Foods

25 pages, 1807 KB

Open AccessReview

Unveiling the Antihyperglycemic Potential of Arctium lappa L. (Asteraceae): Traditional Application, Phytochemistry, and Molecular Insights

by Amangul A. Uzbekova, Kaldanay K. Kozhanova, Gulnara Kadyrbayeva, Bayan I. Tursubekova, Meruyert Amantayeva, Moldir A. Zhandabayeva, Meruyert I. Tleubayeva and Ahmet Beyatli

Foods 2026, 15(4), 794; https://doi.org/10.3390/foods15040794 - 23 Feb 2026

Cited by 1 | Viewed by 811

Abstract

Diabetes mellitus is a chronic disease requiring multifunctional natural agents. Arctium lappa is traditionally used in Eastern and European medicine to address metabolic disorders. This comprehensive narrative review, conducted between 2000 and 2025 using international databases (Scopus, PubMed, Web of Science Core Collection, [...] Read more.

Diabetes mellitus is a chronic disease requiring multifunctional natural agents. Arctium lappa is traditionally used in Eastern and European medicine to address metabolic disorders. This comprehensive narrative review, conducted between 2000 and 2025 using international databases (Scopus, PubMed, Web of Science Core Collection, and Google Scholar), evaluates the species through its ethnomedicine, phytochemistry, preclinical evidence, and safety. The available evidence suggests that A. lappa exerts antidiabetic effects via multi-layered mechanisms, including AMPK activation, insulin signaling modulation, and increased GLUT4 translocation. Key bioactives (arctigenin, arctiin, and inulin) collectively improve insulin sensitivity and lipid metabolism. However, preclinical studies confirm these effects in animal models, while limited clinical data in non-diabetic cohorts focus on systemic inflammation. This highlights a significant gap in randomized controlled trials targeting glycemic control in diabetic populations. In this context, while A. lappa shows promise as a potential metabolic regulator; this evidence is currently derived primarily from in vitro and animal models. Systematic clinical trials are urgently required to establish glycemic efficacy in humans, validate its therapeutic potential, and determine the optimal dosage and safety profile. This review evaluates the multi-targeted biological potential of A. lappa to guide future research and evidence-based application. Full article

(This article belongs to the Special Issue Plant-Derived Bioactive Compounds: Emerging Components for Nutraceuticals and Functional Foods)

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20 pages, 1549 KB

Open AccessArticle

Effects of Ultrasonication Combined with Enzymatic Treatment on the Structure and Function of Soy Protein Isolate

by Wen Guo, Yongqiang Xu, Yanrong Ma, Zhigang Chen and Yue Wu

Foods 2026, 15(4), 793; https://doi.org/10.3390/foods15040793 - 23 Feb 2026

Cited by 1 | Viewed by 792

Abstract

Natural soy protein isolate (SPI) exhibits suboptimal functional characteristics, including limited solubility, reduced foaming capacity, and diminished emulsifying ability. Conventional singular-modification techniques are unable to enhance multiple functional properties concurrently, thereby posing challenges in fulfilling the varied requirements of food processing. Therefore, this [...] Read more.

Natural soy protein isolate (SPI) exhibits suboptimal functional characteristics, including limited solubility, reduced foaming capacity, and diminished emulsifying ability. Conventional singular-modification techniques are unable to enhance multiple functional properties concurrently, thereby posing challenges in fulfilling the varied requirements of food processing. Therefore, this study employed ultrasonic and pepsin enzymatic modification techniques on SPI. By varying ultrasonic frequency (20 kHz, 207 kHz) and sonic energy density (295 W/L, 590 W/L), different modified protein samples were obtained. The effects of single treatment, combined treatment, and varying ultrasonic parameters on their structure and functionality were investigated. The results indicate that compared to single enzymatic hydrolysis, combination-treated SPI exhibited reduced fluorescence intensity and UV absorbance, along with significant decreases in methionine (Met) and free-sulfhydryl (SH) content (p < 0.05). Particle size decreased while distribution became more uniform, and relative molecular weight also diminished. This indicates that combined processing induces more pronounced changes in the protein’s primary to higher-order structures, thereby enhancing functional properties. Specifically, surface hydrophobicity (H₀) and emulsification stability (ESI) improved, while emulsifying capacity (EAI) significantly increased (p < 0.05). In summary, ultrasonication combined with enzymatic hydrolysis exhibits synergistic effects, optimizing protein structure and functional characteristics. This approach facilitates the development of functional foods and broadens their application scope. Full article

(This article belongs to the Special Issue Exploring the Impact of Non-Thermal Processing on Structural and Functional Properties of Bioactives from Plant-Based Food)

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20 pages, 1633 KB

Open AccessArticle

Targeted Separation of Ziziphus jujuba Pulp Polyphenols: Adsorption Kinetics Characteristics of AB-8 Resin and Product Structure Analysis

by Dan Zhao, Fuzhi Xie, Qing Zhang, Beizhi Zhang, Shujing Xuan, Nannan Chen, Wenjie Li, Bei Fan, Fengzhong Wang and Liang Zhang

Foods 2026, 15(4), 792; https://doi.org/10.3390/foods15040792 - 23 Feb 2026

Viewed by 524

Abstract

To address the challenge of purifying bioactive polyphenols from the complex matrix of Ziziphus jujuba Mill. var. spinosa pulp, this study established an integrated purification protocol combining Deep Eutectic Solvent (DES) extraction with macroporous adsorption resin (MAR) enrichment. Among five screened resins, AB-8 [...] Read more.

To address the challenge of purifying bioactive polyphenols from the complex matrix of Ziziphus jujuba Mill. var. spinosa pulp, this study established an integrated purification protocol combining Deep Eutectic Solvent (DES) extraction with macroporous adsorption resin (MAR) enrichment. Among five screened resins, AB-8 exhibited superior selectivity, achieving a maximum adsorption capacity of 62.48 mg polyphenols/g dry resin and a desorption ratio of 83.40%. Kinetic analysis revealed that the adsorption process strictly followed a pseudo-second-order model (R² = 0.999), indicating a mechanism dominated by chemisorption. Through dynamic optimization, optimal column parameters were determined as a loading concentration of 2.4 mg/mL, a flow rate of 1.0 mL/min, and elution with 70% (v/v) ethanol. Structural characterization via UV-Vis and FT-IR confirmed the effective removal of polysaccharide and protein impurities, while High-Performance Gel Permeation Chromatography (HPGPC) indicated a low-molecular-weight distribution (M_w approx. 1073 Da). Furthermore, HPLC-MS profiling definitively identified eight key constituents, including chlorogenic acid, catechin, rutin, and quercetin. Collectively, this work elucidates the adsorption mechanism and provides a scalable, efficient technical foundation for the high-purity preparation of jujube polyphenols. Full article

(This article belongs to the Special Issue Exploring the Impact of Non-Thermal Processing on Structural and Functional Properties of Bioactives from Plant-Based Food)

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22 pages, 5263 KB

Open AccessArticle

The Effect of Thermal Modifications on the Physicochemical, Structural, Functional Properties and In Vitro Digestibility of Black Wheat Kernel and Whole-Grain Flour

by Shiqi Li, Yanrong Ma, Jie Wang, Mengna Zhang, Wangfen Zhang, Yongqiang Xu and Zhigang Chen

Foods 2026, 15(4), 791; https://doi.org/10.3390/foods15040791 - 23 Feb 2026

Viewed by 719

Abstract

Whole grains, due to their intact structure, retain more nutrients and offer significant health benefits. Thermal modification is commonly applied to modify cereal grains. This study aimed to investigate the effects of thermal treatments (microwaving (abbreviation MW-BW), roasting (RST-BW), and an emerging technology, [...] Read more.

Whole grains, due to their intact structure, retain more nutrients and offer significant health benefits. Thermal modification is commonly applied to modify cereal grains. This study aimed to investigate the effects of thermal treatments (microwaving (abbreviation MW-BW), roasting (RST-BW), and an emerging technology, heat fluidization (HFL-BW)) on whole-grain black wheat flour. The results showed minimal loss in proximate composition and increased anthocyanin content (from 38.78 mg/kg (BW) to 39.57 (HFL-BW) and 46.06 mg/kg (MW-BW)) relative to the control. Analysis of physical properties and microstructure revealed that all thermal treatments caused kernel swelling, darkened the flour color, decreased the kernel hardness, and disrupted the starch microstructure. All thermal treatments disrupted starch short-range order and reduced crystallinity (from 26.75% (BW) to 2.56 (HFL-BW) and 15.74% (RST-BW)), resulting in a transformation to a V-type structure. The protein secondary structure (mainly for α-helix) was disrupted, and gluten was denatured and aggregated in all thermal-treatment groups. Thermal treatments decreased gelatinization enthalpy (from 4.76 J/g (BW) to 0.59 (HFL-BW) and 4.44 J/g (RST-BW)) and altered pasting viscosity. The viscoelasticity of pastes made from thermal treatments was improved. In vitro digestibility results showed that thermal treatments decreased starch digestibility, decreased the protein bioavailability, and increased resistant starch content (from 20.1% (BW) to 30.9 (MW-BW) and 39.6% (RST-BW)). Altogether, heat fluidization had the most pronounced effect among the treatments. Thermal modifications—particularly heat fluidization—are promising technologies for enhancing the quality of whole-grain black wheat flour and developing functional foods. Full article

(This article belongs to the Special Issue Exploring the Impact of Non-Thermal Processing on Structural and Functional Properties of Bioactives from Plant-Based Food)

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26 pages, 922 KB

Open AccessReview

Application of Freeze-Drying Technology in the Food Industry: A Review

by Angelique Uwineza and Xiaojun Zhang

Foods 2026, 15(4), 790; https://doi.org/10.3390/foods15040790 - 23 Feb 2026

Cited by 1 | Viewed by 2735

Abstract

Freeze-drying, also known as lyophilization, is a state-of-the-art method for preserving food, offering excellent retention properties for nutrients, structure, and taste compared to other drying processes. Freeze-drying yields a product visually similar to fresh produce. However, due to the high energy requirements and [...] Read more.

Freeze-drying, also known as lyophilization, is a state-of-the-art method for preserving food, offering excellent retention properties for nutrients, structure, and taste compared to other drying processes. Freeze-drying yields a product visually similar to fresh produce. However, due to the high energy requirements and operational costs associated with the process, its broader use as an industrial tool is limited. This review encompasses the optimization of all key stages, including pretreatment, freezing, primary drying, secondary drying, and storage. Process efficiency and product quality depend on a variety of factors, including raw material composition, pretreatment strategies (e.g., Pulsed Electric Fields), chamber pressure, shelf temperature, and freezing rate. These parameters are critical control points for determining the final product outcome. Optimizing these parameters is essential; as summarized by recent research, lyophilization effectively protects bioactive compounds, color, flavor, and rehydration ability in various food systems, including fruits, vegetables, meats, seafood, and specialty products. To achieve broader industrial adoption, this gold-standard method requires advancements in process intensification and hybrid drying systems, potentially integrated with intelligent process control. These advances are crucial to enhancing the economic viability of freeze-dried products and maintaining their reputation as the gold standard in creating high-quality, shelf-stable food products. This review consolidates current knowledge into a coherent conceptual model. The model clarifies the deterministic sequence by which adjustable processing conditions direct essential physicochemical changes within the food matrix, thereby defining the product ultimate nutritional, sensory, and stability properties. Establishing this cause-and-effect framework provides a foundation for systematic process improvement and facilitates broader commercial implementation. Full article

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

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25 pages, 348 KB

Open AccessArticle

Application of High Hydrostatic Pressure (Long Holding Time vs. Two Consecutive Short Cycles) for the Preservation of Lamb Burgers Enriched with Lupinus albus Flour

by Nieves González-Cantillo, María Jesús Martín-Mateos, Miriam Sánchez-Ordóñez, María Montaña López-Parra, Jesús Javier García-Parra, Javier Matías and María Rosario Ramírez-Bernabé

Foods 2026, 15(4), 789; https://doi.org/10.3390/foods15040789 - 23 Feb 2026

Viewed by 568

Abstract

High hydrostatic pressure (HHP) can extend the shelf life and ensure safety of meat products such as lamb burgers. Lupinus albus variety Orden Dorado (a low alkaloid content variety) flour, rich in protein and phenolic compounds, offers the potential to enhance the preservation [...] Read more.

High hydrostatic pressure (HHP) can extend the shelf life and ensure safety of meat products such as lamb burgers. Lupinus albus variety Orden Dorado (a low alkaloid content variety) flour, rich in protein and phenolic compounds, offers the potential to enhance the preservation of meat products during storage. Lamb burgers were formulated with Lupinus albus flours (1%, w/w; weight/weight), either conventional or obtained by compression milling, and processed by HHP treatments (untreated, two consecutive cycles at 600 MPa for 1 s; or a single cycle at 600 MPa for 4 min), with the total processing time using the HHP unit being the same for both. Then, they were subsequently stored for 14 days under refrigerated conditions. Proximate composition, microbiological changes, color, and oxidation of burgers during storage were evaluated. Flour obtained by compression milling presented higher phenolic compound content, while its antioxidant activity is similar to that obtained by conventional methods. In lamb burgers, the incorporation of both lupine flours maintained the proximate composition and fatty acids profile. Lipid oxidation after 14 days was significantly lower in burgers with lupine flour obtained by compression milling, whereas protein oxidation responses depended on treatment–formulation interactions. HHP drastically reduced microbial counts, with sustained inactivation of coliforms and Escherichia coli (E. coli) although instrumental color was significantly altered in fresh burgers after processing. However, sensory scores of grilled burgers remained unaffected by either flour type or HHP treatment. Incorporation of Lupinus albus flour into lamb burgers processed by HHP preserved sensory quality while enhancing the microbial and lipid oxidation stability of burgers. Finally, the application of two short (1 s) cycles at 600 MPa was more beneficial than a single 4 min cycle, offering similar microbial inactivation with less impact on the quality changes in burgers. Finally, applying two short (1 s) HHP cycles at 600 MPa was more beneficial than a single 4 min cycle, as it achieved similar microbial inactivation while better preserving the color and oxidative stability of the burgers. Full article

(This article belongs to the Section Meat)

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16 pages, 2548 KB

Open AccessArticle

Surfactin-Induced β-(1,3)-Glucan Exposure in Aspergillus niger Cell Wall: A Molecular Perspective

by Bo Zhang, Lingzhi Zhang, Zhengjun Pang, Wenshuo Zhang, Fenghuan Wang, Junfeng Fan and Bolin Zhang

Foods 2026, 15(4), 788; https://doi.org/10.3390/foods15040788 - 23 Feb 2026

Viewed by 549

Abstract

Fruit spoilage caused by fungal pathogens jeopardizes food safety and inflicts significant economic damage. Cyclic lipopeptides (CLPs) have been applied as biofungicides by disrupting the cell membrane and intracellular components; however, the first target for antifungal action is the fungal cell wall. This [...] Read more.

Fruit spoilage caused by fungal pathogens jeopardizes food safety and inflicts significant economic damage. Cyclic lipopeptides (CLPs) have been applied as biofungicides by disrupting the cell membrane and intracellular components; however, the first target for antifungal action is the fungal cell wall. This study elucidates the molecular mechanism by which CLPs compromise cell wall integrity using molecular dynamics simulation and experimental validation. Among Surfactin C, Iturin A, and Fengycin A, Surfactin C exhibited the strongest binding to β-glucan (ΔE = −1970.536 kcal/mol) and the lowest free volume (7.302%), with enhanced effects at higher concentrations. Key interaction sites were identified at C=O of D-Leu3, -N-H of Leu2, and -COOH of Glu1 by Radial distribution function. In vivo assays with Aspergillus niger confirmed a MIC of 40 µg/mL and Surfactin-induced β-glucan exposure. FTIR and XPS analyses revealed structural reorganization and hydrogen bonding, while SEM/TEM showed spore deformation and wall rupture. These findings demonstrate that Surfactin disrupts fungal cell walls via direct complexation with β-glucan, leading to structural collapse and cell death, supporting its potential as a targeted biofungicide. Full article

(This article belongs to the Section Food Microbiology)

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15 pages, 388 KB

Open AccessArticle

Effect of Camelina and Linseed Cake Supplementation on the Antioxidant and Amino Acid Contents, Oxidative Stability, Water Activity and Sensory Attributes of Tenebrio molitor Larvae

by Antonella Dalle Zotte, Zdeněk Volek, Marco Cullere, Emanuele Pontalti and Bianca Palumbo

Foods 2026, 15(4), 787; https://doi.org/10.3390/foods15040787 - 22 Feb 2026

Viewed by 452

Abstract

Camelina and linseed cakes were included in the diet of Tenebrio molitor (TM) larvae at two levels (5% and 10%) to evaluate their effects on antioxidant and amino acid contents, oxidative stability, water activity (a_w), and sensory attributes. Six experimental diets [...] Read more.

Camelina and linseed cakes were included in the diet of Tenebrio molitor (TM) larvae at two levels (5% and 10%) to evaluate their effects on antioxidant and amino acid contents, oxidative stability, water activity (a_w), and sensory attributes. Six experimental diets were tested: a standard diet used by the insect farm (STD), a commercial control diet (CON), and CON with two inclusion levels of camelina (CAM 5, CAM 10) or linseed (LIN 5, LIN 10) cakes. Each treatment consisted of 12 replicates of five-week-old larvae reared until commercial size (9 weeks). Camelina and linseed cake inclusion affected the a_w of dried larvae, with the highest values in CAM 5 and the lowest in LIN 10 (0.69 vs. 0.45, respectively; p = 0.016). The highest linseed inclusion level increased susceptibility to lipid oxidation during storage (11.3 vs. an average 2.93 meq O₂/kg fat, respectively; p < 0.0001), despite elevated antioxidant concentrations (α, δ, γ -tocopherols and β-carotene). Larvae fed with CAM 5 and LIN 5 diets had a higher content of most essential amino acids compared to the other treatments (p < 0.0001). Conversely, increasing the inclusion level to 10% determined a reduction in total amino acid content and in key essential amino acids, particularly lysine (p < 0.0001). Non-essential amino acids displayed a similar trend, except glycine, whose highest value was observed in the LIN 10 group (933 vs. 652 mg/100 g, on average). Sensory evaluation showed that LIN 10 larvae achieved the highest scores for visual and overall acceptability, although some results need further investigation. Overall, camelina and linseed cakes appear to be promising, sustainable agro-industrial by-products to be exploited in TM farming, especially at moderate inclusion levels, as the nutritional quality and market appeal of TM biomass were ensured. Full article

(This article belongs to the Special Issue Edible Insects as a Healthy and Sustainable Strategy to Handle Protein Demand and Food Insecurity)

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26 pages, 6064 KB

Open AccessArticle

Effect of Wall-Material Assembly Sequence on Ovalbumin–Chitosan Nanoparticles for Antarctic Krill Peptide Delivery

by Hao Wu, Kun Wen, Jing Xie, Bin Xue, Xiaojun Bian and Tao Sun

Foods 2026, 15(4), 786; https://doi.org/10.3390/foods15040786 - 22 Feb 2026

Viewed by 557

Abstract

The objective of this study was to explore the effect of the assembly sequences of wall materials on the structure and properties of Antarctic krill peptide (AKP)-loaded ovalbumin (OVA)–chitosan (CS) nanoparticles (NPs). Two AKP-loaded NPs (CS/OVA-AKP and OVA/CS-AKP) were prepared by changing the [...] Read more.

The objective of this study was to explore the effect of the assembly sequences of wall materials on the structure and properties of Antarctic krill peptide (AKP)-loaded ovalbumin (OVA)–chitosan (CS) nanoparticles (NPs). Two AKP-loaded NPs (CS/OVA-AKP and OVA/CS-AKP) were prepared by changing the sequences of OVA and CS. The results confirmed that CS/OVA-AKP had a smaller particle size (291 nm vs. 320 nm), lower polydispersity index (0.233 vs. 0.282), higher absolute zeta potential (34.4 mV vs. 32.1 mV), and higher encapsulation efficiency (81.6% vs. 75.4%) than OVA/CS-AKP. X-ray diffraction analysis confirmed that AKP was encapsulated in an amorphous state within the NPs. Fourier transform infrared spectroscopy and three-dimensional (3D) fluorescence spectroscopy revealed that electrostatic interactions, hydrogen bonding, and hydrophobic interactions were the primary driving forces for nanoparticle formation, with CS/OVA-AKP demonstrating a stronger OVA fluorescence quenching effect. Compared with OVA/CS-AKP, CS/OVA-AKP exhibited better redispersibility, and CS/OVA-AKP showed greater stability under various environmental factors (thermal treatment, salt concentration, pH, and storage time). During simulated gastrointestinal digestion, CS/OVA-AKP effectively protected AKP from gastric degradation and showed a higher AKP release rate in simulated intestinal fluid (61.1%) than OVA/CS-AKP (53.0%). The release followed the Korsmeyer–Peppas model, with OVA/CS-AKP exhibiting non-Fickian diffusion (n = 0.7500), and CS/OVA-AKP approached Case II transport (n = 0.9889), indicating erosion-controlled release behavior. CS/OVA-AKP also demonstrated higher hypoglycemic activity, with inhibition rates of 41.1%, 37.5%, and 36.1% for α-glucosidase, α-amylase, and DPP-IV, respectively. These findings underscore the important influence of wall-material assembly sequences on the structure and properties of AKP-loaded NPs, offering valuable insights for the development of bioactive peptide delivery systems. Full article

(This article belongs to the Special Issue Production and Functional Evaluation of Food-Derived Polysaccharides and Oligosaccharides)

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21 pages, 4446 KB

Open AccessArticle

Development of Bacterial Cellulose-Based Films Incorporated with Epigallocatechin-3-Gallate for Active Food Packaging

by Rong Zhou, Chuanbo Guo, Qin Li, Zhelun Li, Weidong Fan, Xiong Chen, Jun Dai and Qian Zhang

Foods 2026, 15(4), 785; https://doi.org/10.3390/foods15040785 - 21 Feb 2026

Viewed by 529

Abstract

Recently, renewable biopolymers have gained growing attention as an alternative to petroleum-based materials in the packaging industry due to their eco-friendliness, biodegradability, and biocompatibility. This study introduces an innovative method for producing active films, which uses natural bacterial cellulose (BC) films as the [...] Read more.

Recently, renewable biopolymers have gained growing attention as an alternative to petroleum-based materials in the packaging industry due to their eco-friendliness, biodegradability, and biocompatibility. This study introduces an innovative method for producing active films, which uses natural bacterial cellulose (BC) films as the matrix and incorporates (−)-Epigallocatechin-3-gallate (EGCG) through an immersion process. The incorporation of EGCG improves the barrier performance against oxygen and UV of the BC-based active films while preserving their tensile strength without compromising their opacity. More importantly, the active films exhibited significant antibacterial effects, with the efficacy increasing with the concentration of EGCG. Specifically, the diameters of the inhibition zones enlarged progressively against both S. aureus (from 13.88 to 16.25 mm, p < 0.05) and E. coli (from 12.38 to 14.13 mm). Correspondingly, the antibacterial rate of the active films increased from 61.4% to 80.61% (p < 0.05) against S. aureus and from 57.38% to 60.38% against E. coli. Additionally, the BC-based active films developed in this work exhibit excellent biodegradability, being capable of achieving complete biodegradation within 21 days of soil burial. This breakthrough exhibits considerable potential of BC-based active films as eco-friendly packaging materials, showing exceptional promise for sustainable active food packaging applications. Full article

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

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18 pages, 2242 KB

Open AccessArticle

Ultrasound-Assisted Extraction, Macroporous Resin Purification, and Antioxidant Activity of Chlorogenic Acid from Eucommia ulmoides Leaves

by Qian Wang, Xiaoxiao Liang, Xia Xiong, Yulong Yin, Keke Li and Yong Zhang

Foods 2026, 15(4), 784; https://doi.org/10.3390/foods15040784 - 21 Feb 2026

Viewed by 431

Abstract

Chlorogenic acid from Eucommia ulmoides leaves is a promising natural antioxidant for food applications, yet its extraction and purification require optimization to improve yield and purity. This study employed ultrasound-assisted ethanol extraction on fresh leaves, evaluating the effects of ethanol concentration, solid-to-liquid ratio, [...] Read more.

Chlorogenic acid from Eucommia ulmoides leaves is a promising natural antioxidant for food applications, yet its extraction and purification require optimization to improve yield and purity. This study employed ultrasound-assisted ethanol extraction on fresh leaves, evaluating the effects of ethanol concentration, solid-to-liquid ratio, extraction time, and temperature on CGA yield. Optimal extraction parameters were determined using response surface methodology. Purification with NKA-II macroporous resin increased CGA purity to 82.72%. SEM analysis revealed wrinkled and porous surface structures, while FTIR confirmed the presence of characteristic hydroxyl, carbonyl, and aromatic groups. Under optimized conditions (70% ethanol, solid-to-liquid ratio 1:20 g/mL, 58 °C, 61 min), the extraction yield reached 6.96%. In vitro assays demonstrated strong antioxidant activity, with scavenging rates of 96.01% for DPPH, 89.69% for hydroxyl, and 99.82% for ABTS radicals at 5 mg/mL. These findings provide an efficient method for obtaining chlorogenic acid from Eucommia ulmoides leaves and support its potential as a functional food ingredient. Full article

(This article belongs to the Special Issue Natural Bioactive Compounds: Extraction, Function and Application Research in Food)

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19 pages, 1231 KB

Open AccessArticle

Standardising Culture Medium Safety Testing for Cultivated Meat: Outputs from a Workshop and Case Study

by Ruth E. Wonfor, Kimberly J. Ong, Wei Ng, Jo Anne Shatkin, Reka Tron and Cai Linton

Foods 2026, 15(4), 783; https://doi.org/10.3390/foods15040783 - 21 Feb 2026

Viewed by 693

Abstract

Cultivated meat is a novel food and therefore must undergo safety assessments and regulatory review to identify risks and establish appropriate mitigations prior to commercialisation. The culture media used within the cell cultivation process may contain components that lack a long history of [...] Read more.

Cultivated meat is a novel food and therefore must undergo safety assessments and regulatory review to identify risks and establish appropriate mitigations prior to commercialisation. The culture media used within the cell cultivation process may contain components that lack a long history of use in food, necessitating safety evaluation. However, there is no clearly defined framework outlining the evaluations needed to generate robust and reliable data. The aim of this work was two-fold: first, to convene a multi-stakeholder workshop to identify knowledge gaps related to culture medium safety assessment, and second, to provide a case study addressing one knowledge gap through the evaluation of ELISAs for quantifying growth factors in culture media and cultivated meat products. The workshop findings highlighted critical needs for standardised residue measurement methods, Certificates of Analysis, characterisation of metabolites and breakdown products, as well as open databases. Our case study evaluates the use of ELISAs to quantify six commonly used growth factors for cultivated meat production, comparing their presence in cultivated meat and conventional meat. Growth factor levels varied depending on the medium formulation but were generally reduced to conventional levels or were non-detectable after simulated cooking. Several methodological challenges were identified around the use of ELISAs, such as cross-reactivity between species, limited antibody availability for non-traditional species, and a lack of reference data and standards to support validation of ELISAs and establishment of suitable limits of detection. This work therefore provides actionable guidance for future research in this field for standardisation and emphasises the need for a clearly defined framework and standardised analytical methods to ensure consistent and transparent evaluation of cultivated meat. Full article

(This article belongs to the Special Issue Alternative Protein: Sources, Bioactivities, Potential Health Benefits, and Application)

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21 pages, 674 KB

Open AccessReview

Bioactive Compounds from Dandelion (Taraxacum officinale): Advances in Extraction Techniques and Applications

by Lynn Rhayem, Nadia Boussetta, Mirian T. K. Kubo, Franck Merlier, Eugene Vorobiev and Nikolai Lebovka

Foods 2026, 15(4), 782; https://doi.org/10.3390/foods15040782 - 21 Feb 2026

Viewed by 1783

Abstract

Taraxacum is a genus of flowering plants comprising species commonly known as dandelions. All parts of the dandelion (flowers, stems, roots, and leaves) contain valuable bioactive compounds, including flavonoids, amino, fatty, organic, and phenolic acids, coumarins, lignans, polysaccharides, phytosterols, terpenes, glycoproteins, oligosaccharides, and [...] Read more.

Taraxacum is a genus of flowering plants comprising species commonly known as dandelions. All parts of the dandelion (flowers, stems, roots, and leaves) contain valuable bioactive compounds, including flavonoids, amino, fatty, organic, and phenolic acids, coumarins, lignans, polysaccharides, phytosterols, terpenes, glycoproteins, oligosaccharides, and alkaloids. Dandelion extracts represent a promising feedstock for diverse applications across the food, biomedical, and pharmaceutical industries. The extraction of bioactive compounds from dandelion is essential to access its therapeutic properties, with different techniques used to isolate its various phytochemicals. This review provides a comprehensive overview of recent advances in the application of various techniques for the extraction of bioactive compounds from dandelion. Both conventional and innovative extraction techniques are discussed, with particular emphasis on their respective advantages and limitations. Full article

(This article belongs to the Special Issue Advanced Separation Techniques for Food Safety and Functional Component Analysis)

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24 pages, 1928 KB

Open AccessArticle

Valorisation of Clementine, Mandarin, and Orange Peel By-Products as Value-Added Sources of Macronutrients, Fatty Acids, and Multiple Elements

by Marija Penić, Maja Dent, Nataša Krištafor, Maja Ivanić, Željka Fiket and Antonela Ninčević Grassino

Foods 2026, 15(4), 781; https://doi.org/10.3390/foods15040781 - 21 Feb 2026

Cited by 1 | Viewed by 794

Abstract

Clementine, mandarin, and orange peels, which are usually discarded, can serve as promising, sustainable dietary supplements with beneficial compositions, as demonstrated in this study. Citrus peels are low in ash, fat, and protein, but high in moisture, fibre, sugar, and polyunsaturated fatty acids [...] Read more.

Clementine, mandarin, and orange peels, which are usually discarded, can serve as promising, sustainable dietary supplements with beneficial compositions, as demonstrated in this study. Citrus peels are low in ash, fat, and protein, but high in moisture, fibre, sugar, and polyunsaturated fatty acids (PUFAs) (up to 60%). They contain high levels of omega-3 and omega-6 fatty acids, up to 30% each, making them a good health-promoting source, as shown by the values of nutritional indices as follows: PUFA/saturated fatty acid (SFA) (1.94 to 2.30), monounsaturated fatty acid (MUFA)/SFA (0.39 to 0.84), and PUFA/MUFA (2.37 to 5.82). Essential macro elements (K > Ca > Mg > S > P > Na) and trace elements (Fe > Zn > Mn > Cu > Cr > Mo > Co > Se) are unevenly distributed among the peels, along with non-essential elements, with Al (37 to 51 mg/kg) and Sr (17 to 30 mg/kg) predominating. Rare elements in food, such as V and W, are found up to 41 and 79 µg/kg respectively, followed by Nb > Ga > Y > Ge (5 to 11 µg/kg). Although citrus peels have a nutrient-dense composition, their monitoring must be ensured before inclusion in the common diet, particularly regarding non-essential elements, as for most of them the reference doses are not established and they could be harmful to human health. Full article

(This article belongs to the Special Issue Emerging Strategies for Sustainable Food Systems via High-Efficiency Valorization of Food Processing Wastes)

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18 pages, 2501 KB

Open AccessArticle

Evaluation of Migration, Bioaccessibility, and Dietary Risk of Organophosphate Flame Retardants in Polypropylene Packaging Using a Packaging–Food–Digestion Simulation System

by Fan Shen, Weili Li, Junjian Miao, Shu Liu and Keqiang Lai

Foods 2026, 15(4), 780; https://doi.org/10.3390/foods15040780 - 21 Feb 2026

Viewed by 621

Abstract

This study systematically investigated the migration behavior, bioaccessibility, and dietary risk of five typical organophosphate flame retardants (OPFRs) in polypropylene (PP) packaging using migration experiments and in vitro simulated digestion. Migration was primarily influenced by molecular structural features, including polarity, volume, and flexibility, [...] Read more.

This study systematically investigated the migration behavior, bioaccessibility, and dietary risk of five typical organophosphate flame retardants (OPFRs) in polypropylene (PP) packaging using migration experiments and in vitro simulated digestion. Migration was primarily influenced by molecular structural features, including polarity, volume, and flexibility, and was further modulated by the food matrix composition. Diffusion and partition coefficients effectively characterized the migration patterns of OPFRs in different foods. In vitro digestion results indicated that molecular polarity was the main structural factor affecting bioaccessibility, while food matrix composition significantly influenced the bioaccessibility of all compounds except TnBP. Dietary risk assessment, incorporating bioaccessibility, improved the accuracy of exposure estimation. At a PP incorporation level of 0.1 g/kg, all five OPFRs showed hazard quotient (HQ) values below 1 across all dietary scenarios, indicating acceptable risk. TBOEP and TPPO exhibited relatively higher HQ values, warranting closer attention. The “packaging–food–digestion simulation” system established in this study integrated migration data and bioaccessibility results to represent the exposure process of OPFRs from packaging through food to human digestion and provided a practical basis for risk assessment of packaging additives. Full article

(This article belongs to the Special Issue New Advances in Chemical Analysis and Detection of Food Packaging, Food Contact Materials, and Food Contaminants)

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15 pages, 3272 KB

Open AccessArticle

Targeting the Effector AwCES to Attenuate Virulence in the Postharvest Pathogen Aspergillus westerdijkiae

by Guanghao Li, Mengyue Wu, Wenwen He, Jiaqi Zhang, Yun Ren, Luning Zhao, Xiaoshuang Xia and Yun Wang

Foods 2026, 15(4), 779; https://doi.org/10.3390/foods15040779 - 21 Feb 2026

Viewed by 339

Abstract

Aspergillus westerdijkiae is a common pathogenic fungus responsible for postharvest fruit rot in pears, causing substantial economic losses. This fungus also produces ochratoxin A (OTA), which poses serious health risks to humans. During host colonization, fungal pathogens secrete effectors to facilitate invasion. Under [...] Read more.

Aspergillus westerdijkiae is a common pathogenic fungus responsible for postharvest fruit rot in pears, causing substantial economic losses. This fungus also produces ochratoxin A (OTA), which poses serious health risks to humans. During host colonization, fungal pathogens secrete effectors to facilitate invasion. Under host-mimicking culture conditions, transcriptomic analysis of A. westerdijkiae at 24 and 72 h post-inoculation (hpi), combined with signal peptide prediction, identified 272 and 214 up-regulated secreted protein-encoding genes, respectively. Among these, a carboxylesterase gene, AwCES, was found to be significantly up-regulated. Compared to the wild-type strain, deletion of AwCES resulted in reduced conidial production and germination rate. Further studies revealed that the deletion mutant showed significantly attenuated virulence on pear fruit. Moreover, the loss of AwCES impaired fungal adaptation to stress environments. Collectively, these findings demonstrate that AwCES plays a critical role in the growth, development, and pathogenicity of A. westerdijkiae. Full article

(This article belongs to the Section Food Microbiology)

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26 pages, 10808 KB

Open AccessArticle

Dehydrated Hibiscus sabdariffa Calyces as Anthocyanin-Rich Natural Colorants: Influence of Food-Grade Extraction and Syrup Formulation on Stability and Technological Performance

by Maria Eduarda Carvalho Vargas, Victoria Diniz Shimizu-Marin, Yara Paula Nishiyama-Hortense, José Pérez-Navarro, Sergio Gómez-Alonso, Roberto Da Silva and Ellen Silva Lago-Vanzela

Foods 2026, 15(4), 778; https://doi.org/10.3390/foods15040778 - 21 Feb 2026

Viewed by 804

Abstract

The clean-label trend demands stable natural colorants. H. sabdariffa L. calyces is a sustainable anthocyanin source; however, the effects of dehydration and food-grade extraction on pigment recovery and performance remain unclear. Fresh and dehydrated calyces were physicochemically characterized, and dehydrated material with aqueous [...] Read more.

The clean-label trend demands stable natural colorants. H. sabdariffa L. calyces is a sustainable anthocyanin source; however, the effects of dehydration and food-grade extraction on pigment recovery and performance remain unclear. Fresh and dehydrated calyces were physicochemically characterized, and dehydrated material with aqueous and hydroalcoholic food-grade solvents was used for extraction. Extraction efficiency was evaluated through total phenolic compound (TPC) content and anthocyanin characterization by HPLC-DAD-ESI-MS/MS. The aqueous extract with the highest anthocyanin concentration was selected for the syrup formulation containing 5–35% sucrose. The physicochemical stability of the formulations was monitored during refrigerated storage (4 °C/30 days) and subsequently tested in food matrices with different pH values. Dehydration calyces reduced moisture content (11.61%) and water activity (a_w = 0.56), indicating improved storage stability. The anthocyanin concentration was highest in the 5% sucrose syrup (495.12 ± 40.66 mg mv-3,5-glc·100 g⁻¹), with a 12.71% loss over 30 days. Application in food matrices demonstrated a pH-dependent color response, with correlations between hue angle (h°, r = 0.86) and color saturation (C*, r = −0.77).These results demonstrate that hibiscus calyx syrups are promising natural colorants and bioactive ingredients, particularly for acidic food systems, offering stability. Full article

(This article belongs to the Special Issue Advancements in Processing and Value Addition of Underutilized Edible Plants: Extraction, Analysis, and Bioavailability of Phenolic Compounds)

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24 pages, 1089 KB

Open AccessReview

Mapping the Evidence on Food Security Outcomes and Initiatives Among Climate Refugees: A Scoping Review

by Odette Wills, MacKenzie Kerr, Mohammad Reza Pakravan-Charvadeh, Zoe Longworth, Mojtaba Shafiee and Hassan Vatanparast

Foods 2026, 15(4), 777; https://doi.org/10.3390/foods15040777 - 21 Feb 2026

Viewed by 622

Abstract

The increasing severity of climate change poses profound challenges to global food security, particularly affecting vulnerable populations such as migrants and refugees. This scoping review examines the nexus between climate change, food security, and migration, focusing on the impacts and responses within affected [...] Read more.

The increasing severity of climate change poses profound challenges to global food security, particularly affecting vulnerable populations such as migrants and refugees. This scoping review examines the nexus between climate change, food security, and migration, focusing on the impacts and responses within affected communities. Guided by the Preferred Reporting Items for Systematic Reviews and Meta-Analyses Extension for Scoping Reviews (PRISMA-ScR), this review synthesized literature across multiple databases, including Ovid MEDLINE, Embase, Global Health, Public Health, Web of Science, and PsycINFO. The search yielded 908 records, with nine articles meeting the inclusion criteria. Across studies, climate-related stressors such as rainfall variability, flooding, and drought were consistently linked to livelihood disruption and food insecurity, often shaping migration and displacement decisions. However, food security outcomes were defined and measured inconsistently, ranging from crop yields and food availability to coping strategies and self-reported hunger, limiting comparability across studies. Evidence on food security initiatives was largely descriptive, with few studies assessing intervention effectiveness or post-displacement food security outcomes. Overall, the mapped literature emphasizes food insecurity as a key mediating pathway between climate change and mobility, but reveals important gaps related to standardized outcome measures, evaluation of food security initiatives, and the food security experiences of displaced populations at destination. Full article

(This article belongs to the Special Issue Food System Resiliency and Climate Change)

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18 pages, 502 KB

Open AccessArticle

Construction of an Evaluation System for Big Food Concept Education and Its Behavioral Impact Mechanism Among College Students—An Empirical Study Based on a Survey of Students

by Yong He, Ruirui Tang, Minlun Hu, Fang Chen, Xiaoqian Gao, Dandan Li and Yaowen Liu

Foods 2026, 15(4), 776; https://doi.org/10.3390/foods15040776 - 21 Feb 2026

Viewed by 528

Abstract

Education on the Big Food Concept, as a strategic framework for ensuring national food security and promoting high-quality agricultural development, represents a key nexus between ideological and political education and quality-oriented education for college students. Based on survey data from 1268 students across [...] Read more.

Education on the Big Food Concept, as a strategic framework for ensuring national food security and promoting high-quality agricultural development, represents a key nexus between ideological and political education and quality-oriented education for college students. Based on survey data from 1268 students across six provinces in China, this study utilized the Delphi method, the analytic hierarchy process (AHP), and structural equation modeling (SEM) to develop a four-dimensional evaluation system encompassing cognitive, affective, value, and behavioral dimensions. It examined the relationship and underlying mechanism through which Big Food Concept education influences student behavior. The results indicate that college students’ overall understanding of the Big Food Concept remains at a moderate level, with particularly limited awareness of diversified food supply systems. The weights of the dimensions in the educational evaluation system were as follows: behavioral dimension (0.342) > cognitive dimension (0.287) > value dimension (0.221) > affective dimension (0.150). Big Food Concept education shapes student behavior through the sequential pathway of cognitive enlightenment, affective resonance, and value internalization, with value internalization demonstrating the strongest mediating effect (β = 0.413, p < 0.001). The evaluation system developed in this study is a practical tool for assessing the effectiveness of Big Food Concept education in higher institutions, while the identified mechanism provides a theoretical basis for implementing targeted educational practices. Full article

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

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25 pages, 2643 KB

Open AccessReview

Scoping Review of Pre-Consumption Food Loss in the US Supply Chain: Factors, Impacts, and Solutions

by Shuai Ma, Laxmi Prasanna Kandi, Zhihong Xu, Peng Lu and Kim E. Dooley

Foods 2026, 15(4), 775; https://doi.org/10.3390/foods15040775 - 21 Feb 2026

Viewed by 651

Abstract

Food waste is a major global problem that worsens food insecurity and contributes to environmental challenges and resource depletion. Reducing food waste, especially before it reaches consumers, is a crucial strategy for combating food insecurity and advancing environmental sustainability. This scoping review examines [...] Read more.

Food waste is a major global problem that worsens food insecurity and contributes to environmental challenges and resource depletion. Reducing food waste, especially before it reaches consumers, is a crucial strategy for combating food insecurity and advancing environmental sustainability. This scoping review examines the factors, impacts, and practices related to food loss and waste (FLW) in the pre-consumption stage of the U.S. supply chain using a predefined coding scheme. A machine learning technique (i.e., topic modeling) was used to supplement the manual coding to identify themes. Findings from 104 articles from 2015 to 2024 revealed that (a) macro and micro-level factors were understudied; (b) impacts of FLW were predominantly assessed in terms of environmental consequences, with less attention given to economic, social, cultural, and political impacts; (c) despite the high concentration on donation, prevention, recovery, and recycling as solutions, there were critical gaps in the exploration of policy and regulatory strategies, as well as education and awareness; and (d) minimization is the most dominant approach compared to prevention. We recommend that more research focus on causes of food loss, economic, social, cultural, and political impacts, policy and regulatory strategies, as well as education and awareness. We also recommend shifting from weak minimization efforts to strong prevention practices, emphasizing cooperation among all participants in the supply chain. Full article

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

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22 pages, 2676 KB

Open AccessArticle

Changes in Phytochemical Compositions and Biological Activities After Fermentation According to the Harvest Periods of Mountain-Cultivated Ginseng Sprouts

by Jong Bin Jeong, Hee Yul Lee, Du Yong Cho, Mu Yeun Jang, Da Hyun Kim, Do Yun Bang, Hye Rim Kim, Ye Rim Jeong, Jin Hwan Lee and Kye Man Cho

Foods 2026, 15(4), 774; https://doi.org/10.3390/foods15040774 - 20 Feb 2026

Viewed by 582

Abstract

This study investigated how harvest timing within the growing season and lactic acid bacterial fermentation influence the phytochemical composition and biological activities of mountain-cultivated ginseng sprouts (MCGS). Various nutritional and bioactive constituents were examined, and in vitro assays were conducted before and after [...] Read more.

This study investigated how harvest timing within the growing season and lactic acid bacterial fermentation influence the phytochemical composition and biological activities of mountain-cultivated ginseng sprouts (MCGS). Various nutritional and bioactive constituents were examined, and in vitro assays were conducted before and after lactic acid bacterial fermentation. Although all samples were derived from 5-year-old plants grown under the same cultivation conditions, differences in harvest timing within the same season may be associated with progressive environmental variation rather than plant age. Nevertheless, harvest timing exerted a relatively limited effect on overall metabolite variation, whereas fermentation significantly enhanced functional properties across all harvest stages. Fermentation increased total phenolic content (4.27 → 7.21 mg/g), total flavonoid content (0.47 → 1.38 mg/g), and Maillard reaction products (2.02 → 2.84 OD_420nm), contributing to enhanced antioxidant capacity and increased inhibitory activities against pancreatic lipase and α-glucosidase. Notably, the levels of bioactive ginsenosides Rg3 and compound K increased markedly after fermentation (0.67 → 1.62 mg/g and 0.68 → 3.37 mg/g, respectively), despite a decrease in total ginsenoside content, indicating selective bioconversion during fermentation. Overall, these findings suggest that fermentation serves as the primary driver of functional enhancement in MCGS, while harvest timing within the growing season may play a secondary modulatory role. Full article

(This article belongs to the Special Issue Processing, Characterization and Valorization of Agri-Food and Its By-Products)

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25 pages, 3400 KB

Open AccessReview

The Role of Health Claims on Consumer Behavior and Food Choice: A Narrative Review

by Helena F. Martins Tavares, Geni Rodrigues Sampaio, Adriano Costa de Camargo and Elizabeth Aparecida Ferraz da Silva Torres

Foods 2026, 15(4), 773; https://doi.org/10.3390/foods15040773 - 20 Feb 2026

Viewed by 1731

Abstract

Data suggests that consumers are increasingly aware of the nutritional composition of foods, and the presence of health claims is considered a differentiating factor in the purchase of foods and beverages. We analyzed literature on health claims and their impact on consumer behavior, [...] Read more.

Data suggests that consumers are increasingly aware of the nutritional composition of foods, and the presence of health claims is considered a differentiating factor in the purchase of foods and beverages. We analyzed literature on health claims and their impact on consumer behavior, using different databases (Web of Science, Scopus, and PubMed). According to the bibliometric analyses of 423 articles, research on health claims presents distinct subareas such as health, marketing, regulation, public health, and behavior. Data from several studies, involving 27,813 participants from several countries, are summarized. The health claims included: cardiovascular, bone, muscle, metabolic, digestive, eye, along with overall health and wellness. Antioxidant and anti-inflammatory properties, cognitive and mental performance, immune system support, and disease prevention were also addressed. Our resulting narrative review indicates that health claims could have a positive influence on consumer behavior, especially about the perception of value, purchase intention, and willingness to pay for foods that feature this type of communication. Although health claims on foods have a significant potential to positively influence consumer-purchasing behavior, their impact is dependent on multiple individual and contextual factors, such as consumers’ health status and knowledge on nutrition, price, taste, access, and consumers’ perception of the brand. Understanding the relationship between health claims and consumer behavior and choices is essential to developing effective regulations, public policies, and communication strategies to encourage healthier food choices and influence the food industry. Full article

(This article belongs to the Special Issue Bioactive Compounds in Functional Foods: From Food Preservation to Health Benefits)

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16 pages, 1660 KB

Open AccessReview

Exploring the Impact of Lipid Structure and Composition on the Digestion of Next-Generation Meat and Dairy Analogues

by Zarnab Asif, Clive A. Prestidge and Paul Joyce

Foods 2026, 15(4), 772; https://doi.org/10.3390/foods15040772 - 20 Feb 2026

Viewed by 898

Abstract

The world population is increasing exponentially and is expected to reach 9.2 billion people by 2040, intensifying pressures on food systems and raising concerns regarding food security and environmental sustainability. In response, plant-based and microbially sourced meat and dairy analogues have emerged as [...] Read more.

The world population is increasing exponentially and is expected to reach 9.2 billion people by 2040, intensifying pressures on food systems and raising concerns regarding food security and environmental sustainability. In response, plant-based and microbially sourced meat and dairy analogues have emerged as alternatives to animal-derived foods. These next-generation products rely heavily on fat substitutes to replicate the sensory and functional roles of animal fats, which not only influence flavour, texture, and consumer acceptance but also play a critical role in digestion and the absorption of lipophilic nutrients. This review advances a structure–interface–digestion framework for understanding fat substitutes in meat and dairy analogues, in which lipid composition and supramolecular organization jointly determine digestive fate and nutritional functionality. Rather than acting solely as sensory replacers, fat analogues regulate lipolysis kinetics, mixed micelle formation, and the bioaccessibility of lipophilic nutrients through key parameters including fatty acid chain length, degree of saturation, physical state, and interfacial architecture. Within this framework, plant and microbially derived lipid systems are not functionally interchangeable with animal fats and therefore require purposeful structural design to ensure effective digestion and nutrient delivery. By integrating insights from food sciences, nutrition, and biotechnology, this review highlights the necessity of rationally engineered fat analogue systems that reconcile sustainability constraints with sensory performance and optimal nutritional efficacy. Full article

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

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19 pages, 3876 KB

Open AccessArticle

Comparative Assessment of Quality Deterioration in Various Vegetable Oils During Deep-Fat Frying of Crispy Meat

by Zelong Wang, Yinuo Liu, Qiuxiao Li, Ruijia Liu, Ming Cai and Shuna Zhao

Foods 2026, 15(4), 771; https://doi.org/10.3390/foods15040771 - 20 Feb 2026

Viewed by 725

Abstract

Deep-fat frying is widely used, but high temperatures and complex food matrices promote oil deterioration and harmful substance formation, posing risks to food safety and oil quality. This study evaluated five vegetable oils—sunflower oil (SFO), canola oil (CNO), palm oil (PO), cottonseed oil [...] Read more.

Deep-fat frying is widely used, but high temperatures and complex food matrices promote oil deterioration and harmful substance formation, posing risks to food safety and oil quality. This study evaluated five vegetable oils—sunflower oil (SFO), canola oil (CNO), palm oil (PO), cottonseed oil (CSO), and soybean oil (SBO)—during deep-fat frying of crispy meat to elucidate oil deterioration and contaminant formation patterns. After 32 h of frying, total polar compounds (TPCs) of PO and CNO were 29.8% and 32.6%, significantly lower than the other oils. Similar trends were observed for total oxidation value (TOTOX), carbonyl value (CV), and polar polymers, suggesting higher oxidative stability of PO and CNO, as confirmed by principal component analysis (PCA). Initial monochloro-1,2-propanediol esters (MCPDEs) and glycidyl ester (GE) in PO were relatively high (e.g., 3-MCPDE: 3630 μg/kg) but decreased over time during frying, whereas levels in SFO, CSO, and SBO remained low. Pearson’s correlation analysis indicated diacylglycerols (DAG) and monoacylglycerols (MAG) were positively correlated with MCPDEs and GE (p < 0.05). L* and b* values were positively correlated with polar polymers and contaminants, indicating that color parameters may serve as rapid, non-invasive auxiliary indicators of oil quality but should be combined with other indices for accurate evaluation. Full article

(This article belongs to the Special Issue Nutrients and Flavor in Food Processing—Innovating for Healthier and Tastier Foods)

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12 pages, 2415 KB

Open AccessArticle

NMR Profiling of Milk from Treated Dried off Cows

by Antonella Caterina Boccia, Laura Ruth Cagliani, Dalila Iannone and Roberto Consonni

Foods 2026, 15(4), 770; https://doi.org/10.3390/foods15040770 - 20 Feb 2026

Viewed by 449

Abstract

The milk metabolite profiles of dairy cows during the dry-off and peripartum periods were investigated using ¹H NMR combined with chemometric analysis to evaluate the effects of different dry-off management strategies. Milk samples were collected 14 days before dry-off (T0) [...] Read more.

The milk metabolite profiles of dairy cows during the dry-off and peripartum periods were investigated using ¹H NMR combined with chemometric analysis to evaluate the effects of different dry-off management strategies. Milk samples were collected 14 days before dry-off (T0) and 28 days after calving (T1) from cows receiving an internal teat sealant combined with intramammary antibiotics (CTR), an internal teat sealant alone (SIG), or an internal teat sealant associated with dietary supplementation of lyophilized Aloe arborescens (ASIG). Analysis of both aqueous and organic milk extracts revealed no significant metabolite differences among treatment groups. In contrast, a clear discrimination was detected between samples collected at T0 and T1. Aqueous extracts at T0 were characterized by higher levels of choline, butyrate, branched-chain amino acids, and N-acetylated compounds, whereas T1 samples exhibited higher levels of saccharides, citrate, phosphorylcholine, and galactose-1-phosphate. Organic extracts at T0 showed higher concentrations of conjugated linoleic acids (CLAs) and caproleic acid. These findings indicated that the physiological stage of the cows had a more pronounced impact on milk metabolite composition than the dry-off treatments, with no detrimental effects on milk composition or overall metabolite balance. Full article

(This article belongs to the Section Dairy)

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14 pages, 1115 KB

Open AccessArticle

Renoprotective Potential of Beetroot Spent Extract Under Hyperglycemic Conditions

by Wachiraporn Tipsuwan, Onsaya Kerdto, Phronpawee Srichomphoo, Wittaya Chaiwangyen, Pongsak Angkasith, Yanping Zhong and Somdet Srichairatanakool

Foods 2026, 15(4), 769; https://doi.org/10.3390/foods15040769 - 20 Feb 2026

Viewed by 497

Abstract

Diabetic nephropathy is a major complication of diabetes mellitus, primarily driven by hyperglycemia-induced oxidative stress and renal tubular cell injury. Beetroot (Beta vulgaris L.) is rich in antioxidant phytochemicals, and its industrial processing generates large amounts of spent material that may retain [...] Read more.

Diabetic nephropathy is a major complication of diabetes mellitus, primarily driven by hyperglycemia-induced oxidative stress and renal tubular cell injury. Beetroot (Beta vulgaris L.) is rich in antioxidant phytochemicals, and its industrial processing generates large amounts of spent material that may retain significant bioactive compounds. This study evaluated the phytochemical profile, antioxidant capacity, and renoprotective potential of beetroot spent extracts under hyperglycemic conditions. Beetroot spent material was extracted using hot water and 70% ethanol. Total phenolic, flavonoid, and betalain contents were quantified, and antioxidant activity was assessed using the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assay. Phytochemical characterization was performed by ultra-high-pressure liquid chromatography–electrospray ionization–quadrupole time-of-flight mass spectrometry (UHPLC-ESI-QTOF-MS). Cytotoxicity was evaluated in peripheral blood mononuclear cells, SH-SY5Y, HEK-293, and MDA-MB-231 cells using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. Renoprotective effects were investigated in HEK-293 renal tubular cells cultured under normal (5.5 mM) and high-glucose (200 mM) conditions. UHPLC-ESI-QTOF-MS was used to identify over 80 phenolic and flavonoid compounds including quercetin, epicatechin, and epigallocatechin gallate. The hot water extract exhibited superior antioxidant activity, achieving approximately 90% ABTS radical inhibition. Beetroot spent extract showed no cytotoxicity at concentrations below 1 mg/mL and significantly restored HEK-293 cell viability (>90%) under high-glucose conditions at concentrations ≥31.25 µg/mL. In conclusion, beetroot spent water extract possesses strong antioxidant and renoprotective activities against hyperglycemia-induced renal cell damage, supporting its valorization as a sustainable functional food ingredient for diabetes-related health applications. Full article

(This article belongs to the Special Issue Health Benefits of Bioactive Compounds from Vegetable Sources)

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14 pages, 1870 KB

Open AccessCommunication

Effect of Non-Covalent Interactions on Arabinoxylan–Protein Cross-Linking and Gluten-Free Batter Stability

by Ulrich Sukop, Katharina Feist, Katharina Hoefler, Stefano D’Amico, Mario Jekle, Regine Schoenlechner, Konrad J. Domig, Philipp L. Fuhrmann and Denisse Bender

Foods 2026, 15(4), 768; https://doi.org/10.3390/foods15040768 - 20 Feb 2026

Viewed by 660

Abstract

Maize arabinoxylans (AX) and proteins (maize gluten meal, MGM) can partially replace gluten in gluten-free (GF) breads by forming polymer networks. This study investigated how non-covalent interactions (hydrophobic, electrostatic, or hydrogen (H) forces) influenced viscoelasticity, gas retention and enzymatic AX–protein cross-linking in simplified [...] Read more.

Maize arabinoxylans (AX) and proteins (maize gluten meal, MGM) can partially replace gluten in gluten-free (GF) breads by forming polymer networks. This study investigated how non-covalent interactions (hydrophobic, electrostatic, or hydrogen (H) forces) influenced viscoelasticity, gas retention and enzymatic AX–protein cross-linking in simplified GF model batters using two maize AX extracts (commercial MAX; xylanase-extracted M-XEAX). Batter stability strongly depended on AX structure and formulation type. MGM-only controls were mainly governed by hydrophobic and electrostatic forces, while AX-based batters relied primarily on H-bonds and electrostatic interactions. Combining MGM and AX increased batter stiffness, dominated by electrostatic and H-interactions. Enzymatic coupling reinforced the AX–protein network when both H and electrostatic forces were present, whereas hydrophobic interactions partly hindered these associations. Changes in viscoelasticity (G′) did not fully align with gas retention behaviour. In MGM-containing batters, gas retention was predominantly governed by H and electrostatic interactions. AX-based batters showed extract-dependent responses: electrostatic or H-interactions hindered gas stabilisation in M-XEAX, while their suppression supported gas-holding in enzyme-treated MAX batters. AX-MGM systems generally showed reduced gas expansion, indicating the contribution of multiple non-covalent interactions. Overall, batter stability strongly depended on AX structure, MGM addition, the balance of non-covalent interactions and the resulting network strength. Full article

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

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20 pages, 2298 KB

Open AccessArticle

Sensitivity of Loop-Mediated Isothermal Amplification in Comparison to Digital Droplet PCR for Identification of Yersinia pseudotuberculosis in Raw Goat Milk

by Tanya Chan Kim, Maya Margaritova Zaharieva and Hristo Miladinov Najdenski

Foods 2026, 15(4), 767; https://doi.org/10.3390/foods15040767 - 19 Feb 2026

Viewed by 459

Abstract

According to the EFSA Report on Zoonoses (2024), yersiniosis was classified as the fourth most commonly reported zoonosis in humans in 2023, with a 13.5% increase in yersiniosis infections compared to 2022. In 2024, the findings were consistent with the 2020–2023 trend. Isolation [...] Read more.

According to the EFSA Report on Zoonoses (2024), yersiniosis was classified as the fourth most commonly reported zoonosis in humans in 2023, with a 13.5% increase in yersiniosis infections compared to 2022. In 2024, the findings were consistent with the 2020–2023 trend. Isolation and identification of enteropathogenic Yersinia is difficult and time consuming, especially when examining food and environmental samples. Among them, Y. pseudoturbeculosis poses a challenge due to the lack of a single selective medium for all bioserotypes. Therefore, faster methods for the detection of Yersinia spp. need to be implemented into the praxis. Rapid identification of pathogens in food or at the time and location of the epidemiological outbreak (point-of-care testing) enables either prevention of the outbreak or early stage diagnosis and prompt decisions. The loop-mediated isothermal amplification (LAMP) is increasingly coming to scientists’ attention as a robust and rapid methodology for pathogen detection in laboratories with limited resources and equipment. The aim of current study is to evaluate, for the first time, the sensitivity of the LAMP protocol based on colorimetric detection in the visible spectrum in comparison with that of the digital droplet PCR (ddPCR). For this aim, a series of decimal logarithmic dilutions of the pathogen Y. pseudotuberculosis in artificially contaminated raw goat milk was used. One commercial LAMP kit with two different dyes (one dsDNA-binding and one Mg²⁺-sensitive) was compared to the sensitivity of the detection to ddPCR. The results obtained revealed a high sensitivity of the kit for detection of DNA isolated from artificially contaminated milk samples in the following range: visible detection based on visible color change—3.1 × 10⁴ mL (violet dye) and 3.4 × 10³/mL (blue dye); detection with gel electrophoresis—2.0 × 10¹/mL (violet dye) and 3.4 × 10²/mL (blue dye). The enumeration of the DNA copies in the same samples was performed with ddPCR, with a detection limit of 2.0 × 10¹/mL. Our results indicate the potential and the possible applicability of the LAMP method for rapid and sensitive visual detection of Y. pseudotuberculosis in raw goat milk. The presented ddPCR protocol can be used for highly sensitive identification and enumeration of Y. pseudtuberculosis in raw goat milk. In conclusion, the conducted comparison is of importance for future implementation of LAMP protocols for on-field analysis near the sampling site and point-of-care or laboratory diagnostics of Y. pseudtuberculosis after the successful validation procedure of an appropriate LAMP protocol. Full article

(This article belongs to the Special Issue Advances in Risk Assessment of Emerging Foodborne Microbial Hazards and Contaminants)

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15 pages, 5272 KB

Open AccessArticle

Modulating the Physicochemical Properties and Internal Structure of Maize Starches with Differing Amylose Contents via Non-Covalent Interaction with Tea Polyphenols

by Jin Zhang, Jingxuan Sun, Zihan Liu and Hao Lu

Foods 2026, 15(4), 766; https://doi.org/10.3390/foods15040766 - 19 Feb 2026

Viewed by 634

Abstract

Starch–polyphenol interactions play a critical role in regulating the structural organization and thermal behavior of starch-based systems. In this study, maize starches with different amylose contents were used to systematically investigate how tea polyphenol (TP) complexation influences starch structure and thermal stability. Starch–TP [...] Read more.

Starch–polyphenol interactions play a critical role in regulating the structural organization and thermal behavior of starch-based systems. In this study, maize starches with different amylose contents were used to systematically investigate how tea polyphenol (TP) complexation influences starch structure and thermal stability. Starch–TP complexes were prepared under thermal-induced conditions and characterized using thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM). TGA results showed that increasing amylose content slightly reduced the thermal stability of native starches, whereas TP incorporation significantly enhanced thermal resistance, particularly in high-amylose systems. XRD analysis indicated that TP complexation did not affect the crystal structure of starch but led to a pronounced reduction in relative crystallinity, with low-amylose complexes exhibiting predominantly amorphous behavior and high-amylose complexes retaining partial nanocrystalline organization. FTIR spectra revealed reduced short-range molecular order and strengthened hydrogen bonding interactions after TP binding. DSC analysis demonstrated increased gelatinization temperatures accompanied by decreased enthalpy changes, reflecting restricted molecular mobility and delayed solvation of nanocrystalline domains. SEM observations further showed a transition toward denser and more interconnected micro–nano structures with increasing amylose content. Overall, TP preferentially interacts with amylose-rich regions through non-covalent interactions, promoting structural reorganization and enhanced thermal stability of the starch matrix. These findings provide new insight into amylose-dependent starch–polyphenol interactions and offer guidance for designing thermally stable starch-based functional materials. Full article

(This article belongs to the Special Issue Research on the Structure and Physicochemical Properties of Starch)

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17 pages, 1765 KB

Open AccessArticle

by Josep A. Tur, Aristides Machado-Rodrigues and Daniela Rodrigues

Foods 2026, 15(4), 765; https://doi.org/10.3390/foods15040765 - 19 Feb 2026

Viewed by 1294

Abstract

Ultra-processed foods (UPFs) have become a dominant component of contemporary food environments worldwide. Their consumption is socially patterned, with higher intakes frequently observed among children from socioeconomically disadvantage families, highlighting a critical dimension of dietary inequality. International migration is another major social determinant [...] Read more.

Ultra-processed foods (UPFs) have become a dominant component of contemporary food environments worldwide. Their consumption is socially patterned, with higher intakes frequently observed among children from socioeconomically disadvantage families, highlighting a critical dimension of dietary inequality. International migration is another major social determinant of familial diet; however, few studies have examined how migration-related characteristics is associated with children’s UPF consumption in Portugal. This study assessed the association between migration-related characteristics, namely parental nationality and whether the child had always lived in Portugal, and UPF consumption among young children. Cross-sectional analysis of data from the prospective ScreenHealth cohort (5.6 ± 1.0-year-old children; n = 682; 52.1% male) included information on migration status, dietary intake, and covariates (age, parental education). Children with two foreign parents or who had not always lived in Portugal showed higher odds of consuming several UPF items. These associations were only partially attenuated after adjustment for socioeconomic indicators like parental education. Findings are descriptive and should be interpreted with caution, particularly given the small sample sizes of some immigrant subgroups and the cross-sectional design, but they provide novel insights into early-life dietary patterns and highlight population groups that may be differentially exposed to UPF-rich food environments during early childhood. Full article

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

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Foods, Volume 15, Issue 4 (February-2 2026) – 192 articles

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