%), and trans-neocnidilide (4.9%). In vitro antimicrobial activity was evaluated by disc diffusion and broth microdilution against six bacterial and five yeast reference strains. The largest inhibition zones were observed against Enterococcus faecalis (14.33 mm) and Staphylococcus aureus (13.67 mm). MIC₅₀ values ranged from 0.064 mg/mL (Yersinia enterocolitica) to 3.492 mg/mL (Candida tropicalis), while MIC₉₀ values ranged from 0.151 to 3.800 mg/mL. In situ vapour-phase antimicrobial activity was evaluated on pear, banana, white radish, and carrot at concentrations of 62.5–500 µL/L, demonstrating a clear concentration-dependent inhibitory effect across all tested food matrices and microorganisms. Insecticidal activity against Callosobruchus maculatus and Megabruchidius dorsalis was confirmed under fumigation conditions, with LC₅₀ values of 17.50% and 20.99% and LC90 values of 83.10% and 87.60%, respectively. The effect of LCCO, applied alone and in combination with vacuum packaging, on the microbiological quality of fresh white radish was evaluated over 28 days of refrigerated storage at 4 °C. The combined treatment resulted in the lowest total viable count (2.75 log CFU/g) and coliform bacteria count (2.58 log CFU/g) on day 28. A total of 404 bacterial isolates were identified using MALDI-TOF MS Biotyper, comprising 22 species. Acinetobacter pittii was the predominant species (33%), followed by Pantoea agglomerans (7%) and Serratia nematodiphila (7%). No Pseudomonas species were recovered from the EO vacuum treatment. Overall, these findings demonstrate the potential of LCCO, particularly in combination with vacuum packaging, as a natural antimicrobial agent for the postharvest preservation of fresh white radish. Full article

(This article belongs to the Special Issue Chemical Characterization, Bioactivity and Application of Essential Oils in the Food Field)

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19 pages, 2986 KB

Open AccessArticle

Crushing Mechanics and Flour Properties of Wheat Under Different Graded Crushing Durations in a Blade Crusher

by Chi Zhang, Jiyun Hu, Qin Xu, Haihong Zhang and Rangling Li

Foods 2026, 15(16), 2935; https://doi.org/10.3390/foods15162935 - 21 Aug 2026

Viewed by 245

Abstract

This study investigates the effects of different graded crushing durations in a blade crusher on the crushing mechanics of wheat and the properties of the resulting flour. Mechanical models were established for blade–particle collisions, radial sliding of particles along the blade surface, and [...] Read more.

This study investigates the effects of different graded crushing durations in a blade crusher on the crushing mechanics of wheat and the properties of the resulting flour. Mechanical models were established for blade–particle collisions, radial sliding of particles along the blade surface, and particle–chamber wall collisions. Under reasonable simplifying assumptions, the models analytically characterize the theoretical relationships of impact force and crushing energy with blade rotational speed, rotational radius, and particle incidence angle. The models were used to provide a qualitative mechanistic interpretation of the experimental trends rather than to quantitatively predict flour particle size distribution or damaged starch content. Two graded crushing processes were evaluated, with crushing durations of 10 s per pass (F10) and 15 s per pass (F15). Observation of particle-size evolution during the crushing of wheat particles showed that as the number of crushing passes increased, the proportion of coarse particles continuously decreased, the proportion of fine particles gradually increased, and the proportion of intermediate-sized particles initially increased and then decreased, demonstrating a progressive coarse-to-fine fragmentation pattern. Particle size analysis of the resulting wheat flour showed that the particle size distribution for the F15 process peaked below 5 μm and shifted toward smaller particle sizes relative to that for the F10 process. Nevertheless, the wheat flour obtained from both processes exhibited relatively concentrated particle size distributions, with Span values ranging from 2.46 to 2.68. Damaged starch content increased significantly with the number of crushing passes and was generally higher for the F15 process than for the F10 process. Moisture content decreased from 14.30% to 12.86% under the F10 process and from 14.25% to 12.73% under the F15 process, whereas ash content ultimately increased to 0.48% under both processes. Protein content initially increased and subsequently decreased under both processes. These findings provide experimental evidence for the effects of graded milling on grain refinement, starch damage, and physicochemical composition of wheat flour. Full article

(This article belongs to the Special Issue Advanced Technology Application in Food Quality and Safety and Intelligent Inspection Equipment)

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22 pages, 5139 KB

Open AccessArticle

Multi-Scale Spatial–Temporal Graph Model for Unsupervised Anomaly Detection in the Wheat Flour Transportation Process

by Wanbao Sheng, Huawei Jiang, Wenqiang Pi, Zhen Yang and Like Zhao

Foods 2026, 15(16), 2934; https://doi.org/10.3390/foods15162934 - 21 Aug 2026

Viewed by 339

Abstract

Wheat flour transportation involves extended transit periods, which present considerable challenges for safety risk oversight. Therefore, it is essential to develop an efficient anomaly detection method to support risk assessment during this stage. However, existing anomaly detection methods often neglect the coupling effects [...] Read more.

Wheat flour transportation involves extended transit periods, which present considerable challenges for safety risk oversight. Therefore, it is essential to develop an efficient anomaly detection method to support risk assessment during this stage. However, existing anomaly detection methods often neglect the coupling effects across different time scales and the spatial clustering of hazard factors. To address this limitation, we propose a multi-scale spatial–temporal graph model-based unsupervised anomaly detection framework (MSTUAD), which can simultaneously capture the spatial–temporal correlations between importance and hazard factors across multiple time scales. Specifically, feature maps are first constructed for each hazard factor within a given time window to represent coupling effects. Secondly, a multi-scale spatial–temporal graph model is designed to extract spatial–temporal characteristics from these feature maps. Finally, a reconstruction model based on a variational autoencoder learns latent representations of spatial–temporal features of hazard factors, thereby capturing the intrinsic characteristics of normal wheat flour. Experimental validation on the wheat flour transportation hazard factor dataset and three public industrial datasets demonstrates that MSTUAD significantly outperforms state-of-the-art anomaly detection methods, achieving an average F1-score greater than 84.55%. This approach provides valuable decision support and technical guidance for relevant regulatory authorities. Full article

(This article belongs to the Special Issue Assessment and Control of Food Safety Risks)

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19 pages, 1664 KB

Open AccessArticle

Unveiling the Physical and Nutritional Profiling of Grains in Maize Landraces and Hybrids

by Aldo Rosales, Juan Burgueño, Valeria Gómez-Pérez, Aide Molina, Luisa Cabrera-Soto, Alberto Chassaigne and Natalia Palacios-Rojas

Foods 2026, 15(16), 2933; https://doi.org/10.3390/foods15162933 - 21 Aug 2026

Viewed by 273

Abstract

Maize (Zea mays L.) landraces are rich sources of genetic and nutritional diversity, yet their compositional traits remain undercharacterized compared to modern hybrids. This study compiled and analyzed data from 1554 maize samples—995 landraces and 559 hybrids—evaluated at the CIMMYT Maize Quality [...] Read more.

Maize (Zea mays L.) landraces are rich sources of genetic and nutritional diversity, yet their compositional traits remain undercharacterized compared to modern hybrids. This study compiled and analyzed data from 1554 maize samples—995 landraces and 559 hybrids—evaluated at the CIMMYT Maize Quality Laboratory over more than a decade. Traits assessed included kernel structure, macronutrients, iron, zinc, carotenoids, and anthocyanins. Landraces showed greater variability and higher average concentrations of protein (10.88 vs. 9.92%), iron (17.63 vs. 13.91 mg kg⁻¹), zinc (22.70 vs. 18.98 mg kg⁻¹), and anthocyanins, whereas hybrids, particularly those developed through provitamin A biofortification programs, exhibited higher average provitamin A (3.33 vs. 1.84 µg g⁻¹) and total carotenoid concentrations. Correlations between kernel structural components and nutrient composition highlighted the structural basis of grain quality variation. These findings demonstrate that landraces and hybrids provide complementary nutritional profiles that can jointly support breeding, food innovation, and sustainable food systems. Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology: 3rd Edition)

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20 pages, 3204 KB

Open AccessArticle

Comparative Effects of Microalgal Incorporation on the Rheological, Microstructural, and Colorimetric Behavior of Potato Starch Gels

by Sally Fawaz, Francesc Sepulcre, Amira Haddarah and Abderahman Rejeb

Foods 2026, 15(16), 2932; https://doi.org/10.3390/foods15162932 - 21 Aug 2026

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Abstract

The development of sustainable, nutrient-dense food systems requires a comprehensive understanding of how microalgae influence the mechanical properties of starch hydrogels. While certain microalgae are common food additives, a critical research gap remains regarding their effect on the rheological behavior and structural integrity [...] Read more.

The development of sustainable, nutrient-dense food systems requires a comprehensive understanding of how microalgae influence the mechanical properties of starch hydrogels. While certain microalgae are common food additives, a critical research gap remains regarding their effect on the rheological behavior and structural integrity of potato starch gels specifically. This study addressed this gap by evaluating the mechanical, microstructural and optical impacts of Arthrospira platensis (commonly known as Spirulina) and Chlorella vulgaris at 0.5%, 1% and 2% (w/w). Utilizing steady-shear flow tests, colorimetry, NIR spectroscopy and microscopy, we characterized changes in steady rheological parameters, color, chemical changes and microstructure of fortified hydrogels. Results indicated that filamentous Arthrospira platensis reinforces the matrix, significantly increasing yield stress from 10.2 Pa in the control to 32.4 Pa at 2% inclusion. In contrast, spherical Chlorella vulgaris appears to act as a structural filler, reducing yield stress to 4.8 Pa at 2%. Microscopy confirmed these morphological influences, showing Arthrospira platensis filaments entangling granules while Chlorella cells integrated into inter-granular spaces. Colorimetry revealed significant darkening (L* decreased from 31.59 to 18.54 at 2% Spirulina addition) and significant greening (p < 0.05). NIR spectroscopy demonstrated potential physical interactions via vibrational markers at 5172 cm⁻¹ and 5646 cm⁻¹, indicating water matrix redistribution within the system. This research demonstrates how incorporating Spirulina and Chlorella vulgaris provides a viable approach for modifying the physical properties of starch-based matrices. The findings indicate that Spirulina enhances flow resistance and structural stability under steady shear, whereas Chlorella vulgaris reduces flow barriers, thereby increasing the spreadability of these composite food systems. Full article

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

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26 pages, 1754 KB

Open AccessArticle

Individualized Nutritional and Microbiome-Oriented Management of Food Allergy-Associated Atopic Dermatitis in Children: A Prospective Real-World Observational Cohort Study

by Raluca-Gabriela Miulescu, Alina Mușetescu, Ruxandra-Cristina Marin, Călin Muntean, Radu Dumitru Moleriu, Alexandru-Neculai Pavel, Ioana Roșca, Laura Dinică, Alina Ilici and Oana Andreia Coman

Foods 2026, 15(16), 2931; https://doi.org/10.3390/foods15162931 - 21 Aug 2026

Viewed by 314

Abstract

Atopic dermatitis (AD) and food allergy frequently coexist during early childhood and are increasingly linked through interactions within the gut–skin axis. We evaluated the clinical outcomes of an integrated nutritional and microbiome-oriented management strategy in children with food allergy-associated AD under real-world conditions. [...] Read more.

Atopic dermatitis (AD) and food allergy frequently coexist during early childhood and are increasingly linked through interactions within the gut–skin axis. We evaluated the clinical outcomes of an integrated nutritional and microbiome-oriented management strategy in children with food allergy-associated AD under real-world conditions. This prospective, two-center, real-world observational cohort study included 85 children (median age, 11 months) with AD diagnosed according to the Hanifin–Rajka criteria and confirmed IgE- and/or non-IgE-mediated food allergy. Participants received individualized nutritional and microbiome-oriented management comprising elimination diets, conventional topical therapy, microbiome-directed interventions, and nutritional supplementation tailored to their clinical, allergological, and microbiological profile. Disease severity was assessed using the Scoring Atopic Dermatitis (SCORAD) index at baseline and after approximately 1 and 3 months of follow-up. Cow’s milk, egg, and wheat were the predominant food allergens, and 69.4% of children were polyallergic. SCORAD decreased significantly during follow-up, with a mean relative reduction of 51.6% and 63.5% of participants achieving a SCORAD50 response. Food allergy burden independently predicted baseline disease severity, whereas documented gut dysbiosis was associated with polyallergy and greater absolute clinical improvement, although this association lost statistical significance after adjustment for baseline disease severity and should therefore not be interpreted as a favorable prognostic effect of dysbiosis. Baseline SCORAD remained the strongest independent predictor of clinical improvement. Integrated nutritional and microbiome-oriented management was associated with substantial clinical improvement and may represent a valuable adjunct to standard care in children with food allergy-associated AD. Because of the observational, uncontrolled design, these findings describe associations rather than causal treatment effects. These findings support further evaluation of personalized nutritional strategies in randomized controlled trials. Full article

(This article belongs to the Special Issue Novel and Emerging Food Allergens—Immunological Characterisation)

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18 pages, 957 KB

Open AccessArticle

Perceptions of Produce Recall Responsibility and Compliance of FSMA Produce Safety Rule Among Small- and Medium-Sized Produce Growers

by Elma Kontor-Manu and Yaohua Feng

Foods 2026, 15(16), 2930; https://doi.org/10.3390/foods15162930 - 21 Aug 2026

Viewed by 280

Abstract

Ensuring the safety of produce is essential for protecting consumers and preventing foodborne illnesses. Regulatory frameworks, such as the Food Safety Modernization Act’s Produce Safety Rule (FSMA PSR), contribute to the decision-making process of produce growers in ensuring the production of safe foods. [...] Read more.

Ensuring the safety of produce is essential for protecting consumers and preventing foodborne illnesses. Regulatory frameworks, such as the Food Safety Modernization Act’s Produce Safety Rule (FSMA PSR), contribute to the decision-making process of produce growers in ensuring the production of safe foods. However, little research has explored the role of growers’ perceptions of responsibility for produce-associated outbreaks, and how these may influence their decisions. Using a cross-sectional online survey of 500 US small- or medium-sized produce growers, this study examined perceptions of stakeholder responsibility for two produce-related outbreaks involving jalapeños and a spinach–spring mix blend. The implications of the PSR exemptions were also investigated. Responsibility attribution differed among stakeholder groups for each produce commodity. Packing houses were identified as a common denominator responsible for both produce commodities. Medium-sized produce growers agreed that the PSR exemptions provide direct market access and reduced time commitment to exempted farms (p < 0.001). However, small-sized produce growers expressed concerns about the potential limitations of the exemptions for qualifying farms. The results provide insights to policymakers, educators, and industry stakeholders to incorporate programs that foster shared responsibility for produce safety across the food system. It also informs future evaluations of the implications of the PSR exemptions. Full article

(This article belongs to the Special Issue Pathways to Transformation in Agri-Food Systems: From Consumer Choice to Producer Innovation)

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16 pages, 7647 KB

Open AccessArticle

Impact of Pea Protein–Pectin Emulsion Gels Containing Soybean Oil on the Whipping Performance of Non-Dairy Whipping Cream

by Ruyue Yin, Qingqing Cao, Keqing Mao, Pei Wang, Fusheng Chen, Lifen Zhang and Xianzhong Zhang

Foods 2026, 15(16), 2929; https://doi.org/10.3390/foods15162929 - 21 Aug 2026

Viewed by 379

Abstract

A non-dairy whipping cream was developed by partially replacing cocoa butter substitute with pea protein–high-methoxyl pectin (PP–HMP) emulsion gel containing soybean oil. The effects of substitution levels (10%, 20%, 30%, 40%, and 50%) on the properties of the pre-whipping cream emulsion and the [...] Read more.

A non-dairy whipping cream was developed by partially replacing cocoa butter substitute with pea protein–high-methoxyl pectin (PP–HMP) emulsion gel containing soybean oil. The effects of substitution levels (10%, 20%, 30%, 40%, and 50%) on the properties of the pre-whipping cream emulsion and the resulting whipped cream were systematically investigated and compared with those of commercial whipped creams. The properties of the pre-whipping emulsion (apparent viscosity and particle size) and whipped cream (hardness, adhesiveness, elastic modulus, and thixotropic loop area) degraded with increasing PP–HMP emulsion gel substitution levels. Overrun and partial coalescence of fat reached their highest values at the 20% substitution level, at which point the whipped cream also exhibited a uniform microstructure and excellent shape retention. The overrun, hardness, and foam stability of non-dairy whipping cream containing 20% PP–HMP emulsion gel were comparable to those of the commercial whipped cream. These findings demonstrate the potential of PP–HMP emulsion gel as a fat substitute for developing non-dairy whipping cream with reduced hydrogenated fat content. Full article

(This article belongs to the Special Issue Effects of Processing on Protein Structure, Physicochemical Properties, and Function)

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24 pages, 2697 KB

Open AccessArticle

Effects of Mixed Fermentation with Indigenous Xinjiang Non-Saccharomyces Yeasts and Saccharomyces cerevisiae on Co-Fermentation Characteristics and the Quality of Munage Wine

by Ying Deng, Yun Wu, Tiancong Zheng, Guiyin Wei, Zhenling Zeng, Huazhou He, Reziyemu Abuduaili, Jiang Yu, Zhenzhen Zhang and Wenrui Ma

Foods 2026, 15(16), 2928; https://doi.org/10.3390/foods15162928 - 20 Aug 2026

Viewed by 428

Abstract

This study employed sequential inoculation of native non-brewing yeasts Kluyveromyces marxianus YC-T7 and Pichia kudriavzevii QC-P3 to co-ferment dry white wine from Munage, a unique fresh-eating grape variety native to Xinjiang, providing technical support for the development of regionally distinctive wines in Xinjiang. [...] Read more.

This study employed sequential inoculation of native non-brewing yeasts Kluyveromyces marxianus YC-T7 and Pichia kudriavzevii QC-P3 to co-ferment dry white wine from Munage, a unique fresh-eating grape variety native to Xinjiang, providing technical support for the development of regionally distinctive wines in Xinjiang. To investigate how mixed fermentation with indigenous Xinjiang non-Saccharomyces (NS) yeasts and Saccharomyces cerevisiae (SC) influences the aromatic profile of Munage wine, two NS strains—K. marxianus YC-T7 and P. kudriavzevii QC-P3—previously isolated and selected by our group were sequentially co-inoculated with S. cerevisiae CEC01. Strain growth dynamics were first characterized in a synthetic grape juice (SGJ) system under varying inoculation protocols; subsequently, Munage grapes were fermented under optimized sequential inoculation to assess physicochemical parameters, volatile aroma composition, and sensory attributes of the resulting dry white wine. Results demonstrated that, under sequential inoculation, the QC-P3 + SC consortium entered the late logarithmic phase on day 4 and achieved a final ethanol concentration of 10.29%vol, whereas the YC-T7 + SC consortium reached the same growth stage on day 5 with 10.27%vol ethanol—confirming robust and timely alcoholic fermentation for both consortia. Consequently, sequential inoculation was adopted as the standard protocol for Munage wine production. All key physicochemical parameters complied with China’s national standards for dry white wine. Relative to pure SC fermentation, the YC-T7 + SC treatment increased tartaric acid, α-ketoglutaric acid, and citric acid contents by 3.15%, 12.16%, and 2.18%, respectively; the QC-P3 + SC treatment induced more pronounced enhancements—22.58%, 51.64%, and 14.70%, respectively. A total of 54 volatile compounds were identified, including 29 esters, 12 alcohols, 7 organic acids, 4 phenolic compounds, and 2 others. Integrated analysis using odor activity values (OAVs), principal component analysis (PCA), and descriptive sensory evaluation consistently revealed that the YC-T7 + SC wine exhibited the highest concentrations of fruit- and flower-associated esters, while the QC-P3 + SC wine was distinguished by a distinctive pineapple-like aroma driven predominantly by ethyl butyrate. Collectively, sequential co-inoculation of indigenous Xinjiang NS strains YC-T7 and QC-P3 with S. cerevisiae significantly improved Munage wine quality—particularly in acidity balance, polyphenol retention, and aromatic complexity—thereby offering both novel microbial resources and a validated technical framework for stylistically authentic vinification of terroir-expressive wines from the Xinjiang region. Full article

(This article belongs to the Special Issue Unraveling the Complexity of Food Flavor: Volatile Compounds, Perception and Analytical Techniques)

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21 pages, 2966 KB

Open AccessReview

Valorization of Industrial By-Products as a Source of Biopolymers and Active Compounds for the Development of Sustainable Food Packaging and Agronomic Materials

by Luisa Fernanda Sierra Montes, Florencia Ortega, Yuliana Monroy, Florencia Versino, Lorena Deladino, Sandra Rivero and Maria Alejandra García

Foods 2026, 15(16), 2927; https://doi.org/10.3390/foods15162927 - 20 Aug 2026

Viewed by 393

Abstract

This work reviews the strategic valorization of industrial by-products as sustainable sources of biopolymers and bioactive compounds, promoting a circular economy through the efficient use of renewable resources and reducing waste generation. These strategies contribute to lowering the carbon footprint of conventional packaging [...] Read more.

This work reviews the strategic valorization of industrial by-products as sustainable sources of biopolymers and bioactive compounds, promoting a circular economy through the efficient use of renewable resources and reducing waste generation. These strategies contribute to lowering the carbon footprint of conventional packaging and plasticulture while supporting more resilient and diverse agriculture systems. Special emphasis is placed on processing roots and tubers as renewable raw materials for the production of biodegradable films for agronomic applications as eco-friendly alternatives to petroleum-based plastics and contributing to soil and ecosystem protection. Additionally, the incorporation of by-products from yerba mate (Ilex paraguariensis) demonstrate significant potential as both matrix-forming and filler materials in biodegradable composites while also providing antioxidant activity and pH-sensing capacity. This sustainable framework is further expanded through the utilization of non-traditional species like rosehip (Rosa rubiginosa), Aloe vera (Aloe barbadensis), and topinambur (Helianthus tuberosus), which provide versatile functional matrices and bioactive compounds. Finally, the development of active and intelligent food packaging is addressed. Extracting natural pH-sensitive pigments from red cabbage and topinambur flowers enables the formulation of eco-friendly inks for real-time freshness monitoring. Ultimately, integrating these waste streams drives technological disruption, scaling sustainable, tailored solutions for global industry needs. Full article

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

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22 pages, 2081 KB

Open AccessArticle

Combined Ultrasound and NaHCO₃ Treatment Improves Soymilk Stability and Soybean Flour Quality by Regulating the Structure and Properties of Interfacial Soy Proteins

by Lin Zhu, Boyan Jin, Can Li, Zhijun Fan, Qingfeng Ban and Zhongjiang Wang

Foods 2026, 15(16), 2926; https://doi.org/10.3390/foods15162926 - 20 Aug 2026

Viewed by 201

Abstract

During soybean processing, insufficient disruption of the soybean cell wall structure limits protein solubilization, thereby reducing the nutritional value and bioavailability of soybean-based products. In this study, ultrasound combined with NaHCO₃ was used to induce targeted modification of soybean tissue structure and [...] Read more.

During soybean processing, insufficient disruption of the soybean cell wall structure limits protein solubilization, thereby reducing the nutritional value and bioavailability of soybean-based products. In this study, ultrasound combined with NaHCO₃ was used to induce targeted modification of soybean tissue structure and interfacial protein properties, with the aim of improving protein extraction, soymilk stability, and the digestive properties of spray-dried soybean flour. The results showed that single ultrasound treatment and single alkali treatment could increase the protein extraction rate in soymilk. But compared with the untreated control, the combined treatment increased the protein dissolution rate from 70.04% to 81.12% and decreased the protein residue rate in okara to 19.74%. The treatment also reduced the average particle size from 132.60 µm to 90.61 µm, increased the emulsifying activity index to 35.49 m²/g. Further experiments showed that the combined treatment of ultrasound and alkali increased the content of interface protein and modified protein conformation. These changes contributed to the improvement of storage stability and ionic stability of soymilk. Furthermore, the resulting spray-dried soybean flour exhibited a more uniform particle distribution with reduced interparticle agglomeration, higher solubility (88.37%), and higher in vitro digestibility (89.48%). Overall, the combined treatment enhanced protein solubility and interfacial behavior, thereby improving soymilk stability and soybean flour quality. These findings provide a useful theoretical basis for the development of soybean flour with improved functional and nutritional properties. Full article

(This article belongs to the Section Plant Foods)

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23 pages, 2261 KB

Open AccessReview

Artificial Intelligence-Driven Dairy Quality Assessment: From Advanced Sensing Technologies to Explainable Intelligence

by Xiaodong Song, Zhiran Liang, Congyang Cheng, Rina Wu, Guanjun Dong, Xiaohui Cui and Haohan Ding

Foods 2026, 15(16), 2925; https://doi.org/10.3390/foods15162925 - 20 Aug 2026

Viewed by 360

Abstract

Artificial intelligence (AI) is transforming dairy quality assessment by enabling rapid, non-destructive, and data-driven monitoring across the dairy supply chain. Conventional analytical methods, although accurate, are often labor-intensive, time-consuming, and unsuitable for real-time applications. The integration of advanced sensing technologies with AI has [...] Read more.

Artificial intelligence (AI) is transforming dairy quality assessment by enabling rapid, non-destructive, and data-driven monitoring across the dairy supply chain. Conventional analytical methods, although accurate, are often labor-intensive, time-consuming, and unsuitable for real-time applications. The integration of advanced sensing technologies with AI has therefore emerged as a promising approach for improving dairy quality control and food safety. This review examines recent advances in AI-enabled dairy quality assessment, covering spectroscopy-based sensing technologies, biomimetic sensing systems, machine vision, and multimodal data fusion. Particular attention is given to their applications in major dairy products, including raw milk, milk powder, cheese, and yogurt. Comparative analysis shows that AI-assisted sensing significantly enhances the accuracy, efficiency, and automation of compositional analysis, adulteration detection, microbial screening, freshness evaluation, and defect inspection, while multimodal approaches offer new opportunities for comprehensive quality assessment. The review further highlights the emerging role of explainable artificial intelligence (XAI) in improving the transparency and trustworthiness of dairy detection systems. Recent advances in feature attribution, decision interpretation, and uncertainty quantification are discussed, together with challenges related to data scarcity, model generalization, cross-instrument transferability, and explainability evaluation. Future developments in multimodal foundation models, standardized datasets, and explainable intelligent systems are expected to accelerate the deployment of trustworthy and scalable dairy quality assurance frameworks. Full article

(This article belongs to the Special Issue Application of Artificial Intelligence, Machine Learning and Deep Learning in Food Safety Analysis and Quality Control)

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21 pages, 7641 KB

Open AccessArticle

TEMPO-Oxidized Bacterial Cellulose-Stabilized Clove Essential Oil Pickering Emulsions for Sustained-Release Sodium Alginate Active Packaging Films

by Fengge Yu, Jieying Fan, Xiangying Liu, Hongrui Sun, Jialin Zhang and Lining Kang

Foods 2026, 15(16), 2924; https://doi.org/10.3390/foods15162924 - 20 Aug 2026

Viewed by 216

Abstract

Developing biodegradable active packaging films that combine mechanical reinforcement, barrier improvement, antibacterial activity, and controlled release of natural antimicrobials remains challenging. Here, TEMPO-oxidized bacterial cellulose (TOBC) was used to stabilize clove essential oil (CEO) Pickering emulsions, which were incorporated into sodium alginate (SA) [...] Read more.

Developing biodegradable active packaging films that combine mechanical reinforcement, barrier improvement, antibacterial activity, and controlled release of natural antimicrobials remains challenging. Here, TEMPO-oxidized bacterial cellulose (TOBC) was used to stabilize clove essential oil (CEO) Pickering emulsions, which were incorporated into sodium alginate (SA) matrices. The effects of TOBC concentration on emulsion stability and emulsion loading on film-forming solutions, film structure, mechanical performance, barrier properties, antioxidant and antibacterial activities, and CEO release were evaluated. The emulsion stabilized with 0.7 wt% TOBC showed good visual stability after 30 days and was selected for film preparation. Moderate incorporation of the TOBC-stabilized CEO Pickering emulsion improved SA film performance, with SA-E10 showing the best overall balance. SA-E10 reached a tensile strength of 38.56 ± 1.66 MPa and an elongation at break of 10.27%, while the moisture content decreased from 36.48 ± 2.32% to 27.93 ± 0.46%. The films also showed enhanced UV-shielding capacity and lower water vapor permeability. Antioxidant activity increased with emulsion loading, reaching 71.43 ± 2.55% for DPPH and 83.66 ± 1.49% for ABTS. Film-coated paper disks showed visible inhibition zones against Escherichia coli and Staphylococcus aureus. Compared with direct CEO incorporation, the Pickering emulsion system delayed CEO release, indicating potential for sustained-release active packaging. Full article

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

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21 pages, 12030 KB

Open AccessArticle

A Multi-Functional Prebiotic Strategy: Crosslinked 2′-Fucosyllactose-Potato Protein Hydrolysate Conjugates Encapsulating Resveratrol for Co-Delivery to Beneficial Gut Bacteria

by Stav Peled, Amit Sontag, Ravit Edelman and Yoav D. Livney

Foods 2026, 15(16), 2923; https://doi.org/10.3390/foods15162923 - 20 Aug 2026

Viewed by 370

Abstract

Prebiotics are predominantly indigestible carbohydrate-based substrates selectively-utilized by beneficial gut-microbes to support host-health. We previously developed protein-containing prebiotics that co-deliver carbohydrate and protein substrates to the colon, where gut-microbes compete for the limited nitrogen availability, thereby enhancing microbial growth, metabolic activity, and host [...] Read more.

Prebiotics are predominantly indigestible carbohydrate-based substrates selectively-utilized by beneficial gut-microbes to support host-health. We previously developed protein-containing prebiotics that co-deliver carbohydrate and protein substrates to the colon, where gut-microbes compete for the limited nitrogen availability, thereby enhancing microbial growth, metabolic activity, and host health compared with conventional carbohydrate prebiotics. Resveratrol is a grape-derived polyphenol with antioxidant, anti-inflammatory, and emerging prebiotic activity. Here, we developed a multifunctional protein-containing prebiotic system based on Maillard conjugates of 2′-fucosyllactose–potato protein hydrolysate (2′-FL-PPH) micelles encapsulating resveratrol, followed by genipin crosslinking. This crosslinked 2′-FL-PPH-resveratrol system is designed to limit premature protein and resveratrol absorption, enhancing their colonic co-delivery. We characterized the encapsulation efficacy, physicochemical properties, digestibility and colonic delivery. The conjugates (10 mg/mL 2′-FL-PPH) effectively entrapped resveratrol (600 µM), exhibiting an average particle size of ~28 nm and an encapsulation efficiency of 79.5 ± 4.9%. Binding studies demonstrated predominantly hydrophobic interactions between resveratrol and 2′-FL-PPH. The conjugates prevented resveratrol crystallization in aqueous media, while genipin crosslinking enhanced resistance to simulated gastrointestinal digestion and inhibited premature resveratrol release, increasing the fraction expected to reach the colon. Collectively, this system enables colonic co-delivery of carbohydrate, peptides, and resveratrol, providing a novel strategy for promoting beneficial-microbiota and gut-health. Full article

(This article belongs to the Special Issue Bio-Functional Properties of Lactic Acid Bacteria in Functional Foods—2nd Edition)

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15 pages, 1258 KB

Open AccessArticle

Analysis of Flavor Characteristics in Lemon-Fermented Fruit Wines from Three Distinct Varieties Using Odor Activity Values Combined with Multivariate Statistical Approaches

by Sen Huang, Zhihong Lu, Jiying Zhang, Yu Zhang, Zegang Li, Wanfu Yao and Yujiao Cheng

Foods 2026, 15(16), 2922; https://doi.org/10.3390/foods15162922 - 20 Aug 2026

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Abstract

Fruit wines fermented from citrus fruits are highly popular worldwide. The flavor profiles of fruit wines (ELFW, SLFW, PLFW) fermented from three different varieties of lemons (Eureka lemon, ELFW; Sweet lemon, SLFW; and Perfume lemon, PLFW) were investigated by odor activity values combined [...] Read more.

Fruit wines fermented from citrus fruits are highly popular worldwide. The flavor profiles of fruit wines (ELFW, SLFW, PLFW) fermented from three different varieties of lemons (Eureka lemon, ELFW; Sweet lemon, SLFW; and Perfume lemon, PLFW) were investigated by odor activity values combined with multivariate statistical analysis. Volatile compounds in fruit wines were qualitatively and quantitatively analyzed using solid-phase microextraction (SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and multidimensional GC–MS (MDGC–MS). A total of 85 volatile compounds were identified across the samples, with ELFW containing the highest number (67), followed by SLFW (65) and PLFW (58). Alcohols (51.25–73.50%) dominated the volatiles, followed by hydrocarbons and esters. α-Terpineol, 4-terpineol, and d-limonene dominated ELFW, SLFW, and PLFW respectively. Forty-six characteristic flavor compounds were screened, and fenchol showed the highest OAVs. Using OPLS-DA combined with variable importance in projection (VIP), 17 key flavor markers were identified to distinguish flavor difference among three lemon cultivar-based fermented fruit wines. Full article

(This article belongs to the Special Issue Food Flavor Chemistry and Sensory Properties Analysis)

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19 pages, 8775 KB

Open AccessArticle

Nicandra physalodes (Linn.) Gaertn. Polysaccharide-Stabilized Peanut Oil Body Composite Emulsion Gels: Spontaneous Gelation Behavior, Rheological Properties, and 3D Printing Performance

by Siqi Sun, Fusheng Chen and Dingyang Lv

Foods 2026, 15(16), 2921; https://doi.org/10.3390/foods15162921 - 20 Aug 2026

Viewed by 278

Abstract

In this study, peanut oil bodies were stabilized using different concentrations of Nicandra physalodes (Linn.) Gaertn. polysaccharide (NPGP) to fabricate composite emulsion gels. The physical stability, rheological properties, and 3D printing performance of the resulting gels were systematically investigated. The results revealed that [...] Read more.

In this study, peanut oil bodies were stabilized using different concentrations of Nicandra physalodes (Linn.) Gaertn. polysaccharide (NPGP) to fabricate composite emulsion gels. The physical stability, rheological properties, and 3D printing performance of the resulting gels were systematically investigated. The results revealed that the composite systems were capable of self-gelation when the NPGP concentration exceeded 1.0 wt%. Furthermore, the gel hardness and physical stability were improved with the elevation of NPGP concentration. Within the linear viscoelastic region, the samples exhibited dominant elastic responses and maintained solid-like properties throughout the entire test period (G′ > G″). Further 3D printing tests demonstrated that the composite systems possessed favorable formability, with printing precision and printing stability reaching 98.86 ± 0.14% and 97.11 ± 0.07%, respectively. Collectively, as a promising commercial pectin-like polysaccharide resource, NPGP can effectively enhance the stability of peanut oil body emulsions. This study also provides novel strategies and theoretical foundations for the structural regulation and functional utilization of oil bodies. Full article

(This article belongs to the Special Issue Rheology and 3D Printing for Future Foods)

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17 pages, 793 KB

Open AccessArticle

Behavioural and Socioeconomic Drivers of Household Food Waste in Ireland: Evidence for Targeted Food Policy

by Courage Yaw Krah, Paul Hynds and Anushree Priyadarshini

Foods 2026, 15(16), 2920; https://doi.org/10.3390/foods15162920 - 20 Aug 2026

Viewed by 382

Abstract

Households have been reported to account for more than a third of food waste (FW) generated in the most developed and high-income countries. Despite this, there remains a limited understanding of the behavioural and sociodemographic factors driving household food waste (HFW) generation in [...] Read more.

Households have been reported to account for more than a third of food waste (FW) generated in the most developed and high-income countries. Despite this, there remains a limited understanding of the behavioural and sociodemographic factors driving household food waste (HFW) generation in most countries, including the Republic of Ireland (ROI). This study therefore examined how behavioural practices and sociodemographic characteristics independently and interactively influence HFW generation in the ROI. Data from a national online survey (n = 966 households; 3163 individuals) were analysed using hierarchical quantile regression. Households with children (Mixed households) reported the highest HFW (1177 g/household/week), and single-adult households recorded the highest per capita median waste (females = 596.0 g/cap/week and males = 496.5 g/cap/week). Behavioural factors were stronger predictors than sociodemographic characteristics. Reliance on date labels was the strongest predictor of HFW, associated with an additional 239 g/week. Each additional weekly shopping trip was associated with 140 g/week more waste, whereas using a shopping list was associated with 42 g/week less waste. Some effects were moderated by sociodemographic factors: reliance on date labels was more strongly associated with waste among adults aged 18–24, and shopping frequency more strongly associated with waste in middle-income households. The findings point to the value of reforming date labelling, supporting more planned shopping, and encouraging the active reuse of leftovers, with attention to differences across household groups. The findings also have direct implications for Ireland’s obligations under SDG 12.3 and the EU Waste Framework Directive. Full article

(This article belongs to the Special Issue New Perspectives on Food Waste and Recycling Systems)

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18 pages, 621 KB

Open AccessArticle

Integrated Characterization of Wolffia globosa as a Potential Food Ingredient: Nutritional and Physicochemical Properties, Selected Elements, and Preliminary In Vitro Responses

by Anusorn Tongyai, Veeradej Pisprasert, Kukiat Tudpor and Nitchara Toontom

Foods 2026, 15(16), 2919; https://doi.org/10.3390/foods15162919 - 20 Aug 2026

Viewed by 422

Abstract

Wolffia globosa (watermeal) is a potential plant-based food ingredient. This study characterized its nutritional and physicochemical properties, elemental levels, total phenolic content (TPC), total flavonoid content (TFC), DPPH radical-scavenging activity, IL-6 production in H₂O₂-stimulated RAW264.7 macrophages, and preliminary cell-viability [...] Read more.

Wolffia globosa (watermeal) is a potential plant-based food ingredient. This study characterized its nutritional and physicochemical properties, elemental levels, total phenolic content (TPC), total flavonoid content (TFC), DPPH radical-scavenging activity, IL-6 production in H₂O₂-stimulated RAW264.7 macrophages, and preliminary cell-viability responses. On a dry-weight basis, the tested W. globosa sample contained 25.83% protein, 4.56% fat, 16.58% ash, 8.80% crude fiber, and 44.22% carbohydrate. Arsenic and zinc were detected below their limits of quantification, whereas cadmium, copper, and lead were below their method detection limits. All analytical reporting limits were below the corresponding EFSA specification values. The extract had TPC and TFC values of 0.85 ± 0.03 mg GAE/g sample DW and 0.52 ± 0.02 mg QE/g sample DW, respectively, and showed weak DPPH radical-scavenging activity (IC₅₀ = 7.58 ± 0.32 mg DW-equivalent/mL). At 0.1 mg DW-equivalent/mL, the H₂O₂-stimulated extract-treated group showed a lower IL-6 concentration than the H₂O₂-stimulated extract-free model control. Weak reductions in cancer-cell viability occurred only at high concentrations (IC₅₀ values of approximately 38–42 mg DW-equivalent/mL). The biological findings remain preliminary. Overall, the tested sample showed promising nutritional and physicochemical characteristics, low selected-elements levels, and preliminary in vitro responses. Full article

(This article belongs to the Special Issue Advances in Plant-Based Foods: From Sustainable Production to Functional Applications)

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29 pages, 996 KB

Open AccessArticle

Understanding Consumer Acceptance of Genetically Modified Foods: A Theory of Planned Behavior–Brand Equity–Sociodemographic Interactions

by Latifa Attieh, Jorge De Andrés Sánchez, María Puelles Gallo and Mario Arias-Oliva

Foods 2026, 15(16), 2918; https://doi.org/10.3390/foods15162918 - 20 Aug 2026

Viewed by 398

Abstract

This study examines consumer acceptance of genetically modified foods (GMFs) by integrating the Theory of Planned Behavior (TPB), brand equity dimensions, and sociodemographic factors within a configurational framework. Drawing on a sample of 405 Spanish consumers, the research combines correlational analysis with fuzzy-set [...] Read more.

This study examines consumer acceptance of genetically modified foods (GMFs) by integrating the Theory of Planned Behavior (TPB), brand equity dimensions, and sociodemographic factors within a configurational framework. Drawing on a sample of 405 Spanish consumers, the research combines correlational analysis with fuzzy-set qualitative comparative analysis (fsQCA) to identify the causal paths leading to both purchase intention and purchase non-intention. The findings show that the traditional TPB constructs and brand equity dimensions are positively associated with purchase intention, whereas belonging to older generations is negatively associated with it. However, the configurational analysis reveals a more nuanced picture. Purchase intention is explained by four configurations, grouped into two main profiles: one based on favorable subjective norms among younger consumers, and another centered on the joint presence of brand trust and brand familiarity. In contrast, purchase non-intention is explained by seven configurations, mainly characterized by the absence of favorable TPB conditions and weak brand equity, especially lack of trust and familiarity. The results confirm the causal asymmetry between acceptance and rejection of GMFs, as the configurations leading to purchase intention are not the mirror image of those leading to purchase non-intention. These findings challenge the assumption that GMF acceptance and rejection are symmetrical phenomena, and demonstrate that brand trust and familiarity complement attitudinal factors and constitute relevant conditions in several configurations associated with purchase intention. From a managerial and policy perspective, the findings suggest that promoting GMFs’ acceptance requires not only improving attitudes and perceived social approval, but also fostering trustworthy and familiar brand environments that may contribute to reducing uncertainty, alongside credible scientific information and effective institutional oversight. Full article

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

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15 pages, 3840 KB

Open AccessArticle

Poly(Neutral Red)–Silver Nanorods–Carbon Nanotubes Composite-Based Ratiometric Electrochemical Sensor for Rapid Detection of Histamine in Crayfish

by Shuo Duan, Chunyan Liao, Huang Dai, Yunhan Liu, Yongjiang Zhang, Qiao Wang and Zhanming Li

Foods 2026, 15(16), 2917; https://doi.org/10.3390/foods15162917 - 20 Aug 2026

Viewed by 328

Abstract

Histamine accumulation in spoiled aquatic products poses significant food safety risks, yet rapid and accurate on-site detection remains challenging due to the lack of direct electrochemical activity of histamine and severe matrix interference in complex biological samples. Herein, we report a ratiometric electrochemical [...] Read more.

Histamine accumulation in spoiled aquatic products poses significant food safety risks, yet rapid and accurate on-site detection remains challenging due to the lack of direct electrochemical activity of histamine and severe matrix interference in complex biological samples. Herein, we report a ratiometric electrochemical sensor based on a poly(neutral red)–silver nanorods–carbon nanotubes (PNR-AgNRs/CNTs) composite for rapid histamine detection in crayfish. The sensor leverages a dual-signal strategy wherein histamine competitively suppresses the PNR electrochemical signal while leaving the AgNRs signal unaffected, enabling self-referencing quantification via the I_PNR/I_AgNRs ratio. This design effectively eliminates interference from instrument drift and sample matrix. The sensor exhibited a linear response range of 1–150 μmol/L with a detection limit of 0.16 μmol/L, along with excellent stability and reproducibility. When applied to crayfish samples, the method achieved satisfactory recoveries (95.9–102.3%) and showed no significant difference compared to the national standard method. By circumventing the need for histamine’s direct electrochemical response, this ratiometric approach provides a robust platform for rapid on-site assessment of aquatic product freshness. Full article

(This article belongs to the Special Issue Advanced Analytical and Biotechnological Approaches for Food Quality and Safety Improvement)

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21 pages, 4039 KB

Open AccessArticle

Can ChatGPT Reflect Professional HACCP Judgments? A Comparative Study in Hospitality Food Safety

by Despoina Maria Konstantinidi, Elisavet Stavropoulou, Agathangelos Stavropoulos, Chrysoula (Chrysa) Voidarou, Christina Tsigalou, Vassiliki Pitiriga and Christos Stefanis

Foods 2026, 15(16), 2916; https://doi.org/10.3390/foods15162916 - 20 Aug 2026

Viewed by 366

Abstract

The implementation of Hazard Analysis and Critical Control Points (HACCP) systems remains a cornerstone of food safety management. However, their effectiveness is influenced by organizational, human, and technological factors. This study investigates professional perceptions of HACCP implementation and explores the extent to which [...] Read more.

The implementation of Hazard Analysis and Critical Control Points (HACCP) systems remains a cornerstone of food safety management. However, their effectiveness is influenced by organizational, human, and technological factors. This study investigates professional perceptions of HACCP implementation and explores the extent to which a large language model (LLM)—ChatGPT 4.1—can approximate human judgments in this domain. A structured questionnaire was administered to 90 professionals operating in food service, hospitality, industry, and consultancy. Responses were compared with outputs generated by ChatGPT 4.1 via a standardized multi-persona prompting protocol simulating five professional roles. To enhance response stability and minimize stochastic variation, each question was submitted in independent zero-shot sessions over multiple iterations. Responses were analysed across three thematic dimensions: barriers to HACCP implementation, perceived benefits, and digital readiness. Spearman correlation analysis of human responses revealed a systemic “training–turnover association,” where high staff turnover (r = 0.62, p < 0.01) was significantly associated with difficulties in maintaining continuous training. Statistical benchmarking using one-sample t-tests showed that the tested model generated significantly higher ratings for implementation barriers (p < 0.001) and digital readiness (p < 0.001) than the corresponding human assessments. These findings suggest that while ChatGPT can approximate aggregated professional perceptions in certain areas, notable divergences persist in operational and readiness-related domains. The study contributes methodological insights into human–AI comparative research and highlights opportunities and limitations of AI-supported decision-making in food safety management systems. Full article

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

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Foods, Volume 15, Issue 16 (August-2 2026) – 178 articles

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