Foods

30 pages, 9343 KB

Open AccessArticle

Integrative Network Pharmacology and Molecular Docking Analysis Uncovers Multi-Target Mechanisms of Alpha-Mangostin Against Acute Kidney Injury

by Moragot Chatatikun, Aman Tedasen, Chutima Jansakun, Passakorn Poolbua, Jason C. Huang, Jongkonnee Thanasai, Wiyada Kwanhian Klangbud and Atthaphong Phongphithakchai

Foods 2026, 15(7), 1270; https://doi.org/10.3390/foods15071270 - 7 Apr 2026

Cited by 2 | Viewed by 1182

Abstract

Alpha-mangostin (AM), a xanthone from Garcinia mangostana, has shown promising nephroprotective properties, but its mechanisms in acute kidney injury (AKI) remain incompletely defined. In this study, we applied an integrative network pharmacology pipeline combined with molecular docking to clarify AM’s multi-target mechanisms [...] Read more.

Alpha-mangostin (AM), a xanthone from Garcinia mangostana, has shown promising nephroprotective properties, but its mechanisms in acute kidney injury (AKI) remain incompletely defined. In this study, we applied an integrative network pharmacology pipeline combined with molecular docking to clarify AM’s multi-target mechanisms in AKI. We identified 128 predicted AM targets and intersected them with AKI-related genes, yielding 122 shared targets. Protein–protein interaction analysis identified ten hub genes—TNF, AKT1, IL6, SRC, CTNNB1, HSP90AA1, NFKB1, HIF1A, PPARG, and PTGS2—implicating inflammatory, hypoxia, and cell-survival pathways. KEGG enrichment highlighted HIF-1 signaling, PI3K–Akt signaling, chemokine signaling, AGE–RAGE signaling, and pathways related to cellular senescence and oxidative stress, while GO terms emphasized responses to chemical/oxygen-containing compounds, kinase activity, signal transduction, and apoptosis. Molecular docking against the ten hub proteins showed favorable binding energies across multiple targets. The strongest predicted affinities were observed for PTGS2 (−11.13 kcal/mol), TNF (−9.74 kcal/mol), and AKT1 (−9.48 kcal/mol). Docking positioned AM within the COX-2 catalytic pocket, engaging key catalytic and hydrophobic residues similar to known inhibitors. MD simulation interaction analysis confirmed that AM maintained stable contacts with key human PTGS2 residues, characterized by dominant hydrogen bonds and water-bridge interactions with SER353, TYR355, ARG513, and SER530, along with consistent hydrophobic contacts, and persistent interactions sustained throughout the 200 ns trajectory. Collectively, these results suggest that AM modulates interconnected inflammatory, hypoxic, and survival pathways relevant to AKI, acting as a multi-target ligand with notable interaction involving COX-2, TNF, and AKT1. Further experimental validation and formulation strategies to improve bioavailability are recommended for the advancement of AM toward therapeutic evaluation in AKI. Full article

(This article belongs to the Special Issue Bioactive Food Components in Metabolic Health and Disease Prevention: From Functional Insights to Therapeutic Potential)

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27 pages, 2526 KB

Open AccessEditor’s ChoiceReview

Wine Bottle Refinement: A Review of Emerging Aging Strategies

by Nicola Mercanti, Gregori Lanza, Nathalie Pouzalgues, Monica Macaluso, Fabrizio Palla, Piero Giorgio Verdini and Angela Zinnai

Foods 2026, 15(7), 1269; https://doi.org/10.3390/foods15071269 - 7 Apr 2026

Viewed by 1233

Abstract

Wine bottle aging is governed by complex redox reactions involving phenolic compounds, oxygen transfer and storage conditions, which collectively determine the evolution of wine composition and sensory properties. This review critically examines the main oxidative mechanisms responsible for bottle aging and evaluates traditional [...] Read more.

Wine bottle aging is governed by complex redox reactions involving phenolic compounds, oxygen transfer and storage conditions, which collectively determine the evolution of wine composition and sensory properties. This review critically examines the main oxidative mechanisms responsible for bottle aging and evaluates traditional and emerging strategies aimed at modulating the evolution of wine. Particular attention is paid to oxygen management, cork type, temperature and light exposure, as well as alternative approaches such as accelerated aging techniques and underwater storage. The available evidence suggests that most accelerated aging technologies fail to replicate the chemical pathways of natural in-bottle aging, often resulting in different aromatic profiles. Attention is paid to underwater aging, an emerging practice that combines specific conditions of temperature, light and limited oxygen availability. The results of the available studies indicate that underwater aging does not significantly alter the basic chemical parameters of wine, but can modulate its phenolic, chromatic and sensory evolution, suggesting a slowdown in oxidative processes compared to traditional aging in the cellar. Full article

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

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19 pages, 1962 KB

Open AccessReview

Modern Fluorescence Strategies for Honey Characterization: Analytical Advances, Emerging Technologies, Methodological Challenges, and Future Perspectives

by Krastena Nikolova, Daniela Batovska, Galia Gentscheva, Tinko Eftimov and Yulian Tumbarski

Foods 2026, 15(7), 1268; https://doi.org/10.3390/foods15071268 - 7 Apr 2026

Cited by 1 | Viewed by 780

Abstract

Honey authenticity control remains analytically challenging due to the complexity of its matrix and the increasing sophistication of adulteration practices. While chromatographic, spectrometric, and isotopic methods provide high confirmatory accuracy, their routine application is constrained by cost, time, and infrastructure requirements. In this [...] Read more.

Honey authenticity control remains analytically challenging due to the complexity of its matrix and the increasing sophistication of adulteration practices. While chromatographic, spectrometric, and isotopic methods provide high confirmatory accuracy, their routine application is constrained by cost, time, and infrastructure requirements. In this context, fluorescence spectroscopy has emerged as a rapid, non-destructive, and cost-efficient screening approach capable of capturing subtle matrix-level compositional variations. This review critically evaluates the application of steady-state and excitation–emission matrix (EEM) fluorescence in honey quality and authenticity assessment. Fluorescence is positioned within tiered analytical frameworks as a first-line or intermediate screening tool preceding confirmatory chromatographic or NMR-based analyses. Emphasis is placed on intrinsic fluorophore domains, excitation–emission measurement strategies, and chemometric interpretation, including multiway analysis and supervised classification models. Recent developments in portable LED-based systems, laser-induced fluorescence, nanoparticle-based probes, and data-fusion strategies are discussed alongside key limitations related to matrix effects, spectral overlap, reproducibility, and model transferability. The review provides a structured framework for the strategic integration of fluorescence spectroscopy into contemporary honey authentication workflows. Full article

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

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28 pages, 8980 KB

Open AccessArticle

Investigation of the Effects of Postbiotics Obtained from Pediococcus acidilactici on Specific Biomarker Expressions in Intestinal Tissue

by Ismail Demircioğlu, Muhammet Bahaeddin Dörtbudak, Funda Aksünger Karaavci, Mehmet Emin Aydemir, Muhammed Demircioğlu, Aydın Genç, Ayşegül Demircioğlu, Güven Güngör and Alessandro Di Cerbo

Foods 2026, 15(7), 1267; https://doi.org/10.3390/foods15071267 - 7 Apr 2026

Viewed by 843

Abstract

The intestinal mucosal barrier is a layered structure comprising fundamental components that play important roles in regulating paracellular permeability. Disruption of intestinal barrier homeostasis predisposes to infections, mucosal damage, and metabolic and allergic diseases. To provide protection against potential damage to the intestinal [...] Read more.

The intestinal mucosal barrier is a layered structure comprising fundamental components that play important roles in regulating paracellular permeability. Disruption of intestinal barrier homeostasis predisposes to infections, mucosal damage, and metabolic and allergic diseases. To provide protection against potential damage to the intestinal mucosa, agents such as prebiotics and probiotics are recommended due to their ability to secrete components and metabolites (e.g., bacteriocins, organic acids, enzymes) that can exert beneficial biological effects. The aim of this study is to comprehensively investigate the effects of a postbiotic derived from Pediococcus acidilactici on healthy rat intestinal tissue. A total of 78 Wistar Albino rats were used in this study. Following compositional analysis of the postbiotic, the animals were administered the postbiotic orally via gavage for different durations (7, 14, 21, 28 days) and at different doses (250 mg/Kg, 500 mg/Kg, 1000 mg/Kg). Characterization of the produced postbiotic revealed a diverse spectrum of biologically active compounds, including organic acids, phenolics, and volatile compounds. Histopathological examination of intestinal sections (duodenum, jejunum, ileum, cecum, colon, and rectum) showed no pathological lesions in any of the experimental groups. Conversely, immunohistochemical analysis revealed that the postbiotic increased the expression of CLDN3, OCLN, ZO1, AQP4, and AQP8, proteins involved in intestinal permeability and fluid transport, in a dose-dependent manner. These results highlight the potential of Pediococcus acidilactici as a supportive agent in a range of intestinal pathologies, including major intestinal diseases such as Crohn’s disease, ulcerative colitis, and inflammatory bowel disease (IBD). Full article

(This article belongs to the Special Issue Key Bioactive Components of Probiotics and Postbiotics and Their Applications in Foods)

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31 pages, 2616 KB

Open AccessReview

Agri-Food By-Products in Dairy Sector a Review Focused on Phytochemicals, Extraction Methods Health Benefits and Applications

by Roxana Nicoleta Ratu, Florina Stoica, Bianca Andreea Balint, Ionuț Dumitru Veleșcu, Ioana Cristina Crivei, Sebastian-Paul Lucaci, Florin Daniel Lipșa and Gabriela Râpeanu

Foods 2026, 15(7), 1266; https://doi.org/10.3390/foods15071266 - 7 Apr 2026

Cited by 1 | Viewed by 991

Abstract

The expansion of the global agri-food industry has led to the generation of large volumes of processing by-products that, although traditionally treated as waste, represent valuable sources of bioactive phytochemicals with potential for sustainable valorisation. This review critically examines the integration of fruit, [...] Read more.

The expansion of the global agri-food industry has led to the generation of large volumes of processing by-products that, although traditionally treated as waste, represent valuable sources of bioactive phytochemicals with potential for sustainable valorisation. This review critically examines the integration of fruit, vegetable, cereal, and dairy processing side streams into functional dairy products. Particular attention is given to recent advances in green and emerging extraction technologies, including ultrasound-assisted extraction, microwave-assisted extraction, and supercritical fluid extraction, with emphasis on their efficiency, environmental performance, and effects on the stability and recovery of phytochemicals. The review also discusses the health-related properties of these bioactive compounds, including antioxidant, anti-inflammatory, and metabolic regulatory effects, in relation to their incorporation into milk, yogurt, cheese, and ice cream matrices. In addition, key barriers to industrial implementation are assessed, including compound stability, sensory constraints, bioavailability, and current regulatory limitations. Beyond direct fortification, the review also considers broader valorisation pathways, such as the biotechnological production of microbial enzymes from agro-industrial biomass, as relevant strategies for supporting circularity. Overall, this review highlights how sustainable extraction approaches and functional dairy innovation can contribute to improving the nutritional value, resource efficiency, and circularity of the dairy sector. Full article

(This article belongs to the Special Issue Biotechnological Production from Agro-Foods and Food By-Products)

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23 pages, 5621 KB

Open AccessArticle

The Optimization of Viscozyme-Assisted Hydrolysis to Enhance Protein Extraction from VD20 Broken Rice: A Response Surface Approach for Functional Health Applications

by Do Trang Minh Pham, Trung Tinh Vo, Xuan Phong Huynh, Hanh Uyen Le, Binh An Pham, Chi Khang Van and Long Giang Bach

Foods 2026, 15(7), 1265; https://doi.org/10.3390/foods15071265 - 7 Apr 2026

Cited by 2 | Viewed by 825

Abstract

This study investigated and optimized the cellulose hydrolysis conditions of VD20 broken rice flour using Viscozyme to enhance protein content and protein recovery efficiency. Four processing variables, including pH (5.0–6.0), temperature (40–60 °C), enzyme concentration (20–40 U/g), and hydrolysis time (34–38 h), were [...] Read more.

This study investigated and optimized the cellulose hydrolysis conditions of VD20 broken rice flour using Viscozyme to enhance protein content and protein recovery efficiency. Four processing variables, including pH (5.0–6.0), temperature (40–60 °C), enzyme concentration (20–40 U/g), and hydrolysis time (34–38 h), were simultaneously evaluated using response surface methodology. The results indicated that temperature, enzyme concentration, and hydrolysis time influenced protein release and recovery, whereas pH had a limited effect within the studied range. All variables exhibited nonlinear effects, with distinct optimal regions beyond which protein extraction efficiency declined. The maximum protein content of approximately 77% was obtained at a pH of 5.56, temperature of about 55 °C, enzyme concentration of 30 U/g, and hydrolysis time of 36 h. In contrast, the highest protein recovery efficiency of approximately 54–55% was achieved at a pH of 5.53–5.57, temperature of about 53 °C, enzyme concentration of about 30 U/g, and hydrolysis time of about 36 h. Simultaneous optimization of both responses identified balanced conditions at a pH of about 5.53, temperature of about 53 °C, enzyme concentration of about 29 U/g, and hydrolysis time of about 36 h, yielding protein content of approximately 76–77% and protein recovery efficiency of about 55%. These findings demonstrate that optimization provides an effective strategy for maximizing protein utilization from VD20 broken rice and support the application of Viscozyme-assisted hydrolysis in the valorization of rice processing by-products. Full article

(This article belongs to the Special Issue Potential Health Benefits of Plant Food-Derived Bioactive Compounds: 2nd Edition)

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41 pages, 21124 KB

Open AccessSystematic Review

A Systematic Review of On-Site Rapid Detection Methods for Antibiotic Residues in Aquatic Products (2021–2025)

by Guangyao Ying, Tingting Wang, Kunlun Li, Yuxin Wang, Jinjun Zhang, Gangjian Lin, Jun Li, Huili Xia, Jinjie Zhang and Liang Hong

Foods 2026, 15(7), 1264; https://doi.org/10.3390/foods15071264 - 7 Apr 2026

Cited by 2 | Viewed by 1792

Abstract

Antibiotic residues in aquatic products pose a serious food safety concern, whereas conventional laboratory methods often fail to meet the demand for on-site rapid screening. This study systematically reviews the research progress from 2021 to 2025 on both the risks of antibiotic residues [...] Read more.

Antibiotic residues in aquatic products pose a serious food safety concern, whereas conventional laboratory methods often fail to meet the demand for on-site rapid screening. This study systematically reviews the research progress from 2021 to 2025 on both the risks of antibiotic residues in aquatic products and the development of rapid on-site detection technologies. First, based on a literature survey covering major aquatic products (e.g., fish, shrimp, and shellfish), the widespread occurrence of multiple antibiotics at high concentrations was documented, with quinolones and sulfonamides identified as the most frequently detected classes. To address the need for on-site testing, this review focuses on six rapid detection techniques: fluorescent sensor (FRS), lateral flow immunoassay (LFIA), surface-enhanced Raman scattering (SERS), enzyme-linked immunosorbent assay (ELISA), electrochemical sensor (ECRS), and colorimetric sensor (CRS). The core principles, technical advantages, recent application cases (e.g., integration with smartphones and novel nanomaterials), and development trends for each method are analyzed. Finally, it discusses the current challenges faced by existing on-site detection approaches and their potential solutions. Technology selection strategies tailored to different application scenarios (e.g., aquaculture farms, distribution channels, and consumer-level use) are also proposed. Full article

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

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25 pages, 9782 KB

Open AccessArticle

Small Molecular Peptides and Their Potential Antifungal Activities During the Pile-Fermentation of Post-Fermented Tea

by Xueli Pan, Mengyi Guo, Song Wu, Huan Huang, Yan Luo, Zhenjun Zhao, Xun Chen, Xianchun Hu, Huawei Wu and Xinghui Li

Foods 2026, 15(7), 1263; https://doi.org/10.3390/foods15071263 - 7 Apr 2026

Viewed by 729

Abstract

This study systematically investigated the dynamic diversity, potential sources, and antifungal activities of small molecular peptides during the pile-fermentation process of post-fermented tea. By analyzing the damaging effects of small molecular peptide extracts from tea samples at different pile-fermentation stages on the spore [...] Read more.

This study systematically investigated the dynamic diversity, potential sources, and antifungal activities of small molecular peptides during the pile-fermentation process of post-fermented tea. By analyzing the damaging effects of small molecular peptide extracts from tea samples at different pile-fermentation stages on the spore cell membranes of Aspergillus carbonarius (A. carbonarius) and the inhibitory activity against β-1,3-glucan synthase (β-1,3-GS), it was confirmed that some small molecular peptides exhibit significant antifungal effects. The main findings are as follows: (1) The number of identified small molecular peptides showed a trend of first increasing and then decreasing with the progress of pile-fermentation, peaking at 4453 species on the 35th day of pile-fermentation, and were dominated by hexapeptides and heptapeptides with molecular weights ranging from 600 to 800 Da. (2) Based on orthogonal partial least squares discriminant analysis (OPLS-DA), the samples were divided into three characteristic stages according to the differences in small molecular peptide composition at different stages, and 156 characteristic peptides with a relative abundance higher than 0.1% were screened out. Their precursor proteins were derived from 148 proteins belonging to 16 genera, including Camellia, Aspergillus, Saccharomyces, Penicillium, and Bacillus. (3) BLAST alignment results showed that five out of the 156 characteristic peptides were degradation fragments of known antifungal peptides originating from Aspergillus and Bacillus. (4) Combining molecular docking screening and in vitro verification of synthetic peptides, a total of 27 small molecular peptides with antifungal activity were obtained, and their mechanism of action was the inhibition of β-1,3-GS activity. (5) The small molecular peptides related to antifungal activity could be classified into two categories: enzymatic hydrolysates of known antifungal peptides, and the enzymatic hydrolysates of tea-derived proteins or macromolecular peptides. Both categories were mainly distributed in the three stages of pile-fermentation, and there was a significant positive correlation among the population size of dominant microorganisms, microbial peptidase activity, and the abundance of small molecular peptides. This study reveals the dynamic generation pattern and antifungal potential of small molecular peptides during the pile-fermentation of post-fermented tea, providing a new scientific basis for evaluating the dynamic changes in microbial communities in tea and effectively controlling the contamination of harmful fungi during the pile-fermentation process. Full article

(This article belongs to the Special Issue Food Proteins and Peptides: Processing, Functionality, and Bioavailability)

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6 pages, 1251 KB

Open AccessReply

Reply to Zachritz et al. Comment on “Petre et al. Tissue Bioconcentration Pattern and Biotransformation of Per-Fluorooctanoic Acid (PFOA) in Cyprinus carpio (European Carp)—An Extensive In Vivo Study. Foods 2023, 12, 1423”

by Valentina Andreea Petre, Florentina Laura Chiriac, Irina Eugenia Lucaciu, Iuliana Paun, Florinela Pirvu, Vasile Ion Iancu, Laura Novac and Stefania Gheorghe

Foods 2026, 15(7), 1262; https://doi.org/10.3390/foods15071262 - 7 Apr 2026

Viewed by 399

Abstract

We thank the correspondents [...] Full article

(This article belongs to the Section Food Analytical Methods)

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3 pages, 148 KB

Open AccessComment

Comment on Petre et al. Tissue Bioconcentration Pattern and Biotransformation of Per-Fluorooctanoic Acid (PFOA) in Cyprinus carpio (European Carp)—An Extensive In Vivo Study. Foods 2023, 12, 1423

by Alison M. Zachritz, Graham F. Peaslee and Gary A. Lamberti

Foods 2026, 15(7), 1261; https://doi.org/10.3390/foods15071261 - 7 Apr 2026

Cited by 1 | Viewed by 419

Abstract

We read with interest the submission “Tissue Bioconcentration Pattern and Biotransformation of Per-Fluorooctanoic Acid (PFOA) in Cyprinus carpio (European Carp)—An Extensive In Vivo Study” by Petre et al [...] Full article

(This article belongs to the Section Food Biotechnology)

15 pages, 3616 KB

Open AccessArticle

Alcohol-Induced Acute Liver Disease in Mice: A Comparison of the Preventive Effects of Fermented Milk from Lactobacillus delbrueckii Subsp. bulgaricus or Lacticaseibacillus casei

by Mingzhen Liu, Weimei Kong, Tao Zhang, Zhen Wu, Xiaoqun Zeng, Yuxing Guo and Daodong Pan

Foods 2026, 15(7), 1260; https://doi.org/10.3390/foods15071260 - 7 Apr 2026

Viewed by 886

Abstract

Fermented milk is rich in probiotics, peptides, vitamins, and minerals, which are used as routine food supplements and are of great benefit for regulating human health. This study explored the mechanism of Lactobacillus delbrueckii ssp. bulgaricus CGMCC 21287 or Lacticaseibacillus casei CGMCC 15956 [...] Read more.

Fermented milk is rich in probiotics, peptides, vitamins, and minerals, which are used as routine food supplements and are of great benefit for regulating human health. This study explored the mechanism of Lactobacillus delbrueckii ssp. bulgaricus CGMCC 21287 or Lacticaseibacillus casei CGMCC 15956 fermented milk for alleviating acute alcoholic liver injury. We found that fermented milk was associated with reduced activation of TLR4/NF-κB pathways, alleviating alcohol-induced liver inflammation. Meanwhile, the two probiotics regulated different intestinal microbial communities in mice. The LC group specifically increased the abundance of probiotics such as Roseburia, unidentified_Lachnospiraceae, and Allobaculum, and decreased the abundance of pathogenic bacteria such as Enterococcus and Shigella. The LB group increased the abundance of Adlercreutzia and Ruminococcus, thereby increasing butyric acid, acetic acid, and valeric acid levels and decreasing lipopolysaccharide (LPS) production. These results suggest that daily intake of fermented milk can attenuate alcohol-induced acute liver injury in mice via the gut–liver axis, though differences exist in the mechanisms of action and areas of emphasis. Full article

(This article belongs to the Section Dairy)

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22 pages, 6789 KB

Open AccessArticle

Optimizing the Functional and Safety Properties of a Marine Allergen: Maillard-Induced Conjugation of Chitosan and Saccharides Attenuates the Allergenicity of Turbot (Scophthalmus maximus) Parvalbumin

by Linda Dzadu, Qi’an Han, Sheng Yin, Manman Liu, Shiwen Han and Huilian Che

Foods 2026, 15(7), 1259; https://doi.org/10.3390/foods15071259 - 7 Apr 2026

Viewed by 874

Abstract

Fish allergy, mainly caused by Parvalbumin (PV), is a worldwide health issue with few effective mitigation options. This study investigated Maillard conjugation using chitosan (CS) and various saccharides to modify the structural, functional, and allergenic properties of turbot (Scophthalmus maximus) PV. [...] Read more.

Fish allergy, mainly caused by Parvalbumin (PV), is a worldwide health issue with few effective mitigation options. This study investigated Maillard conjugation using chitosan (CS) and various saccharides to modify the structural, functional, and allergenic properties of turbot (Scophthalmus maximus) PV. Structural analyses, including SDS-PAGE, Western blotting, FTIR spectroscopy, and Circular dichroism, confirmed successful conjugation and significant changes in secondary structure, including decreases in α-helical content and increases in β-sheet and random-coil fractions. Glycation significantly boosted antioxidant activity, with total phenolic content (TPC) increasing up to 10.3 times and DPPH radical scavenging reaching 74.5% in the CS–xylose–PV conjugate (CXTPV). Indirect ELISA revealed notable (p < 0.05), sugar-dependent reductions in IgE-binding capacity, with reductions of up to approximately 72% for CXTPV. RBL-2H3 cell assays showed decreased β-hexosaminidase release (about 75% reduction), lowered IL-6 secretion, and strong inhibition of IL-4 production, indicating reduced allergenic potential and immune regulation. CXTPV demonstrated the best overall performance. These findings suggest that CS–saccharide Maillard conjugation is an effective approach for creating hypoallergenic marine ingredients with improved bioactive properties. Full article

(This article belongs to the Section Foods of Marine Origin)

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25 pages, 1433 KB

Open AccessArticle

Modulation of Kombucha Functionality by Whey Protein-Encapsulated Lactobacillus: Effects on Bioactive Properties

by Tara Budimac, Aleksandra Ranitović, Olja Šovljanski, Jelena Vulić, Jasmina Vitas, Nevenka Gligorijević, Anja Vučetić, Ana Tomić, Radomir Malbaša and Dragoljub Cvetković

Foods 2026, 15(7), 1258; https://doi.org/10.3390/foods15071258 - 7 Apr 2026

Cited by 1 | Viewed by 1038

Abstract

Kombucha is a fermented beverage produced using a symbiotic consortium of acetic acid bacteria and yeasts, often marketed for its health-promoting properties. However, probiotic bacteria in kombucha are typically present at inconsistent levels and may not remain viable during fermentation. In this study, [...] Read more.

Kombucha is a fermented beverage produced using a symbiotic consortium of acetic acid bacteria and yeasts, often marketed for its health-promoting properties. However, probiotic bacteria in kombucha are typically present at inconsistent levels and may not remain viable during fermentation. In this study, three Lactobacillus strains (Lacticaseibacillus rhamnosus ATCC 53103 (L. rhamnosus), Lactiplantibacillus plantarum subsp. plantarum ATCC 14917 (L. plantarum) and Lentilactobacillus hilgardii (L. hilgardii) isolate) were encapsulated in whey protein using the lyophilization method and added individually at the start of kombucha fermentation. Lactic acid bacteria (LAB)–enriched kombucha samples were evaluated for chemical composition (polyphenols, flavonoids, vitamin C and organic acids) and functional properties (antimicrobial, antiproliferative, antioxidant and anti-inflammatory activities) and compared to a traditionally obtained control kombucha, primarily demonstrating in vitro and experimental assessment. Encapsulation maintained LAB viability above 6–7 log CFU/mL throughout fermentation, producing kombucha with enhanced microbial stability. LAB–enriched samples exhibited increased L-lactic acid and antimicrobial activity. L. rhamnosus and L. hilgardii–enriched samples exhibited increased antiproliferative and anti-inflammatory activities, which may be associated with strain-dependent production of organic acids, polyphenol modulation and LAB-derived bioactive metabolites. Antioxidant activity varied depending on assay, and L. rhamnosus–enriched kombucha showed higher anti-inflammatory activity. These findings demonstrate that whey protein encapsulation can preserve LAB during fermentation, enhance specific bioactive properties and provide a platform for developing functional kombucha beverages with potential applications in the food industry. Full article

(This article belongs to the Special Issue Applied Microbiology and Biotechnology: Challenges in Food Microbiology and Food Safety Research)

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18 pages, 2606 KB

Open AccessArticle

Use of Lactiplantibacillus pentosus O17 as a Starter Culture for the Production of Gaeta-like Table Olives

by Marilisa Giavalisco, Annamaria Ricciardi, Emanuela Lavanga, Attilio Matera, Nicola Condelli and Teresa Zotta

Foods 2026, 15(7), 1257; https://doi.org/10.3390/foods15071257 - 7 Apr 2026

Cited by 1 | Viewed by 527

Abstract

The Protected Designation of Origin (PDO) “Oliva di Gaeta” is a type of Italian fermented table olive obtained through a spontaneous fermentative process (“Itrana” method) driven by the indigenous olives microbiota. Although the use of starter cultures may improve [...] Read more.

The Protected Designation of Origin (PDO) “Oliva di Gaeta” is a type of Italian fermented table olive obtained through a spontaneous fermentative process (“Itrana” method) driven by the indigenous olives microbiota. Although the use of starter cultures may improve the fermentative process and the quality of the final product, this has been poorly investigated for PDO Gaeta olives. In this study, we evaluated the use of Lactiplantibacillus pentosus O17 as a starter culture for the production of Gaeta-like olives. Three fermentations were performed: a spontaneous process (according to PDO regulation, trial A), fermentation driven by Lpb. pentosus O17 (trial B), and O17-driven fermentation combined with different brine formulation (trial C). Physicochemical properties (i.e., pH, titratable acidity, salt, and total phenolic content) and microbial population (plate counting and metataxonomy) were monitored up to 180 days. Sensory and texture profiles were evaluated in the final product. Driven fermentations (trials B and C) led faster acidification and enhanced the microbial quality of table olives without altering the organoleptic features of Gaeta-like olives. Our study suggests that the use of a starter culture and a different brining method could improve the microbiological quality of Gaeta-like olives, while preserving the traditional identity and the sensory attributes related to this PDO product. Full article

(This article belongs to the Section Food Microbiology)

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16 pages, 4263 KB

Open AccessArticle

Application of Near-Infrared Spectroscopy in Moisture Detection of Carrot Slices During Freeze-Drying

by Pengtao Wang, Meng Sun, Hongwen Xu, Moran Zhang, Rong Liu, Yunfei Xie and Jun Cheng

Foods 2026, 15(7), 1256; https://doi.org/10.3390/foods15071256 - 7 Apr 2026

Cited by 1 | Viewed by 595

Abstract

This study explored the feasibility of near-infrared (NIR) spectroscopy for detecting total water, free water and bound water in carrot slices during freeze-drying, with low-field nuclear magnetic resonance (LF-NMR) characterizing water state distribution and oven-drying determining moisture content (MC). NIR spectra (10,000–4000 cm [...] Read more.

This study explored the feasibility of near-infrared (NIR) spectroscopy for detecting total water, free water and bound water in carrot slices during freeze-drying, with low-field nuclear magnetic resonance (LF-NMR) characterizing water state distribution and oven-drying determining moisture content (MC). NIR spectra (10,000–4000 cm⁻¹) were processed via optimized sample partitioning, preprocessing and feature extraction; partial least squares regression (PLSR), support vector regression (SVR), back-propagation artificial neural network (BPANN), extreme gradient boosting (XGBoost) and particle swarm optimization–random forest (PSO-RF) models were established and evaluated. Results showed that SVR and BPANN performed robustly, with CARS being the optimal feature extraction method. The full-moisture system achieved high total/free water prediction accuracy (

R_{p}^{2}

= 0.9902/0.9740), while the low-moisture system improved bound water prediction (

R_{p}^{2}

= 0.9709). The established NIR models exhibited excellent fitting and generalization ability, enabling rapid and non-destructive quantitative prediction of moisture content during carrot freeze-drying. Full article

(This article belongs to the Section Food Analytical Methods)

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18 pages, 9025 KB

Open AccessArticle

Effects of Different Packaging Materials on Egg Translucency, Quality, and Shell Surface Microbiota

by Yihan Wang, Quanzhong Wei, Zeyao Zhang, Lin Xuan, Jiajie Yang, Mimi Lei, Tingting Liang and Xuefeng Shi

Foods 2026, 15(7), 1255; https://doi.org/10.3390/foods15071255 - 7 Apr 2026

Cited by 1 | Viewed by 819

Abstract

Egg quality during storage is a critical factor influencing consumer acceptance and food safety. However, the effects of storage methods on eggshell translucency and surface microbiota remain insufficiently understood. In this study, three common packaging methods, paper pulp trays (PPT), expanded polyethylene foam [...] Read more.

Egg quality during storage is a critical factor influencing consumer acceptance and food safety. However, the effects of storage methods on eggshell translucency and surface microbiota remain insufficiently understood. In this study, three common packaging methods, paper pulp trays (PPT), expanded polyethylene foam trays (EPE), and transparent plastic boxes (TPB), were evaluated to assess their impact on egg translucency, internal quality, and microbial communities. Egg quality traits were measured, and microstructural and elemental characteristics were examined using scanning electron microscopy and compositional analysis. In addition, 16S rRNA sequencing was performed to characterize the eggshell surface microbiota. The packaging method significantly influenced translucency development, with EPE mitigating mottling better than PPT and TPB. Storage duration was the predominant driver of internal quality deterioration, particularly affecting the albumen height and Haugh units. Translucency was not associated with shell thickness or mineral content but was likely associated with moisture dynamics. Distinct microbial communities are shaped by different packaging materials. These findings provide new insights into the mechanisms underlying translucency and microbial ecology during egg storage. This highlights the practical implications of optimizing packaging strategies to maintain egg quality, extend the shelf life, and ensure microbial safety. Full article

(This article belongs to the Special Issue Food Quality Characterization Under Different Preservation Methods and Storage Conditions: 2nd Edition)

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22 pages, 4804 KB

Open AccessArticle

Enhancement of Thermal Sealing and Solubility Properties of Konjac-Glucan/Gelatin Films by Hydroxypropyl Cassava Starch Thermoplastic Effect

by Lingxin Yu, Wenxu Gao, Meining Li, Zhiwen Hu, Yang Li, Junhua Li, Jie Pang and Junyan Shi

Foods 2026, 15(7), 1254; https://doi.org/10.3390/foods15071254 - 7 Apr 2026

Viewed by 746

Abstract

The burgeoning convenience food sector, particularly in China, has intensified demand for packaging that simultaneously delivers convenience, environmental sustainability, and functional performance. This study addresses this need by developing a novel self-sealing, rapidly soluble food packaging film. The film was prepared using solvent [...] Read more.

The burgeoning convenience food sector, particularly in China, has intensified demand for packaging that simultaneously delivers convenience, environmental sustainability, and functional performance. This study addresses this need by developing a novel self-sealing, rapidly soluble food packaging film. The film was prepared using solvent casting technology, with a konjac glucomannan (KGM) matrix as the base material and gelatin (Gel) and hydroxypropyl tapioca starch (HS) as reinforcing agents. Leveraging the thermoplastic effect of HS (its hydroxypropyl side chains disrupt the ordered hydrogen bond network of KGM and Gel, enhancing molecular chain mobility) characterization via FTIR and SEM confirmed successful heat-sealing upon HS incorporation, while dissolution testing validated enhanced dissolution kinetics. The optimal formulation (KGH₃) exhibited superior mechanical properties (tensile strength (TS): 17.54 MPa) and excellent barrier performance against both light and oxygen transmission compared to pristine KGM and KG control films. Self-sealed pouches fabricated from KGH films preserved edible oil for 65 days, maintaining peroxide values within acceptable limits and demonstrating 48.7% reduction in oxidation compared to KG films. These findings establish KGM–Gel–HS film as promising candidates for adhesive-free, biodegradable packaging of lipid-rich foods. Full article

(This article belongs to the Special Issue Advanced Materials for Sustainable Food Packaging: Films, Coatings, Emulsions, and Gels)

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31 pages, 2342 KB

Open AccessEditor’s ChoiceReview

Antioxidant Potential of Probiotics and Postbiotics Derived from Lactic Acid Bacteria and Their Impact on Foods

by Radoslav Abrashev, Ekaterina Krumova, Nikoleta Atanasova, Lili Dobreva, Maria Angelova and Svetla Danova

Foods 2026, 15(7), 1253; https://doi.org/10.3390/foods15071253 - 6 Apr 2026

Cited by 3 | Viewed by 1139

Abstract

The diverse health benefits of lactic acid bacteria (LAB) have made them a focal point of research in the fields of food and health sciences. Furthermore, probiotics and postbiotics have been demonstrated to directly or indirectly influence food quality and human health. A [...] Read more.

The diverse health benefits of lactic acid bacteria (LAB) have made them a focal point of research in the fields of food and health sciences. Furthermore, probiotics and postbiotics have been demonstrated to directly or indirectly influence food quality and human health. A substantial body of research has been dedicated to the antimicrobial activity of pro- and postbiotics; however, their antioxidant properties remain relatively unexplored. Although LAB are facultative anaerobes, there are several species that have the potential to undergo aerobic respiration, thereby being exposed to the action of reactive oxygen species (ROS). The resultant oxidative stress has been shown to damage all intracellular molecules, thus requiring the presence of antioxidants in order to counteract this effect. The present review discusses the peculiarities of respiration, the role of ROS, the antioxidant potential of LAB, and the mechanisms underlying their activity. Furthermore, the study explores the antioxidant capacity of probiotics and postbiotics, as well as their role in controlling oxidative stress. The objective of the present review is to provide an overview of the current research on the oxidative stress tolerance and antioxidant capacity of LAB and its impact on food. Full article

(This article belongs to the Special Issue Application of Probiotics in Foods and Human Health)

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25 pages, 5031 KB

Open AccessArticle

Comparative Metabolite Profiling and Antiproliferative Characterization of Lab-Acclimatized and Wild Green Seaweed Acrosiphonia orientalis to Reveal Its Nutraceutical Potential

by Deepesh Khandwal, Jalak N. Maniar, Shruti Kumari, Pratishtha Menaria and Avinash Mishra

Foods 2026, 15(7), 1252; https://doi.org/10.3390/foods15071252 - 6 Apr 2026

Viewed by 955

Abstract

The increasing demand for different value-added products from natural seaweeds requires a sustainable cultivation method for the regular supply of biomass and to safeguard the natural ecosystem from overexploitation. This study evaluated laboratory acclimatization of the green seaweed Acrosiphonia orientalis (DGR: 2.71 ± [...] Read more.

The increasing demand for different value-added products from natural seaweeds requires a sustainable cultivation method for the regular supply of biomass and to safeguard the natural ecosystem from overexploitation. This study evaluated laboratory acclimatization of the green seaweed Acrosiphonia orientalis (DGR: 2.71 ± 0.21%; GPP: 12.55 ± 0.1 mg O₂ L⁻¹ day⁻¹), followed by a comparative evaluation of its physicochemical and biochemical characteristics, metabolite profile, and antiproliferative activity compared with naturally harvested seaweed. Metabolite profiling identified 47 compounds exhibiting differential accumulation patterns, with the natural specimens enriched in omega-3 polyunsaturated fatty acids, including docosahexaenoic acid, and the laboratory-acclimatized specimens exhibited elevated arachidonic acid levels. Amino acid profiling revealed higher concentrations of essential and non-essential amino acids in the natural specimens, with prominent levels of phenylalanine and aspartic acid, while the lab-acclimatized specimens were enriched in isoleucine, methionine, proline, and cysteine. The lab-acclimatized specimens exhibited significantly enhanced water absorption (WSC: 6 ± 0.25 mL/g DW; WHC: 2.68 ± 0.11 g/g DW) and higher total sugar (47.11 ± 0.52% Glc eq. DW) and phenolic contents (51.28 ± 0.54 mg GAE g⁻¹ extract), while the natural specimens had a superior oil-holding capacity (OHC: 1.8 ± 0.12 g/g DW); higher total flavonoid (123.62 ± 2.97 mg Q g⁻¹ extract), protein (5.11 ± 0.36 µg BSA eq/mg DW), and chlorophyll contents (8.82 ± 0.58 mg/L); and higher antioxidant activities (ABTS-EC₅₀: 67.33 ± 0.97 μg/mL extract). The mineral analysis revealed distinct elemental profiles, with enrichment of sodium, magnesium, and calcium in the lab-acclimatized specimens and a more favorable Na/K ratio (0.14 vs. 0.78) in the natural specimens. Of note, extracts from both seaweeds exhibited significant dose-dependent antiproliferative activity against HeLa cervical cancer cells (Wild EC₅₀: 118.63 ± 14.14 µg/mL extract; lab EC₅₀: 153.35 ± 10.18 µg/mL extract), suppressed colony formation in soft agar assays, induced nuclear condensation (based on Hoechst staining), and modulated the expression of key oncogenes (upregulating NDRG1, TP53, and CASP3 and downregulating BCL2, MYC, and CCND1). Collectively, this study provides an approach to acclimatize A. orientalis that may be utilized for developing a cultivation method. Moreover, this green seaweed has a great potential to be used for nutraceutical and functional food applications. Full article

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

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15 pages, 1339 KB

Open AccessArticle

Is There an Environmental Kuznets Curve for Food-Related Carbon Emissions? Evidence from China

by Zilong Xu, Jiehong Zhou and Kai Li

Foods 2026, 15(7), 1251; https://doi.org/10.3390/foods15071251 - 6 Apr 2026

Viewed by 573

Abstract

Background/Objectives: Rising incomes worldwide are reshaping dietary patterns and intensifying concern about the carbon impacts of household food consumption. This study examines how economic development influences food-related carbon emissions in China, with a focus on household food consumption behavior and dietary change. Methods: [...] Read more.

Background/Objectives: Rising incomes worldwide are reshaping dietary patterns and intensifying concern about the carbon impacts of household food consumption. This study examines how economic development influences food-related carbon emissions in China, with a focus on household food consumption behavior and dietary change. Methods: Using longitudinal household data from the China Health and Nutrition Survey covering 2004–2011, we apply a panel threshold regression model to identify nonlinear income effects on food-related carbon emissions. Results: Within the 2004–2011 sample, household income is positively associated with food-related emissions, but the marginal effect declines once income exceeds the estimated threshold. The baseline model identifies a single threshold at 6.5479 (95% confidence interval: [6.4965, 6.5917]), corresponding to 65,479 yuan in annual household income. The single-threshold test is significant at the 5% level (p = 0.035), and the adjusted R² is 0.243. Income growth significantly increases the consumption of greenhouse-gas-intensive foods and associated emissions among low-income households, whereas food consumption patterns among high-income households are comparatively more stable within the sample period. Conclusions: These findings indicate that rising income can intensify food-related carbon pressure during China’s dietary transition, particularly through dietary upgrading among low-income households, but they do not provide direct evidence that household food emissions will stabilize automatically over time. Full article

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

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17 pages, 8460 KB

Open AccessReview

Advances of Digital Detection for Foodborne Pathogens

by Ruonan He, Diming Hua, Wenwen Wu, Mojun Shi, Xuejiao Huang, Xuhan Xia and Ruijie Deng

Foods 2026, 15(7), 1250; https://doi.org/10.3390/foods15071250 - 6 Apr 2026

Cited by 3 | Viewed by 1080

Abstract

The implementation of stringent regulatory policies for foodborne pathogens necessitates ultra-sensitive analytical methods. Digital detection, characterized by absolute quantification and tolerance to complex matrices, serves as a robust approach for food safety monitoring. This review summarizes recent advances in digital detection for foodborne [...] Read more.

The implementation of stringent regulatory policies for foodborne pathogens necessitates ultra-sensitive analytical methods. Digital detection, characterized by absolute quantification and tolerance to complex matrices, serves as a robust approach for food safety monitoring. This review summarizes recent advances in digital detection for foodborne pathogens, including nucleic acid amplification-based platforms such as droplet digital PCR and digital isothermal amplification, as well as emerging preamplification-free approaches based on enzyme-mediated signal conversion, functional nanomaterials, and microfluidic devices. We also profile the applications of digital detection technologies for achieving highly specific and accurate detection of foodborne pathogens and discuss their capabilities in viable bacteria quantification, antimicrobial resistance analysis, and multiplex detection. We finally discuss emerging trends, including partition-free digital detection and artificial intelligence-assisted analysis. These advances are expected to promote the development of intelligent and data-driven food safety surveillance strategies. Full article

(This article belongs to the Special Issue Advanced Detection and Control Techniques for Foodborne Pathogens)

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16 pages, 549 KB

Open AccessArticle

Enhancing the Analytical and Sensory Quality of Warm-Climate Tempranillo Wines Through Co-Inoculation with Lachancea thermotolerans and Metschnikowia pulcherrima

by Fernando Sánchez-Suárez, Simone Nesi, Giovanni Caruso, Nieves López de Lerma and Rafael A. Peinado

Foods 2026, 15(7), 1249; https://doi.org/10.3390/foods15071249 - 6 Apr 2026

Viewed by 622

Abstract

Using non-Saccharomyces yeasts is a promising way to modulate wine composition, particularly in warm regions where high sugar levels result in wines with high alcohol content and low acidity. This study examined the impact of various inoculation methods involving Lachancea thermotolerans and [...] Read more.

Using non-Saccharomyces yeasts is a promising way to modulate wine composition, particularly in warm regions where high sugar levels result in wines with high alcohol content and low acidity. This study examined the impact of various inoculation methods involving Lachancea thermotolerans and Metschnikowia pulcherrima on the chemical and aromatic profiles of Tempranillo wines. Five treatments were tested: a control with Saccharomyces cerevisiae; two sequential inoculations, with each non-Saccharomyces species followed by S. cerevisiae; and two co-inoculations of both species at different ratios, followed by S. cerevisiae. L. thermotolerans was found to significantly increase lactic acid levels, resulting in higher acidity and lower pH, particularly at higher doses. Wines inoculated with M. pulcherrima exhibited the highest levels of fruity esters, whereas L. thermotolerans increased higher alcohols, acetaldehyde and ethyl lactate, but reduced ester content. Co-inoculations produced intermediate or synergistic effects, depending on the proportions of the yeast species. Aromatic analysis indicated that treatments involving M. pulcherrima were associated with higher contributions to the fruity, floral and waxy aromatic series, while L. thermotolerans increases creamy series. Multivariate analysis clearly differentiated wines according to the dominant species. Overall, the co-inoculation of both yeasts is an effective method of modulating volatile composition and aroma-related parameters in warm-climate red wines. Full article

(This article belongs to the Special Issue Advances in Volatile Flavor Analysis on Food Quality: Application by Volatilomics and Recent Analytical Technologies)

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28 pages, 1392 KB

Open AccessArticle

Effects of Drying Methods, Temperature, and Initial Moisture Content on Drying Characteristics, Nutritional Quality, Texture, and Oxidative Stability of Peanuts

by Lixuan Wei, Ping Li, Yanhong Liu and Yongkang Xie

Foods 2026, 15(7), 1248; https://doi.org/10.3390/foods15071248 - 6 Apr 2026

Cited by 2 | Viewed by 1239

Abstract

This study systematically investigated the combined effects of drying method (mid- and short-wave infrared drying, MSID; hot air drying, HAD; radio frequency-hot air combined drying, RF-HAD), drying temperature (35, 45, 55, 60 °C), and initial wet-basis moisture content (20%, 25%, 30%) on drying [...] Read more.

This study systematically investigated the combined effects of drying method (mid- and short-wave infrared drying, MSID; hot air drying, HAD; radio frequency-hot air combined drying, RF-HAD), drying temperature (35, 45, 55, 60 °C), and initial wet-basis moisture content (20%, 25%, 30%) on drying characteristics, nutritional quality, texture, and oxidative stability of peanuts. RF-HAD achieved the shortest drying time, followed by MSID and HAD. Protein content remained stable across all treatments. Fat, oleic acid, and total amino acids were significantly affected by all three factors with significant two-way interactions; linoleic acid exhibited significant method × moisture and three-way interactions. Hardness, adhesiveness, springiness, gumminess, and chewiness showed significant three-way interactions, indicating interdependent effects. All samples met national standards for acid value and peroxide value. MSID yielded the lowest acid value and peroxide value immediately after drying, suggesting better initial oxidative quality. Acid value was primarily influenced by method and temperature, with significant two-way interactions, whereas peroxide value showed significant main effects and a highly significant three-way interaction. No single drying condition optimized all quality attributes. RF-HAD excels in drying efficiency and texture enhancement but requires temperature control to limit oxidation; MSID offers superior initial oxidative stability and amino acid retention. Initial moisture content acts as an active variable that modulates the effects of drying method and temperature. Full article

(This article belongs to the Special Issue Processing and Preservation Technology of Agri-Food Products)

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22 pages, 6753 KB

Open AccessArticle

Ginkgolic Acids Degradation by the Ginkgo biloba Endophytic Fungus Fusarium sp. DLT-118

by Lu-Ting Dai, Zhi-Fang Yu, You-Xing Zhao and Yi Zheng

Foods 2026, 15(7), 1247; https://doi.org/10.3390/foods15071247 - 6 Apr 2026

Viewed by 673

Abstract

Ginkgolic acids (GAs), the principal toxic constituents in Ginkgo biloba, pose health risks including cytotoxicity, allergenicity, and pro-inflammatory effects, limiting the application of Ginkgo resources in the food and health product industries. Developing efficient and environmentally friendly removal methods is essential. The [...] Read more.

Ginkgolic acids (GAs), the principal toxic constituents in Ginkgo biloba, pose health risks including cytotoxicity, allergenicity, and pro-inflammatory effects, limiting the application of Ginkgo resources in the food and health product industries. Developing efficient and environmentally friendly removal methods is essential. The endophytic fungus Fusarium sp. DLT-118, isolated from Ginkgo biloba, degraded 96.47% of GAs in Ginkgo biloba leaf extract (GE) at an initial concentration of 1 mg/mL within 7 days at 28 °C, while concurrently enhancing the antioxidant activity of GE, as indicated by a reduction in the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging IC₅₀ from 755.7 μg/mL to 544.6 μg/mL. Morphological and oxidative stress analyses showed critical cellular adaptations and stress responses under degradation conditions. Integrated multi-omics analysis indicated that GE stress induced the remodeling of fungal amino acid, lipid, and energy metabolism, as well as the adjustment of membrane and transport functions, to facilitate GAs detoxification. Cytotoxicity assays indicated no significant cytotoxicity of the degradation products towards human normal lung epithelial cells (Beas-2B) and gastric mucosal epithelial cells (GES-1). These findings highlight Fusarium sp. DLT-118 as a promising agent for the efficient removal of GAs, offering a potential strategy for the production of GA-reduced Ginkgo-based food and health products. Full article

(This article belongs to the Section Food Microbiology)

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23 pages, 2921 KB

Open AccessArticle

Passion Fruit Seed Oil as a Natural Tyrosinase Inhibitor: Extraction Optimization, Multi-Mechanism Elucidation, and Efficacy Validation in Zebrafish

by Jingyu Li, Zhihua Tao, Qingquan Guo, Yudong Zhang, Junhao Zhang, Yanlin Deng, Kegang Wu, Hongpeng Yu, Xianghua Chai, Yingfen Jiang, Dong He, Xiaoli Liu, Xuejuan Duan and Junfeng Liu

Foods 2026, 15(7), 1246; https://doi.org/10.3390/foods15071246 - 6 Apr 2026

Cited by 2 | Viewed by 956

Abstract

Tyrosinase promotes excessive deposition of melanin, which may lead to severe skin diseases. Passiflora edulis f. edulis seeds have been reported to be rich in diverse bioactive constituents exhibiting potential tyrosinase inhibitory activity. However, the principal bioactive constituents responsible for tyrosinase inhibitory activity [...] Read more.

Tyrosinase promotes excessive deposition of melanin, which may lead to severe skin diseases. Passiflora edulis f. edulis seeds have been reported to be rich in diverse bioactive constituents exhibiting potential tyrosinase inhibitory activity. However, the principal bioactive constituents responsible for tyrosinase inhibitory activity and its underlying mechanisms remain largely unclear. Therefore, this study aimed to: (1) optimize SC-CO₂ extraction of Passiflora edulis f. edulis seed oil (PFSO) for maximum yield and bioactive preservation; (2) comprehensively characterize its physicochemical and phytochemical profile; (3) elucidate the tyrosinase inhibition mechanism through kinetic, spectroscopic, and computational approaches; and (4) validate its safety, antioxidant, and anti-pigmentation efficacy in a zebrafish model. PFSO exhibited a yield of 24.96%, with a high content of unsaturated fatty acids (88.03%, mainly linoleic acid at 74.40%). The oil inhibited tyrosinase via a reversible mixed-type mechanism (IC₅₀ = 1.12 mg/mL). Fluorescence spectroscopy and molecular docking revealed that linoleic acid binds to LYS180 and β-sitosterol binds to TYR78, mainly driven by hydrogen bonding and hydrophobic interaction, which changed the microenvironment of tryptophan residues and indicated static quenching. Further validation experiments revealed that the major constituent, linoleic acid, exhibited only weak inhibitory activity against tyrosinase (IC₅₀ = 29.44 mg/mL), whereas the key component β-sitosterol markedly suppressed tyrosinase activity (IC₅₀ = 46.43 μg/mL). In vitro assays demonstrated PFSO’s significant efficacy in reducing the melanin content and tyrosinase activity in α-MSH-stimulated B16F10 murine melanoma cells. In vivo experiments in zebrafish that received dietary supplementation with PFSO confirmed that PFSO (≤5 mg/mL) reduced ROS production, suppressed melanin deposition, inhibited tyrosinase activity, and downregulated the expression of melanogenesis-related genes (TYR, TYRP1, TYRP2, MITF). This study provides, for the first time, a comprehensive elucidation of PFSO’s potential as a natural tyrosinase inhibitor, integrating extraction optimization, multicomponent characterization, multimodal inhibition analysis, and in vivo validation. Full article

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

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23 pages, 1994 KB

Open AccessArticle

Microbial Oil Production by Yarrowia lipolytica Under Semi-Continuous Cultivation and Potential Utility of Spent Supernatant

by Şuheda Uğur, Bartłomiej Zieniuk, Magdalena Górnicka, Dorota Nowak and Agata Fabiszewska

Foods 2026, 15(7), 1245; https://doi.org/10.3390/foods15071245 - 5 Apr 2026

Viewed by 1088

Abstract

Microbial oil production has gained attention as a sustainable and cost-effective alternative to conventional vegetable and fish oils. Among oleaginous microorganisms, Yarrowia lipolytica is notable for its ability to accumulate lipids exceeding 20% of its dry weight. This study aimed to evaluate semi-continuous [...] Read more.

Microbial oil production has gained attention as a sustainable and cost-effective alternative to conventional vegetable and fish oils. Among oleaginous microorganisms, Yarrowia lipolytica is notable for its ability to accumulate lipids exceeding 20% of its dry weight. This study aimed to evaluate semi-continuous cultivation as a strategy for sustainable microbial oil production by Y. lipolytica, while also assessing the potential utility of the spent supernatant. Three different feeding frequencies were evaluated. In the 24 h feeding regime, the maximum oil concentration reached 11.22 g/L, decreasing to 8.43 g/L by the 88th hour. In the 6–6–12 h feeding strategy, crude protein content peaked at 43.75% of dry mass at 22 h. Fatty acid profiling revealed consistently low saturated fatty acid (SFA) levels (4.93–10.30%), while unsaturated fatty acids (UFA) dominated (89.69–95.05%). Monounsaturated fatty acids (MUFA) were predominant, reaching up to 81.24%, whereas polyunsaturated fatty acids (PUFA) ranged from 20.78% to 29.98%. Oleic acid was the most abundant fatty acid across all conditions. This composition supports the potential of microbial oil from Y. lipolytica as a sustainable alternative edible lipid ingredient for human food applications, complementing conventional plant-based oils. The favorable unsaturated fatty acid profile indicates its potential suitability for incorporation into food formulations requiring nutritionally desirable lipid sources. As part of the sustainability-oriented approach of the study, the freeze-dried post-culture supernatant was also evaluated for its potential further utilization. With a calorific value of 10.43 kJ/g and significant phosphorus and potassium levels, it shows potential as a biofuel feedstock and as a biofertilizer or biostimulant. Full article

(This article belongs to the Special Issue Food Lipids: Chemistry, Nutrition and Biotechnology—2nd Edition)

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17 pages, 688 KB

Open AccessArticle

Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response

by Fazilet Mıdık, Kubra Ozkan, Lale Karataylioglu, Cagla Ozer, Vladimir P. Shamanin, Inna V. Pototskaya, Alexey I. Morgounov, Osman Sagdic and Hamit Koksel

Foods 2026, 15(7), 1244; https://doi.org/10.3390/foods15071244 - 5 Apr 2026

Cited by 1 | Viewed by 895

Abstract

This study investigated the effects of incorporating colored wheat flours (red, blue, purple, and black) and replacing sucrose with xylitol on the technological, functional, and nutritional properties of cookies. Cookies were produced using 50:50 blends of colored whole wheat flours and refined cookie [...] Read more.

This study investigated the effects of incorporating colored wheat flours (red, blue, purple, and black) and replacing sucrose with xylitol on the technological, functional, and nutritional properties of cookies. Cookies were produced using 50:50 blends of colored whole wheat flours and refined cookie flour, and their physical, color, textural, phenolic, antioxidant, and in vitro glycemic index (GI) properties were evaluated. It has been determined that the addition of colored wheat flours significantly alters the textural properties. The incorporation of colored wheat flours significantly decreased width and increased thickness compared with the control cookies. The spread ratio of sucrose-containing cookies was higher (5.07 to 5.82) compared to xylitol-containing ones (4.91 to 5.41). Substitution of sucrose with xylitol generally reduced dough hardness. The colored wheat flour cookies had lower lightness values (52.31 to 63.18) compared to control samples (68.38 and 69.07 for sucrose and xylitol), while xylitol-based formulations produced slightly lighter cookies due to their lower browning potential. The cookies containing colored whole wheat flours exhibited higher hardness and brittleness than control cookies, likely due to their higher dietary fiber content, whereas xylitol resulted in softer cookies than sucrose. Cookies prepared with colored wheats showed significantly higher total phenolic content (367.41 and 424.87 mg GAE/100 g) and antioxidant capacity than the control samples (312.42 and 306.28 mg GAE/100 g for sucrose and xylitol), with purple wheat cookies exhibiting the highest values (424.69 and 424.87 mg GAE/100 g for sucrose and xylitol). Furthermore, colored wheat cookies demonstrated lower estimated GI values compared with control cookies (73.74 and 67.12), particularly those produced with blue wheat (66.68 and 60.94). Overall, the results indicate that colored wheat flours combined with alternative sweeteners such as xylitol can be used to develop cookies with improved antioxidant properties and moderated glycemic response while maintaining acceptable technological quality. Full article

(This article belongs to the Special Issue Cereal and Cereal-Derived Products: Processing, Functional Properties and Applications in Foods)

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20 pages, 1702 KB

Open AccessEditor’s ChoiceArticle

Occurrence and Antimicrobial Resistance of Acinetobacter spp. in Processing Environments of Slaughterhouses and Meat Processing Facilities

by Alba Puente, Rebeca Cordero-García, Elena Fernández-Trapote, Victoria Crespo-Torbado, Márcia Oliveira, Mercedes López, Miguel Prieto, Avelino Alvarez-Ordóñez and José F. Cobo-Díaz

Foods 2026, 15(7), 1243; https://doi.org/10.3390/foods15071243 - 5 Apr 2026

Cited by 2 | Viewed by 877

Abstract

Several species of the genus Acinetobacter are nosocomial pathogens with a well-documented ability to acquire resistance to multiple antibiotics. Although Acinetobacter is one of the most abundant genera in meat processing environments, data on this genus outside of clinical environments remains limited. The [...] Read more.

Several species of the genus Acinetobacter are nosocomial pathogens with a well-documented ability to acquire resistance to multiple antibiotics. Although Acinetobacter is one of the most abundant genera in meat processing environments, data on this genus outside of clinical environments remains limited. The objective of this study was to ascertain the prevalence, diversity and antimicrobial resistance profile of Acinetobacter spp. in 200 samples collected from food contact surfaces, non-food contact surfaces, carcasses and final meat cuts across five pork, chicken and beef processing facilities, each comprising physically connected slaughterhouses and meat processing plants. Acinetobacter spp. were detected in 80% (95% CI = 71–87%) and 70% (95% CI = 60–79%) of samples from slaughterhouses and processing plants, respectively. The facilities harboured a wide diversity of Acinetobacter species, with 27 different species identified. Acinetobacter baumannii was the species most frequently detected. Whole-genome sequencing of 18 Acinetobacter spp. isolates revealed the presence of ARGs conferring resistance to beta-lactams, tetracyclines and aminoglycosides, and disclosed phylogenetic relationships with isolates from fresh meat. Phenotypic resistance to beta-lactams, fluoroquinolones, aminoglycosides, folate pathway inhibitors and/or tetracyclines was observed in 77.8% of the sequenced isolates, with 44.4% classified as multidrug-resistant. These findings identify meat processing environments as an important reservoir of Acinetobacter spp. and highlight the need for further investigation to prevent the dissemination of antimicrobial-resistant strains. Full article

(This article belongs to the Special Issue Pathogen Detection, Identification, and Analysis in Food Safety Control)

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15 pages, 7059 KB

Open AccessArticle

The Crude Polysaccharide Derived from Agaricus subrufescens Alleviates Alcoholic Liver Injury

by Ziyi Wang, Shien Wang, Jiazhang Bao, Dan Yan, Mei Hu, Xingsheng Lin, Xucong Lv and Penghu Liu

Foods 2026, 15(7), 1242; https://doi.org/10.3390/foods15071242 - 5 Apr 2026

Viewed by 621

Abstract

Alcoholic liver injury (ALI) represents a global public health crisis with limited therapeutic options. Polysaccharides from edible mushrooms have emerged as promising candidates for liver protection due to their multifaceted biological activities and low toxicity. A mouse model of ALI was established to [...] Read more.

Alcoholic liver injury (ALI) represents a global public health crisis with limited therapeutic options. Polysaccharides from edible mushrooms have emerged as promising candidates for liver protection due to their multifaceted biological activities and low toxicity. A mouse model of ALI was established to investigate the protective effect of Agaricus subrufescens polysaccharide on liver injury. The polysaccharide exhibited a non-triple-helix structural, characterized by a rough surface morphology, crack-like features, and a wavy strip structure. The body growth, liver index, serum and liver biochemical parameters, hepatic histopathological characteristics, and hepatic mRNA levels were investigated. The results demonstrated that A. subrufescens polysaccharide significantly alleviated liver injury, decreased serum levels of ALT by 36.22% and AST by 31.65%, lowered hepatic MDA content by 33.19%, and increased the activities of antioxidant enzymes, including SOD, GSH-P_X, and Cat by 12.04%, 9.76% and 18.45%, respectively. Meanwhile, the polysaccharide also regulated the mRNA expression of key genes involved in fatty acid metabolism, oxidative stress, and inflammatory responses. These findings provide theoretical evidence for the efficacy of A. subrufescens polysaccharide against alcohol-induced liver injury. Full article

(This article belongs to the Section Food Nutrition)

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27 pages, 7322 KB

Open AccessArticle

Aqueous Extract of Siraitia grosvenorii Alleviates MAFLD by Modulating Metabolism and Maintaining Gut Homeostasis in High-Fat Diet Fed Mice

by Hong Li, Zhongzhen Zhao, Yiming Ding, Weixian Shao, Yu Zhou, Junxiu Li, Zailin Liang, Bin Peng, Fusheng Mo, Jiao Zheng, Shengli Wei and Yuan Zhang

Foods 2026, 15(7), 1241; https://doi.org/10.3390/foods15071241 - 5 Apr 2026

Viewed by 918

Abstract

Metabolic dysfunction-associated fatty liver disease (MAFLD) is the most prevalent chronic liver disease worldwide with complex pathogenesis and no approved specific therapy. Siraitia grosvenorii is a widely used medicinal and edible herb, yet its efficacy and underlying mechanisms against MAFLD remain poorly defined. [...] Read more.

Metabolic dysfunction-associated fatty liver disease (MAFLD) is the most prevalent chronic liver disease worldwide with complex pathogenesis and no approved specific therapy. Siraitia grosvenorii is a widely used medicinal and edible herb, yet its efficacy and underlying mechanisms against MAFLD remain poorly defined. This study explored the protective effects and potential mechanisms of aqueous extract of Siraitia grosvenorii (AESG) on MAFLD. Based on ultra-high-performance liquid chromatography-linear trap quadrupole orbitrap mass spectrometry (UHPLC-LTQ-Orbitrap-MS) analysis, 38 components in AESG were tentatively assigned, with tetracyclic triterpene saponins being the most abundant. In high-fat diet (HFD)-induced MAFLD mice, AESG significantly attenuated body weight gain, reduced plasma total cholesterol (T-CHO) and low-density lipoprotein cholesterol (LDL-C) levels, and dramatically decreased hepatic triglyceride (TG) accumulation from 0.0141 mmol/g in the model group to 0.0063 mmol/g in the low-dose AESG group, corresponding to a reduction of 55.00%. AESG also alleviated plasma alanine aminotransferase (ALT) and aspartate aminotransferase (AST) activities, and improved hepatocyte steatosis. Furthermore, AESG restored HFD-induced gut dysbiosis by enriching beneficial bacteria including Akkermansia and suppressing harmful bacteria such as Ruminococcus. In free fatty acids (FFA) stimulated HepG2 cells, AESG suppressed de novo lipogenesis via downregulating Fatty Acid Synthase (FASN), Acetyl-CoA Carboxylase (ACC) and Sterol Regulatory Element-Binding Protein 1c (SREBP1c), and enhanced antioxidant capacity via activating the Nuclear Factor Erythroid 2-Related Factor 2 (Nrf2)/Heme Oxygenase 1 (HO-1)/Sirtuin 1 (SIRT1) pathway, thereby attenuating lipid accumulation and oxidative stress. In conclusion, AESG ameliorates MAFLD by inhibiting lipogenesis, improving oxidative stress, and regulating gut microbiota. These findings support Siraitia grosvenorii as a promising natural dietary intervention for MAFLD prevention and adjuvant therapy. Full article

(This article belongs to the Special Issue Chemical Properties and Functional Roles of Bioactive Compounds in Natural Foods)

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Foods, Volume 15, Issue 7 (April-1 2026) – 157 articles

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