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Journal Description

Foods

Foods is an international, peer-reviewed, open access journal on food science published semimonthly online by MDPI. The Italian Society of Food Sciences (SISA) and Spanish Nutrition Foundation (FEN) are affiliated with Foods and their members receive discounts on the article processing charges.

Open Access— free for readers, with article processing charges (APC) paid by authors or their institutions.
High Visibility: indexed within Scopus, SCIE (Web of Science), PubMed, PMC, FSTA, AGRIS, PubAg, and other databases.
Journal Rank: JCR - Q1 (Food Science and Technology) / CiteScore - Q1 (Health Professions (miscellaneous))
Rapid Publication: manuscripts are peer-reviewed and a first decision is provided to authors approximately 14.5 days after submission; acceptance to publication is undertaken in 2.5 days (median values for papers published in this journal in the second half of 2024).
Recognition of Reviewers: reviewers who provide timely, thorough peer-review reports receive vouchers entitling them to a discount on the APC of their next publication in any MDPI journal, in appreciation of the work done.

Impact Factor: 4.7 (2023); 5-Year Impact Factor: 5.1 (2023)

Imprint Information Journal Flyer Open Access ISSN: 2304-8158

Latest Articles

36 pages, 9109 KiB

Open AccessArticle

Effect of Temperature, Surface, and Medium Qualities on the Biofilm Formation of Listeria monocytogenes and Their Influencing Effects on the Antibacterial, Biofilm-Inhibitory, and Biofilm-Degrading Activities of Essential Oils

by Anita Seres-Steinbach, Péter Szabó, Krisztián Bányai and György Schneider

Foods 2025, 14(12), 2097; https://doi.org/10.3390/foods14122097 (registering DOI) - 14 Jun 2025

Listeria monocytogenes is a foodborne pathogen with a high tolerance to a wide range of environmental conditions, making its control in the food chain a particular challenge. Essential oils have recently been considered as potential antilisterial agents. In this study, the antilisterial effects [...] Read more.

Listeria monocytogenes is a foodborne pathogen with a high tolerance to a wide range of environmental conditions, making its control in the food chain a particular challenge. Essential oils have recently been considered as potential antilisterial agents. In this study, the antilisterial effects of 57 EOs were tested on 13 different L. monocytogenes. Thirty-seven EOs were found to be effective in a strain and temperature-dependent manner. At 37 °C, all EOs were effective against at least one strain of L. monocytogenes. However, at 14 °C and 23 °C, 12 EOs, such as Minth, Nutmeg, Neroli, Pepperminth, etc., became drastically ineffective. The efficacy of the EOs increased at the lowest temperature, as only four EOs, such as Dill seed, Juniper, lemon eucalyptus, and sandalwood, were found to be ineffective at 4 °C. Ajowan and thyme were the only EOs that were antibacterial against each strain at all temperatures tested (4, 14, 23, 37 °C). Biofilm-inhibition tests with 57 EOs, performed on polystyrene plates with different surface qualities and stainless steel, using 0.1% and 0.5% final concentrations, showed the outstanding inhibitory abilities of ajowan, geranium, Lime oil, melissa, palmarosa, rose geranium, sandalwood, and thyme. Fennel, lemon eucalyptus, and chamomile had the potential to inhibit biofilm formation without affecting live bacterial cell counts. Ajowan, geranium, thyme, and palmarosa reduced the biofilm to the optical density of 0.0–0.08, OD: 0.0–0.075, 0.0–0.072, and 0.0–0.04, respectively, compared to the bacterium control 0.085–0.45. The mature antibiofilm eradication ability of the EOs revealed the outstanding features of ajowan, geranium Lime, melissa, palmarosa, rose geranium, and thyme by suppressing the established biofilm to one tenth. The different sensitivities of the isolates and the temperature-dependent antilisterial effect of the tested EOs have to be taken into account if an EO-based food preservation technology is to be implemented, as several L. monocytogenes become resistant to different EOs at medium temperature ranges such as 14 °C and 23 °C. Full article

(This article belongs to the Special Issue Microbiological Risks in Food Processing)

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13 pages, 427 KiB

Open AccessArticle

Impact of Thermal Processing on the Protein Digestibility of Sardines and Sprats

by Ivo Doskocil, Barbora Lampova, Petr Smid and Aneta Kopeć

Foods 2025, 14(12), 2096; https://doi.org/10.3390/foods14122096 (registering DOI) - 14 Jun 2025

Fish are a valuable source of high-quality protein and essential nutrients, making them an integral component of a healthy diet. However, protein digestibility, influenced by preparation methods, is a critical factor in assessing nutritional quality. This study aimed to evaluate the impact of [...] Read more.

Fish are a valuable source of high-quality protein and essential nutrients, making them an integral component of a healthy diet. However, protein digestibility, influenced by preparation methods, is a critical factor in assessing nutritional quality. This study aimed to evaluate the impact of various thermal processing methods on the protein digestibility of two commonly consumed small pelagic fish species: sardines (Sardina pilchardus) and sprats (Sprattus sprattus). Protein digestibility was assessed using two complementary approaches: total protein digestibility and the Digestible Indispensable Amino Acid Score (DIAAS). Fish samples were subjected to different cooking methods, including boiling, steaming, baking, and frying. All thermal treatments enhanced protein digestibility compared to raw fish. Fried samples exhibited the highest total protein digestibility, with sardines reaching 92.4 ± 4.3% and sprats reaching 89.5 ± 4.4%. DIAAS values corroborated these findings, indicating superior protein quality in fried fish. While frying yielded the highest digestibility scores, steaming and boiling provided a favourable balance between improved protein quality and lower potential health risks, with baking achieving comparable results. Full article

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25 pages, 4790 KiB

Open AccessArticle

Roasting Improves the Bioaccessibility and Bioactivity of Polyphenols from Highland Barley with a Protective Effect in Oxidatively Damaged HepG2 Cells

by Nuo Chen, Shuyu Pang, Xingru Zao, Qin Luo, Lingyuan Luo, Wenming Dong and Yongqiang Li

Foods 2025, 14(12), 2095; https://doi.org/10.3390/foods14122095 (registering DOI) - 14 Jun 2025

This research is designed to explore the effect of roasting on the release, bioaccessibility, and bioactivity of polyphenols in highland barley (HB). The findings of in vitro digestion indicated that roasting significantly improved the bioaccessibility of polyphenols in HB flour (gastrointestinal digestion stage: [...] Read more.

This research is designed to explore the effect of roasting on the release, bioaccessibility, and bioactivity of polyphenols in highland barley (HB). The findings of in vitro digestion indicated that roasting significantly improved the bioaccessibility of polyphenols in HB flour (gastrointestinal digestion stage: raw HB: 187.28%, roasted HB: 285.65%; colonic fermentation stage: raw HB: 188.13%, roasted HB: 255.36%) and enhanced its antioxidant activity. Moreover, the inhibitory impacts of polyphenols on the activities of α -amylase, α-glucosidase, and lipase mainly occur in the small intestine. Roasting increased inhibitory activities of polyphenols on α-amylase, α-glucosidase, and lipase in the small intestine (p < 0.05), with IC50 values of 71.31 ± 1.35 μg FAE/mL, 60.44 ± 1.35 μg FAE/mL, and 52.94 ± 2.51 μg FAE/mL, respectively. HepG2 cells, a human hepatocellular carcinoma cell line, are commonly employed in oxidative stress and antioxidant studies due to their ability to mirror the protective effects of bioactive compounds against oxidative damage in liver cells. This study aimed to establish a model of H₂O₂-induced oxidative stress injury in HepG2 cells and to evaluate the protective effect of digested HB polyphenol extract against oxidative injury. It was found that the polyphenols extracted from roasted HB help reduce reactive oxygen species (ROS) and malondialdehyde (MDA) through increased activities of superoxide dismutase (SOD), glutathione (GSH), catalase (CAT), glutathione peroxidase (GPx), and total antioxidant capacity (T-AOC), thereby providing enhanced defense against oxidative damage in HepG2 cells. The findings of this research pave the way for the development of new functional foods utilizing roasted HB. Full article

(This article belongs to the Section Grain)

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17 pages, 5899 KiB

Open AccessArticle

Survival of Lactobacillus rhamnosus GG in Chitosan-Coated Alginate Beads: Effects of Food Matrices (Casein, Corn Starch, and Soybean Oil) and Dynamic Gastrointestinal Conditions

by Toshifumi Udo, Gopinath Mummaleti, Zijin Qin, Jinru Chen, Rakesh K. Singh, Yang Jiao and Fanbin Kong

Foods 2025, 14(12), 2094; https://doi.org/10.3390/foods14122094 (registering DOI) - 13 Jun 2025

Probiotics like Lactobacillus rhamnosus GG (LRGG) offer health benefits but face reduced viability under harsh gastrointestinal (GI) conditions. Encapsulation improves stability, yet most studies rely on static GI models with a simplified environment that may overestimate survival. This study assessed LRGG survival using [...] Read more.

Probiotics like Lactobacillus rhamnosus GG (LRGG) offer health benefits but face reduced viability under harsh gastrointestinal (GI) conditions. Encapsulation improves stability, yet most studies rely on static GI models with a simplified environment that may overestimate survival. This study assessed LRGG survival using chitosan-coated alginate beads under both static and dynamic GI models, including peristaltic flow and continuous juice replenishment. Food matrices (casein, corn starch, and soybean oil) were tested in static models. Beads were prepared via extrusion and subjected to simulated gastric and intestinal digestion. After 2 and 4 h of digestion, casein preserved LRGG viability at 8.50 ± 0.11 Log CFU/g, compared to 5.81 ± 0.44 with starch and undetectable levels with soybean oil. Casein’s protective effect was attributed to its pH-buffering capacity, raising gastric pH from 2.5 to 4.6. Starch offered moderate protection, while soybean oil led to bead dissolution due to destabilization of the egg-box structure. Dynamic GI models showed greater reductions in LRGG viability than static models, emphasizing the need for physiologically relevant simulations. The results highlight the importance of selecting appropriate food matrices and digestion models for accurate probiotic assessment, supporting improved encapsulation strategies in functional food development. Full article

(This article belongs to the Special Issue Probiotics in Dairy Products: Health Benefits, Processing Techniques, and Market Prospects)

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13 pages, 6337 KiB

Open AccessArticle

Xylose-Oligosaccharide Alleviating Type 2 Diabetes in Mice via Reducing Blood Glucose, Oxidative Stress, Inflammation and Regulating Intestinal Microbiota

by Xiangfei Li, Xiaofeng Xia, Zifan Cai, Xinyi Pang, Jing Sun and Yingjian Lu

Foods 2025, 14(12), 2093; https://doi.org/10.3390/foods14122093 (registering DOI) - 13 Jun 2025

Type 2 diabetes, a widespread metabolic disorder, is characterized by hyperglycemia and insulin resistance. Xylose-oligosaccharide, a functional oligosaccharide, has shown potential in mitigating hyperglycemia. This study established a type 2 diabetes mouse model via a high-fat diet and streptozotocin administration to investigate the [...] Read more.

Type 2 diabetes, a widespread metabolic disorder, is characterized by hyperglycemia and insulin resistance. Xylose-oligosaccharide, a functional oligosaccharide, has shown potential in mitigating hyperglycemia. This study established a type 2 diabetes mouse model via a high-fat diet and streptozotocin administration to investigate the effects of two xylose-oligosaccharide doses (20 and 60 mg/kg/day). Both doses were observed to regulate lipid metabolism, decrease inflammation, and alleviate damage to the liver, kidneys, and islets. Additionally, xylose-oligosaccharide corrected diabetes-induced intestinal microbiota imbalances by increasing Bacteroides and Proteobacteria while decreasing Firmicutes. Notably, the 60 mg/kg/day dose was more effective in enhancing glucose tolerance and reducing insulin resistance compared to the 20 mg/kg/day dose. These results suggested that xylose-oligosaccharide had hypoglycemic effects, reduced insulin resistance and oxidative stress, possessed anti-inflammatory properties, and modulated intestinal microbiota. Thus, xylose-oligosaccharide shows promise as a functional food for managing type 2 diabetes. Full article

(This article belongs to the Special Issue Food Bioactive Compounds: Extraction, Identification and Application)

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40 pages, 769 KiB

Open AccessReview

Nutritional Value, Ethnopharmacology, Chemistry, and Biological Activities of Species of the Genus Cnidoscolus: An Updated Review

by Joice Barbosa do Nascimento, José Jonas Ferreira Viturino, Maria Alice Macêdo Ribeiro and José Galberto Martins da Costa

Foods 2025, 14(12), 2092; https://doi.org/10.3390/foods14122092 - 13 Jun 2025

Species belonging to the genus Cnidoscolus have been widely recognized for their diverse applications, including forage, oil production, latex, ornamental purposes, medicinal uses, and as nutritional sources. This study aimed to compile up-to-date information on the chemical, nutritional, and ethnopharmacological aspects, as well [...] Read more.

Species belonging to the genus Cnidoscolus have been widely recognized for their diverse applications, including forage, oil production, latex, ornamental purposes, medicinal uses, and as nutritional sources. This study aimed to compile up-to-date information on the chemical, nutritional, and ethnopharmacological aspects, as well as the biological activities, of Cnidoscolus species, offering a critical overview of the current advancements in research on these plants. The reviewed literature indicates that Cnidoscolus species hold significant traditional use value, particularly in the treatment of conditions such as cancer, diabetes, and disorders affecting the uterus, prostate, ovaries, and kidneys, in addition to menstrual disturbances, inflammation, and general pain. Scientifically, their efficacy has been demonstrated in several contexts, including antinociceptive, antibacterial, anti-inflammatory, cytotoxic, antiproliferative, hypoglycemic, and antioxidant activities, among others. Additionally, certain species like C. aconitifolius have shown potential for human consumption, with leaves being eaten raw or cooked, while C. quercifolius demonstrates nutritional value in its seeds, which can be utilized in the development of functional foods. However, further studies are needed to focus on the isolation and characterization of bioactive compounds found in these species, as well as deeper investigations into the molecular and cellular mechanisms underlying their biological activities and assessments of the safety of long-term consumption in both humans and animals. Moreover, more extensive clinical and preclinical studies are essential to validate the proposed therapeutic effects and to support the safe and effective inclusion of these species in conventional treatment regimens. Full article

(This article belongs to the Special Issue Feature Review on Food Analytical Methods)

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19 pages, 5914 KiB

Open AccessArticle

Detection of Soluble Solid Content in Citrus Fruits Using Hyperspectral Imaging with Machine and Deep Learning: A Comparative Study of Two Citrus Cultivars

by Yuxin Xiao, Yuanning Zhai, Lei Zhou, Yiming Yin, Hengnian Qi and Chu Zhang

Foods 2025, 14(12), 2091; https://doi.org/10.3390/foods14122091 - 13 Jun 2025

Hyperspectral imaging (HSI) has broad applications for detecting the soluble solids content (SSC) of fruits. This study explores the integration of HSI with machine learning and deep learning to predict SSC in two mandarin varieties: Ponkan and Tianchao. Traditional machine learning models (support [...] Read more.

Hyperspectral imaging (HSI) has broad applications for detecting the soluble solids content (SSC) of fruits. This study explores the integration of HSI with machine learning and deep learning to predict SSC in two mandarin varieties: Ponkan and Tianchao. Traditional machine learning models (support vector machines and partial least squares regression) and deep learning models (convolutional neural networks, long short-term memory, and Transformer architectures) were evaluated for SSC prediction performance. Combined models that integrated different deep learning architectures were also explored. Results revealed varietal differences in prediction performance. For Ponkan mandarins, the best SSC prediction model was achieved by partial least squares regression, outperforming deep learning models. In contrast, for Tianchao mandarins, the deep learning model based on convolutional neural network slightly surpassed the traditional model. SHapley Additive exPlanations (SHAP) analysis indicated that the influential wavelengths varied between varieties, suggesting differences in key spectral features for SSC prediction. These findings highlight the potential of combining HSI with advanced modeling for citrus SSC prediction, while emphasizing the need for variety-specific models. Future research should focus on developing more robust and generalized prediction models by incorporating a broader range of citrus varieties and exploring the impact of varietal characteristics on model performance. Full article

(This article belongs to the Special Issue Applications of Spectroscopy Combined with Machine Learning in Food Quality and Safety: Second Edition)

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23 pages, 368 KiB

Open AccessReview

Integration of Dietary Fibre for Health Benefits, Improved Structure, and Nutritional Value of Meat Products and Plant-Based Meat Alternatives

by Nikola Stanišić, Vladimir S. Kurćubić, Slaviša B. Stajić, Ivana D. Tomasevic and Igor Tomasevic

Foods 2025, 14(12), 2090; https://doi.org/10.3390/foods14122090 - 13 Jun 2025

This review highlights the latest research on dietary fibre (DF) applications in meat and meat analogues, providing insights into their role in shaping future food innovations. DFs provide significant long-term health benefits, such as better gut health, lower cholesterol levels, and possible protection [...] Read more.

This review highlights the latest research on dietary fibre (DF) applications in meat and meat analogues, providing insights into their role in shaping future food innovations. DFs provide significant long-term health benefits, such as better gut health, lower cholesterol levels, and possible protection from metabolic diseases. They also enhance the texture, juiciness, and overall quality of plant-based meat alternatives (PMAs) and traditional meat products. Among the most effective fibres, cereal-derived fibres, fruit- and vegetable-derived fibres, and legume-based fibres have been shown to improve water-holding capacity (WHC) and emulsification properties, enhancing mouthfeel and juiciness. New processing methods, such as enzymatic hydrolysis and extrusion, can change how fibres work. By combining various fibre sources with innovative processing methods, the food industry can create meat and PMA products that are not only healthier but also tastier and more sustainable. Full article

(This article belongs to the Special Issue The 5th International Electronic Conference on Foods—"The Future of Technology, Sustainability, and Nutrition in the Food Domain" (Foods2024))

14 pages, 651 KiB

Open AccessReview

Application of Antifreeze Substances in Food Cryopreservation

by Mengxia Wu, Qin Xu, Han Ding, Dumin Zhao, Ying Wang and Baocai Xu

Foods 2025, 14(12), 2089; https://doi.org/10.3390/foods14122089 - 13 Jun 2025

Freezing is a crucial technology for preserving food quality and extending shelf life. However, frozen storage often leads to protein oxidation, degradation, and cellular structural damage, compromising food palatability. To address these challenges, antifreeze substances have emerged as a promising solution. This review [...] Read more.

Freezing is a crucial technology for preserving food quality and extending shelf life. However, frozen storage often leads to protein oxidation, degradation, and cellular structural damage, compromising food palatability. To address these challenges, antifreeze substances have emerged as a promising solution. This review comprehensively summarizes the current research on antifreeze substances, including natural compounds and artificial analogs. For natural antifreeze substances, the mechanisms of antifreeze proteins (AFPs), antifreeze peptides (AFPPs), antifreeze polysaccharides (AFPLs), and antifreeze phosphates (AFPSs) are elucidated. Additionally, the preparation of artificial synthesis analogs and the application of antifreeze substances are discussed. By presenting their properties and research advancements, this review aims to provide a reference for the practical utilization of antifreeze substances in food-freezing applications. Full article

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

22 pages, 2684 KiB

Open AccessArticle

Impact of the Wood Species Used on the Chemical Composition, Color and Sensory Characteristics of Wine

by Ana María Martínez-Gil, Maria del Alamo-Sanza, María Asensio-Cuadrado, Rubén del Barrio-Galán and Ignacio Nevares

Foods 2025, 14(12), 2088; https://doi.org/10.3390/foods14122088 - 13 Jun 2025

In recent decades, the use of wood pieces has been promoted as a viable alternative to barrels to improve the quality of white wines. However, most available studies have focused on red wines. Given that white and red wines present significant oenological differences [...] Read more.

In recent decades, the use of wood pieces has been promoted as a viable alternative to barrels to improve the quality of white wines. However, most available studies have focused on red wines. Given that white and red wines present significant oenological differences that affect their development and final characteristics, it is necessary to expand research specifically to the case of white wines. For this reason, this study evaluates the impact of using pieces of traditional oak wood (Quercus petraea (two origins: French and Romanian) and Quercus alba), other oaks (Quercus humboldtti and Quercus candicans) and other genera (Robinia pseudoacacia, Acacia dealbata, Prunus avium and Nothofagus pumilio) on the quality of white wine during the short period of contact with the wood. The results show that aging with the different woods has little effect on the oenological parameters of the wine; however, it does lead to a change in the phenolic composition and in the final chromatic characteristics of the white wines. From a sensory point of view, the wines showed different sensory profiles depending on the type of wood used. In general, the tasting panel preferred the white wine aged with French Quercus petraea wood pieces, followed by the wine aged with Quercus humboldtti wood pieces and the wine aged with Robinia speudoacacia wood pieces. This research improves our understanding of the potential impact of using pieces of different woods in white wines, describing the potential interest of some that have not been studied before, such as Quercus humboldtti. Full article

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

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17 pages, 881 KiB

Open AccessReview

Diet and Endometriosis: An Umbrella Review

by Lenycia C. L. Neri, Federica Quintiero, Simona Fiorini, Monica Guglielmetti, Ottavia Eleonora Ferraro, Anna Tagliabue, Barbara Gardella and Cinzia Ferraris

Foods 2025, 14(12), 2087; https://doi.org/10.3390/foods14122087 (registering DOI) - 13 Jun 2025

The association between nutrition and endometriosis is controversial. This umbrella review aimed to investigate whether specific dietetic strategies are useful for reducing endometriosis risk/symptoms. Systematic reviews on diet therapies for endometriosis were analyzed using the Joanna Briggs Institute (JBI) Manual for Evidence Synthesis [...] Read more.

The association between nutrition and endometriosis is controversial. This umbrella review aimed to investigate whether specific dietetic strategies are useful for reducing endometriosis risk/symptoms. Systematic reviews on diet therapies for endometriosis were analyzed using the Joanna Briggs Institute (JBI) Manual for Evidence Synthesis methodology, and an umbrella review was implemented using Jamovi software. The 10 included systematic reviews comprised observational studies (cohort, case–control, cross-sectional) and interventional trials (randomized, non-randomized). A mild (class IV, lowest strength on evidence quartile) protective effect on vegetables (RR 0.590; 95% CI 0.49–0.71 p < 0.001), cheese (OR 0.840; 95% CI 0.74–0.96 p = 0.011), total dairy (RR 0.874; 95% CI 0.81–0.95 p = 0.001), and high-fat dairy (RR 0.590; 95% CI 0.81–0.99 p = 0.025) was found. Butter (RR 1.266; 95% CI 1.03–1.55 p = 0.024) and high caffeine (>300 mg/day) (RR 1.303; 95% CI 1.05–1.62 p = 0.019) consumption increased the risk of endometriosis. Other food groups had low-quality evidence due to limited studies. A higher intake of vegetables and dairy products may reduce the risk and/or symptoms of endometriosis, while a high intake of caffeine and butter may increase the risk. However, the heterogeneity across studies is significant, and the overall quality of the findings is low. Therefore, it is crucial to conduct new research in this field, focusing on well-designed randomized trials. Full article

(This article belongs to the Section Food Nutrition)

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18 pages, 7396 KiB

Open AccessArticle

Comparative Gastrointestinal Digestion Dynamics of Air-Dried and Freeze-Dried Yak Jerky: Insights from a Dynamic In Vitro Human Stomach–Intestine (DHSI-IV) System

by Bei Xue, Zhendong Liu, Yiling Wen, Yubing Lu, Yidan Zhang, Jingjing Wang, Xiao Dong Chen and Peng Wu

Foods 2025, 14(12), 2086; https://doi.org/10.3390/foods14122086 - 13 Jun 2025

Yak meat jerky, a traditional high-protein food commonly consumed in high-altitude regions, is often produced via air-drying, which may adversely affect its nutritional quality and digestibility. This study systematically compared the gastrointestinal digestion profiles of air-dried yak meat (ADM) and vacuum freeze-dried yak [...] Read more.

Yak meat jerky, a traditional high-protein food commonly consumed in high-altitude regions, is often produced via air-drying, which may adversely affect its nutritional quality and digestibility. This study systematically compared the gastrointestinal digestion profiles of air-dried yak meat (ADM) and vacuum freeze-dried yak meat (VFDM) using a dynamic in vitro human stomach–intestine (DHSI-IV) system. Key digestive parameters, including gastric emptying kinetics, particle size distribution, and protein hydrolysis, were evaluated under physiologically relevant conditions. VFDM exhibited superior hydration capacity, contributing to delayed gastric emptying of the mixed solid–liquid phase (t_1/2 = 85.1 ± 1.0 min) compared to ADM (t_1/2 = 80.4 ± 1.2 min), indicating increased gastric satiety. Conversely, VFDM showed a faster solid-phase gastric emptying (t_1/2 = 107.2 ± 0.8 min) relative to ADM (t_1/2 = 113.1 ± 2.7 min), likely due to improved texture and rehydration. Both jerky types exhibited progressive particle disintegration; by 180 min, large particles (>2.0 mm) decreased to 16.88% ± 2.63% in ADM and 20.04% ± 0.64% in VFDM (p > 0.05). Protein digestibility, measured by SDS-PAGE and the degree of hydrolysis (DH), was significantly higher in VFDM (38.5 ± 3.6%) than in ADM (34.0 ± 0.1%, p < 0.05), with VFDM demonstrating more rapid and extensive protein degradation across gastric and intestinal phases. These improvements may be attributed to the porous microstructure and reduced processing-induced protein cross-linking in VFDM, facilitating enhanced enzyme access. Overall, vacuum freeze-drying substantially improved yak jerky protein digestibility, offering the potential for the development of meat-based functional foods targeted at individuals with compromised gastrointestinal function. Full article

(This article belongs to the Special Issue Meat Products: Processing and Storage)

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30 pages, 4016 KiB

Open AccessArticle

Enhanced Thermal Resilience of Olive Oils: Fatty Acid Dynamics with Polyphenols Supplementation

by Taha Mehany, José M. González-Sáiz and Consuelo Pizarro

Foods 2025, 14(12), 2085; https://doi.org/10.3390/foods14122085 - 13 Jun 2025

This study investigates the impact of hydroxytyrosol (HTyr) supplementation on the fatty acid profiles and oxidative stability of various extra virgin olive oil (EVOO) cultivars and other edible oils during prolonged deep-frying. EVOO cultivars including Picual, Cornicabra, Empeltre, Arbequina, Hojiblanca, Manzanilla, Royuela, Koroneiki, [...] Read more.

This study investigates the impact of hydroxytyrosol (HTyr) supplementation on the fatty acid profiles and oxidative stability of various extra virgin olive oil (EVOO) cultivars and other edible oils during prolonged deep-frying. EVOO cultivars including Picual, Cornicabra, Empeltre, Arbequina, Hojiblanca, Manzanilla, Royuela, Koroneiki, and Arbosana were analyzed alongside two sunflower oils and three refined olive oils under thermal stress at 170–210 °C for 3–6 h. HTyr consistently preserved monounsaturated fatty acids (MUFAs), particularly oleic acid (C18:1), while significantly reducing the degradation of polyunsaturated (PUFAs) and saturated fatty acids (SFAs) (p < 0.05) in many oil samples; for example, in olive oil °1, TMUFAs in Exp 1 revealed 7.28%, while in Exp 5 (with HTyr), TMUFAs increased to 7.47%. In olive oil °0.4, TMUFAs increased from 8.52% in Exp 1 to 9.17% in Exp 5. Additionally, In EVOO cv. Picual, total SFAs increased slightly, from 16.58% in Exp 1 to 16.96%, in Exp 5. Notably, total MUFA content (TMUFAs) was best preserved in Manzanilla (81.92%), followed by Hojiblanca (78.52%), Empeltre (78.09%), olive oil 1° (78.20%), Koroneiki (77.60%), and Arbosana (77.01%) (p < 0.05), indicating strong oxidative resistance. In Arbequina and Royuela oils, oleic acid retention also exceeded 76% after deep-frying. HTyr helped maintain fatty acid profiles within EU regulatory limits across most cultivars, despite minor exceedances in specific SFAs, such as lignoceric acid (C24:0), likely due to varietal traits or harvest timing. Principal component analysis (PCA) revealed distinct clustering patterns: sunflower oils grouped around linoleic acid (C18:2), reflecting high PUFA content, while olive oils clustered near oleic and palmitic acids. Cultivars such as Picual, Empeltre, Manzanilla, and Royuela showed unique associations with lignoceric acid, supporting the use of fatty acid profiles as cultivar-specific markers. HTyr supplementation enhanced oxidative stability and quality retention across oil types in terms of fatty acids profile, corroborating previous findings on the resilience of polyphenol-rich EVOOs under thermal stress. Furthermore, fatty acid composition varied significantly according to cultivar, HTyr, and deep-frying (p < 0.05), highlighting the complexity of oil quality determinants. This study supports the application of HTyr as a natural antioxidant to improve thermal stability and nutritional quality, not only in olive oils but also in other edible oils. These findings promote sustainable practices aligned with circular economy principles and advance the understanding of fatty acid dynamics during deep-frying. HTyr-enriched oils present promising potential in both culinary and industrial contexts. Full article

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

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20 pages, 8637 KiB

Open AccessArticle

Quality Assessment of Prune Jam with Different Concentration Methods Based on Physicochemical Properties, GC-IMS, and Intelligent Sensory Analysis

by Rui Yang, Langhan Zhao, Wei Wang, Qingping Du, Wei Li, Tongle Sun and Shihao Huang

Foods 2025, 14(12), 2084; https://doi.org/10.3390/foods14122084 - 13 Jun 2025

This study systematically investigated the impacts of four concentration methods—vacuum freezing concentration (VFC), microwave vacuum concentration (MVC), atmospheric thermal concentration (ATC), and vacuum thermal concentration (VTC)—on the quality and volatile compounds of prune jam. Advanced analytical techniques, including electronic tongue, electronic nose, gas [...] Read more.

This study systematically investigated the impacts of four concentration methods—vacuum freezing concentration (VFC), microwave vacuum concentration (MVC), atmospheric thermal concentration (ATC), and vacuum thermal concentration (VTC)—on the quality and volatile compounds of prune jam. Advanced analytical techniques, including electronic tongue, electronic nose, gas chromatography–ion mobility spectrometry (GC-IMS), and multivariate statistical methods (principal component analysis, partial least squares discriminant analysis), were employed to evaluate physicochemical properties and flavor profiles. Results showed that non-thermal methods (particularly VFC) significantly outperformed thermal methods (ATC/VTC) in nutrient preservation. For instance, VFC retained 91.4% of ascorbic acid and limited dietary fiber loss to 4.55%, while ATC caused up to 60.1% ascorbic acid degradation and 51.75% dietary fiber loss. In terms of color stability, VFC induced a 1.04-fold increase in browning index (BI) and a 2.54-fold increase in total color difference (ΔE), significantly lower than ATC’s 1.6-fold BI increase and 7.26-fold ΔE rise. GC-IMS identified 42 volatile compounds, categorized into aldehydes (17), alcohols (9), esters (7), etc. Multivariate analysis screened 15 key flavor compounds (VIP > 1, p < 0.05), such as ethyl acetate and methanol, revealing that non-thermal methods better preserved the characteristic sweet–sour flavor and reduced off-flavor formation. These findings highlight VFC’s superiority in maintaining nutritional and sensory quality, providing scientific guidance for industrial jam production and flavor optimization in fruit processing. Full article

(This article belongs to the Special Issue Hyperspectral Imaging and Other Nondestructive Methods for Analyzing Food Quality)

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21 pages, 858 KiB

Open AccessArticle

Nutrients, Phytochemicals, and In Vitro Antioxidant and Antimicrobial Activities of Lulo (Solanum quitoense Lam.) Fruit Pulp, Peel, and Seeds

by Mikel Añibarro-Ortega, Maria Inês Dias, Jovana Petrović, Alexis Pereira, Marina Soković, Lillian Barros and José Pinela

Foods 2025, 14(12), 2083; https://doi.org/10.3390/foods14122083 - 13 Jun 2025

Lulo or naranjilla (Solanum quitoense Lam.) is an Andean fruit with a sour and refreshing flavor, widely used in the preparation of juices and sweets. Despite its potential for international markets, it remains largely unknown outside its native regions, and most existing [...] Read more.

Lulo or naranjilla (Solanum quitoense Lam.) is an Andean fruit with a sour and refreshing flavor, widely used in the preparation of juices and sweets. Despite its potential for international markets, it remains largely unknown outside its native regions, and most existing studies have focused on the whole fruit or its juice. This study investigated the nutritional and phenolic profiles of the peel, pulp, and seeds of S. quitoense using official food analysis methods and chromatographic techniques. In addition, the in vitro antioxidant activity and antimicrobial effects against foodborne fungi and bacteria were assessed. The peel was rich in ascorbic acid (25.2 mg/100 g fw), α-tocopherol (7.9 mg/100 g fw), dietary fiber (16.5 g/100 g fw), macrominerals (Na, Ca, K), and flavonoids (14.2 mg/g extract); the pulp contained high levels of citric acid (4.22 g/100 g fw) and sucrose (2.7 g/100 g fw); and the seeds stood out for their contents of trace elements (Zn, Cu, Mn, Fe), oleic acid, and spermidine-derived phenolamides (37.8 mg/g extract). Hydroethanolic extracts showed antioxidant activity by inhibiting lipid peroxidation and oxidative hemolysis, with the seed extract exhibiting the strongest antifungal effect against Aspergillus versicolor, likely due to its high spermidine derivative content. These findings shed light on the potential of S. quitoense fruit for the development of functional foods, antioxidant-rich beverages, and nutraceutical products. Full article

(This article belongs to the Special Issue Emerging Technologies for the Extraction and Purification of Bioactive Compounds)

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17 pages, 2357 KiB

Open AccessArticle

Chemical Characterization of Hot Trub and Residual Yeast: Exploring Beer By-Products for Future Sustainable Agricultural Applications

by Laura Alessandroni, Riccardo Marconi, Marco Zannotti, Stefano Ferraro, Tereza Dolezalova, Diletta Piatti, Ghazal Namazzadeh, Simone Angeloni and Gianni Sagratini

Foods 2025, 14(12), 2081; https://doi.org/10.3390/foods14122081 - 13 Jun 2025

Three types of solid waste are produced during beer fermentation: spent grain, hot trub, and residual yeast. While the first is used as livestock feed, the seconds has not yet found any real reapplication in the field of circular economy. The aim of [...] Read more.

Three types of solid waste are produced during beer fermentation: spent grain, hot trub, and residual yeast. While the first is used as livestock feed, the seconds has not yet found any real reapplication in the field of circular economy. The aim of this work is to study and characterize these two brewing wastes, i.e., hot trub and residual yeast, to evaluate their potential reuse in the agricultural field. Samples from top-fermented and bottom-fermented beers were chemically investigated. Initially, the safety was assessed via multi-detection analysis of 57 mycotoxins, and all samples were deemed safe. Subsequently, the chemical and elemental composition was examined via ICP-MS and microanalysis, along with phenolic compounds and antioxidant activity via HPLC and spectrophotometric determinations, to achieve a thorough characterization of these waste samples. The C/N ratio of residual yeast from top-fermented beer and hot trub of the bottom-fermented one were near the optimal one (10:1). This research marks an initial step towards repurposing brewery waste materials as fertilizers. The subsequent steps will involve the formulation and field trials. Full article

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

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12 pages, 2531 KiB

Open AccessArticle

Isolation and Characterization of Aeromonas salmonicida Phage TSW001 and Its Application on Large Yellow Croaker

by Jun Yan, Zhenghao Guo and Jing Xie

Foods 2025, 14(12), 2082; https://doi.org/10.3390/foods14122082 - 12 Jun 2025

Aeromonas salmonicida is a common spoilage bacterium found in refrigerated fish. In this study, a virulent bacteriophage was isolated from wastewater using A. salmonicida AS08 as the host, and it was designated as TSW001. Based on morphological characterization and whole-genome analysis, bacteriophage TSW001 [...] Read more.

Aeromonas salmonicida is a common spoilage bacterium found in refrigerated fish. In this study, a virulent bacteriophage was isolated from wastewater using A. salmonicida AS08 as the host, and it was designated as TSW001. Based on morphological characterization and whole-genome analysis, bacteriophage TSW001 was classified within the genus Tedavirus. Biological characterization revealed that TSW001 maintained a stable titer within a temperature range of 4~60 °C, a pH range of 4~9, and a salinity range of 50~1000 mM. The optimal multiplicity of infection (MOI) for TSW001 was 0.1, with a short latency period of approximately 10 min and a burst size of approximately 68 PFU/cell. When applied during the cold storage of large yellow croaker, the A. salmonicida count in the fish juice decreased by approximately 2.1~2.3 log₁₀ CFU/mL over the first two days, while the count in the fish fillets decreased by approximately 1.1~1.8 log₁₀ CFU/g. Furthermore, TSW001 demonstrated the ability to inhibit the formation of A. salmonicida biofilms. These results suggest that phage TSW001 is a promising biological antimicrobial agent for controlling A. salmonicida during the cold storage of seafood. Full article

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

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34 pages, 1105 KiB

Open AccessReview

Pseudocereal-Based Functional Beverages: Main Properties and Nutritional Evaluation with an Emphasis on Amino Acid Content: A Review

by Dorottya Krisztina Vajdovich, Éva Csajbókné Csobod and Csilla Benedek

Foods 2025, 14(12), 2080; https://doi.org/10.3390/foods14122080 - 12 Jun 2025

The demand for functional beverages has increased significantly in recent years as society places more and more emphasis on healthy lifestyles and disease prevention. Functional beverages may contain various health-promoting, bioactive compounds (e.g., antioxidants, vitamins, minerals, prebiotics, probiotics, proteins, etc.). These ingredients originate [...] Read more.

The demand for functional beverages has increased significantly in recent years as society places more and more emphasis on healthy lifestyles and disease prevention. Functional beverages may contain various health-promoting, bioactive compounds (e.g., antioxidants, vitamins, minerals, prebiotics, probiotics, proteins, etc.). These ingredients originate from sources including fruits (e.g., red berries), vegetables (e.g., spinach), nuts (e.g., flaxseeds), and herbs (e.g., turmeric), or can be added as separate components (e.g., prebiotics). Their nutritional properties qualify pseudocereals (quinoa, buckwheat, and amaranth) as ideal bases for functional beverages. They are high in antioxidants (e.g., polyphenols), vitamins (e.g., folate), and minerals (e.g., iron). Their high protein content (5.7–25.3%, about three times higher than that of maize) improves the nutritional profile of plant-based drinks. They have a balanced protein and amino acid composition, as they contain all the essential amino acids (among which lysine is present in high amounts) and are gluten-free. The in vitro protein digestibility of pseudocereals is also outstanding (PDCAAS: quinoa (0.85), amaranth (0.70), and buckwheat (0.78), while those for wheat, rice, and maize are 0.42, 0.56, and 0.47, respectively). Given these benefits, trends in producing and consuming plant-based, especially pseudocereal-based, functional beverages are highlighted in the present review. Full article

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

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27 pages, 4462 KiB

Open AccessArticle

Highland Barley Tartary Buckwheat Coarse Grain Biscuits Ameliorated High-Fat Diet-Induced Hyperlipidaemia in Mice Through Gut Microbiota Modulation and Enhanced Short-Chain Fatty Acid Secretion Mice

by Xiuqing Yang, Xiongfei Kang, Linfang Li and Shaoyu Zhang

Foods 2025, 14(12), 2079; https://doi.org/10.3390/foods14122079 - 12 Jun 2025

Dietary modification plays a crucial role in managing and preventing hyperlipidemia. This study examined the combination of highland barley, tartary buckwheat, mung beans, Ormosia hosiei, black rice, and corn germ oil in multi-grain biscuit form. This formulation leverages the synergistic interactions among bioactive [...] Read more.

Dietary modification plays a crucial role in managing and preventing hyperlipidemia. This study examined the combination of highland barley, tartary buckwheat, mung beans, Ormosia hosiei, black rice, and corn germ oil in multi-grain biscuit form. This formulation leverages the synergistic interactions among bioactive compounds, which exert preventive and therapeutic effects against lipid disorders. C57BL/6N mice were fed a high-fat diet for 12 weeks to establish a hyperlipidemia model, followed by feeding with highland barley tartary buckwheat coarse-grain biscuits for 4 weeks. The experimental outcomes revealed that the highland barley tartary buckwheat coarse-grain biscuits effectively controlled body weight and reduced fasting blood sugar levels: body weight was restored to approximately 29 g, and the fasting blood sugar level returned to the normal range of 6 mmol/L. We also observed improved organ indices and regulated blood lipids in hyperlipidemic mice. The total cholesterol of high-fat mice was reduced to 5 mmol/L and the triglyceride level to 1 mmol/L. A significant reduction in inflammatory markers and histopathological improvement in hepatic and adipose tissues were also observed. The intervention enhanced leptin and adiponectin secretion while elevating concentrations of acetic, propionic, butyric, valeric, and caproic acids. Microbiome analysis demonstrated favorable shifts in bacterial populations, characterized by increased Bacteroidetes and Verrucomicrobia abundance and a decreased Firmicutes-to-Proteobacteria ratio, promoting beneficial genera while suppressing potentially pathogenic taxa. These findings suggest that the developed highland barley tartary buckwheat coarse-grain biscuits are a promising dietary intervention for hyperlipidemia management. The effects were potentially mediated through gut microbiota modulation and enhanced short-chain fatty acid production. This research provides novel insights into functional food development for hyperlipidemia. Full article

(This article belongs to the Special Issue The Role of Functional Foods, Nutraceuticals, and Food Supplements in Health Promotion and Disease Prevention)

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16 pages, 5703 KiB

Open AccessArticle

Understanding the Protective Effect of Liquid Nitrogen Freezing on Crayfish Quality During Transportation and Storage

by Gehao Lei, Peng Zhang, Limin Xu, Liuqing Wang, Xiaoyue He and Jiwang Chen

Foods 2025, 14(12), 2078; https://doi.org/10.3390/foods14122078 - 12 Jun 2025

Freezing has been widely used to preserve the freshness and quality of crayfish (Procambarus clarkii). However, temperature fluctuations during transportation and storage inevitably affect the quality attributes of crayfish. In this study, the effect of liquid nitrogen freezing (LNF) on crayfish [...] Read more.

Freezing has been widely used to preserve the freshness and quality of crayfish (Procambarus clarkii). However, temperature fluctuations during transportation and storage inevitably affect the quality attributes of crayfish. In this study, the effect of liquid nitrogen freezing (LNF) on crayfish myofibrillar protein (MP) was investigated under freeze–thaw (FT) cycles. The small ice crystals formed by LNF could reduce the conversion of sulfhydryl groups to disulfide bonds, preventing the exposure of hydrophobic groups, thereby maintaining the functional properties of MP. LNF could prevent the degradation and oxidation of MP and maintain its compact and smooth microstructure. Compared to refrigerator freezing (RF), LNF showed a stronger protective effect on the secondary and tertiary structures of MP, alleviating their conformational changes. Therefore, LNF could be an alternative freezing method to preserve crayfish quality against FT cycles during transportation and storage. Full article

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

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