Foods

22 pages, 3511 KB

Open AccessArticle

Untargeted Metabolomics Reveals Raw Material Geographic Origin as a Key Factor Shaping the Quality of Ginger-Derived Exosome-like Nanovesicles

by Zhuo Chen, Xinyi Zhang, Liuliu Luo, Qiang Liu, Pingduo Chen, Jinnian Peng, Fangfang Min, Yunpeng Shen, Jingjing Li, Yongning Wu and Hongbing Chen

Foods 2026, 15(2), 408; https://doi.org/10.3390/foods15020408 - 22 Jan 2026

Viewed by 297

Abstract

A major challenge for food-derived bio-nanomaterials is achieving consistent and predictable functional properties to ensure their quality. Ginger-derived exosome-like nanovesicles (GELNs) serve as an ideal model for this challenge, yet the impact of ginger geographical origin on GELNs remains unknown. This study aims [...] Read more.

A major challenge for food-derived bio-nanomaterials is achieving consistent and predictable functional properties to ensure their quality. Ginger-derived exosome-like nanovesicles (GELNs) serve as an ideal model for this challenge, yet the impact of ginger geographical origin on GELNs remains unknown. This study aims to establish a quality control framework for food-derived bio-nanomaterials. GELNs were comprehensively analyzed. Untargeted metabolomics identified differential metabolites, which were then screened for correlation with antioxidant capacity. Machine learning was employed to pinpoint potential quality markers, and Kyoto Encyclopedia of Genes and Genomes enrichment analysis highlighted key metabolic pathways. Significant variations in physicochemical properties and bioactivities were observed. We identified 190 differential compounds and established a panel of 6 potential quality markers. Enrichment analysis revealed eight key pathways, with “microbial metabolism in diverse environments” and “galactose metabolism” being most prominent. The quality marker mollicellin I (derived from Chaetomium brasiliense) provided empirical support linking GELNs quality to geography-specific microbiota. Our findings provide evidence that the geographic origin of raw materials is a primary determinant of GELNs quality, based on a systematic analysis of their chemical and functional properties. We develop a transferable quality control framework, laying the groundwork for producing superior natural food-derived nanomaterials. Full article

(This article belongs to the Special Issue Characterization of Food Products for Quality and Safety Control: 2nd Edition)

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22 pages, 3180 KB

Open AccessArticle

Integrating Blockchain Traceability and Deep Learning for Risk Prediction in Grain and Oil Food Safety

by Hongyi Ge, Kairui Fan, Yuan Zhang, Yuying Jiang, Shun Wang and Zhikun Chen

Foods 2026, 15(2), 407; https://doi.org/10.3390/foods15020407 - 22 Jan 2026

Viewed by 214

Abstract

The quality and safety of grain and oil food are paramount to sustainable societal development and public health. Implementing early warning analysis and risk control is critical for the comprehensive identification and management of grain and oil food safety risks. However, traditional risk [...] Read more.

The quality and safety of grain and oil food are paramount to sustainable societal development and public health. Implementing early warning analysis and risk control is critical for the comprehensive identification and management of grain and oil food safety risks. However, traditional risk prediction models are limited by their inability to accurately analyze complex nonlinear data, while their reliance on centralized storage further undermines prediction credibility and traceability. This study proposes a deep learning risk prediction model integrated with a blockchain-based traceability mechanism. Firstly, a risk prediction model combining Grey Relational Analysis (GRA) and Bayesian-optimized Tabular Neural Network (TabNet-BO) is proposed, enabling precise and rapid fine-grained risk prediction of the data; Secondly, a risk prediction method combining blockchain and deep learning is proposed. This method first completes the prediction interaction with the deep learning model through a smart contract and then records the exceeding data and prediction results on the blockchain to ensure the authenticity and traceability of the data. At the same time, a storage optimization method is employed, where only the exceeding data is uploaded to the blockchain, while the non-exceeding data is encrypted and stored in the local database. Compared with existing models, the proposed model not only effectively enhances the prediction capability for grain and oil food quality and safety but also improves the transparency and credibility of data management. Full article

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

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20 pages, 6904 KB

Open AccessArticle

Natural Mineral Waters as Solvents for Sustainable Extraction of Polyphenolic Compounds from Aronia Stems

by Irina-Loredana Ifrim, Ionuț Avătămăniței, Oana-Irina Patriciu, Cristina-Gabriela Grigoraș and Adriana-Luminița Fînaru

Foods 2026, 15(2), 406; https://doi.org/10.3390/foods15020406 - 22 Jan 2026

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Abstract

Aronia melanocarpa, a plant with nutrient-rich fruits, with application in the food and pharmaceutical industry, has been extensively investigated but, nevertheless, the exploration of the secondary metabolites profile from its by-products remains quite limited. The main objective of this study was to evaluate [...] Read more.

Aronia melanocarpa, a plant with nutrient-rich fruits, with application in the food and pharmaceutical industry, has been extensively investigated but, nevertheless, the exploration of the secondary metabolites profile from its by-products remains quite limited. The main objective of this study was to evaluate the possibility of using some different natural mineral waters from Romania, as green solvents, for the extraction of bioactive compounds from aronia stems and fruits by applying eco-compatible working techniques (maceration for 24 h, and ultrasonication at room temperature and 50 °C for 30 min). The effect of five natural mineral waters (one with medium and four with low mineral content) on the extraction capacity and phytochemical profile of stems and fruits’ extracts was monitored using fast and efficient analysis techniques (electrochemical, spectroscopic, and chromatographic) and compared with that of classical solvents. The results showed that, in the case of stems, extraction by maceration was, for all types of water used, the most efficient, followed by ultrasonication at room temperature. Also, at the same time, in most cases, all mineral waters showed better performance than distilled water, and the highest efficiency of the extraction process was recorded for natural water with a medium mineralization level. The similarity observed in the phytochemical profiles of aqueous extracts from the aronia stems and the fruits highlights both the potential of this by-product as a source of bioactive compounds and the efficiency of natural mineral waters as green extraction solvents. 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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21 pages, 1841 KB

Open AccessArticle

Changes in Cooking and Breadmaking Properties of IR 841 Paddy Rice During Storage in West Africa

by Muqsita Daouda, Yann E. Madode, Santiago Arufe, Christian Mestres and Jordane Jasniewski

Foods 2026, 15(2), 405; https://doi.org/10.3390/foods15020405 - 22 Jan 2026

Viewed by 330

Abstract

Temperature and relative humidity can significantly affect quality of paddy rice during storage. Limited studies established the link between storage time, environmental fluctuations, changes in grain and flour physicochemical properties, and culinary performances. In a West African context, IR 841 paddy rice variety [...] Read more.

Temperature and relative humidity can significantly affect quality of paddy rice during storage. Limited studies established the link between storage time, environmental fluctuations, changes in grain and flour physicochemical properties, and culinary performances. In a West African context, IR 841 paddy rice variety was stored under humid–sub-humid (HSH), and dry (DRY) conditions for 12 months. Over 12 months, rice stored under DRY conditions experienced greater environmental fluctuations than rice stored under HSH conditions. Grain water absorption capacity (WAC) increased during storage under DRY conditions, rising from 3.3 ± 0.3 to 3.8 ± 0.3 g/g DM between 0 and 12 months. Flour amylose content and soluble solids remained relatively stable from month 0 to 6 in all conditions, and further under HSH conditions. The observed changes led to improved grain cooking performance after 6 months of storage under DRY conditions. After 12 months, a decrease in rice flour WAC and a peak in viscosity were observed, while mean particle size increased from 42 ± 1 to 67 ± 3 μm under HSH conditions and from 31 ± 3 to 83 ± 3 μm under DRY conditions. Storage time may reduce the breadmaking capacity of rice flour. Overall, environmental fluctuations under DRY conditions strongly affected rice grain and flour properties. Full article

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

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24 pages, 9875 KB

Open AccessArticle

Corn Kernel Segmentation and Damage Detection Using a Hybrid Watershed–Convex Hull Approach

by Yi Shen, Wensheng Wang, Xuanyu Luo, Feiyu Zou and Zhen Yin

Foods 2026, 15(2), 404; https://doi.org/10.3390/foods15020404 - 22 Jan 2026

Viewed by 286

Abstract

Accurate segmentation of adhered (sticky) corn kernels and reliable damage detection are critical for quality control in corn processing and kernel selection. Traditional watershed algorithms suffer from over-segmentation, whereas deep learning methods require large annotated datasets that are impractical in most industrial settings. [...] Read more.

Accurate segmentation of adhered (sticky) corn kernels and reliable damage detection are critical for quality control in corn processing and kernel selection. Traditional watershed algorithms suffer from over-segmentation, whereas deep learning methods require large annotated datasets that are impractical in most industrial settings. This study proposes W&C-SVM, a hybrid computer vision method that integrates an improved watershed algorithm (Sobel gradient and Euclidean distance transform), convex hull defect detection and an SVM classifier trained on only 50 images. On an independent test set, W&C-SVM achieved the highest damage detection accuracy of 94.3%, significantly outperforming traditional watershed SVM (TW + SVM) (74.6%), GrabCut (84.5%) and U-Net trained on the same 50 images (85.7%). The method effectively separates severely adhered kernels and identifies mechanical damage, supporting the selection of intact kernels for quality control. W&C-SVM offers a low-cost, small-sample solution ideally suited for small-to-medium food enterprises and breeding laboratories. Full article

(This article belongs to the Special Issue Artificial Intelligence and Computer Vision Applications in Food Science and Industry)

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21 pages, 738 KB

Open AccessArticle

Economic Welfare, Food Prices, and Sectoral Food Waste: A Structural Analysis Across the European Union

by Anca Antoaneta Vărzaru

Foods 2026, 15(2), 403; https://doi.org/10.3390/foods15020403 - 22 Jan 2026

Viewed by 229

Abstract

Food waste remains a significant challenge in the European Union, reflecting structural differences across economic sectors and member states. This study examines how macroeconomic conditions relate to sectoral food waste using harmonized Eurostat data for the EU-27, covering five stages of the food [...] Read more.

Food waste remains a significant challenge in the European Union, reflecting structural differences across economic sectors and member states. This study examines how macroeconomic conditions relate to sectoral food waste using harmonized Eurostat data for the EU-27, covering five stages of the food chain and three economic indicators: GDP (Gross Domestic Product) per capita, adjusted gross disposable income per capita, and the Harmonized Index of Consumer Prices for food. The research design integrates factor analysis, structural equation modeling, and hierarchical clustering. Results show that income-related variables have a positive, statistically significant effect on overall food waste, particularly in manufacturing and distribution. In contrast, food prices show a negative, statistically non-significant relationship with waste generation. Cluster analysis identifies two statistically distinct country groups; however, substantial internal heterogeneity indicates that these clusters reflect structural economic configurations rather than typological or behavioral categories. The findings suggest that macroeconomic factors partially explain cross-country differences in food waste and support the need for context-sensitive, sector-specific policy interventions. Full article

(This article belongs to the Special Issue Recent Advances in Sustainable Food Manufacturing)

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47 pages, 5133 KB

Open AccessReview

Current Progress and Future Directions of Enzyme Technology in Food Nutrition: A Comprehensive Review of Processing, Nutrition, and Functional Innovation

by Yu-Yang Yao, Yuan Ye, Ke Xiong, Shu-Can Mao, Jia-Wen Jiang, Yi-Qiang Chen, Xiang Li, Han-Bing Liu, Lin-Chang Liu, Bin Cai and Shuang Song

Foods 2026, 15(2), 402; https://doi.org/10.3390/foods15020402 - 22 Jan 2026

Viewed by 915

Abstract

Enzyme technology, characterized by high efficiency, environmental compatibility, and precise controllability, has become a pivotal biocatalytic approach for quality enhancement and nutritional improvement in modern food industries. This review summarizes recent advances and underlying mechanisms of enzyme applications in food processing optimization, nutritional [...] Read more.

Enzyme technology, characterized by high efficiency, environmental compatibility, and precise controllability, has become a pivotal biocatalytic approach for quality enhancement and nutritional improvement in modern food industries. This review summarizes recent advances and underlying mechanisms of enzyme applications in food processing optimization, nutritional enhancement, and functional food development. In terms of process optimization, enzymes such as transglutaminase, laccase, and peroxidase enhance protein crosslinking, thereby markedly improving the texture and stability of dairy products, meat products, and plant-based protein systems. Proteases and lipases play essential roles in flavor development, maturation, and modulation of sensory attributes. From a nutritional perspective, enzymatic hydrolysis significantly improves the bioavailability of proteins, minerals, and dietary fibers, while simultaneously degrading antinutritional factors and harmful compounds, including phytic acid, tannins, food allergens, and acrylamide, thus contributing to improved food safety and nutritional balance. With respect to functional innovation, enzyme-directed production of bioactive peptides has demonstrated notable antihypertensive, antioxidant, and immunomodulatory activities. In addition, enzymatic synthesis of functional oligosaccharides and rare sugars, glycosylation-based modification of polyphenols, and enzyme-assisted extraction of plant bioactive compounds provide novel strategies and technological support for the development of functional foods. Owing to their high specificity and eco-friendly nature, enzyme technologies are driving food and nutrition sciences toward more precise, personalized, and sustainable development pathways. Despite these advances, critical research gaps remain, particularly in the limited mechanistic understanding of enzyme behavior in complex food matrices, the insufficient integration of multi-omics data with enzymatic process design, and the challenges associated with translating laboratory-scale enzymatic strategies into robust, data-driven, and scalable industrial applications. Full article

(This article belongs to the Special Issue Enzyme Technology: Applications in Food Nutrition)

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17 pages, 4990 KB

Open AccessArticle

Influence of Key Processes on the Aroma Formation of Cicada Black Tea

by Xueke Li, Qiaoyi Zhou, Chengying Ma, Hongling Xia, Dongxia Liang, Aiqing Miao, Fanrong Cao and Caijin Ling

Foods 2026, 15(2), 401; https://doi.org/10.3390/foods15020401 - 22 Jan 2026

Viewed by 216

Abstract

Cicada black tea is made from Empoasca onukii-infested tea leaves. The biochemical differences between Cicada black tea and regular black tea, and the dynamic changes in volatile components during processing, remain unclear. This study focused on the withering and fermentation stages, which [...] Read more.

Cicada black tea is made from Empoasca onukii-infested tea leaves. The biochemical differences between Cicada black tea and regular black tea, and the dynamic changes in volatile components during processing, remain unclear. This study focused on the withering and fermentation stages, which most significantly affect the quality of black tea, to systematically investigate cicada black tea aroma formation. Ninety volatile compounds were identified, among which 12 key volatiles significantly contributed to the aroma characteristics. During withering, floral and fruity aromas were enhanced. Fermentation primarily intensified honey-like and sweet notes, which were mainly regulated by carotenoid-derived volatiles with low odor thresholds, such as β-Damascenone. Withering to a moisture content of 55% (17 h) and fermenting for 5 h comprised the optimal processing parameters to achieve the best aroma attributes. These insights into the mechanism of Cicada black tea aroma formation will lead to improved processing techniques to enhance its unique flavor. Full article

(This article belongs to the Special Issue Tea Technology and Resource Utilization)

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23 pages, 3349 KB

Open AccessArticle

Roles of Amino Acid Properties in Regulating the Gel Characteristics of Low-Salt Pacific White Shrimp (Litopenaeus vannamei) Surimi

by Yiting Gu, Wanying Sun, Jiao Jia, Jianan Yan, Bin Lai, Haitao Wu and Ce Wang

Foods 2026, 15(2), 400; https://doi.org/10.3390/foods15020400 - 22 Jan 2026

Viewed by 199

Abstract

To improve the gel quality of low-salt shrimp surimi gel (SSG) from Pacific white shrimp (Litopenaeus vannamei), L-arginine (L-Arg), L-lysine (L-Lys), and L-proline (L-Pro) were used as partial substitutes for NaCl. The effect of the three amino acids on gel properties, [...] Read more.

To improve the gel quality of low-salt shrimp surimi gel (SSG) from Pacific white shrimp (Litopenaeus vannamei), L-arginine (L-Arg), L-lysine (L-Lys), and L-proline (L-Pro) were used as partial substitutes for NaCl. The effect of the three amino acids on gel properties, protein conformation, microstructure, and in vitro digestion of low-salt SSG were systematically analyzed. Macro-/microstructural analyses revealed that L-Arg, L-Lys, and L-Pro promoted denser three-dimensional networks in low-salt SSG with smaller pore sizes. Compared with the low-salt control (LC) group, the addition of L-Arg, L-Lys, and L-Pro significantly increased the gel strength of low-salt SSG. Cooking loss was significantly decreased from 10.80% (LC group) to 1.89–4.31%. Protein solubility and turbidity results demonstrated that all amino acids markedly enhanced protein solubilization and inhibited protein aggregation. L-Arg and L-Lys mainly promoted hydrogen and disulfide bonds, but reduced hydrophobic interactions and ionic bonds. L-Arg impaired digestibility only in the gastric phase, whereas L-Lys suppressed digestibility across both gastric and intestinal phases. Through molecular docking technology, ASN-238 and LYS-187 of myosin (the dominant gel-forming protein) are the key shared binding residues with three amino acids. These findings suggest that amino acids provide a feasible approach to specifically modulate the gel characteristics of low-salt surimi products. Full article

(This article belongs to the Special Issue Development and Exploration of Salt-Reduction Strategies in Processed Foods)

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28 pages, 5519 KB

Open AccessArticle

Study of Fermentation Conditions Optimization for Xylanase Production by Aspergillus tubingensis FS7Y52 and Application in Agricultural Wastes Degradation

by Tianjiao Wang, Jinghao Ma, Yujun Zhong, Shaokang Liu, Wenqi Cui, Xiaoyan Liu and Guangsen Fan

Foods 2026, 15(2), 399; https://doi.org/10.3390/foods15020399 - 22 Jan 2026

Viewed by 222

Abstract

This study aimed to systematically optimize the fermentation process for xylanase production by Aspergillus tubingensis FS7Y52, elucidate its enzymatic properties, and evaluate its application potential in the biodegradation of agricultural wastes. Key influencing factors were initially identified through single-factor experiments, followed by the [...] Read more.

This study aimed to systematically optimize the fermentation process for xylanase production by Aspergillus tubingensis FS7Y52, elucidate its enzymatic properties, and evaluate its application potential in the biodegradation of agricultural wastes. Key influencing factors were initially identified through single-factor experiments, followed by the screening of significant factors using the Plackett–Burman design. The optimal values were then approached employing the steepest ascent path method and Response Surface Methodology. The final determined optimal fermentation conditions were: corn husk (20–40 mesh) 40 g/L, tryptone 13.7 g/L, Tween-20 0.75 g/L, pH 6.5, fermentation temperature 42.1 °C, fermentation time 2 days, shaking speed 140 rpm, inoculum size 1 × 10⁷ spores/30 mL, and liquid loading volume 30 mL/250 mL. Under these conditions, xylanase activity reached 115.23 U/mL, representing a significant increase of 90.7% compared to pre-optimization levels. Studies on enzymatic properties revealed that the enzyme exhibited maximum activity at pH 5.0 and 55 °C, and demonstrated good stability within the pH range of 4.5–7.0 and at temperatures below 50 °C. In the degradation of agricultural waste, the enzyme system produced by this strain exhibits significant degradation effects on agricultural waste. A pronounced additive effect exists between xylanase and cellulase. When the dosages were 2430 U/g and 15.7 U/g for xylanase and cellulase, respectively, the maximum reducing sugar release reached 23.3%. The degradation rates of cellulose, hemicellulose, and lignin reached 57.8%, 51.9%, and 55.0%, respectively. Additionally, the strain itself exhibits significant degradation effects on substances such as cellulose in agricultural waste, achieving degradation rates of 78.8%, 70.8%, and 52.5% for cellulose, hemicellulose, and lignin, respectively. This study provides a solid theoretical foundation and technical support for the efficient production of xylanase by A. tubingensis and its industrial application in the resource utilization of agricultural wastes. From an economic perspective, the optimized strategy significantly enhances enzyme production efficiency while reducing substrate consumption and operational costs per unit of enzyme produced. This makes the resulting enzyme mixture more economically viable for large-scale applications. The utilization of this enzyme system to convert tobacco stems into sugars represents a compelling case for agricultural wastes reuse. It transforms residual biomass into high-value products, contributing to a circular bioeconomy by reducing waste and creating new renewable alternatives to conventional products. It provides an economically viable solution for the high-value utilization of woody lignocellulosic biomass. Full article

(This article belongs to the Special Issue Harnessing Microbial and Enzymatic Technologies Transforming Food Byproducts into Functional Bioactive Substances to Advance Sustainable Development)

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27 pages, 5386 KB

Open AccessArticle

AI-Driven Rapid Screening and Characterization of Dipeptidyl Peptidase-IV (DPP-IV) Inhibitory Peptides from Goat Blood Proteins: An Integrative In Silico and Experimental Strategy

by Jingjie Tan, Sirong Huang, Dongjing Wu, Zhongquan Zhao, Yongju Zhao, Yu Fu and Wei Wu

Foods 2026, 15(2), 398; https://doi.org/10.3390/foods15020398 - 22 Jan 2026

Cited by 1 | Viewed by 278

Abstract

To enhance the screening efficiency of bioactive peptides, an AI-driven approach was employed to screen DPP-IV inhibitory peptides from goat blood proteins by an integrated in silico, in vitro, and machine learning strategy. Furthermore, the inhibitory mechanism of DPP-IV inhibitory peptides [...] Read more.

To enhance the screening efficiency of bioactive peptides, an AI-driven approach was employed to screen DPP-IV inhibitory peptides from goat blood proteins by an integrated in silico, in vitro, and machine learning strategy. Furthermore, the inhibitory mechanism of DPP-IV inhibitory peptides was elucidated by kinetics, molecular docking and simulation. Additionally, their in vitro digestive stability was assessed. In silico results revealed that goat blood proteins were promising precursors of DPP-IV inhibitory peptides, while bromelain was the optimal protease. Their peptide sequences were further identified by peptidomics and predicted by self-developed machine learning models (LightGBM) to identify the potent DPP-IV inhibitory peptides. Two novel DPP-IV inhibitory peptides were identified (FPL and FPHFDL). Enzyme kinetics, molecular docking and molecular simulation data indicated that FPL served as a competitive inhibitor, whereas FPHFDL was a non-competitive inhibitor. Overall, the integrative in silico and in vitro strategy is feasible for rapid screening of DPP-IV inhibitory peptides from goat blood proteins. Full article

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

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12 pages, 231 KB

Open AccessArticle

Serving Size Information and Portion Control Cues on Energy-Dense Nutrient-Poor Packaged Snacks in Australian Supermarkets: Current Practices and Opportunities

by Qingzhou Liu, Carla Azzi, Gabrielle De Leeuw, Rebecca Flemming, Hannah Ross-Smith, Jacqueline Ze-ling Tan, Cheuk Wa Wong and Anna Rangan

Foods 2026, 15(2), 397; https://doi.org/10.3390/foods15020397 - 22 Jan 2026

Viewed by 238

Abstract

Packaged discretionary foods that are energy-dense and nutrient-poor are widely available in the current food environment, potentially contributing to overconsumption and excessive energy intake over time. Factors such as on-pack visual cues (for example, front-of-pack image and food units per serving) and structural [...] Read more.

Packaged discretionary foods that are energy-dense and nutrient-poor are widely available in the current food environment, potentially contributing to overconsumption and excessive energy intake over time. Factors such as on-pack visual cues (for example, front-of-pack image and food units per serving) and structural features (for example, package transparency) have an important role in nudging consumers towards better portion control. As little is known regarding the presence of these features on packaged discretionary foods in the current retail context, this study aimed to examine the presence of such cues on packaged discretionary foods in Australian supermarkets. Six common packaged snacks were selected: ice-cream, chocolate, lollies, sweet biscuits, savoury biscuits and crisps. Data were collected by in-store visits and using retail websites. A total of 1930 products were included; the majority were share packs (n = 1419, 73.5%), followed by multipacks (n = 385, 19.9%) and single packs (n = 126, 6.5%). Less than half of the share pack products (47%) had front-of-pack images aligned with the manufacturer-suggested serving sizes on the Nutrition Information Panel. Structural features, including transparency, partitioning and resealability, were less common and identified in less than 30% of packaged snacks. Overall, the findings showed that on-pack visual cues and structural features are not commonly used for portion control in packaged discretionary foods in Australian retail settings. Opportunities exist to improve on-pack cues and guides to support better portion size decisions. Full article

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

23 pages, 1346 KB

Open AccessReview

Advances in Freezing and Thawing Meat: From Physical Principles to Artificial Intelligence

by Qianrui Xia, Shiwei Yan, Ming Huang, Kunjie Chen and Jichao Huang

Foods 2026, 15(2), 396; https://doi.org/10.3390/foods15020396 - 22 Jan 2026

Viewed by 466

Abstract

With the sustained expansion of global meat consumption, advanced freezing and thawing technologies have become essential to preserve quality and extend shelf life within the food supply chain. This review systematically consolidates recent progress by examining fundamental principles, conventional techniques, emerging multi-physics methods [...] Read more.

With the sustained expansion of global meat consumption, advanced freezing and thawing technologies have become essential to preserve quality and extend shelf life within the food supply chain. This review systematically consolidates recent progress by examining fundamental principles, conventional techniques, emerging multi-physics methods (e.g., high-pressure-, ultrasound-, and electric field-assisted processing), and the integration of artificial intelligence (AI). It details the mechanism of ice-crystal formation and its impact on meat quality attributes. While conventional methods remain prevalent, their limitations in controlling ice crystallization are evident. Emerging technologies demonstrate superior capability in regulating ice morphology, thereby mitigating cellular damage. AI applications, including numerical simulation, quality monitoring via machine learning, and predictive modeling of thawing parameters, show considerable potential to enhance processing efficiency—though challenges in data scarcity and model generalizability remain. Collectively, these advancements form an integrated “theory–technology–intelligence” framework, supporting the development of more sustainable, efficient, and quality-focused meat processing systems. Full article

(This article belongs to the Special Issue Development of Green and Advanced Food Freezing/Anti-Freezing Technologies)

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22 pages, 2864 KB

Open AccessArticle

Chitosan-Loaded Vanillin Nanoformulation as an Edible Coating for Post-Harvest Preservation of Indian Gooseberry (Amla)

by Monisha Soni, Archana Kumari, Aarohi Singh, Sangeeta Kumari, Umakant Banjare, Nawal Kishore Dubey and Abhishek Kumar Dwivedy

Foods 2026, 15(2), 395; https://doi.org/10.3390/foods15020395 - 22 Jan 2026

Viewed by 281

Abstract

This is the first investigation that attempts to synthesize chitosan-loaded vanillin nanoformulation (vanillin-Nf) as a novel edible coating agent to prolong the storage life of Indian gooseberry (amla). Different concentrations of vanillin were encapsulated into chitosan via ionic gelation approach using sodium tripolyphosphate [...] Read more.

This is the first investigation that attempts to synthesize chitosan-loaded vanillin nanoformulation (vanillin-Nf) as a novel edible coating agent to prolong the storage life of Indian gooseberry (amla). Different concentrations of vanillin were encapsulated into chitosan via ionic gelation approach using sodium tripolyphosphate as a cross-linker. Vanillin-Nf 1:1 (w/v) exhibited maximum loading capacity (2.502 ± 0.008%) and encapsulation efficiency (54.483 ± 1.165%). The physico-chemical characterization of vanillin-Nf through SEM, DLS, FT-IR, and XRD techniques confirmed effective incorporation of vanillin into the chitosan biomatrix and formation of spherical nanocapsules, with a mean particle size of 232.83 nm, zeta potential +69.66 mV, and polydispersity index 0.296. The in vitro release profile of vanillin exhibited a biphasic and regulated release pattern. The application of vanillin-Nf as an edible coating solution on amla (Phyllanthus emblica L.) fruits was highly effective in reducing decay incidence up to 42.84% and extended their shelf-life to 15 days at 25 ± 2 °C. The vanillin-Nf coating significantly reduced weight loss in amla fruits (24.39 ± 1.02%) in comparison to control. In addition, vanillin-Nf coating also helped in preserving the key quality parameters, including pH, chlorophyll content, total soluble solids, total phenols, and antioxidant capacity of Indian gooseberries to a substantial extent at the end of storage. Collectively, our findings indicate that vanillin-Nf coating is an effective post-harvest approach for controlling decay, prolonging shelf-life, and maintaining the nutritional attributes of Indian gooseberries, highlighting its potential for commercial application in the food and agriculture industry. Full article

(This article belongs to the Special Issue Innovative Preservation Techniques of Fruits and Vegetables or Their Processed Products: Strategies for Safety and Quality Maintenance)

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26 pages, 3826 KB

Open AccessArticle

Bacterial Cellulose Production by a Novel Levilactobacillus brevis Isolate Using Response Surface-Optimised Agro-Industrial Substrates

by Panyot Mongkolchat, François Malherbe, Enzo Palombo and Vito Butardo, Jr.

Foods 2026, 15(2), 394; https://doi.org/10.3390/foods15020394 - 22 Jan 2026

Viewed by 590

Abstract

High culture medium costs economically constrain bacterial cellulose (BC) production. In parallel, agro-industrial wastes are plentiful but often underutilised sources of carbon and nitrogen substrates that could support microbial growth and metabolite production. This study aimed to bioconvert agro-industrial waste sustainably into BC [...] Read more.

High culture medium costs economically constrain bacterial cellulose (BC) production. In parallel, agro-industrial wastes are plentiful but often underutilised sources of carbon and nitrogen substrates that could support microbial growth and metabolite production. This study aimed to bioconvert agro-industrial waste sustainably into BC using response surface methodology. A novel lactic acid bacterium, Levilactobacillus brevis DSS.01, isolated from nata de coco wastewater, was evaluated alongside Acetobacter tropicalis KBC and Komagataeibacter xylinus TISTR 086 for BC production using Australian agro-industrial wastes. Preliminary screening identified pear pomace and rice bran as optimal low-cost carbon and nitrogen sources, respectively. The response surface methodology employing Box–Behnken Design determined the optimal agro-industrial waste medium composition for L. brevis DSS.01 to produce BC at 1.56 ± 0.15 g/L. The optimised agro-industrial waste medium substituted 85% of standard Hestrin-Schramm medium components, suggesting a significant reduction in culture medium and production costs. Scanning electron microscopy revealed BC fibres from L. brevis DSS.01 maintained a uniform diameter. Fourier transform infrared spectroscopy and X-ray diffraction analyses indicated minimal structural deviation in BC produced from optimised agro-industrial waste medium versus standard medium. These findings demonstrate economic and sustainable BC production through valorisation of agro-industrial residues, establishing lactic acid bacteria as alternative BC producers with potential food-grade applications in circular economy frameworks. Full article

(This article belongs to the Special Issue Waste Reduction and Management in Food Security and Food Sustainability: 2nd Edition)

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18 pages, 1465 KB

Open AccessArticle

Growth Performances and Nutritional Values of Tenebrio molitor Larvae: Influence of Different Agro-Industrial By-Product Diets

by Giuseppe Serra, Francesco Corrias, Mattia Casula, Maria Leonarda Fadda, Stefano Arrizza, Massimo Milia, Nicola Arru and Alberto Angioni

Foods 2026, 15(2), 393; https://doi.org/10.3390/foods15020393 - 22 Jan 2026

Viewed by 275

Abstract

Intensive livestock and aquaculture systems require high-quality feeds with the correct nutritional composition. The decrease in wild fish proteins has led to demands within the feed supply chain for new alternatives to fulfil the growing demand for protein. In this context, edible insects [...] Read more.

Intensive livestock and aquaculture systems require high-quality feeds with the correct nutritional composition. The decrease in wild fish proteins has led to demands within the feed supply chain for new alternatives to fulfil the growing demand for protein. In this context, edible insects like the yellow mealworm (Tenebrio molitor) have the greatest potential to become a valid alternative source of proteins. This study evaluated the growth performance and nutritional profile of yellow mealworm larvae reared under laboratory conditions on eight different agro-industrial by-products: wheat middling, durum wheat bran, rice bran, hemp cake, thistle cake, dried brewer’s spent grains, dried tomato pomace, and dried distilled grape marc. The quantitative and qualitative impacts of rearing substrates on larvae were compared. The results showed that larvae adapt well to different substrates with different nutritional compositions, including the fibrous fraction. However, substrates affect larval growth feed conversion and larval macro composition. Hemp cake stood out for its superior nutritional value, as reflected by its high protein content and moderate NDF (Neutral Detergent Fiber) levels, which determine fast larval growth. On the contrary, imbalanced substrate lipid or carbohydrate content (rice bran), as well as the presence of potential antinutritional compounds (thistle cake), appeared to negatively affect growth performances. Full article

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

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17 pages, 658 KB

Open AccessArticle

Antioxidant and Antibacterial Activity, and the Amino Acid Profile of Pistachio (Pistacia vera L.) Waste Peptides Produced by Enzymatic Hydrolysis and Solid-State Fermentation

by Sultan Can, Hüseyin Bozkurt and Çiğdem Aykaç

Foods 2026, 15(2), 392; https://doi.org/10.3390/foods15020392 - 22 Jan 2026

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Abstract

The pistachio nut (Pistacia vera L.) is a rich and high-quality source of protein, as is its waste. This study investigated the potentials of pistachio nut waste proteins to obtain bioactive peptides exhibiting antioxidative and antibacterial activities, and their amino acid profile. [...] Read more.

The pistachio nut (Pistacia vera L.) is a rich and high-quality source of protein, as is its waste. This study investigated the potentials of pistachio nut waste proteins to obtain bioactive peptides exhibiting antioxidative and antibacterial activities, and their amino acid profile. Enzymatic hydrolysis with pepsin, trypsin, chymotrypsin, and savinase was applied to the pistachio protein isolate (PPI) obtained from pistachio waste. In addition, solid-state fermentation (SSF) was applied to defatted pistachio with Bacillus subtilis, and peptides were produced. The highest degree of hydrolysis was obtained at 28.2% by using pepsin (p < 0.05). The highest ABTS radical scavenging activity was found as 232 µmol TE/g defatted pistachio (d.b.) for trypsin hydrolysate (p < 0.05). The maximum DPPH radical scavenging activity was found as 70.2 µmol TE/g defatted pistachio (d.b.) by hydrolysis with savinase. After gel filtration, the highest ABTS radical scavenging activity was found to be 0.1166 mg TE/mL in the T7 sample (p < 0.05), while the highest DPPH scavenging activity was found to be 0.0573 mg TE/mL in the S8 sample (p < 0.05). The sample showing the highest antibacterial activity was chymotrypsin hydrolysate with MIC = 0.378 mg/mL against Staphylococcus aureus. The total amino acid contents (TAA) of PPI, hydrolysate samples, and the SSF sample ranged from 63.136 to 76.665 g/100 g protein. It was also seen that proteins and peptides obtained from pistachio waste have a rich amino acid profile, especially Asp and Tyr, and good antioxidant activity. Full article

(This article belongs to the Section Food Biotechnology)

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15 pages, 560 KB

Open AccessArticle

Quantitative Assessment of Soluble Carbohydrates in Two Panels of Pulses (Phaseolus vulgaris and Pisum sativum) Using Ultrasound-Assisted Extraction (UAE) and HPLC

by Roberto Rodríguez Madrera, Ana Campa Negrillo and Juan José Ferreira Fernández

Foods 2026, 15(2), 391; https://doi.org/10.3390/foods15020391 - 21 Jan 2026

Viewed by 406

Abstract

Pulses (edible dry seeds from legumes) are among the most important crops worldwide. These legumes contain a diverse range of carbohydrates, some of which, such as RFOs (raffinose family oligosaccharides), are considered antinutritional factors due to their negative impact on digestion. An analytical [...] Read more.

Pulses (edible dry seeds from legumes) are among the most important crops worldwide. These legumes contain a diverse range of carbohydrates, some of which, such as RFOs (raffinose family oligosaccharides), are considered antinutritional factors due to their negative impact on digestion. An analytical method based on high-power ultrasound-assisted extraction and HPLC analysis was developed and validated for the quantitative determination of soluble carbohydrates (verbascose, stachyose, raffinose, sucrose, galactinol, glucose, galactose, fructose, and myo-inositol) in common beans (Phaseolus vulgaris) and peas (Pisum sativum). The proposed method is fast (extraction time: 1 min), reproducible (RDS: 6.9%), accurate (97.5%), and environmentally sustainable. The method was applied to local collections of P. vulgaris (n = 12) and P. sativum (n = 34), revealing similar qualitative profiles but notable quantitative differences. In P. vulgaris, sucrose and stachyose were predominant, while in P. sativum, verbascose stood out. The total sugar content was higher in peas, especially in commercial varieties, which also showed elevated sucrose levels. Some local varieties combined high sugar content with favorable relative levels between RFOs and other sugars, making them valuable candidates for breeding programs. Linear discriminant analysis enabled classification and prediction of species and varieties, confirming the usefulness of soluble carbohydrates as tools for characterizing these plant materials. Full article

(This article belongs to the Section Food Nutrition)

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20 pages, 832 KB

Open AccessArticle

Effect of Wheat Gluten Films Infused with Mint and Clove Essential Oils on the Shelf Life of Fresh Minced Chicken

by Arsenios Anthomelides, Alexia Gkourogianni, Ioanna S. Kosma and Anastasia V. Badeka

Foods 2026, 15(2), 390; https://doi.org/10.3390/foods15020390 - 21 Jan 2026

Viewed by 318

Abstract

The need for active biodegradable packaging materials with the ability to improve the microbiological stability of highly perishable foods was investigated in the present study. Specifically, wheat gluten-based films infused with spearmint (Mentha spicata L.) and clove (Syzygium aromaticum L.) essential [...] Read more.

The need for active biodegradable packaging materials with the ability to improve the microbiological stability of highly perishable foods was investigated in the present study. Specifically, wheat gluten-based films infused with spearmint (Mentha spicata L.) and clove (Syzygium aromaticum L.) essential oils (EOs)were studied by linking the physicochemical and mechanical properties of the film to the microbiological quality and shelf-life behavior of minced chicken under aerobic refrigerated storage. The packaged samples tested were packaging without film (Control), a wheat gluten film (WGF), WGF with 2% spearmint EO (WGF + 2% SPR), and 2% clove EO (WGF + 2% CL) stored at 4 ± 1 °C for 8 days, under aerobic conditions. Shelf-life extension was evaluated based on established microbiological spoilage criteria, indicating delayed microbial growth in samples packaged with EO-enhanced films compared with the Control. Microbiological analyses (TVC, yeast, Pseudomonas spp., B. Thermosphacta, Enterobacteriaceae, LAB) showed that WGF + 2% CL delayed the time required to reach the spoilage threshold for TVC (7 log CFU/g) by 2 days compared with the Control, while WGF and WGF + 2% SPR extended shelf life by 1 day. Physicochemical properties (pH and objective color) also showed better pH stability and limited color changes in the packaged samples. Mechanical properties resulted in improved film antioxidant activity and flexibility and reduced tensile strength for the EO-enhanced films. Overall, WGFs enhanced with EOs seem to improve minced chicken meat quality during refrigerated storage through the combined effect of antimicrobial activity and modified film properties, highlighting their potential as active packaging materials under the specific conditions studied. Full article

(This article belongs to the Special Issue Sustainable Uses and Applications of By-Products of the Food Industry)

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14 pages, 849 KB

Open AccessArticle

Honey Botanical Origin Authentication Using HS-SPME-GC-MS Volatile Profiling and Advanced Machine Learning Models (Random Forest, XGBoost, and Neural Network)

by Amir Pourmoradian, Mohsen Barzegar, Ángel A. Carbonell-Barrachina and Luis Noguera-Artiaga

Foods 2026, 15(2), 389; https://doi.org/10.3390/foods15020389 - 21 Jan 2026

Viewed by 324

Abstract

This study develops a comprehensive workflow integrating Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry (HS-SPME-GC-MS) with advanced supervised machine learning to authenticate the botanical origin of honeys from five distinct floral sources—coriander, orange blossom, astragalus, rosemary, and chehelgiah. While HS-SPME-GC-MS combined with traditional chemometrics [...] Read more.

This study develops a comprehensive workflow integrating Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry (HS-SPME-GC-MS) with advanced supervised machine learning to authenticate the botanical origin of honeys from five distinct floral sources—coriander, orange blossom, astragalus, rosemary, and chehelgiah. While HS-SPME-GC-MS combined with traditional chemometrics (e.g., PCA, LDA, OPLS-DA) is well-established for honey discrimination, the application and direct comparison of Random Forest (RF), eXtreme Gradient Boosting (XGBoost), and Neural Network (NN) models represent a significant advancement in multiclass prediction accuracy and model robustness. A total of 57 honey samples were analyzed to generate detailed volatile organic compound (VOC) profiles. Key chemotaxonomic markers were identified: anethole in coriander and chehelgiah, thymoquinone in astragalus, p-menth-8-en-1-ol in orange blossom, and dill ester (3,6-dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran) in rosemary. Principal component analysis (PCA) revealed clear separation across botanical classes (PC1: 49.8%; PC2: 22.6%). Three classification models—RF, XGBoost, and NN—were trained on standardized, stratified data. The NN model achieved the highest accuracy (90.32%), followed by XGBoost (86.69%) and RF (83.47%), with superior per-class F1-scores and near-perfect specificity (>0.95). Confusion matrices confirmed minimal misclassification, particularly in the NN model. This work establishes HS-SPME-GC-MS coupled with deep learning as a rapid, sensitive, and reliable tool for multiclass honey botanical authentication, offering strong potential for real-time quality control, fraud detection, and premium market certification. Full article

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

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18 pages, 6979 KB

Open AccessArticle

Deep Eutectic Solvents Mediated Extraction of a Pectin Polysaccharide from Processed Sweet Potato By-Products: Optimization and Characterization Studies

by Wenting Zhang, Ke Liu, Jian Sun, Xiaoxue Liang, Juntao Guo, Qiang Li and Chanmin Liu

Foods 2026, 15(2), 388; https://doi.org/10.3390/foods15020388 - 21 Jan 2026

Viewed by 239

Abstract

In this study, a pectin polysaccharide named DESP was extracted using a deep eutectic solvent (DES) from sweet potato residue (SPR) and the extract was optimized through response surface methodology (RSM). The DESP, based on choline chloride–urea (ChCl-Ur), was characterized for yield, molecular [...] Read more.

In this study, a pectin polysaccharide named DESP was extracted using a deep eutectic solvent (DES) from sweet potato residue (SPR) and the extract was optimized through response surface methodology (RSM). The DESP, based on choline chloride–urea (ChCl-Ur), was characterized for yield, molecular weight (Mw), and monosaccharide composition. Fourier-transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), ¹H-nuclearmagnetic resonance (¹H-NMR), and scanning electron microscopy (SEM) were used to analyze the structure. Optimal extraction conditions for DESP were ChCl-Ur in a molar ratio of 1:2, water content of 75 wt.%, extraction time of 125.7 min, extraction temperature of 83.2 °C, and a liquid-to-solid ratio of 37.0 mL·g⁻¹. The optimized extraction yield was 5.6% ± 0.09%, which was 2.4 times higher than that of hot-water-extracted sweet potato pectin (HWSP, 2.32%). The monosaccharide analysis revealed that galacturonic acid (GalA) was the most abundant saccharide, followed by glucose (Glc), galactose (Gal), arabinose (Ara), and rhamnose (Rha). The Mw of DESP was 20.90 kDa, which was lower than that of HWSP and HASP. In addition, DESP exhibited certain anti-inflammatory activity. Full article

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

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15 pages, 1107 KB

Open AccessArticle

Non-Thermal Milk Decontamination by Ionic Modulation: A Deionization-Based Alternative to Pasteurization

by María T. Andrés, Jessica González-Seisdedos, Victoria Antuña and José F. Fierro

Foods 2026, 15(2), 387; https://doi.org/10.3390/foods15020387 - 21 Jan 2026

Viewed by 355

Abstract

The dairy industry requires effective non-thermal processing strategies capable of ensuring microbial safety while preserving the nutritional and bioactive quality of milk. This study describes a novel milk decontamination approach based on selective ionic removal by dialysis, resulting in a controlled reduction in [...] Read more.

The dairy industry requires effective non-thermal processing strategies capable of ensuring microbial safety while preserving the nutritional and bioactive quality of milk. This study describes a novel milk decontamination approach based on selective ionic removal by dialysis, resulting in a controlled reduction in ionic strength. Milk deionization significantly reduced the microbial load in raw bovine milk to levels comparable to those achieved by conventional thermal pasteurization, while largely preserving its physicochemical composition. Ionic depletion enhanced the antimicrobial effectiveness of endogenous milk components; this effect was abolished when native salt concentrations were maintained, highlighting the key role of ionic modulation in microbial control. Major milk constituents, including proteins, fat, and solids-not-fat, were not substantially affected by deionization, whereas low-molecular-weight solutes such as lactose and urea were partially removed. Deionized milk also exhibited improved stability during refrigerated storage, as evidenced by delayed acidification compared with raw and pasteurized milk. Overall, these results demonstrate that milk deionization represents a feasible proof-of-concept non-thermal alternative to pasteurization based on ionic modulation, with potential applications in dairy processing and human milk preservation, where maintenance of bioactive components is particularly desirable. Full article

(This article belongs to the Section Dairy)

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15 pages, 4774 KB

Open AccessArticle

Solid-State Fermentation of Jatropha curcas Cake by Pleurotus ostreatus or Ganoderma lucidum Mycelium to Determine Multi-Bioactivities

by Enrique Javier Olloqui, Emmanuel Pérez-Escalante, Raúl Velasco-Azorsa, Carlos Gutierrez, Juan Carlos Moreno-Seceña and Daniel Martínez-Carrera

Foods 2026, 15(2), 386; https://doi.org/10.3390/foods15020386 - 21 Jan 2026

Viewed by 430

Abstract

Non-toxic Jatropha curcas cake is a by-product rich in protein that can be used in the food industry. Proteolytic kinetics were used to identify and quantify its antioxidant, antidiabetic, angiotensin-converting enzyme inhibitory, and hypocholesterolemic capacities. J. curcas cake was subjected to two systems [...] Read more.

Non-toxic Jatropha curcas cake is a by-product rich in protein that can be used in the food industry. Proteolytic kinetics were used to identify and quantify its antioxidant, antidiabetic, angiotensin-converting enzyme inhibitory, and hypocholesterolemic capacities. J. curcas cake was subjected to two systems of solid-state fermentation (SSF) hydrolysis by Pleurotus ostreatus (FPO) or Ganoderma lucidum (FGL), recording every 6 d until 24 d had passed. The maximum proteolytic capacity in FPO was reached on day 6 of the study, whereas FGL was achieved at 12 d. The FPO and FGL electrophoresis gels revealed the presence of 28 bands corresponding to peptides with molecular weights of less than 10 kDa in both systems analyzed. The highest FRAP values were obtained at 12 d for FPO and at the start of SSF for FGL. The highest antidiabetic capacity of FPO was obtained at 18 d and that of FGL at 24 d. The best antihypertensive activity obtained for FPO and FGL was observed at 6 d. FPO’s highest hypocholesterolemic activity was observed at the start of the SSF, while FGL’s was obtained at 24 d, which is the first report of the hypocholesterolemic activity of J. curcas. It should be noted that fermentation with G. lucidum outperformed fermentation with P. ostreatus, confirming its greater multi-bioactivity. The authors consider this method easy, practical, and generally recognized as safe (GRAS) for obtaining bioactive peptides. Full article

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

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22 pages, 2428 KB

Open AccessFeature PaperArticle

Prevalence, Characterization and Genetic Diversity of Listeria monocytogenes in Ready-to-Eat Raw Salmon (Salmo salar) and Trout (Oncorhynchus mykiss) Products

by Yujie Gong, Lin Yao, Meng Qu, Fengling Li, Yingying Guo, Na Li, Wenjia Zhu, Lianzhu Wang, Peng Wang and Yanhua Jiang

Foods 2026, 15(2), 385; https://doi.org/10.3390/foods15020385 - 21 Jan 2026

Viewed by 293

Abstract

Listeria monocytogenes is a high-risk pathogenic bacterium associated with ready-to-eat foods and poses a potential threat to consumer health. This study aimed to investigate the prevalence, characterization and genetic diversity of L. monocytogenes in ready-to-eat raw salmon and trout products obtained from physical [...] Read more.

Listeria monocytogenes is a high-risk pathogenic bacterium associated with ready-to-eat foods and poses a potential threat to consumer health. This study aimed to investigate the prevalence, characterization and genetic diversity of L. monocytogenes in ready-to-eat raw salmon and trout products obtained from physical stores and online stores in China. Out of 150 samples analyzed, 23 (15.3%) were positive for L. monocytogenes. Among these positive samples, three (12%) were from Japanese restaurants, four (16%) from farmers markets, one (2.9%) from large supermarkets and fifteen (30%) from e-commerce platforms, and only one sample showed a contamination level exceeding 100 most probable number (MPN)/g. The isolates from positive samples demonstrated a concrete public health risk through several findings: twenty-three L. monocytogenes exhibited varying degrees of cytotoxicity, ranging from 7.6% to 71.8%. Compared with the reference strain ATCC 19115, five of these isolates were highly cytotoxic, a result that was validated by mouse survival rate experiment, which also confirmed their high virulence at tested dose. All isolates were resistant to cefuroxime sodium, ceftriaxone, cefepime and nalidixic acid, and 13% showed resistance to sulphamethoxazole-trimethoprim. Three serogroups were identified, with serogroup Ⅰ.1 (1/2a, 3a) being the most prevalent (65.2%). These isolates were grouped into eight sequence types, with ST8 (34.8%) and ST87 (30.4%) dominating. All isolates carried virulence genes associated with LIPI-1 andmultiple internalin genes (inlA, inlB, inlJ and inlK), confirming their potential pathogenicity. Additionally, the isolates harbored antimicrobial resistance genes lin and FosX. The five highly virulent isolates exhibited the highest genetic similarity to J2-031 (GCA_000438645.1) and C1-387 (GCA_000438605.1). The results provided valuable information for Chinese regulatory authorities to strengthen the risk monitoring of L. monocytogenes in ready-to-eat raw salmon and trout products. Full article

(This article belongs to the Section Food Microbiology)

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13 pages, 777 KB

Open AccessArticle

Antimicrobial Effect of Postbiotics on Multidrug-Resistant Escherichia coli

by Çiğdem Sezer, Nebahat Bilge, Gönül Damla Büyük and Merve Ayyıldız Akın

Foods 2026, 15(2), 384; https://doi.org/10.3390/foods15020384 - 21 Jan 2026

Viewed by 325

Abstract

Pathogens that have developed resistance to antibiotics pose a threat to public health. The primary goal in preventing foodborne infections is to inhibit the growth of and, subsequently, eliminate antibiotic-resistant pathogens at every stage from production to consumption. Escherichia coli, which has acquired [...] Read more.

Pathogens that have developed resistance to antibiotics pose a threat to public health. The primary goal in preventing foodborne infections is to inhibit the growth of and, subsequently, eliminate antibiotic-resistant pathogens at every stage from production to consumption. Escherichia coli, which has acquired resistance to most known antibiotics, is frequently found in chicken meat. In many countries, due to unregulated antibiotic use in poultry farming, poor hygiene in slaughterhouses, or cross-contamination, extended-spectrum beta-lactamase (ESBL)-producing E. coli has been identified as the causative agent in poultry-associated food poisoning. The need for more effective antimicrobial agents against this pathogen, which is resistant to existing antibiotics, has led to increased attention being paid to postbiotics produced by lactic acid bacteria, particularly bacteriocins. This study aimed to determine the antimicrobial effects of postbiotics obtained from kefir-derived Lactiplantibacillus plantarum and Lactococcus lactis against ESBL-positive E. coli. To achieve this, E. coli strains were isolated from raw chicken meat samples collected from the market using culture-based methods, and their antimicrobial resistance profiles were determined using the disk diffusion method. The ESBL positivity of the isolates was assessed using the double-disk synergy test. The antimicrobial activities of the postbiotics against the identified ESBL-positive E. coli strains were tested using the macro-dilution method to determine minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values. ESBL-positive E. coli was detected in 48% of raw chicken meat samples. The antimicrobial effects of postbiotics were examined by disk diffusion, and postbiotics produced by 18 Lb. plantarum strains and 20 Lc. lactis strains showed strong antimicrobial activity. Significant differences in the antimicrobial effects of postbiotics were observed between the two species. Lb. plantarum postbiotics exhibited both bacteriostatic (concentration 60%) and bactericidal (concentration 80%) effects on ESBL-positive E. coli strains, whereas Lc. lactis postbiotics showed only bacteriostatic effects (80% concentration). Postbiotics derived from probiotic bacteria offer promising effects against multidrug-resistant E. coli due to their heat resistance, activity across different pH values, strong antimicrobial effects, affordability, and ease of production. Full article

(This article belongs to the Section Food Microbiology)

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16 pages, 9211 KB

Open AccessArticle

Inorganic Arsenic in Rice-Based Beverages: Occurrence in Products Available on the Italian Market and Dietary Exposure Assessment

by Marilena D’Amato, Anna Chiara Turco, Teresa D’Amore, Francesco Vitale, Federico Marini, Paolo Stacchini and Angela Sorbo

Foods 2026, 15(2), 383; https://doi.org/10.3390/foods15020383 - 21 Jan 2026

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Abstract

Arsenic occurs in food in both inorganic (iAs) and organic (oAs) forms. Inorganic arsenic is highly toxic and classified as carcinogenic to humans, whereas oAs species, such as arsenobetaine (AB), monomethylarsonic acid (MMA), and dimethylarsinic acid (DMA), generally exhibit lower toxicity. Rice and [...] Read more.

Arsenic occurs in food in both inorganic (iAs) and organic (oAs) forms. Inorganic arsenic is highly toxic and classified as carcinogenic to humans, whereas oAs species, such as arsenobetaine (AB), monomethylarsonic acid (MMA), and dimethylarsinic acid (DMA), generally exhibit lower toxicity. Rice and rice-based products represent major contributors to dietary iAs exposure. Within this context, the present study provides an updated assessment of the occurrence of iAs and oAs in rice-based beverages available on the Italian market. A method for the simultaneous determination of iAs, AB, DMA, and MMA was developed and validated, and it exhibits adequate sensitivity to ensure robust occurrence data, eliminating left-censoring for iAs. A comprehensive analysis of twenty-five representative rice-based beverages was conducted, revealing that the contamination profiles exhibited a high degree of homogeneity, with iAs as the predominant species. All samples complied with the European maximum level for iAs in non-alcoholic rice-based beverages. When combined with recent Italian consumption data, these results enabled age-specific dietary exposure assessment. Although rice drinks contribute marginally to overall population exposure, estimated intakes for regular consumers in early childhood are associated with a small margin of exposure, raising potential concern for vulnerable subgroups. The increasing diversification of dietary habits and the rising consumption of plant-based beverages point to the necessity of continuous monitoring of iAs. Ongoing efforts in monitoring studies, updated food consumption surveys, and effective risk communication are essential to refine exposure assessment and thereby enhance public health protection. Full article

(This article belongs to the Special Issue Trace Elements and Emerging Contaminants in Sustainable Food Systems: Risks, Regulations, and Remediation)

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23 pages, 2254 KB

Open AccessArticle

Total Substitution of Egg White by Faba Bean Protein Concentrate in Marshmallow Formulation

by Ameni Dhieb, Abir Mokni Ghribi, Haifa Sebii, Zina Khaled, Romdhane Karoui, Christophe Blecker, Hamadi Attia and Souhail Besbes

Foods 2026, 15(2), 382; https://doi.org/10.3390/foods15020382 - 21 Jan 2026

Viewed by 411

Abstract

This paper discusses the total replacement of egg white (EW) with faba bean protein concentrate (FPC) in a marshmallow formulation. The physico-chemical and techno-functional characterizations of the ingredients revealed that FPC, with a protein content of 68%, exhibited an interesting foaming capacity (200%) [...] Read more.

This paper discusses the total replacement of egg white (EW) with faba bean protein concentrate (FPC) in a marshmallow formulation. The physico-chemical and techno-functional characterizations of the ingredients revealed that FPC, with a protein content of 68%, exhibited an interesting foaming capacity (200%) compared to EW, which had comparable foaming stability. The physico-chemical properties of the final products indicated that the FPC marshmallow (FPCM) had a higher density (0.519 g/mL), lower moisture (17.337%), and a water activity within the recommended range for this type of product. The FPCM had the highest hardness and elasticity values but the lowest cohesiveness and adhesiveness. Scanning electron microscopy showed that the FPCM structure is similar to that of the EW marshmallow (EWM). In front-face fluorescence spectroscopy measurements, the FPCM exhibited higher emission intensity for tryptophan with a maximum at 382 nm and vitamin A with a maximum located around 338 nm. FTIR analysis presented higher peaks at 850, 918, and 1034 cm⁻¹ for the EWM compared to the FPCM. In a hedonic evaluation, the majority of descriptors (hardness, odor, and general acceptability) showed similar scores for both formulations. All results demonstrated the success of the total substitution of egg white by FPC in the marshmallow formulation. Full article

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

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17 pages, 3146 KB

Open AccessArticle

Edible Film Preparation Using Chitosan/Gelatin/Phlorotannin-Embedded Limosilactobacillus fermentum FUA033 for Strawberry Preservation

by Jiaxuan Wang, Wenyue Ma, Yajian Su, Shu Liu, Ruyu Xu, Han Zhang, Xiaoyue Hou, Qiran Gu, Xu Zhao, Jiayi Hu and Yaowei Fang

Foods 2026, 15(2), 381; https://doi.org/10.3390/foods15020381 - 21 Jan 2026

Viewed by 373

Abstract

In this study, we prepared edible films using chitosan/gelatin/phlorotannins (CGPs) embedded with probiotics and evaluated their preservation effects on strawberries. Edible films encapsulating Limosilactobacillus fermentum FUA033 (CGPFUA033) were prepared using the casting method. The intermolecular interactions, crystal structure, thermal stability, and morphology of [...] Read more.

In this study, we prepared edible films using chitosan/gelatin/phlorotannins (CGPs) embedded with probiotics and evaluated their preservation effects on strawberries. Edible films encapsulating Limosilactobacillus fermentum FUA033 (CGPFUA033) were prepared using the casting method. The intermolecular interactions, crystal structure, thermal stability, and morphology of the films, both prior to and following the incorporation of L. fermentum FUA033, were characterized using FT-IR, XRD, TG, and SEM analyses. The preservation efficacy of the edible films, with and without encapsulated L. fermentum FUA033, was assessed by monitoring the physical, chemical, and microbial properties, as well as the visual quality, of strawberries during a eight-day storage period. The results showed that encapsulation of L. fermentum FUA033 enhanced intermolecular interactions and thermal stability within the film matrix but did not significantly affect the crystalline structure of the edible film. At 0, 2, 4, 6, and 8 days, the CGPFUA033 treatment had preservation effects: the weight loss was 30.70 ± 1.53%, the total soluble solid content was 8.83 ± 0.28%, the decay index was 45.33 ± 1.53%, the malondialdehyde content was 7.44 ± 0.13 μmol/g, firmness was 21.49 ± 0.83 N, and the ascorbic acid content was 43.51 ± 0.79 mg/100 g. The shelf life of strawberries was extended by six days in the CGPFUA033 treatment group. Therefore, the chitosan/gelatin/phlorotannin edible film embedded with L. fermentum FUA033 has high preservation effects on strawberries, highlighting that L. fermentum FUA033 can be used as a probiotic for enhancing food preservation. Full article

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

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31 pages, 1236 KB

Open AccessArticle

Food Waste and Consumer Behavior: A Bibliometric and Review Study and Future Research Directions

by Paula Karina Salume, Marcelo Werneck Barbosa and Marcelo de Rezende Pinto

Foods 2026, 15(2), 380; https://doi.org/10.3390/foods15020380 - 21 Jan 2026

Viewed by 579

Abstract

Despite an increasing number of studies on food waste, the research field on consumer behavior and food waste lacks a characterization of research specifically focused on how consumers behave regarding food waste. This study conducted a bibliometric analysis of literature on consumer behavior [...] Read more.

Despite an increasing number of studies on food waste, the research field on consumer behavior and food waste lacks a characterization of research specifically focused on how consumers behave regarding food waste. This study conducted a bibliometric analysis of literature on consumer behavior and food waste, characterizing the research community and identifying themes and emerging issues based on the Web of Science database. This study analyzed the evolution of the field over time and identified the most influential countries, authors, and sources, as well as the international collaboration networks in the area. We also highlighted the thematic trends in the research field of consumer behavior in food waste. In addition, we identified the methodological and contextual gaps cited in the literature in order to provide a future research agenda. This study concludes that the relationship between food waste and consumer behavior has become a pivotal axis of contemporary debates on sustainability, encompassing psychosocial determinants, household routines, and systemic and contextual factors that shape everyday food practices. Our findings also suggest a lack of integration between policies, interventions, and knowledge about FW determinants, calling for future studies to assess the effectiveness of interventions in altering consumer FW behavior. The findings of this study can contribute to the design of marketing campaigns and sustainable strategies for agri-food companies, as well as the development and improvement of public policies in this area. Full article

(This article belongs to the Special Issue Food Loss and Waste: Impact, Measurement, and Management)

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21 pages, 2171 KB

Open AccessArticle

Production of Gluten-Free Craft Beers of High Antioxidant and Sensory Quality

by Antonietta Baiano, Teresa De Pilli and Anna Fiore

Foods 2026, 15(2), 379; https://doi.org/10.3390/foods15020379 - 21 Jan 2026

Viewed by 410

Abstract

Usually, gluten-free “beers” are produced by replacing cereals containing gluten with substitutes that do not contain it or, alternatively, through enzymatic, precipitation, and/or clarification steps. The research was aimed at increasing the concentration of antioxidant compounds and improving the sensory quality of gluten-free [...] Read more.

Usually, gluten-free “beers” are produced by replacing cereals containing gluten with substitutes that do not contain it or, alternatively, through enzymatic, precipitation, and/or clarification steps. The research was aimed at increasing the concentration of antioxidant compounds and improving the sensory quality of gluten-free craft beers produced from gluten-containing raw materials according to a patented brewing method that represented the starting point of the research. The experiments were organized to evaluate the effects of original combinations of four brewing procedures (Strong, Light, Very Light, Ultra-Light—differing from each other by grains/water ratio, hops/water ratio, protein rest, and boiling time), three yeast strains (M21, K97, S33), and a possible dry hopping. The beer gluten contents ranged from <5 to 13.90 mg/L. The maximum total phenolic content (200 mg/L) was detected in beers produced by combining the Light procedure, inoculation with M21 strain, and dry hopping. The highest overall sensory quality scores (4.0) were assigned to the beers obtained through the Light and Ultra-Light procedures, fermented by M21 and S33 strains, and dry hopped. Dry hopping was the main factor capable of differentiating the beers, increasing antioxidant content and improving perlage, foam characteristics, the intensity of many olfactory and gustatory characteristics, and the overall sensory quality. The brewing procedure affected all the physico-chemical indices and most sensory characteristics, except for color, citrous and spicy flavors, sweetness, effervescence, and body. The use of different yeasts did not impart significant differences for most of the variables considered. Full article

(This article belongs to the Special Issue Sustainable Brewing: Innovations in Adjuncts, Flavor Recovery, and Technologies)

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Foods, Volume 15, Issue 2 (January-2 2026) – 225 articles

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