Foods

18 pages, 689 KiB

Open AccessArticle

From Grass to Graph: NIRS Calibration for Fatty Acid Profiling in Grass-Raised Beef

by Iris Lobos-Ortega, Mariela Silva, Romina Rodríguez-Pereira, Rodolfo Saldaña, Ignacio Subiabre, Marion Rodríguez and Rodrigo Morales

Foods 2025, 14(16), 2767; https://doi.org/10.3390/foods14162767 - 8 Aug 2025

Abstract

The fatty acid (FA) profile of beef is a key indicator of nutritional quality. This study assessed the ability of Near Infrared Spectroscopy (NIRS) to predict the FA profile in beef samples from southern Chile. A total of 81 FAs were analyzed, and [...] Read more.

The fatty acid (FA) profile of beef is a key indicator of nutritional quality. This study assessed the ability of Near Infrared Spectroscopy (NIRS) to predict the FA profile in beef samples from southern Chile. A total of 81 FAs were analyzed, and 38% of the calibration models achieved RPD ≥ 2.5 (Ratio of Performance to Deviation). Strong predictive performance was observed for major FAs, particularly SFA and MUFA, with R²p > 0.90 (Coefficient of Determination) for palmitic (16:0). Although PUFA and some CLA isomers showed lower predictive accuracy—likely due to low concentrations and spectral overlap—minor FA such as 9c,11t-18:2 (CLA, rumenic acid) was accurately predicted. External validation confirmed that 77% of FAs showed no significant differences from gas chromatography, highlighting the robustness of NIRS for most compounds analyzed here. NIRS effectively captured FAs related to grass-based diets, such as trans-vaccenic acid and specific CLA isomers. NIRS works as a practical, rapid, and non-destructive tool for FA profiling, with potential uses in nutritional labeling and quality control; however, its application depends on the prior development of robust calibration models, which must be tailored to the specific matrix and analytical objectives. Full article

(This article belongs to the Special Issue The Non-destructive Testing, In Situ Analysis, and Automated Sorting of Food/Agricultural Product Quality)

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13 pages, 834 KiB

Open AccessSystematic Review

The Role of Olive Oil Polyphenols in Osteosarcopenic Obesity-Related Biological Domains: A Systematic Review of Current Evidence

by Roberta Zupo, Fabio Castellana, Maria Lisa Clodoveo, Giuseppe Lisco, Giuseppe Mazzola, Mariangela Rondanelli, Alice Cantù, Patrizia Riso and Simone Perna

Foods 2025, 14(16), 2766; https://doi.org/10.3390/foods14162766 - 8 Aug 2025

Abstract

Background: Osteosarcopenic obesity (OSO) is an emerging syndrome characterized by the coexistence of obesity, sarcopenia, and osteoporosis, primarily affecting aging populations. Nutrition, especially polyphenol-rich foods like extra virgin olive oil (EVOO), may play a preventive or therapeutic role in OSO. This review aims [...] Read more.

Background: Osteosarcopenic obesity (OSO) is an emerging syndrome characterized by the coexistence of obesity, sarcopenia, and osteoporosis, primarily affecting aging populations. Nutrition, especially polyphenol-rich foods like extra virgin olive oil (EVOO), may play a preventive or therapeutic role in OSO. This review aims to critically examine evidence from in vitro, in vivo, and human studies on the effects of olive oil polyphenols on OSO-related biological domains. Methods: This systematic review followed PRISMA guidelines. Studies were identified from PubMed and Google Scholar using MeSH terms related to olive oil, polyphenols, and OSO-associated conditions. In vitro and in vivo studies (both in animal and human models) published in the last ten years were included. The study protocol was registered with PROSPERO (CRD420251077836). Results: Fifteen studies were included: eight in vitro, four in vivo on animal models, and three human trials. Phenolic compounds such as hydroxytyrosol, oleuropein, oleocanthal, and oleacein demonstrated antioxidant, anti-inflammatory, anti-adipogenic, and osteo-/myo-protective effects. These compounds modulated key metabolic pathways and gene expression related to adipogenesis, bone metabolism, and muscle integrity. Conclusions: Olive oil polyphenols exhibit promising biological effects on the tissues involved in OSO. Although evidence is mostly preclinical, selected compounds (notably hydroxytyrosol and oleuropein) may serve as adjuncts in nutritional strategies for OSO prevention. Full article

(This article belongs to the Special Issue The Link Between Nutrition, Developmental Plasticity and Human Health)

21 pages, 5790 KiB

Open AccessArticle

Monascus Yellow Pigments Ameliorate Hyperuricemia via Dual Mechanisms: Xanthine Oxidase Inhibition and Uric Acid Transporter Modulation (ABCG2, URAT1, and GLUT9)

by Furong Xue, Renqin Zhu, Jiaxing Li, Zheng Liu, Lidan Niu, Wei Chen, Chengtao Wang and Jie Zheng

Foods 2025, 14(16), 2765; https://doi.org/10.3390/foods14162765 - 8 Aug 2025

Abstract

The increasing global prevalence of hyperuricemia (HUA), particularly among younger populations, underscores the urgent need for safe and effective dietary interventions. Monascus fungi, long utilized in East Asian food culture, ferment rice to produce red yeast rice (RYR), a functional food rich in [...] Read more.

The increasing global prevalence of hyperuricemia (HUA), particularly among younger populations, underscores the urgent need for safe and effective dietary interventions. Monascus fungi, long utilized in East Asian food culture, ferment rice to produce red yeast rice (RYR), a functional food rich in monacolin K and Monascus pigments. Among these, Monascus yellow pigments (MYPs)—natural azaphilone compounds used as food additives and colorants—have shown antioxidant, anti-inflammatory, and metabolic regulatory activities. However, their potential to alleviate hyperuricemia remains unexplored. This study investigates the urate-lowering and organ-protective effects of MYPs through a combination of in vitro, in vivo, and gut microbiota analyses. MYPs exhibited significant xanthine oxidase (XOD) inhibitory activity, and molecular docking confirmed that monascin (MS) and ankaflavin (AK) competitively bind to the XOD active site. In a murine HUA model, MYPs significantly reduced serum uric acid (SUA) levels without causing hepatic or renal toxicity. Mechanistically, MYPs downregulated renal UA reabsorption transporters (URAT1, GLUT9) and upregulated the excretory transporter ABCG2, enhancing uric acid (UA) excretion. These findings highlight MYPs as promising food-derived bioactives with dual XOD inhibition and uricosuric effects, offering a novel nutraceutical strategy for hyperuricemia prevention and management. Full article

(This article belongs to the Section Food Microbiology)

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17 pages, 1258 KiB

Open AccessArticle

Functionalization of Sodium Caseinate for Production of Neat Films: Effects of Casein Crosslinking Induced by Heating at Alkaline pH or Light Exposure

by Paolo D’Incecco, Stefano Gerna, Marta Sindaco, Luisa Pellegrino, Alberto Barbiroli, Veronica Rosi and Sara Limbo

Foods 2025, 14(16), 2764; https://doi.org/10.3390/foods14162764 - 8 Aug 2025

Abstract

This study explored the functionalization of sodium caseinate (NaCas) using environmentally friendly approaches to improve the mechanical and structural properties of the derived films. NaCas functionalization was achieved through casein crosslinking using two approaches: (i) thermal treatment at an alkaline pH to induce [...] Read more.

This study explored the functionalization of sodium caseinate (NaCas) using environmentally friendly approaches to improve the mechanical and structural properties of the derived films. NaCas functionalization was achieved through casein crosslinking using two approaches: (i) thermal treatment at an alkaline pH to induce the formation of lysinoalanine (LAL) and (ii) riboflavin-mediated photo-oxidation to induce the formation of di-tyrosine (di-Tyr). Starting from NaCas (not functionalized, control) obtained from pasteurized milk, three functionalized NaCas samples were prepared: one sample crosslinked by LAL, and two samples crosslinked by di-Tyr formed under LED light either with or without riboflavin. The amount of crosslinking was evaluated in the acid hydrolysates through HPLC methods using either fluorescence (di-Tyr) or MS (LAL) detection. Heat treatment at pH 9 induced the formation of up to 3540 µg of LAL/g casein, whereas LED light exposure in the presence of riboflavin promoted the formation of up to 500 µg of di-Tyr/g casein. The formation of crosslinks at the intermolecular level, which resulted in protein aggregation, was detected by SDS-PAGE. Films were obtained by mixing the water solutions of the four NaCas samples with glycerol as the plasticizer and casting them. The FTIR spectra revealed that the formation of crosslinks also induced changes in the secondary structure of NaCas, which were conserved in the derived films. Mechanical testing demonstrated that di-Tyr crosslinks enhanced film ductility, while LAL crosslinks increased tensile strength and stiffness. Full article

(This article belongs to the Special Issue Effect of the Application of Novel Processes to Food Proteins on Structure, Physicochemical Properties and Modifications)

12 pages, 415 KiB

Open AccessArticle

Changes in Physicochemical Properties and Antioxidant Activities of Persimmon Wine During Fermentation

by So-Won Jang, Hwan Hee Yu, Da-Sol Jung, Jong-Chan Kim, Jae Hoon Lee and Mi Jang

Foods 2025, 14(16), 2763; https://doi.org/10.3390/foods14162763 - 8 Aug 2025

Abstract

In this study, persimmons, which are rich in various nutrients and bioactive compounds, were used as the raw material for wine production. Persimmon wine was produced by inoculating with Saccharomyces cerevisiae and fermenting the mixture at 30 °C for seven days. During this [...] Read more.

In this study, persimmons, which are rich in various nutrients and bioactive compounds, were used as the raw material for wine production. Persimmon wine was produced by inoculating with Saccharomyces cerevisiae and fermenting the mixture at 30 °C for seven days. During this process, we analyzed changes in physicochemical properties, organic acids, free sugars, ethanol, methanol, free amino acids, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities. Over the seven-day fermentation period, soluble solids decreased from 16.27 °Brix to 5.57 °Brix, pH declined from 5.93 to 4.90, and total acidity increased from 0.12% to 0.41%. Succinic, lactic, and acetic acids were identified as major organic acids, while glucose and fructose were depleted after six days of fermentation. The ethanol concentration reached 7.93% on day seven, while methanol increased to 0.050%. The free amino acid content decreased as fermentation progressed. The TPC and TFC increased significantly. Antioxidant capacity increased, as observed from DPPH, ABTS, and FRAP assay results. These results suggest that alcohol fermentation of raw persimmons induces significant changes in key quality-related components and enhances antioxidant activity. Overall, the findings provide valuable foundational data supporting the industrial application of persimmon wine. Full article

(This article belongs to the Special Issue Alcoholic Beverages: Their Processing, Quality, Sensory Attributes, Consumption, and Health Properties)

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25 pages, 1722 KiB

Open AccessArticle

Evaluation of GABA-Producing Fermented Whey Formulations: From Strain Selection to Raspberry-Enriched Beverages with Psychobiotic Potential

by Mariano Del Toro-Barbosa, Tlalli Uribe-Velázquez, Alejandra Hurtado-Romero, María Fernanda Rosales-De la Cruz, Danay Carrillo-Nieves, Luis Eduardo Garcia-Amezquita and Tomás García-Cayuela

Foods 2025, 14(16), 2762; https://doi.org/10.3390/foods14162762 - 8 Aug 2025

Abstract

Certain probiotic strains have been proposed to alleviate mental health conditions, such as anxiety and stress, by modulating the gut–microbiota–brain axis through the production of metabolites like gamma-aminobutyric acid (GABA). This study evaluated kefir-derived microbial strains for their GABA-producing capacity in mono- and [...] Read more.

Certain probiotic strains have been proposed to alleviate mental health conditions, such as anxiety and stress, by modulating the gut–microbiota–brain axis through the production of metabolites like gamma-aminobutyric acid (GABA). This study evaluated kefir-derived microbial strains for their GABA-producing capacity in mono- and co-culture systems using whey as the growth substrate. Based on the screening results, two microbial consortia were selected to develop fermented whey beverages with raspberry (FWF-R1 and FWF-R2). These beverages were characterized for their technological and functional properties over 21 days of refrigerated storage and following gastrointestinal digestion. Both formulations maintained stable acidity and showed a slight increase in viscosity during storage. The microbial counts remained above 8.5 log colony-forming units/mL, with high post-digestion viability, confirming their probiotic potential. The GABA levels increased progressively during storage, reaching 2.67 mM in FWF-R1 and 4.65 mM in FWF-R2, with recovery rates of 40–45% after digestion. The total phenolic content decreased moderately during storage but increased ~5-fold after digestion; the total anthocyanins declined by up to 70%. FWF-R2 achieved higher sensory acceptability and was preferred by 58% of consumers, emerging as the most promising formulation. These findings highlight the psychobiotic potential of these beverages and support the sustainable valorization of dairy and fruit by-products. Full article

(This article belongs to the Special Issue Exploitation of Microbiota in the Development of Innovative Fermented Food Products with High Added Value)

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17 pages, 5328 KiB

Open AccessArticle

Effects of Dietary GABA Levels on Growth, Muscle Quality, and Liver Lipid Profile: Insights from Lipidomics in Juvenile Yellowfin Seabream Acanthopagrus latus

by Guanrong Zhang, Yanjian Yang, Zini Huang, Shishi Zheng, Xinyu Feng, Ju Li, Fang Chen and Yuanyou Li

Foods 2025, 14(16), 2761; https://doi.org/10.3390/foods14162761 - 8 Aug 2025

Abstract

Gamma-aminobutyric acid (GABA), a major inhibitory neurotransmitter, is used as a feed additive in aquaculture. However, its effects on muscle quality and lipid metabolism in fish remain understudied. Therefore, three diets supplemented with 0%, 0.01%, and 0.10% GABA were fed to juvenile Acanthopagrus [...] Read more.

Gamma-aminobutyric acid (GABA), a major inhibitory neurotransmitter, is used as a feed additive in aquaculture. However, its effects on muscle quality and lipid metabolism in fish remain understudied. Therefore, three diets supplemented with 0%, 0.01%, and 0.10% GABA were fed to juvenile Acanthopagrus latus (initial weight: 9.96 g) for 9 weeks, followed by analyses of growth performance, muscle quality indices, and hepatic lipid profiles. Fish fed 0.01% GABA showed the highest weight gain rate (p < 0.05). Their muscles exhibited improved muscle texture, higher levels of essential/non-essential and flavor amino acids, and a higher proportion of long-chain polyunsaturated fatty acids (LC-PUFAs), including docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), along with triglycerides and cardiolipin enriched in LC-PUFA chains (p < 0.05). Moreover, their livers demonstrated increased levels of triglycerides, phosphatidylethanolamine, and LC-PUFA, along with reduced levels of phosphatidylcholine, lysophosphatidylcholine, lysophosphatidylethanolamine, and phosphatidylserine (p < 0.05). These results suggest that 0.01% GABA supplementation improves growth performance, enhances flesh quality, and optimizes liver lipid profiles in A. latus. Full article

(This article belongs to the Special Issue Seafood Components and Functional Characteristics)

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15 pages, 3297 KiB

Open AccessArticle

Constructing Stable Emulsion Gel from Soy Protein Isolate and Konjac Glucomannan as Pork Fat Substitute: Effect of Oil Concentration

by Junjie Tang, Danjie Li, Jianxi Zhang, Xianyang Xie, Si Shi, Jie Shi, Yuanzhao Li, Jie Pang and Chunhua Wu

Foods 2025, 14(16), 2760; https://doi.org/10.3390/foods14162760 - 8 Aug 2025

Abstract

Vegetable oils offer a healthy option for creating nutritious foods. This research created a plant-based fat substitute inspired by nature. We used soy protein isolate (SPI), which acts both as a base material and an emulsifier. To strengthen the structure, we added oxidized [...] Read more.

Vegetable oils offer a healthy option for creating nutritious foods. This research created a plant-based fat substitute inspired by nature. We used soy protein isolate (SPI), which acts both as a base material and an emulsifier. To strengthen the structure, we added oxidized chitin nanowhiskers. We mimicked the texture of animal fat by forming a gel using konjac glucomannan (KGM). By fine-tuning the corn oil ratio, we developed a dense, structurally superior emulsion gel. Gels containing 12% corn oil demonstrated effective water and oil retention, with their texture, gel strength, hardness, and chewiness closely resembling that of pork back fat. It also matches the visual properties of pork back fat in terms of brightness and hue. However, it offers significant health benefits over pork back fat, as it contains significantly lower fat content, only 14.07% of that of pork back fat, predominantly healthier unsaturated fats, and a protein content 2.74 times higher than that of pork back fat. This KGM/SPI gel system provides a practical, scalable way to develop solid fat alternatives that are both sustainable and rich in nutrients, supporting the creation of healthier foods for the next generation with a reduced fat content. Full article

(This article belongs to the Section Plant Foods)

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16 pages, 1817 KiB

Open AccessArticle

Development of Pretreatment Approaches for Authentic Representation of Tea Infusion Aroma

by Mingming Zhang, Zhihui Feng, Fang Wang, Jianxin Chen, Yifan Li, Yuqiong Chen and Junfeng Yin

Foods 2025, 14(16), 2759; https://doi.org/10.3390/foods14162759 - 8 Aug 2025

Abstract

Appropriate aroma extraction methods are crucial prerequisites for accurately and objectively characterizing the authentic aroma profile of samples. Purified water and ionized water were used as brewing water, and the effects of different tea-to-water ratios, extraction temperatures, and extraction times on the aroma [...] Read more.

Appropriate aroma extraction methods are crucial prerequisites for accurately and objectively characterizing the authentic aroma profile of samples. Purified water and ionized water were used as brewing water, and the effects of different tea-to-water ratios, extraction temperatures, and extraction times on the aroma authenticity and component enrichment of tea infusions were compared. The conditions of a tea-to-water ratio of 1 g:10 mL, extraction at 30 °C for 30 or 45 min were identified as the optimal parameter range, which could maximize the enrichment of aroma while maintaining fidelity. The cosine value of the aroma attribute scores between the optimal parameter set and the control group (tea brewed at 1 g:10 mL ratio for 4 min) exceeded 0.979, and the correlation coefficient surpassed 0.828. Test evaluation results indicate the method had good reproducibility and effectively highlighted the differential impacts of ionic content in brewing water on tea aroma constituents. This approach effectively solved the problem of sensory distortion caused by conventional high-temperature and long-duration extraction, enabling precise analysis of how water quality authentically influences tea infusion aroma characteristics. Full article

(This article belongs to the Special Issue Production, Quality, Flavor Characteristics and Health Benefits of Tea: 2nd Edition)

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15 pages, 4382 KiB

Open AccessArticle

Sprouted Black Quinoa Extract Alleviates Heat Stress-Induced Liver Injury in Rats by Activating Nrf2 Signaling and Suppressing the NF-κB/NLRP3 Inflammasome Pathway

by Jing Zhou, Wenting Lv, Zhonghao Li, Li Wang, Bing Guo and Donghua Du

Foods 2025, 14(16), 2758; https://doi.org/10.3390/foods14162758 - 8 Aug 2025

Abstract

Heat stress (HS) is known to cause liver injury through mechanisms involving oxidative stress and inflammation, thereby highlighting the need for effective therapeutic interventions. This study evaluated the efficacy of sprouted black quinoa extract (SBQE) in mitigating HS-induced liver injury in a rat [...] Read more.

Heat stress (HS) is known to cause liver injury through mechanisms involving oxidative stress and inflammation, thereby highlighting the need for effective therapeutic interventions. This study evaluated the efficacy of sprouted black quinoa extract (SBQE) in mitigating HS-induced liver injury in a rat model. SBQE was obtained through an ultrasonication-assisted ethanol–water extraction process from black quinoa germinated for 48 h. Sprague Dawley rats (male) were administered via oral gavage SBQE at doses of 200, 400, or 800 mg/kg prior to each HS exposure (40 °C for 2 h per day over a period of 8 days). Pretreatment with SBQE resulted in a dose-dependent reduction in serum alanine aminotransferase (ALT) and aspartate aminotransferase (AST) levels, with the high dose (800 mg/kg) reducing these enzyme levels (p < 0.001 vs. HS group) and alleviating histopathological damage, including a significant decrease in hepatocyte vacuolization and inflammatory cell infiltration (histopathological scores were reduced by p < 0.001 in the 800 mg/kg SBQE group vs. HS group). SBQE also dose-dependently inhibited the accumulation of mitochondrial reactive oxygen species (mean fluorescence intensity decreased by p < 0.001 at 800 mg/kg) and the formation of malondialdehyde while restoring the activities of antioxidant enzymes such as superoxide dismutase (p < 0.01 at 800 mg/kg), catalase (p < 0.05 at 800 mg/kg), and glutathione peroxidase (p < 0.001 at 800 mg/kg), as well as replenishing glutathione levels (p < 0.001 at 800 mg/kg). Furthermore, the levels of proinflammatory cytokines (tumor necrosis factor-alpha, interleukin-6, interleukin-1β, and interleukin-18) in liver tissue were significantly reduced (with the high dose leading to p < 0.001 vs. HS group), which was associated with enhanced nuclear translocation of nuclear factor erythroid 2-related factor 2 (Nrf2; p < 0.05 at 800 mg/kg) and decreased phosphorylation of nuclear factor-κB p65 (NF-κB; p < 0.001 at 800 mg/kg). Additionally, the protein expression of NOD-like receptor pyrin domain-containing 3 (NLRP3) inflammasome components and markers of apoptosis were diminished. The results demonstrated that SBQE alleviated HS-induced liver injury by concurrently activating the Nrf2 antioxidant pathway and suppressing NF-κB/NLRP3 inflammasome signaling, suggesting its potential as a nutraceutical intervention for HS-related hepatotoxicity. Full article

(This article belongs to the Section Food Nutrition)

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17 pages, 4768 KiB

Open AccessArticle

New Functional Food for the Treatment of Gastric Ulcer Based on Bioadhesive Microparticles Containing Sage Extract: Anti-Ulcerogenic, Anti-Helicobacter pylori, and H⁺/K⁺-ATPase-Inhibiting Activity Enhancement

by Yacine Nait Bachir, Ryma Nait Bachir, Meriem Medjkane, Nouara Boudjema and Roberta Foligni

Foods 2025, 14(15), 2757; https://doi.org/10.3390/foods14152757 - 7 Aug 2025

Abstract

Salvia officinalis is an aromatic plant of Mediterranean origin traditionally used to treat inflammatory, cardiovascular, endocrine, and digestive diseases. In this work, the ability of the Salvia officinalis extract in the treatment of gastric ulcers was evaluated, and an innovative administration system was [...] Read more.

Salvia officinalis is an aromatic plant of Mediterranean origin traditionally used to treat inflammatory, cardiovascular, endocrine, and digestive diseases. In this work, the ability of the Salvia officinalis extract in the treatment of gastric ulcers was evaluated, and an innovative administration system was proposed to increase the therapeutic effect of this plant. Salvia officinalis ethanolic extract was prepared and analyzed by HPLC/UV-DAD and encapsulated in a matrix based on gelatin and pectin using an emulsion–coacervation process. The prepared microcapsules were analyzed by laser particle size, optical microscopy, in vitro dissolution kinetics, and ex vivo bioadhesion. In order to determine the action mechanism of Salvia officinalis extract, in the treatment of gastric ulcer, the in vivo anti-ulcerogenic activity in rats, using the ulcer model induced by ethanol; the in vivo anti-Helicobacter pylori activity; and in vitro inhibitory activity of H⁺/K⁺-ATPase were carried out. These three biological activities were evaluated for ethanolic extract and microcapsules to determine the effect of formulation on biological activities. Ethanolic extract of Salvia officinalis was mainly composed of polyphenols (chlorogenic acid 7.43%, rutin 21.74%, rosmarinic acid 5.88%, and quercitrin 14.39%). Microencapsulation of this extract allowed us to obtain microcapsules of 104.2 ± 7.5 µm in diameter, an encapsulation rate of 96.57 ± 3.05%, and adequate bioadhesion. The kinetics of in vitro dissolution of the extract increase significantly after its microencapsulation. Percentages of ulcer inhibition for 100 mg/kg of extract increase from 71.71 ± 2.43% to 89.67 ± 2.54% after microencapsulation. In vitro H⁺/K⁺-ATPase-inhibiting activity resulted in an IC50 of 86.08 ± 8.69 µM/h/mg protein for free extract and 57.43 ± 5.78 µM/h/mg protein for encapsulated extract. Anti-Helicobacter pylori activity showed a similar Minimum Inhibitory Concentration (MIC) of 50 µg/mL for the extract and microcapsules. Salvia officinalis ethanolic extract has a significant efficacy for the treatment of gastric ulcer; its mechanism of action is based on its gastroprotective effect, anti-Helicobacter pylori, and H⁺/K⁺-ATPase inhibitor. Moreover, the microencapsulation of this extract increases its gastroprotective and H⁺/K⁺-ATPase-inhibiting activities significantly. Full article

(This article belongs to the Special Issue Plant Bioactive Compounds and Its Potential as a Functional Food Ingredient)

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10 pages, 208 KiB

Open AccessArticle

Effect of Technological Process and Temperature on Phospholipids in Buffalo Milk, Whey and Buttermilk

by Marika Di Paolo, Valeria Pelizzola, Lucia De Luca, Loriana Casalino, Giulia Polizzi, Milena Povolo and Raffaele Marrone

Foods 2025, 14(15), 2756; https://doi.org/10.3390/foods14152756 - 7 Aug 2025

Abstract

Phospholipids (PLs) are a group of biomolecules found in the milk fat globule membranes (MFGMs). Recently, MFGM phospholipids have attracted increasing amounts of attention due to their unique composition, stability, and potential health benefits, including protective effects against Alzheimer’s disease, hypercholesterolemia, and certain [...] Read more.

Phospholipids (PLs) are a group of biomolecules found in the milk fat globule membranes (MFGMs). Recently, MFGM phospholipids have attracted increasing amounts of attention due to their unique composition, stability, and potential health benefits, including protective effects against Alzheimer’s disease, hypercholesterolemia, and certain types of cancer. Although buffalo milk is the second most commonly produced milk and has high nutritional value, few studies have focused on the properties of buffalo MFGM. This study investigates the PLs composition of buffalo milk and related dairy by-products (whey and buttermilk). Milk and whey were collected from two dairy farms (A—small and B—big) to produce mozzarella buffalo cheese (high-pasteurization milk for GDO production and low for local); while buttermilk was obtained from a butter-making farm. Phospholipids were purified by a solid-phase extraction method and then identified by high-performance liquid chromatography with an evaporative light-scattering detector (HPLC/ELSD). Five classes of phospholipids [phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylserine (PS), and sphingomyelin (SM)] were identified. The thermal process of milk did not significantly affect the PLs milk. However, local whey showed a higher concentration of total PLs than GDO, which was mainly represented by PE followed by PC content. Farm A exhibited higher PL content than B, particularly with a greater concentration of SM. Buttermilk showed the lowest PLs content. These findings offer valuable insights for the dairy industry and related applications, contributing to the valorization of buffalo dairy products. Full article

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

21 pages, 961 KiB

Open AccessArticle

A Mixed-Method Assessment of Drivers and Barriers for Substituting Dairy with Plant-Based Alternatives by Danish Adults

by Beatriz Philippi Rosane, Lise Tjørring, Annika Ley, Derek Victor Byrne, Barbara Vad Andersen, Susanne Gjedsted Bügel and Sophie Wennerscheid

Foods 2025, 14(15), 2755; https://doi.org/10.3390/foods14152755 - 7 Aug 2025

Abstract

The market for plant-based alternatives to animal foods has increased rapidly in the past decade, mainly due to consumer demand. Little evidence is available regarding nutritional impacts, drivers, and barriers to using these products as substitutes for animal foods in real-life conditions. This [...] Read more.

The market for plant-based alternatives to animal foods has increased rapidly in the past decade, mainly due to consumer demand. Little evidence is available regarding nutritional impacts, drivers, and barriers to using these products as substitutes for animal foods in real-life conditions. This pilot study followed 16 Danish adults (30 ± 11 years old; 11 females) for 4 weeks with substituting milk, cheese, and yogurt with plant-based analogues to dairy (PBADs) and assessed their drivers and barriers to applying the intervention with a mixed-method approach. PBADs are constantly compared to their animal counterparts, both regarding product characteristics, such as price and sensory properties, as well as cultural roles and subjective memories. The mixed methods showed dairy attachment, price, and taste were the main barriers to consuming PBAD, while changes in life and social circles were drivers (qualitative data). As for the liking of PBADs, plant-based yoghurt was the preferred intervention product (73.5/100, p < 0.05), followed by plant-based drinks (65.9/100), while plant-based cheese was the lowest rated (47.9/100, p < 0.05). As for dietary changes, a lower average intake of sugars, saturated fatty acids, cholesterol, calcium, phosphorus, and zinc was observed after the intervention. Additionally, this study describes the attachment of the study population to milk and dairy products. It shows that choosing dairy is beyond nourishment but is connected to tradition, culture, pleasure, memories, and a sense of belonging. In contrast, there is no history or attachment to PBADs. Full article

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20 pages, 4401 KiB

Open AccessArticle

Effect of Slightly Acidic Electrolyzed Water Combined with Nano-Bubble Sterilization on Quality of Larimichthys crocea During Refrigerated Storage

by Jiehui Zhong, Hongjin Deng, Na Lin, Mengyao Zheng, Junjie Wu, Quanyou Guo and Saikun Pan

Foods 2025, 14(15), 2754; https://doi.org/10.3390/foods14152754 - 7 Aug 2025

Abstract

The large yellow croaker (Larimichthys crocea) is susceptible to microbial contamination during storage due to its high protein and moisture contents. This study was designed to find a new way to reduce bacteria in large yellow croakers by combining slightly acidic [...] Read more.

The large yellow croaker (Larimichthys crocea) is susceptible to microbial contamination during storage due to its high protein and moisture contents. This study was designed to find a new way to reduce bacteria in large yellow croakers by combining slightly acidic electrolyzed water (SAEW) with nano-bubble (NB) technology. Exploring the effects of available chlorine concentration (ACC), processing time, and water temperature on the bacteria reduction effect of the SAEW-NB treatment for large yellow croakers. Also, the effects of the SAEW-NB combined treatment on sensory evaluation, total viable counts (TVCs), total volatile basic nitrogen (TVB-N), texture, taste profile, and volatile flavor compounds of large yellow croakers were analyzed during the storage period at 4 °C. The results show that the SAEW-NB treatment achieved significantly enhanced microbial reduction compared to individual treatments. Under the conditions of a 4 °C water temperature, 40 mg/L ACC, and 15 min treatment, the SAEW-NB treatment inhibited the increases in physical and chemical indexes such as TVC and TVB-N, maintained the fish texture, and delayed the production of off-flavor volatiles such as aldehydes, alcohols, esters, and ketones, compared with the control group (CG) during storage at 4 °C. In conclusion, the SAEW-NB treatment could better retard fish spoilage, extending the shelf life by approximately 2 days. It might be a promising new industrial approach for large yellow croakers’ storage. Full article

(This article belongs to the Special Issue Innovative Muscle Foods Preservation and Packaging Technologies)

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18 pages, 5124 KiB

Open AccessArticle

Effects of Different Drying Methods on the Quality of Forest Ginseng Revealed Based on Metabolomics and Enzyme Activity

by Junjia Xing, Xue Li, Wenyu Dang, Limin Yang, Lianxue Zhang, Wei Li, Yan Zhao, Jiahong Han and Enbo Cai

Foods 2025, 14(15), 2753; https://doi.org/10.3390/foods14152753 - 7 Aug 2025

Abstract

Forest ginseng (FG) is a rare medicinal and culinary plant in China, and its drying quality is heavily dependent on the drying method. This study investigated the effects of traditional hot air drying (HAD) and the self-developed negative-pressure circulating airflow-assisted desiccator drying (PCAD) [...] Read more.

Forest ginseng (FG) is a rare medicinal and culinary plant in China, and its drying quality is heavily dependent on the drying method. This study investigated the effects of traditional hot air drying (HAD) and the self-developed negative-pressure circulating airflow-assisted desiccator drying (PCAD) method on the quality of FG using metabolomics and enzyme activity. The results revealed that the enzyme activities of dried FG were reduced considerably. PCAD preserved higher enzyme activity than HAD. Metabolomics data demonstrate that HAD promotes the formation of primary metabolites (amino acids, lipids, nucleotides, etc.), whereas PCAD promotes the formation of secondary metabolites (terpenoids, phenolic acids, etc.). A change-transformation network was built by combining the metabolites listed above and their biosynthetic pathways, and it was discovered that these biosynthetic pathways were primarily associated with the mevalonate (MVA) pathway, lipid metabolism, phenylpropane biosynthesis, and nucleotide metabolism. It is also believed that these findings are related to the chemical stimulation induced by thermal degradation and the ongoing catalysis of enzyme responses to drought stress. The facts presented above will give a scientific basis for the selection of FG drying processes, as well as helpful references for increasing the nutritional quality of processed FG. Full article

(This article belongs to the Special Issue Metabolomics in Food Processing: Physicochemical Properties, Quality Formation, and Nutritional Function)

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19 pages, 6720 KiB

Open AccessArticle

Processed Pearl Millet Improves the Morphology and Gut Microbiota in Wistar Rats

by Jaqueline Maciel Vieira Theodoro, Lucimar Aguiar da Silva, Vinícius Parzanini Brilhante de São José, Nathaniel Baldwin Willis, Renata Celi Lopes Toledo, Mariana Grancieri, Carlos Wanderlei Piler Carvalho, Joseph Francis Pierre, Bárbara Pereira da Silva and Hércia Stampini Duarte Martino

Foods 2025, 14(15), 2752; https://doi.org/10.3390/foods14152752 - 7 Aug 2025

Abstract

This study evaluated the effect of pearl millet subjected to different processing on the intestinal health of rats. The animals were fed a standard iron-free diet (28 days) (hemoglobin depletion: 8.65 + 1.40 g/dL of hemoglobin). Subsequently, they were divided into four groups [...] Read more.

This study evaluated the effect of pearl millet subjected to different processing on the intestinal health of rats. The animals were fed a standard iron-free diet (28 days) (hemoglobin depletion: 8.65 + 1.40 g/dL of hemoglobin). Subsequently, they were divided into four groups for hemoglobin repletion (21 days): standard diet + ferrous sulfate (SD + FS); standard diet + non-germinated open-pan cooked millet flour (SD + NGOPCMF); standard diet + germinated open-pan cooked millet flour (SD + GOPCMF); and standard diet + extrusion-cooked millet flour (SD + ECMF). Hemoglobin level did not differ among groups. The SD + NGOPCMF, SD + GOPCMF and SD + ECMF groups demonstrated a higher Chao index in the microbiome and a higher number and area of goblet cells and longitudinal muscle layer width. The SD + NGOPCMF and SD + GOPCMF groups demonstrated increased cecum weight, crypt depth, crypt thickness, and circular muscle layer width; lower fecal pH; and a higher relative abundance of Bacteroidota, while the SD + FS group showed the highest abundance of Actinobacteriota. The SD + GOPCMF group stood out for showing the lowest fecal pH, better α-diversity (Chao and Shannon index), and the highest width of the longitudinal muscle layer. In conclusion, pearl millet subjected to different processing, mainly germination, has the potential to improve the composition of the intestinal microbiota and the intestinal morphology in rats induced to iron deficiency. Full article

(This article belongs to the Special Issue Component Change and Regulation of Cereal and Oil-Based Foods During Processing and Storage)

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20 pages, 3543 KiB

Open AccessArticle

Chemometric Approach for Discriminating the Volatile Profile of Cooked Glutinous and Normal-Amylose Rice Cultivars from Representative Japanese Production Areas Using GC × GC-TOFMS

by Takayoshi Tanaka, Junhan Zhang, Shuntaro Isoya, Tatsuro Maeda, Kazuya Hasegawa and Tetsuya Araki

Foods 2025, 14(15), 2751; https://doi.org/10.3390/foods14152751 - 6 Aug 2025

Abstract

Cooked-rice aroma strongly affects consumer choice, yet the chemical traits distinguishing glutinous rice from normal-amylose japonica rice remain underexplored because earlier studies targeted only a few dozen volatiles using one-dimensional gas chromatography–mass spectrometry (GC-MS). In this study, four glutinous and seven normal Japanese [...] Read more.

Cooked-rice aroma strongly affects consumer choice, yet the chemical traits distinguishing glutinous rice from normal-amylose japonica rice remain underexplored because earlier studies targeted only a few dozen volatiles using one-dimensional gas chromatography–mass spectrometry (GC-MS). In this study, four glutinous and seven normal Japanese cultivars were cooked under identical conditions, their headspace volatiles trapped with MonoTrap and qualitatively profiled by comprehensive GC × GC-TOFMS. The two-dimensional platform resolved 1924 peaks—about ten-fold previous coverage—and, together with hierarchical clustering, PCA, heatmap visualization and volcano plots, cleanly separated the starch classes (78.3% cumulative PCA variance; Euclidean distance > 140). Volcano plots highlighted 277 compounds enriched in the glutinous cultivars and 295 in Koshihikari, including 270 compounds that were not previously documented in rice. Normal cultivars were dominated by ethers, aldehydes, amines and other nitrogenous volatiles associated with grainy, grassy and toasty notes. Glutinous cultivars showed abundant ketones, furans, carboxylic acids, thiols, steroids, nitro compounds, pyrroles and diverse hydrocarbons and aromatics, yielding sweeter, fruitier and floral accents. These results expand the volatile library for japonica rice, provide molecular markers for flavor-oriented breeding and demonstrate the power of GC × GC-TOFMS coupled with chemometrics for grain aroma research. 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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11 pages, 1257 KiB

Open AccessCommunication

Glutathione-Stabilized Copper Nanoclusters as a Switch-Off Fluorescent Sensor for Sensing of Quercetin in Tea Samples

by Xueqing Gao and Xuming Zhuang

Foods 2025, 14(15), 2750; https://doi.org/10.3390/foods14152750 - 6 Aug 2025

Abstract

Quercetin, a natural polyphenolic flavonoid with antioxidant and anti-allergic properties, is extensively found in foods and holds significant importance for human health. In this study, a simple switch-off fluorescent sensor based on copper nanoclusters (Cu NCs) was proposed for the sensitive determination of [...] Read more.

Quercetin, a natural polyphenolic flavonoid with antioxidant and anti-allergic properties, is extensively found in foods and holds significant importance for human health. In this study, a simple switch-off fluorescent sensor based on copper nanoclusters (Cu NCs) was proposed for the sensitive determination of quercetin. Glutathione acted as the reducing and protective agent in the synthesized process of Cu NCs via a facile, green one-pot method. As anticipated, the glutathione-capped Cu NCs (GSH-Cu NCs) exhibited favorable water solubility and ultrasmall size. The fluorescence property of GSH-Cu NCs was further enhanced with Al³⁺ ion through the aggregation-induced emission effect. When quercetin was present in the sample solution, the system exhibited effective fluorescence quenching, which was attributed to the internal filter effect. The GSH-Cu NCs/Al³⁺-based fluorescent sensor showed a good linear relationship to quercetin in the concentration range from 0.1 to 60 μM. A detection limit of 24 nM was obtained. Moreover, the constructed sensor was employed for the successful determination of quercetin in tea samples. Full article

(This article belongs to the Special Issue Development and Application of Biosensors in the Food Field)

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11 pages, 811 KiB

Open AccessArticle

Activity Expression and Property Analysis of Codon-Optimized Polyphenol Oxidase from Camellia sinensis in Pichia pastoris KM71

by Xin Zhang, Yong-Quan Xu, Jun-Feng Yin and Chun Zou

Foods 2025, 14(15), 2749; https://doi.org/10.3390/foods14152749 - 6 Aug 2025

Abstract

Tea polyphenol oxidase (CsPPO) is a crucial enzyme involved in the production of tea and tea products. However, the recombinant expression of CsPPO in microorganisms is often hindered by challenges such as inclusion body formation and extremely low enzyme activity. In this study, [...] Read more.

Tea polyphenol oxidase (CsPPO) is a crucial enzyme involved in the production of tea and tea products. However, the recombinant expression of CsPPO in microorganisms is often hindered by challenges such as inclusion body formation and extremely low enzyme activity. In this study, the CsPPO gene (1800 bp) from Camellia sinensis cv. Yihongzao was cloned and 14.5% of its codons were optimized for Pichia pastoris expression. Compared to pre-optimization, codon optimization significantly enhanced CsPPO production in P. pastoris KM71, yielding a 42.89-fold increase in enzyme activity (1286.67 U/mL). The optimal temperature and pH for recombinant CsPPO were determined to be 40 °C and 5.5, respectively. This study demonstrates that codon optimization effectively improves the expression of plant-derived enzymes such as CsPPO in eukaryotic expression systems. Future research should explore the long-term stability of recombinant CsPPO and its potential applications in tea fermentation processes and functional food development. Full article

(This article belongs to the Special Issue Enzymes in Food Industry: Fermentation Process, Properties, Rational Design and Applications: 2nd Edition)

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