Foods

15 pages, 995 KB

Open AccessArticle

Preparation of Specialty Malt Through Explosive Puffing: Characterization of Quality Attributes and Its Effect on Beer Quality

by Qi Pan, Jiangyu Zhu, Yongqi Yin and Zhengfei Yang

Foods 2026, 15(6), 1113; https://doi.org/10.3390/foods15061113 - 23 Mar 2026

Viewed by 490

Abstract

Driven by the growing demand for flavor diversification in the global craft beer market, conventional drum roasting for specialty malt faces limitations in time consumption and flavor retention. This study aimed to explore explosive puffing as a novel approach for specialty malt production. [...] Read more.

Driven by the growing demand for flavor diversification in the global craft beer market, conventional drum roasting for specialty malt faces limitations in time consumption and flavor retention. This study aimed to explore explosive puffing as a novel approach for specialty malt production. Base barley malt was treated via explosive puffing at 0.8 MPa to prepare puffed specialty malt, followed by comprehensive characterization of its physicochemical properties, volatile profile, and antioxidant activity, with brewing trials conducted at 15% grist substitution. Results showed that puffed malt reached a color of 183.15 EBC, with formation of roasted pyrazines and caramel-like furans, and a nearly 3-fold increase in total phenolic content and antioxidant capacity. At 15% addition, the puffed malt maintained wort free amino nitrogen and reducing sugar levels, while significantly enhancing beer color, roasted aroma, and antioxidant activity. These findings demonstrate that explosive puffing is a promising alternative to conventional roasting for producing specialty malt. Full article

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

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20 pages, 3193 KB

Open AccessArticle

Chickpea Proteins as Sustainable Ingredients: Techno-Functional Characterization

by Daniela Soto-Madrid, Sara Pérez, Camila Mella, Silvia Matiacevich and Rommy N. Zúñiga

Foods 2026, 15(6), 1112; https://doi.org/10.3390/foods15061112 - 23 Mar 2026

Viewed by 527

Abstract

The growing consumer trend toward plant-based diets is prompting the food industry to seek alternatives to animal protein. Chickpea protein (CPP) stands out for its high protein content (14.9–24.6%) and represents a sustainable alternative. Therefore, this study evaluated and compared the techno-functional performance [...] Read more.

The growing consumer trend toward plant-based diets is prompting the food industry to seek alternatives to animal protein. Chickpea protein (CPP) stands out for its high protein content (14.9–24.6%) and represents a sustainable alternative. Therefore, this study evaluated and compared the techno-functional performance of CPP and whey protein isolate (WPI), with a focus on their emulsifying capabilities for plant-based food development. CPP was extracted via alkaline extraction and isoelectric precipitation. The techno-functional properties were evaluated, including solubility index (%), foaming capacity (%), emulsion activity index (EAI), gelling, and interfacial properties. Additionally, CPP was used as an emulsifier in plant-based emulsions, and the emulsion stability was compared with WPI for two months. Although CPP exhibited a lower solubility index (60 ± 1.0%) than WPI (95 ± 0.3%), its foaming capacity was identical (CPP: 57 ± 6%; WPI: 58 ± 4%) and exhibited a significantly higher emulsion activity index (22 ± 0.3 m²/g) than WPI (15 ± 0.8 m²/g). In terms of gelation, WPI formed stronger gels (1.2–2.1 N) than CPP (0.05–0.06 N), at the same concentrations. Interfacial tension measurements showed that, while CPP exhibited a higher interfacial saturation concentration (0.055 g/L vs. 0.023 g/L), it was more effective at reducing equilibrium interfacial tension than WPI. Finally, emulsion stability over two months was similar when using CPP or WPI as emulsifiers. CPP demonstrates a competitive functional profile; however, its implementation as a sustainable ingredient will require physical or chemical modifications to improve its functional properties for complex food matrices. Full article

(This article belongs to the Special Issue Research Trends in Plant-Based Foods)

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25 pages, 2208 KB

Open AccessArticle

Characterization of Key Odorants in Jimo Huangjiu Using a Characteristic Aroma-Directed Screening Strategy

by Hongtao Yu, Siman Zheng, Liuxi Chen, Juan Wang, Hongqin Liu, Jinglin Zhang, Mingquan Huang, Jihong Wu, Dongrui Zhao and Jinchen Li

Foods 2026, 15(6), 1111; https://doi.org/10.3390/foods15061111 - 23 Mar 2026

Cited by 1 | Viewed by 443

Abstract

Jimo Huangjiu (JMHJ), a Chinese geographical indication product from Shandong Province, is characterized by distinctive burnt-like and smoky aromas. However, the specific odorants responsible for these sensory attributes remain uncharacterized. In this study, the flavor characteristics of Jimo Huangjiu are characterized through static [...] Read more.

Jimo Huangjiu (JMHJ), a Chinese geographical indication product from Shandong Province, is characterized by distinctive burnt-like and smoky aromas. However, the specific odorants responsible for these sensory attributes remain uncharacterized. In this study, the flavor characteristics of Jimo Huangjiu are characterized through static and dynamic sensory evaluation during the drinking process. This study identified the essential odorants of JMHJ through integrated sensomics analysis. Results revealed pyrazines and phenolic compounds as the characteristic aroma markers responsible for the unique smoky and burnt-like aroma of JMHJ. Ethyl 2-methylpropionate, 4-methylphenol, 4-ethyl-2-methoxyphenol, β-phenylethyl alcohol, 2-ethyl-6-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-methylpyrazine, 2-methoxyphenol, 2-methylphenol, 2,3-dimethylpyrazine, and 2-hydroxy-3-methyl-2-cyclopentenone were confirmed as key odorants in JMHJ. Furthermore, the synergistic interactions between nonanoic acid and phenolic compounds were found to contribute to a Qu-like aroma, representing a novel mechanism for this characteristic sensory attribute in Huangjiu. Full article

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

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21 pages, 3277 KB

Open AccessReview

Beyond Sustainable: Geo-Adaptive Design of Carbon-Based Adsorbents Through Aligning Pesticide Remediation with Regional Agricultural Practices and Food Safety Needs

by Tamara Lazarević-Pašti and Igor A. Pašti

Foods 2026, 15(6), 1110; https://doi.org/10.3390/foods15061110 - 23 Mar 2026

Viewed by 446

Abstract

The persistence of pesticide residues in food and water poses a significant challenge to global food safety, particularly under the pressures of intensive agriculture and climate variability. Despite significant progress in developing adsorbent materials for pesticide remediation, most approaches remain chemically optimized but [...] Read more.

The persistence of pesticide residues in food and water poses a significant challenge to global food safety, particularly under the pressures of intensive agriculture and climate variability. Despite significant progress in developing adsorbent materials for pesticide remediation, most approaches remain chemically optimized but geographically blind. This review introduces the concept of geo-adaptive design of carbon-based adsorbents, emphasizing that remediation materials should be tailored to the regional profiles of pesticide use, environmental conditions, and available biomass precursors. Pesticide contamination patterns vary widely across climates and agricultural systems, resulting in distinct chemical signatures that determine adsorption behavior. Simultaneously, locally abundant agro-industrial byproducts, such as walnut shells, rice husks, olive stones, or fruit pomace, offer sustainable carbon sources for region-specific materials. By correlating pesticide structure, adsorbent surface chemistry, and environmental parameters, geo-adaptive materials can be designed to maximize efficiency, selectivity, and sustainability in environmental remediation contexts, including the treatment of pesticide-contaminated soils and water streams. In addition, these materials may be integrated into food processing and packaging systems, where they can function as localized, low-cost mitigation strategies aligned with circular economy principles. The review highlights how regionally optimized carbon materials could connect advances in environmental remediation with the practical needs of food technology, leading toward food safety strategies that are both globally relevant and locally adaptable. Full article

(This article belongs to the Special Issue Responsible Approach Toward Food Safety: Contaminant Analysis and Removal Methods)

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27 pages, 966 KB

Open AccessReview

Unravelling the Impact of Diverse Fermentation Techniques on Key Nutrient Absorption in Bambara Groundnut and African Yam Bean: A Review

by James Elegbeleye and Dharini Sivakumar

Foods 2026, 15(6), 1109; https://doi.org/10.3390/foods15061109 - 23 Mar 2026

Viewed by 488

Abstract

Amid growing concerns about climate change and its potential impacts on food security and malnutrition, there is a need for climate-smart crops to help mitigate these challenges. African yam bean (Sphenostylis stenocarpa) and Bambara groundnut (Vigna subterranea) are considered [...] Read more.

Amid growing concerns about climate change and its potential impacts on food security and malnutrition, there is a need for climate-smart crops to help mitigate these challenges. African yam bean (Sphenostylis stenocarpa) and Bambara groundnut (Vigna subterranea) are considered climate-smart neglected or underutilised species (NUS) in sub-Saharan Africa (SSA). These legumes are rich in nutrients, comprising fats, carbohydrates, and protein, as well as essential micronutrients. However, their use is constrained by the presence of antinutritive factors (ANFs) such as oxalates, tannins, and phytates, which reduces mineral bioaccessibility and protein digestibility. Fermentation provides a cost-effective means of effectively reducing these antinutrients, thereby making these crops more mainstream due to their enhanced bioavailability and bioactivity. This review summarises the impact of diverse microbes and fermentation techniques on the bioavailability of essential nutrients in Bambara groundnut and African yam bean. The importance of pre-treatment steps such as soaking, germination, dehulling, and thermal treatment will also be discussed. By synthesising recent studies, the review explores the mechanisms by which fermentation degrades the ANFs, enhances nutrient bioavailability and improves protein digestibility from these crops. This review explores the pivotal roles of fermenting microbes, such as species of Lactobacillus and Bacillus, during the process of biotransformation. Full article

(This article belongs to the Special Issue Fermented Foods: Processing, Flavor Formation, Nutritional and Biological Activities)

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6 pages, 167 KB

Open AccessEditorial

From Cultivation to Application: Unlocking Microalgae’s Potential in Sustainable Food Systems

by Xinyue Guo, Minato Wakisaka and Jiangyu Zhu

Foods 2026, 15(6), 1108; https://doi.org/10.3390/foods15061108 - 23 Mar 2026

Viewed by 484

Abstract

Microalgae, as functional food ingredients with high nutritional value and sustainability, have garnered significant attention for their content of proteins, polyunsaturated fatty acids, vitamins, and antioxidant components [...] Full article

(This article belongs to the Special Issue Microalgae in Food Systems: From Cultivation to Application)

18 pages, 2081 KB

Open AccessArticle

Semi-Quantitative Detection of Borax Adulteration in Wheat Flour Based on Microwave Non-Destructive Testing and Machine Learning

by Mei Kang, Jiming Yang, Ya Ren and Xue Bai

Foods 2026, 15(6), 1107; https://doi.org/10.3390/foods15061107 - 23 Mar 2026

Viewed by 440

Abstract

The adulteration of wheat flour with borax poses a serious food safety risk, yet conventional rapid non-destructive screening methods remain limited. This study developed a machine learning-based microwave non-destructive semi-quantitative detection method for identifying borax adulteration in wheat flour. Using a proprietary microwave [...] Read more.

The adulteration of wheat flour with borax poses a serious food safety risk, yet conventional rapid non-destructive screening methods remain limited. This study developed a machine learning-based microwave non-destructive semi-quantitative detection method for identifying borax adulteration in wheat flour. Using a proprietary microwave detection system, which acquires broadband frequency-domain amplitude attenuation and phase shift responses in the 2.5–11.5 GHz band, amplitude attenuation spectra and dimensional phase offset spectra were obtained from 155 samples prepared at three adulteration levels (0%, 0.1–0.9%, 1–5%). These samples simulated real-world adulteration scenarios. To address high-dimensionality and class imbalance, a hybrid Random Forest-Whale Optimization Algorithm (RF-WOA) was employed to synergistically optimize feature selection and model hyperparameters. Through hierarchical repeated validation and macro-level metric evaluation, this approach achieved an overall classification accuracy of 94.6% and a macro F1 score of 0.95 while compressing the original 1800-dimensional feature space to approximately 200 effective features. Confusion matrix analysis indicates 100% recall for undiluted samples, with misclassifications primarily occurring between adjacent adulteration levels and no false negatives introduced for adulterated samples. These results demonstrate that microwave sensing combined with the RF-WOA provides a rapid, non-destructive, and robust preliminary screening and grading evaluation strategy for borax adulteration in wheat flour, exhibiting significant potential in food safety monitoring and regulatory inspection. Full article

(This article belongs to the Special Issue Rapid Detection Technology for Food Safety and Quality)

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70 pages, 2532 KB

Open AccessReview

Wild Edible Fruits: A Structured Narrative Review on Bioactive Composition and Bioactivity

by Carlos Díaz-Romero, Jesús Heras-Roger, Miguel Ángel Rincón-Cervera and José Luis Guil-Guerrero

Foods 2026, 15(6), 1106; https://doi.org/10.3390/foods15061106 - 22 Mar 2026

Viewed by 1071

Abstract

Wild edible fruits (WEFs) represent an important yet underutilised component of biodiversity-based nutrition and functional food research. This structured narrative review critically synthesises current evidence on the phytochemical composition and nutritional relevance, biological activities, and sustainability dimensions of WEFs, with emphasis on fruit [...] Read more.

Wild edible fruits (WEFs) represent an important yet underutilised component of biodiversity-based nutrition and functional food research. This structured narrative review critically synthesises current evidence on the phytochemical composition and nutritional relevance, biological activities, and sustainability dimensions of WEFs, with emphasis on fruit pulp as the primary edible tissue. A systematic search strategy following PRISMA-based principles was applied to enhance methodological transparency; however, due to high heterogeneity in species, analytical methods, and outcome measures, quantitative meta-analysis was not feasible. The review integrates compositional data (phenolics, carotenoids, tocopherols, sterols, vitamin C, and minerals) with reported bioactivities, while explicitly distinguishing between in vitro assays, in vivo studies, and limited clinical evidence. Particular attention is given to analytical variability, bioavailability constraints, dose–response relationships, and translational limitations that affect the interpretation of antioxidant and other health-related claims. Beyond bioactivity, the manuscript contextualises WEFs within socio-economic, conservation, and sustainable food system frameworks. By combining chemical characterisation, evidence hierarchy, and sustainability analysis, this review provides a critical and multidisciplinary perspective that advances understanding of WEFs and identifies priorities for future research, including standardised methodologies and well-designed human intervention trials. Full article

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

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21 pages, 2679 KB

Open AccessArticle

Cryoprotective Effects of Tuna Skin Antifreeze Peptides on the Quality of Salmon Flesh During Low-Temperature Fluctuations

by Zhe Xu, Ziyu Zhang, Zijin Qin, Tengfei Li, Zihao Zhang, Shuyu Zhou, Jianbo Sun and Tingting Li

Foods 2026, 15(6), 1105; https://doi.org/10.3390/foods15061105 - 22 Mar 2026

Viewed by 588

Abstract

Repetitive temperature fluctuations during transportation and storage promote ice crystal formation in salmon flesh, leading to protein denaturation, lipid oxidation, and quality loss. Tuna skin, a major by-product of tuna processing, is a potential source of antifreeze peptides (AFPs) but remains underutilized. This [...] Read more.

Repetitive temperature fluctuations during transportation and storage promote ice crystal formation in salmon flesh, leading to protein denaturation, lipid oxidation, and quality loss. Tuna skin, a major by-product of tuna processing, is a potential source of antifreeze peptides (AFPs) but remains underutilized. This study examined the cryoprotective effects of tuna skin-derived AFPs on salmon cubes subjected to repeated freeze–thaw cycles. Cubes treated with AFPs from three groups of protein hydrolysates prepared using trypsin, pepsin, or neutral protease were evaluated for texture, color, water holding capacity (WHC), volatile odor profiles, protein conformation, biochemical indices, and microstructure. AFP treatment improved textural properties, maintained color stability, and reduced thawing, cooking, and centrifugal losses. The neutral protease-treated group exhibited the optimal cryoprotective ability and it also limited aldehyde and sulfide accumulation, preserved the retention rate of α-helix structure at 49% which was higher than 39% in controls, and enhanced Ca²⁺-ATPase activity to 1.75 μmol Pi·mg⁻¹·h⁻¹ with a 45.8% increase compared to controls, and significantly inhibited protein and lipid oxidation. Microstructural analysis showed compact fibers and intact sarcolemma in the neutral protease-treated group samples, contrasting with severe disruption in controls. This study showed that tuna skin AFPs mitigate freeze–thaw damage in salmon cubes by stabilizing proteins and reducing oxidative deterioration, highlighting their potential as natural, healthy cryoprotectants for seafood preservation, meeting the growing demand of the food industry for clean-label, low-calorie preservation solutions, while advancing the circular economy of aquatic processing via the valorization of tuna skin by-products for high-value seafood applications. Full article

(This article belongs to the Special Issue Nutrition, Safety and Storage of Seafoods)

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24 pages, 4039 KB

Open AccessReview

Simultaneous Determination of Bisphenol A and Its Analogues in Food Matrixes: Cumulative Exposure Assessment Following New Regulatory Restrictions—A Systematic Review

by Nika Lovrincevic Pavlovic, Ivan Miskulin, Ivana Kotromanovic Simic, Lea Dumic, Darko Kotromanovic and Maja Miskulin

Foods 2026, 15(6), 1104; https://doi.org/10.3390/foods15061104 - 21 Mar 2026

Viewed by 653

Abstract

Recent scientific evidence confirms that there is no safe threshold for bisphenol A intake, prompting strict regulatory actions and new prohibitions in the European Union. As a result, bisphenol A has increasingly been replaced by other analogues that are also toxic but less [...] Read more.

Recent scientific evidence confirms that there is no safe threshold for bisphenol A intake, prompting strict regulatory actions and new prohibitions in the European Union. As a result, bisphenol A has increasingly been replaced by other analogues that are also toxic but less regulated and insufficiently studied, posing a new risk to human health due to cumulative exposure. Since food is the primary source of exposure to these compounds, this review aimed to evaluate the most appropriate existing chromatographic methods for their determination under newly introduced near-zero tolerance limits, as well as to assess current cumulative dietary exposure and associated health risks. A systematic literature search was conducted in major scientific databases and relevant regulatory sources covering the period from 2015 to 2025, following PRISMA guidelines. Of the 489 identified publications, 22 met the eligibility criteria for full-text analysis. The findings indicate a clear methodological shift towards simultaneous quantification of multiple bisphenol analogues, with LC-MS/MS emerging as the dominant and most robust analytical technique. Dietary exposure to bisphenol A is expected to decline due to stricter regulations; however, this may trigger a rise in the use of its structural analogues as alternatives. Exposure assessments indicate that combined dietary intake of bisphenol A and its analogues can result in a Hazard Index exceeding 1, primarily due to the substantially reduced Tolerable Daily Intake for bisphenol A. This highlights the need for continuous monitoring under stricter regulatory frameworks. Full article

(This article belongs to the Special Issue Advances in Food Toxicology and Human Health Risk Assessment)

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20 pages, 3916 KB

Open AccessArticle

Preparation, Characterization, and Anti-Colitis Activity of Low-Viscosity EDTA-Soluble Polysaccharides from Almond Gum

by Munisa Dilixiati, Zumrat Abudureyim, Nuermaimaiti Abudukelimu, Ahmidin Wali, Yanhua Gao and Abulimiti Yili

Foods 2026, 15(6), 1103; https://doi.org/10.3390/foods15061103 - 21 Mar 2026

Viewed by 403

Abstract

Almond gum is a resource-rich natural polysaccharide; however, its high viscosity and low solubility severely limit industrial applications in separation, purification, and functional development. This study aimed to overcome these bottlenecks by optimizing an ethylenediaminetetraacetic acid (EDTA) preparation process and evaluating its protective [...] Read more.

Almond gum is a resource-rich natural polysaccharide; however, its high viscosity and low solubility severely limit industrial applications in separation, purification, and functional development. This study aimed to overcome these bottlenecks by optimizing an ethylenediaminetetraacetic acid (EDTA) preparation process and evaluating its protective efficacy against colitis. Using response surface methodology, optimal conditions were identified (1% EDTA, 3 h reaction, 10 h extraction), resulting in a modified polysaccharide (EAGP) with significantly reduced viscosity (from 640.8 to 238.7 mPa·s). SEM-EDX confirmed that EDTA efficiently removed cross-linking metal ions (K, Ca, Mg), creating a porous structure that facilitates purification. The purified fraction, EAGP-W1, was characterized as an arabinogalactan primarily composed of galactose (40.51%) and arabinose (38.38%). In vivo experiments demonstrated that EAGP-W1 significantly alleviated DSS-induced colitis, reducing colonic shortening and histopathological damage (p < 0.05). Mechanistically, EAGP-W1 reshaped the gut microbiota by downregulating pro-inflammatory genera and upregulating probiotics (p < 0.05). This shift promoted the production of short-chain fatty acids (SCFAs) (p < 0.05), thereby repairing the intestinal barrier and suppressing inflammation. Overall, this study establishes an efficient EDTA-based strategy for almond gum processing and elucidates its anti-inflammatory mechanism through the “microbiota–metabolite–barrier” axis, providing a theoretical basis for its development as a high-value functional food for gut health. Full article

(This article belongs to the Section Food Nutrition)

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21 pages, 520 KB

Open AccessReview

Ultraviolet Technologies for Yeast Control and Functional Modulation in the Food Industry: Mechanisms, Resistance and Applications

by Agustín Zavala, Oscar Cavieres, Mariela Labbé and Fernando Salazar

Foods 2026, 15(6), 1102; https://doi.org/10.3390/foods15061102 - 21 Mar 2026

Viewed by 470

Abstract

Yeasts play a vital role in food fermentation processes, where their viability, stress tolerance, and metabolic performance directly influence product quality and process efficiency. Controlling and modulating yeast behavior represents a challenge in the food industry, particularly in non-thermal processing contexts. Ultraviolet (UV) [...] Read more.

Yeasts play a vital role in food fermentation processes, where their viability, stress tolerance, and metabolic performance directly influence product quality and process efficiency. Controlling and modulating yeast behavior represents a challenge in the food industry, particularly in non-thermal processing contexts. Ultraviolet (UV) technology has traditionally been applied as a microbial control tool; however, yeast response mechanisms to UV irradiation extend beyond simple inactivation. Depending on wavelength, dose, and treatment conditions, UV exposure can lead to complete inactivation, partial reduction in viability, or induce stable phenotypic changes associated with cellular stress responses and Deoxyribonucleic Acid (DNA) damage processing. This review examines current knowledge on yeast–UV interactions across different food matrices, highlighting how UV treatments influence yeast physiology and functionality. In addition, recent studies suggest that UV-induced genetic alterations, when properly controlled, may contribute to yeast diversification and functional modulation without the use of genetically modified organisms. The review discusses technological opportunities, practical limitations, and future research needs, emphasizing the dual role of UV technology as a tool for yeast control and as a potential driver of functional modulation. Full article

(This article belongs to the Special Issue Yeast in the Food Industry: Biomass, Diversity, Technology, and Applications)

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17 pages, 2105 KB

Open AccessReview

Phytosterol Profiling as a Tool for Edible Oil Authentication: Challenges and Prospects

by Kaili Cheng, Tong Zhou, Wei Wang, Jiuliang Zhang, Xiaoting Zhou, Bing Hu and Tao Zhang

Foods 2026, 15(6), 1101; https://doi.org/10.3390/foods15061101 - 20 Mar 2026

Viewed by 519

Abstract

The global edible oil market is consistently at risk of economically motivated adulteration, underscoring the necessity of robust analytical methods essential for authentication. Among various phytochemicals, phytosterols have emerged as powerful diagnostic markers and compositional indicators for verifying the botanical origin, purity, and [...] Read more.

The global edible oil market is consistently at risk of economically motivated adulteration, underscoring the necessity of robust analytical methods essential for authentication. Among various phytochemicals, phytosterols have emerged as powerful diagnostic markers and compositional indicators for verifying the botanical origin, purity, and quality of edible oils. This review summarizes recent advancements in phytosterol analysis, highlighting its application in detecting adulteration in high-value oils such as olive oil, tea seed oil, and sesame oil. We discuss the approaches of multiple chromatographic and mass spectrometry techniques (GC-MS, LC-MS) with chemometric analysis of novel markers like fatty acyl sterol esters and sterol degradation products. Furthermore, we discuss significant challenges, including the need for comprehensive databases, the identification of complex sterol compositional profiles, and the limitations of current standardized methods. The advancement of phytosterol-based authentication increasingly depends on the development of rapid, high-throughput, and non-targeted sterol profiling approaches, supported by artificial intelligence and bioinformatics, to ensure vegetable oil authenticity and safeguard market integrity. Full article

(This article belongs to the Section Food Analytical Methods)

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27 pages, 2546 KB

Open AccessReview

Toward Sustainable Xanthan Gum Production: Waste-Derived Substrates, Fermentation Optimization, and Eco-Friendly Extraction Approaches

by Peer Mohamed Abdul, Setyo Budi Kurniawan, Rosiah Rohani, Nor Sakinah Mohd Said, Rozieffa Roslan and Muhammad Fauzul Imron

Foods 2026, 15(6), 1100; https://doi.org/10.3390/foods15061100 - 20 Mar 2026

Viewed by 722

Abstract

Sustainable xanthan gum (XG) production is increasingly prioritized as global demand rises, and conventional processes face economic and environmental constraints. Traditional manufacturing depends heavily on refined sugars, intensive fermentation control, and solvent-based purification, which elevate production costs and ecological impact. This review highlights [...] Read more.

Sustainable xanthan gum (XG) production is increasingly prioritized as global demand rises, and conventional processes face economic and environmental constraints. Traditional manufacturing depends heavily on refined sugars, intensive fermentation control, and solvent-based purification, which elevate production costs and ecological impact. This review highlights recent advancements designed to improve sustainability across the XG value chain, focusing on alternative substrates, optimized fermentation, and greener extraction methods. Agricultural residues, food-processing waste, lignocellulosic biomass, and industrial effluents have emerged as promising low-cost substrates that reduce reliance on refined sugar sources while supporting waste valorization. Pretreatment strategies, such as acid hydrolysis, enzymatic processing, and integrated biological–chemical methods, significantly enhance the accessibility of complex biomass for microbial fermentation. Concurrently, improvements in strain selection, metabolic engineering, and process control have increased XG yield, molecular weight, and rheological performance. Environmentally friendly extraction technologies, including ultrasound-assisted extraction, pulsed electric fields, membrane filtration, and electro-dewatering, further reduce solvent consumption and energy demand in downstream processing. However, challenges persist, including substrate variability, formation of inhibitory compounds, strain instability, and regulatory considerations for waste-derived substrates or genetically modified strains. Future progress will rely on integrating bioprocess intensification, genetic engineering, and techno-economic assessment to build scalable, low-impact, and circular XG production systems. Full article

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

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25 pages, 1505 KB

Open AccessArticle

Food Security–Climate Change–National Income Nexus: Insights from GCC Countries

by Raga M. Elzaki

Foods 2026, 15(6), 1099; https://doi.org/10.3390/foods15061099 - 20 Mar 2026

Viewed by 426

Abstract

Food security is being experienced particularly deeply in vulnerable regions that are impacted by climate change. Therefore, this study aims to examine the impact of climate change and gross national income on food security in the Gulf Cooperation Council (GCC) countries. The study [...] Read more.

Food security is being experienced particularly deeply in vulnerable regions that are impacted by climate change. Therefore, this study aims to examine the impact of climate change and gross national income on food security in the Gulf Cooperation Council (GCC) countries. The study utilized cross-country panel data for GCC countries from 2000 to 2024, with food access acting as the dependent variable for food security. The annual meteorological temperature, energy-related carbon emissions, and gross national income are involved as independent variables representing the factors of climate change and economic growth, respectively. The Pedroni and Johansen–Fisher panel cointegration tests were implemented. Furthermore, the study employs Bayesian random-effects (BRE) and Bayesian mixed-effects (BME) models, estimated through Markov Chain Monte Carlo (MCMC) methods, for achieving posterior distributions of the model’s parameters. The results confirm the existence of a long-term cointegrating relationship among the selected variables. Gross national income has a positive impact on food security, whereas carbon emissions exert a negative effect. The findings reveal that food security is shaped by interconnected economic and climate factors, with notable differences between countries. These results underline the importance of regional cooperation and country-specific policies that focus on enhancing income, mitigating emissions, and investing in food systems. Full article

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

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16 pages, 1800 KB

Open AccessArticle

Synergistic Mechanisms and Product Regulation in the Co-Pyrolysis of Biomass and Food Packaging Waste: A Study Based on Reaction Kinetics and GHG Calculation

by Gang Li, Xingyang Lai, Jue Gong, Tong Zhang, Ke Xu, Zhengyang Feng and Xiaolong Yao

Foods 2026, 15(6), 1098; https://doi.org/10.3390/foods15061098 - 20 Mar 2026

Cited by 1 | Viewed by 455

Abstract

To address the mounting environmental burden caused by solid waste from the food supply chain—specifically agricultural residues and plastic packaging—this study systematically investigated the synergistic mechanisms and product regulation pathways in the co-pyrolysis of four representative food processing by-products—rice husk, pine wood, corn [...] Read more.

To address the mounting environmental burden caused by solid waste from the food supply chain—specifically agricultural residues and plastic packaging—this study systematically investigated the synergistic mechanisms and product regulation pathways in the co-pyrolysis of four representative food processing by-products—rice husk, pine wood, corn stover, and chestnut shell—with polypropylene, a common food packaging material. A comprehensive methodology integrating thermogravimetric analysis, kinetic modeling, and product characterization was employed. The results demonstrate that incorporating polypropylene into co-pyrolysis systems, such as those involving waste oil, significantly reduces the average activation energy, indicating a catalytic effect that enhances reaction kinetics. Notably, the co-catalytic interaction between corn stover and PP led to a substantial 54.90% reduction in oxygen content, underscoring PP’s role as an effective hydrogen donor that promotes deoxygenation and free radical reactions, thereby increasing hydrocarbon production. At an optimal pyrolysis temperature of 600 °C, product distribution was effectively regulated: the hydrocarbon yield in the CP (corn stover/PP) system increased from 39.8% to a maximum of 65.6%, reflecting a targeted conversion of oxygenated compounds into high-value hydrocarbons. Furthermore, greenhouse gas (GHG) emission calculation and techno-economic analyses indicate that a natural gas-assisted co-pyrolysis process (Scenario C) can generate a net daily profit of 1835 RMB while reducing annual CO₂ emissions by 6515 tons, demonstrating both economic feasibility and environmental benefits. This study provides a theoretical foundation for the circular economy in the food industry, offering a viable technical pathway for the simultaneous treatment of organic food waste and packaging plastics, thereby supporting the sustainable development of the agri-food sector. 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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21 pages, 709 KB

Open AccessArticle

The Impact of Social Media Marketing Activities on Consumer Inspiration, Food Pleasure, and Behavioral Intentions: Evidence from Dubai Chocolate

by Handan Hamarat, Sinan Çavuşoğlu, Murat Göral, Yusuf Gökçe, Ahmet Uslu and Aziz Bükey

Foods 2026, 15(6), 1097; https://doi.org/10.3390/foods15061097 - 20 Mar 2026

Viewed by 926

Abstract

This study investigates how innovative social media marketing activities influence consumer inspiration, food pleasure, and behavioral intentions in the context of hedonic food consumption and digital marketing innovation. Data collected from 425 consumers who had tried Dubai chocolate products in Türkiye were analyzed [...] Read more.

This study investigates how innovative social media marketing activities influence consumer inspiration, food pleasure, and behavioral intentions in the context of hedonic food consumption and digital marketing innovation. Data collected from 425 consumers who had tried Dubai chocolate products in Türkiye were analyzed using the partial least squares structural equation modeling (PLS-SEM) method with SmartPLS 4 software. The results indicate that personalization, trendiness, and advertisement dimensions significantly enhance consumer inspiration, whereas entertainment and interaction dimensions show no significant effects. Consumer inspiration positively influences repurchase intention, recommendation intention, willingness to pay more, and food pleasure. Furthermore, food pleasure exerts a significant positive effect on recommendations and willingness to pay more but not on repurchase intention. Mediation analysis revealed that food pleasure partially mediates the relationships between consumer inspiration, recommendation intention, and willingness to pay more, whereas no mediating effect was found for repurchase intention. These findings contribute to innovation and knowledge literature by demonstrating how digital marketing activities foster emotional engagement, enhance consumer experiences, and promote sustainable behavioral intentions in the hedonic food sector. Full article

(This article belongs to the Section Foodomics)

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16 pages, 2343 KB

Open AccessArticle

Anti-Inflammatory Effects of Lactiplantibacillus plantarum Strain FS4722 Through MAPK and NF-κB Signaling Pathways and Its Lyophilization Optimization

by Bista Sunita, Yuxing Liu, Hanwei Zheng, Yue Su, Mingyue Liu, Linfeng Xu, Ikram Alouk, Zhiqing Liu and Wenyong Lou

Foods 2026, 15(6), 1096; https://doi.org/10.3390/foods15061096 - 20 Mar 2026

Viewed by 508

Abstract

Probiotics hold considerable promise for treating and preventing inflammatory disease; however, their application is often limited by unclear anti-inflammatory mechanisms and reduced viability following lyophilization. In this study, I thoroughly evaluated the anti-inflammatory potential of Lactiplantibacillus plantarum FS4722 (L. plantarum FS4722) and [...] Read more.

Probiotics hold considerable promise for treating and preventing inflammatory disease; however, their application is often limited by unclear anti-inflammatory mechanisms and reduced viability following lyophilization. In this study, I thoroughly evaluated the anti-inflammatory potential of Lactiplantibacillus plantarum FS4722 (L. plantarum FS4722) and substantially enhanced strain viability through optimization of the lyoprotectant formulation. Functional assays demonstrated that the fermented supernatant, heat-inactivated bacterial suspension, and cell lysate derived from L. plantarum FS4722 effectively suppressed transcription and expression of inflammatory cytokines in LPS-stimulated RAW 264.7 macrophages. The fermented supernatant exhibited the strongest inhibitory effects, surpassing the reference probiotic Lacticaseibacillus rhamnosus GG (LGG). Mechanistic investigations revealed that anti-inflammatory activity is primarily mediated via inhibition of the MAPK and NF-κB signaling pathways. Furthermore, using component screening combined with response surface methodology, the lyoprotectant formulation (10.00% trehalose, 1.00% sodium carboxymethyl cellulose, and 5.00% skim milk) was optimized, resulting in a lyophilization survival rate of 82.32% while maintaining cellular integrity; in this accelerated stability assessment, the strain retained 78.89% of its activity after 28 days of storage at 4 °C. Collectively, this study provides a robust and efficient approach for probiotic formulation while systematically elucidating the underlying anti-inflammatory mechanisms, thereby offering practical guidance for the development and clinical application of high-performance probiotic products. Full article

(This article belongs to the Section Food Microbiology)

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22 pages, 3299 KB

Open AccessArticle

DualStream-RTNet: A Multimodal Deep Learning Framework for Grape Cultivar Classification and Soluble Solid Content Prediction

by Zhiguo Liu, Yufei Song, Aoran Liu, Xi Meng, Chang Liu, Shanshan Li, Xiangqing Wang and Guifa Teng

Foods 2026, 15(6), 1095; https://doi.org/10.3390/foods15061095 - 20 Mar 2026

Viewed by 435

Abstract

Accurate and non-destructive evaluation of grape quality is crucial for intelligent viticulture, yet most existing approaches address cultivar classification and soluble solid content (SSC) prediction as independent tasks based on single-modality data, limiting robustness and practical applicability. This study proposes DualStream-RTNet, a unified [...] Read more.

Accurate and non-destructive evaluation of grape quality is crucial for intelligent viticulture, yet most existing approaches address cultivar classification and soluble solid content (SSC) prediction as independent tasks based on single-modality data, limiting robustness and practical applicability. This study proposes DualStream-RTNet, a unified multimodal deep learning framework that simultaneously performs grape cultivar classification and SSC prediction by integrating RGB-HSV fused images and PCA-compressed hyperspectral spectra. The dual-stream architecture enables the complementary learning of external chromatic–textural cues and internal physicochemical information, while a Transformer-enhanced fusion module strengthens global representation and cross-modal correlation. A dataset of 864 berries from five grape cultivars was used to validate the model. DualStream-RTNet achieved 93.64% classification accuracy, outperforming ResNet18 and other CNN baselines, and produced more compact and consistent confusion-matrix patterns. For SSC prediction, it consistently yielded the highest performance across cultivars, with R2p values up to 0.9693 and RMSE as low as 0.2567, surpassing the PLSR, SVR, LSTM, and Transformer regression models. These results demonstrate the superiority of the proposed framework in capturing both visual and spectral characteristics. DualStream-RTNet provides an efficient and scalable solution for comprehensive grape quality assessment, offering strong potential for real-time sorting, precision grading, and smart agricultural applications. Full article

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

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14 pages, 3150 KB

Open AccessArticle

Microwave Pretreatment of Soybeans Prior to Soaking Enhances Mechanical and Rehydration Properties of Yuba

by Weiyu Li, Siyu Zhan, Ke Sun, Chunli Song and Jian Ren

Foods 2026, 15(6), 1094; https://doi.org/10.3390/foods15061094 - 20 Mar 2026

Viewed by 367

Abstract

Microwave pretreatment of native soybeans in the preparation of yuba remains underexplored, and the impact of this treatment on the resulting yuba quality is still unclear. In this study, soybeans were subjected to microwave pretreatment for 30–120 s before conventional soaking. CLSM revealed [...] Read more.

Microwave pretreatment of native soybeans in the preparation of yuba remains underexplored, and the impact of this treatment on the resulting yuba quality is still unclear. In this study, soybeans were subjected to microwave pretreatment for 30–120 s before conventional soaking. CLSM revealed soybean microstructural changes, including cell-wall degradation and improved dispersion of proteins and lipids. FTIR and SDS-PAGE results of yuba indicated that hydrogen bond cleavage and the formation of new cross-links reduced protein coiling and polar group exposure, while stabilizing aliphatic chains, ultimately yielding a stronger and more compact yuba network structure. Mechanical and rehydration results further indicated that microwave treatment positively affected yuba quality. The 90 s pretreatment was identified as the optimal condition, exhibiting the highest elongation at break (126.36% increase) and rehydration capacity, along with improved color attributes, including higher lightness (L*) and yellowness (b*) values. These changes are likely attributable to disulfide-mediated protein reorganization, which creates greater spatial availability and thereby facilitates lipid incorporation. This study elucidates how microwave pretreatment drives the reorganization of soybean protein and lipid components, thereby influencing their distribution during film formation and providing a foundation for the tailored design of yuba with targeted mechanical properties. Full article

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

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17 pages, 2180 KB

Open AccessArticle

Preparation and Identification of Corn-Derived Bioactive Peptides with Triple Efficacy of ADH-Activating, XOD-Inhibiting and Antioxidant Activity

by Zifan Yuan, Wenfei Zhang, Jiajie Chang, Yunlong Chen, Yinglian Zhu, Qi Wang and Qingli Yang

Foods 2026, 15(6), 1093; https://doi.org/10.3390/foods15061093 - 20 Mar 2026

Viewed by 413

Abstract

The health risks associated with excessive alcohol consumption have emerged as a public health challenge, with alcohol-associated liver disease (ALD) and hyperuricemia (HUA) being particularly prominent health issues. Current treatments often have side effects, driving the need for safe, multi-target natural alternatives. Based [...] Read more.

The health risks associated with excessive alcohol consumption have emerged as a public health challenge, with alcohol-associated liver disease (ALD) and hyperuricemia (HUA) being particularly prominent health issues. Current treatments often have side effects, driving the need for safe, multi-target natural alternatives. Based on the dual barrier strategy of “metabolic regulation–antioxidant defense”, this study developed bioactive peptides from corn germ meal via enzymatic hydrolysis, which simultaneously activated alcohol dehydrogenase (ADH), inhibited xanthine oxidase (XOD), and exhibited antioxidative properties. The fraction <3 kDa emerged with stronger triple bioactivity while also demonstrating sensitivity to strong acids and enhanced activity under trypsin treatment in in vitro stability tests. A total of 841 unique peptides were obtained from purified peptide fractions. After computer-aided screening and molecular docking, three corn-derived peptides (LMFP, FEGLFR, and QLPSYR) were identified, which acted synergistically. Docking simulations revealed that they bind to ADH and XOD via hydrogen bonds and hydrophobic interactions, suggesting potential interactions with these enzymes that may influence their activity. The corn-derived bioactive peptides developed in this study may serve as potential resources for alleviating alcohol metabolism and hyperuricemia symptoms. Full article

(This article belongs to the Special Issue Artificial Intelligence-Driven Research into Functional Proteins and Peptides)

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11 pages, 742 KB

Open AccessArticle

Valorizing Oregano Distillation Wastewater in New Pasta Formulations: Physical, Sensory and Chemical Characteristics

by Alessandro Gallina, Maria Concetta Di Bella, Enrica Pistorio, Edoardo Marco Napoli and Maria Grazia Melilli

Foods 2026, 15(6), 1092; https://doi.org/10.3390/foods15061092 - 20 Mar 2026

Viewed by 655

Abstract

The agro-food industry faces significant environmental and economic challenges due to waste production. To promote sustainability, it is essential to valorize agricultural by-products, such as wastewater from essential oil distillation. Despite being a disposal burden, this wastewater retains valuable compounds with high antioxidant [...] Read more.

The agro-food industry faces significant environmental and economic challenges due to waste production. To promote sustainability, it is essential to valorize agricultural by-products, such as wastewater from essential oil distillation. Despite being a disposal burden, this wastewater retains valuable compounds with high antioxidant and antibacterial potential, making it an ideal ingredient for functional foods. Given that pasta and bread are daily staples in the Italian diet, they represent a strategic opportunity to improve public nutritional intake. In this study, a novel pasta formulation was developed by replacing 50% or 100% of the processing water with wastewater derived from oregano distillation. The investigation focused on the quality of the cooking process and the composition of phenolic compounds. A sensory analysis was also conducted to assess consumer acceptance. The enriched pasta demonstrated positive sensory characteristics, with an overall appreciation around 7, and higher levels of phenolic compounds (up to 0.79 mg GAE/g) in relation to the control sample (0.14 mgGAE/g). This highlights the potential of these rich raw materials for use in sustainable food and represents a sustainable strategy to improve the nutritional profile of pasta. Full article

(This article belongs to the Special Issue Food By-Products as a Source of Active Ingredients for a Sustainable Food Industrial Sector)

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20 pages, 5778 KB

Open AccessArticle

Effects of Chicken Skin Protein Hydrolysate and Bone Protein–Mineral Mass on the Quality of Emulsified Poultry Sausages

by Anuarbek Suychinov, Eleonora Okuskhanova, Zhanibek Yessimbekov, Aitbek Kakimov, Guldana Kapasheva, Baktybala Kabdylzhar and Rasul Turagulov

Foods 2026, 15(6), 1091; https://doi.org/10.3390/foods15061091 - 20 Mar 2026

Viewed by 558

Abstract

The poultry industry generates large amounts of protein- and mineral-rich by-products that remain underutilized. This study investigated the use of chicken skin protein hydrolysate and chicken bone protein–mineral mass (PMM) as functional ingredients in emulsified poultry sausages. The hydrolysate was characterized by a [...] Read more.

The poultry industry generates large amounts of protein- and mineral-rich by-products that remain underutilized. This study investigated the use of chicken skin protein hydrolysate and chicken bone protein–mineral mass (PMM) as functional ingredients in emulsified poultry sausages. The hydrolysate was characterized by a high protein content (52.25%) and high water- and fat-binding capacity (142% and 125%, respectively), while the PMM served as a source of protein and minerals with stable physicochemical and rheological characteristics. These ingredients were incorporated into sausage formulations at different substitution levels. Partial replacement of poultry meat increased protein and mineral content and affected key technological properties, including water-binding capacity, emulsion stability, cooking loss, and shear force. Moderate inclusion levels were associated with a more cohesive protein matrix, lower cooking losses, and improved structural stability, whereas excessive substitution resulted in increased firmness and less favorable sensory characteristics. Among the tested formulations, the combination of 18% PMM and 4% protein hydrolysate showed the most balanced technological and sensory performance. The findings suggest that poultry by-products processed into functional ingredients may have potential for application in value-added sausage formulations. Full article

(This article belongs to the Special Issue Advances and Challenges in Modern Meat Technology: Quality, Safety and Sustainability)

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21 pages, 1036 KB

Open AccessArticle

Thin-Layer Drying Kinetics and Quality Attributes of Apple Pomace Powders from Different Varieties

by Liliana Ceclu, Alexandru Radu Corbu, Iurie Rumeus, Alexandra Cicanci, Ana-Maria Blejan, Irina Vîșcu and Violeta Nour

Foods 2026, 15(6), 1090; https://doi.org/10.3390/foods15061090 - 20 Mar 2026

Viewed by 1351

Abstract

Apple pomace, a major by-product of juice processing, requires effective drying for valorization and preservation. This study investigated the thin-layer drying kinetics of apple pomace from three varieties (Starkrimson, Idared, and Jonagold) under forced convection at 57 °C, 63 °C, and 68 °C. [...] Read more.

Apple pomace, a major by-product of juice processing, requires effective drying for valorization and preservation. This study investigated the thin-layer drying kinetics of apple pomace from three varieties (Starkrimson, Idared, and Jonagold) under forced convection at 57 °C, 63 °C, and 68 °C. Seven mathematical models were used to fit the experimental moisture ratio data and evaluated using statistical indicators (R², RMSE, χ², and MBE). In addition, the proximate composition, titratable acidity, water activity, color parameters, rehydration capacity, total phenolic content, antioxidant activity, and phenolic and organic acid profiles of the resulting apple pomace powders were assessed. Of the models tested, the Midilli–Kucuk model demonstrated superior performance with the highest R² (>0.99) and lowest RMSE and χ² values across all varieties and temperatures. The Page and Logarithmic models also showed good predictive capability. Significant differences in phenolic content and antioxidant activity were observed between powders from different apple varieties, with Starkrimson showing the highest values, followed by Jonagold and Idared. These findings provide essential kinetic parameters for optimizing apple pomace drying processes and support the development of value-added products from this abundant agro-industrial by-product. Full article

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

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15 pages, 3993 KB

Open AccessArticle

Genomic and Metabolic Features of the Lactobacillus sakei HRB10 Isolated from Traditional Dry Sausage in Northeast China Based on Whole Genome Sequencing Technology

by Qian Chen, Yunlong Bai, Yingying Fan, Jiasheng Lu, Yumeng Sui, Baohua Kong and Yingying Hu

Foods 2026, 15(6), 1089; https://doi.org/10.3390/foods15061089 - 20 Mar 2026

Viewed by 324

Abstract

This study aimed to analyze the whole genome sequencing of Lactobacillus (Lb) sakei HRB10, which was isolated from traditional dry sausage, to investigate its genetic traits and metabolic processes. The study revealed that the genome total length of Lb sakei HRB10 [...] Read more.

This study aimed to analyze the whole genome sequencing of Lactobacillus (Lb) sakei HRB10, which was isolated from traditional dry sausage, to investigate its genetic traits and metabolic processes. The study revealed that the genome total length of Lb sakei HRB10 was 1987622 base pairs (bp), containing 1906 genes and a Genomic Component (GC) percentage of 41.11%. Database annotations indicate that the primary pathways in the genome of Lb sakei HRB10 are amino acid, fatty acid, and carbohydrate metabolisms. These pathways are crucial in forming the distinct flavor in dry sausage. There are many annotated genes encoding enzymes associated with amino acid and carbohydrate metabolisms, but there is a limited number of annotated genes encoding enzymes associated with fatty acid metabolism. Comparative genomics analysis results showed that the length of Lb. sakei HRB10 genomes were in the range of 1.93−2.07 Mb, and the GC content was 41.05−41.22%. The phylogenetic tree results and average nucleotide identity showed a very high homology between Lb. sakei HRB10, MFPB19, and TMW-1.3. This study provides knowledge to understand the formation mechanism of flavor formation by Lb. sakei HRB10 in dry sausages, thereby facilitating the identification of promising strains for application in meat fermentation. Full article

(This article belongs to the Section Foodomics)

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12 pages, 1067 KB

Open AccessCommunication

Geographical Traceability of Zanthoxylum schinifolium Sieb. et Zucc. Using Stable Isotope and Multi-Element Fingerprinting Combined with Chemometrics

by Wei Zhang, Tingting Zeng, Tingting Fu, Yongchuan Huang, Bingjing Ji, Xia Meng, Yongyang Fan and Mingfeng Tang

Foods 2026, 15(6), 1088; https://doi.org/10.3390/foods15061088 - 20 Mar 2026

Viewed by 284

Abstract

Accurately tracing the geographical origin of Zanthoxylum schinifolium Sieb. et Zucc. is important for brand authentication, quality control, and food safety assurance. In this study, the stable isotope ratios (δ¹³C, δ¹⁵N, δ²H, δ¹⁸O) and the [...] Read more.

Accurately tracing the geographical origin of Zanthoxylum schinifolium Sieb. et Zucc. is important for brand authentication, quality control, and food safety assurance. In this study, the stable isotope ratios (δ¹³C, δ¹⁵N, δ²H, δ¹⁸O) and the contents of 20 elements were analyzed in samples from three major production regions. Significant differences (p < 0.05) were observed in δ¹³C, δ²H, δ¹⁸O and most elemental profiles across origins. Chemometric methods—including principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA), and linear discriminant analysis (LDA)—were applied to classify samples by geographical origin. OPLS-DA identified key discriminators (VIP > 1) such as Ca, δ¹³C, Mg, δ²H, B, δ¹⁸O, Cr, Ni, Na, Pb, As, Co, Se, and Zn, achieving a classification accuracy of 96.8%. LDA based on the combined isotope and element datasets showed even higher performance, with an original discrimination rate of 98.4% and a cross-validated rate of 92.8%. The results demonstrate that integrating stable isotope and multi-element fingerprints with supervised classification models provides a reliable and effective approach for verifying the geographical origin of Zanthoxylum schinifolium, supporting its use in traceability systems and fair trade practices. Full article

(This article belongs to the Section Food Analytical Methods)

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13 pages, 669 KB

Open AccessArticle

Synergistic Effect of Light and Temperature on Growth and Biochemical Composition of Chlorella sorokiniana Cultures

by Ana Margarita Silva Benavides, Natalia Jiménez-Conejo and Giuseppe Torzillo

Foods 2026, 15(6), 1087; https://doi.org/10.3390/foods15061087 - 20 Mar 2026

Viewed by 382

Abstract

This study investigated the combined effects of light intensity and temperature on the growth and biochemical composition of Chlorella sorokiniana (Chlorophyceae) under controlled laboratory conditions. The cultures were exposed to two continuous photon flux densities (100 and 200 µmol m⁻² s⁻¹ [...] Read more.

This study investigated the combined effects of light intensity and temperature on the growth and biochemical composition of Chlorella sorokiniana (Chlorophyceae) under controlled laboratory conditions. The cultures were exposed to two continuous photon flux densities (100 and 200 µmol m⁻² s⁻¹) and six different temperatures (20, 25, 30, 35, 40, 45 °C). At a light intensity of 100 µmol m⁻² s⁻¹, the highest attained volumetric productivity was 16.92 mg DW L⁻¹ h⁻¹ at 25 °C, resulting in a mean final biomass density of 3.25 g DW L⁻¹ after 8 days of cultivation. In contrast, at 200 µmol m⁻² s⁻¹, there were notable differences in growth performance, with maximum biomass volumetric productivity reaching 31.4 mg DW L⁻¹ h⁻¹ at 30 °C and a final biomass density of 6.08 g DW L⁻¹. The optimal temperature for growth depended strongly on light intensity. Cultures at 20 °C thrived at 100 µmol m⁻² s⁻¹ but showed negligible growth at 200 µmol m⁻² s⁻¹. No growth occurred at 45 °C under either light intensity. Furthermore, temperature significantly affected biomass composition, affecting both fatty acid and amino acid profiles. These findings provide valuable insights for optimizing the cultivation of C. sorokiniana outdoors. Full article

(This article belongs to the Special Issue The Role of Microalgae or Cyanobacteria in Major Food Crops and Sustainable Food Production)

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11 pages, 1680 KB

Open AccessArticle

Development of Resazurin-Based Assay for Rapid Evaluation of Sodium Hypochlorite Tolerance in Salmonella

by Feng Liu, Jiele Ma, Yingping Xiao, Wen Wang, Yangtai Liu, Qingli Dong and Xingning Xiao

Foods 2026, 15(6), 1086; https://doi.org/10.3390/foods15061086 - 20 Mar 2026

Viewed by 374

Abstract

Sodium hypochlorite (NaClO) is frequently utilized in food processing. More than 90% of Salmonella spp. isolates from poultry supply chains exhibited tolerance to NaClO, with MIC values exceeding 256 mg/L. Exposure to NaClO disinfection may lead to the emergence of bacterial tolerance to [...] Read more.

Sodium hypochlorite (NaClO) is frequently utilized in food processing. More than 90% of Salmonella spp. isolates from poultry supply chains exhibited tolerance to NaClO, with MIC values exceeding 256 mg/L. Exposure to NaClO disinfection may lead to the emergence of bacterial tolerance to chlorine, which is frequently associated with antibiotic cross-resistance. This work employed a resazurin-based assay for rapid evaluation of the NaClO chlorine tolerance of Salmonella. The results were compared to the broth microdilution method for assessing bacterial tolerance. At the initial inoculum of 10⁷ CFU/mL, NaClO tolerance was successfully identified via colorimetry within 2 h. Notably, the fluorescence-based evaluation yielded significant results even sooner, showing a marked increase in intensity within 1 h of resazurin incubation. Even with an inoculum of 10⁵ CFU/mL, the resazurin-based method determines NaClO tolerance in just 6 h. Conversely, traditional broth microdilution requires an overnight culture to manifest sufficient turbidity for optical density monitoring. Furthermore, the broth microdilution method revealed NaClO tolerance (MIC > 256 mg/L) in 1.6% (1/64) of the Salmonella isolates. The modified resazurin assay, by contrast, detected tolerance in 6.3% (4/64) of isolates. The reference that differentiates between resistant and sensitive strains was 3.2 × 10⁵ RFU. When the strains exhibited an MIC value of 256 mg/L, the fluorescence intensity varied from around 1.2 × 10⁵ to 4 × 10⁵ RFU, reflecting inactivation effects at practical chlorine concentrations. This methodology is recognized as a rapid, high-throughput, and quantitative screening approach for assessing bacterial chlorine resistance. Full article

(This article belongs to the Special Issue Detection and Control Technologies of Harmful Microorganisms in Food Supply Chain)

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27 pages, 1307 KB

Open AccessReview

Optimizing Wheat Milling By-Products: An Overview of Processing Techniques

by Reham Ahmed Khashaba, Haiwei Lou, Yue Li, Saeed Hamid Saeed Omer, Xunda Wang, Zhonghua Gu and Renyong Zhao

Foods 2026, 15(6), 1085; https://doi.org/10.3390/foods15061085 - 20 Mar 2026

Viewed by 472

Abstract

The increasing demand for novel and healthy food options is largely driven by the rise in lifestyle diseases and the global challenges of climate change. Annually, wheat by-products (WBP) production surpasses 150 million tons, with an anticipated growth of 10 million tons per [...] Read more.

The increasing demand for novel and healthy food options is largely driven by the rise in lifestyle diseases and the global challenges of climate change. Annually, wheat by-products (WBP) production surpasses 150 million tons, with an anticipated growth of 10 million tons per year from 2021 to 2027. This surge has attracted researchers’ interest in leveraging WBP as sustainable food resources that promote human health. This review evaluates the effects of thermal and emerging nonthermal processing technologies on WBP, focusing on enzyme activity, antinutritional factors, bioactive compounds, antioxidant activity, and functional properties. Notably, thermal degradation poses significant challenges due to the heat sensitivity of WBP’s nutritional components. Therefore, nonthermal techniques like high-intensity ultrasound, radiofrequency, and cold plasma are being explored for their potential to enhance nutritional quality and extend shelf life. Further investigation is crucial to comprehensively understand the effects of these innovative treatments on WBP. Such research could facilitate the incorporation of treated WBP into the food industry, leading to new health-promoting products. Full article

(This article belongs to the Special Issue Recent Advancements in Food Processing Technologies for Enhancing Food Quality)

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23 pages, 5167 KB

Open AccessArticle

Microbial Community Dynamics Driven by Different Nitrogen Sources During Forestry Waste Composting for Pleurotus ostreatus Cultivation

by Shiqi Li, Yu Liu, Yuan Guo, Dianpeng Zhang, Shoumian Li, Yueyuan Wu, Caige Lu, Qinggang Song, Shouxian Wang and Shuang Song

Foods 2026, 15(6), 1084; https://doi.org/10.3390/foods15061084 - 20 Mar 2026

Viewed by 395

Abstract

Bioconversion of lignocellulosic biomass into edible, nutrient-rich products using low-cost forestry waste offers substantial ecological and economic benefits. Composting forestry waste as a substrate for oyster mushroom (Pleurotus ostreatus) cultivation is an effective recovery strategy. However, the specific microbial-driven mechanisms by [...] Read more.

Bioconversion of lignocellulosic biomass into edible, nutrient-rich products using low-cost forestry waste offers substantial ecological and economic benefits. Composting forestry waste as a substrate for oyster mushroom (Pleurotus ostreatus) cultivation is an effective recovery strategy. However, the specific microbial-driven mechanisms by which nitrogen sources regulate lignocellulose degradation and compost quality during forestry waste composting for Pleurotus ostreatus substrate preparation remain to be elucidated. We evaluated three organic nitrogen sources (bran, soybean meal, and chicken manure) and one inorganic source (diammonium phosphate, DAP) during composting of forest-waste-based substrates. Composting performance and cultivation outcomes were assessed using physicochemical analyses, lignocellulose degradation measurements, high-throughput sequencing of bacterial 16S rRNA and fungal ITS, and biological efficiency. Organic nitrogen sources enhanced compost temperature and lignocellulose degradation by providing sustained nitrogen release, promoting stable colonization of core microbial communities and cooperative bacteria–fungi networks. In contrast, inorganic nitrogen resulted in slower heating, minimal lignocellulose degradation (0.75%), and unstable, competition-dominated microbial networks. Nitrogen sources indirectly shaped microbial communities by regulating the C/N ratio, pH, and electrical conductivity. Lignocellulose degradation and bacterial diversity significantly influenced mushroom biological efficiency, with bacterial diversity strongly regulating degradation rates. The forest waste–bran treatment achieved the highest biological efficiency (78.35%). These findings offer a practical strategy for optimizing forestry waste bioconversion into fungal protein. 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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