Foods

21 pages, 3143 KiB

Open AccessArticle

The Effects of Milling Conditions on the Particle Size, Quality, and Noodle-Making Performance of Whole-Wheat Flour: A Mortar Mill Study

by Jeonghan Moon, Yujin Moon and Meera Kweon

Foods 2025, 14(9), 1609; https://doi.org/10.3390/foods14091609 - 1 May 2025

Abstract

In this study, we investigated the effects of mortar milling conditions on the quality and noodle-processing suitability of whole-wheat flours (WWFs). The WWFs were milled at varying pestle speeds (50 and 130 rpm) and for varying durations (10, 20, 40, and 60 min) [...] Read more.

In this study, we investigated the effects of mortar milling conditions on the quality and noodle-processing suitability of whole-wheat flours (WWFs). The WWFs were milled at varying pestle speeds (50 and 130 rpm) and for varying durations (10, 20, 40, and 60 min) and analyzed to determine their particle size distribution, physicochemical properties, dough-mixing characteristics, antioxidant activities, and noodle-making performance. High pestle speed (Group H) produced significantly smaller particle sizes, higher flour temperatures, greater moisture loss, and increased starch damage compared to that produced at low pestle speeds (Group L). Compared with Group L, Group H exhibited higher water and sodium carbonate solvent-retention capacity (SRC) values, increased pasting viscosities, and greater gluten strength owing to finer particles. Total phenolic content increased with reduced particle size, whereas antioxidant activity (ABTS radical scavenging) exhibited inconsistent trends. Fresh noodle properties varied with milling conditions; finer WWF particles improved dough resistance but reduced extensibility when water was adjusted according to water SRC. Thus, WWF particle size strongly influences flour functionality and noodle quality, which highlights the need for precise milling control. This study demonstrates, for the first time, the applicability of a mortar-type mill for producing WWFs, with implications for enhancing WWF functionality. Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology: 2nd Edition)

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26 pages, 880 KiB

Open AccessArticle

Exploring the Potential of Torulaspora delbrueckii, Starmerella bacillaris, and Saccharomyces cerevisiae as a Probiotic Starter for Craft Beer Production

by Carmen-Rodica Vrînceanu, Filofteia Camelia Diguță, Mihaela Dragoi Cudalbeanu, Alina Ortan, Constanța Mihai, Iuliana Diana Bărbulescu, Mihai Frîncu, Mihaela Begea, Florentina Matei and Răzvan Ionuț Teodorescu

Foods 2025, 14(9), 1608; https://doi.org/10.3390/foods14091608 - 1 May 2025

Abstract

This paper explores the broad probiotic and functional properties of two non-Saccharomyces strains (MI120 and MI125) and one Saccharomyces cerevisiae BB06 strain (as a reference probiotic). Torulaspora delbrueckii MI120 and Starmerella bacillaris MI125 were identified via 5.8S rDNA sequencing. All the strains [...] Read more.

This paper explores the broad probiotic and functional properties of two non-Saccharomyces strains (MI120 and MI125) and one Saccharomyces cerevisiae BB06 strain (as a reference probiotic). Torulaspora delbrueckii MI120 and Starmerella bacillaris MI125 were identified via 5.8S rDNA sequencing. All the strains survived well in simulated gastrointestinal conditions and had strong antioxidant activity (>68%). S. bacillaris MI125 excelled in antimicrobial activity against Gram-positive and Gram-negative bacteria. S. bacillaris MI125 and Sacch. cerevisiae BB06 resisted all the tested antibiotics. No strain displayed hemolytic behavior. The freeze-dried yeast strains achieved survival rates between 76.62% and 93.38%. Based on our physiological characterization analysis (carbon assimilation, ethanol tolerance, acetic acid and H₂S production, temperature and low pH tolerance, enzymatic pattern, and killer phenotype), all the strains showed interesting attributes, with Sacch. cerevisiae BB06 fermenting vigorously in malt extract medium. Beer fermented with T. delbrueckii MI120 had the highest phenolic content (96.02 μg GAE·mL⁻¹) and antioxidant activity (90.43%), matching commercial Sacch. cerevisiae US-05 in sensory traits such as taste and aroma. However, after two months in bottled beer, the yeast viability decreased to 2–3 log CFU·mL⁻¹. The pilot brewing and the assessments of the strains’ technological, physico-chemical, and sensorial properties confirmed their suitability for industrial brewing. Overall, T. delbrueckii MI120 emerges as a promising brewing strain, and S. bacillaris MI125 is a potential probiotic. Full article

(This article belongs to the Section Food Microbiology)

18 pages, 3820 KiB

Open AccessArticle

Physicochemical Properties, Antioxidant Activities, and Aromatic Profile of Yogurt Co-Fermented by Weissella cibaria G232 with Traditional Starters

by Qian Huang, Haixiao Ye, Yangyang Yang, Chenglin Zhu and Junni Tang

Foods 2025, 14(9), 1607; https://doi.org/10.3390/foods14091607 - 1 May 2025

Abstract

To improve the quality and functional properties of yogurts, a multi-starters co-fermentation system was used during yogurt preparation. In this work, Weissella cibaria G232 (added at 0%, 3%, 5%, and 7%) was involved as a co-fermenter with a traditional starter (Lactobacillus delbrueckii [...] Read more.

To improve the quality and functional properties of yogurts, a multi-starters co-fermentation system was used during yogurt preparation. In this work, Weissella cibaria G232 (added at 0%, 3%, 5%, and 7%) was involved as a co-fermenter with a traditional starter (Lactobacillus delbrueckii subsp. bulgaricus G119 and Streptococcus thermophilus Q019). The results showed that W. cibaria G232 co-fermentation could shorten the fermentation time and significantly enhance the viable counts of yogurt (p < 0.05). Moreover, the incorporation of W. cibaria G232 improved the water holding ability, viscosity, and texture of yogurt. Notably, the highest levels of firmness, consistency, and cohesiveness of yogurt were observed at the 5% addition level of W. cibaria G232. Furthermore, co-fermentation with W. cibaria G232 significantly enhanced the antioxidant activity of yogurt, as evidenced by increased free radical scavenging capacity and ferric ion reducing antioxidant power (FRAP) value. The intelligent sensory technology and Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) indicated that co-fermentation with W. cibaria G232 and a traditional starter notably altered the accumulation of aldehydes, ketones, and alcohols in yogurt. These findings suggest that co-fermentation of W. cibaria G232 with a traditional starter present the potential for the quality and functionality improvement of yogurt and also lay the foundation for the application of W. cibaria G232. Full article

(This article belongs to the Special Issue Food Microorganism Contribution to Fermented Foods)

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16 pages, 2488 KiB

Open AccessArticle

Insights into the Stability and Lipid Oxidation of Water-in-Oil High Internal Phase Emulsions: Roles of the Concentration of the Emulsifier, Aqueous Phase, and NaCl

by Jiao Wei, Jingwen Shang, Yanxiang Gao, Fang Yuan and Like Mao

Foods 2025, 14(9), 1606; https://doi.org/10.3390/foods14091606 - 1 May 2025

Abstract

Water-in-Oil high internal phase emulsions (W/O HIPEs) have great potential in developing novel healthy food products. However, the high content of the aqueous phase poses great risks in physical stability and lipid oxidation. This study aimed to understand the relationship between physical stability [...] Read more.

Water-in-Oil high internal phase emulsions (W/O HIPEs) have great potential in developing novel healthy food products. However, the high content of the aqueous phase poses great risks in physical stability and lipid oxidation. This study aimed to understand the relationship between physical stability and lipid oxidation of W/O HIPEs, focusing on the roles of emulsifiers, aqueous phase volume, and NaCl concentration. The findings revealed that increasing the polyglycerol polyricinoleate (PGPR) concentration (10 wt%) significantly enhanced physical stability and slowed lipid oxidation at various temperatures. W/O emulsions with varying aqueous phase volumes (30–80%) maintained good physical stability; however, a higher aqueous phase volume significantly accelerated lipid oxidation. Furthermore, the inclusion of NaCl (10–300 mM) improved the physical stability of W/O HIPEs but also accelerated lipid oxidation. Notably, W/O HIPEs with 50 mM NaCl showed both optimal physical and oxidative stability. Additionally, based on the fitting equation of the primary oxidation products, it was predicted that the oxidation reaction of the W/O emulsion followed a zero-order oxidation kinetics model. By altering the structure of the emulsion system, the physical stability and lipid oxidation stability of the emulsion could be regulated, thereby extending the storage time of food products. Overall, these findings emphasized the critical role of interfacial properties in lipid oxidation, providing new insights for optimizing food formulations to enhance long-term stability. Full article

(This article belongs to the Section Food Physics and (Bio)Chemistry)

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18 pages, 527 KiB

Open AccessArticle

Comparative Characterization of Hemp Seed Cakes from Dehulled and Hulled Cannabis sativa L. var. oleifera cv. ‘Henola’: Nutritional, Functional, and Storage Stability Insights

by Krystian Ambroziak and Anna Wenda-Piesik

Foods 2025, 14(9), 1605; https://doi.org/10.3390/foods14091605 - 1 May 2025

Abstract

: This study investigated the nutritional composition, antinutritional factors, oxidative stability, microbiological safety, and sensory characteristics of hempseed cake (HC) derived from Cannabis sativa L. cv. ‘Henola’. The effects of dehulling and storage (1, 3, and 6 months) on dehulled (DHC) and hulled [...] Read more.

: This study investigated the nutritional composition, antinutritional factors, oxidative stability, microbiological safety, and sensory characteristics of hempseed cake (HC) derived from Cannabis sativa L. cv. ‘Henola’. The effects of dehulling and storage (1, 3, and 6 months) on dehulled (DHC) and hulled (HHC) hemp cake were systematically assessed. DHC exhibited significantly higher crude protein (up to 42.2%) and residual oil content (up to 37.5%), while HHC was richer in dietary fiber (up to 41.3%) and total carbohydrates (up to 48.2%). Despite comparable PUFA contents (63–72%) and favorable n-6/n-3 ratios (~3.1:1), DHC showed greater energy concentration and reduced levels of indigestible carbohydrates and phytates. Oxidative stability tests revealed increased acid and peroxide values in both HHC and DHC after six months, indicating quality deterioration (Totox index > 15). Microbiological analyses confirmed hygienic safety across all samples, with slightly higher microbial counts in HHC linked to hull-associated contamination. Sensory evaluations revealed stable color, odor, and texture during storage, with DHC rated more aromatic. These findings confirm that processing conditions—particularly dehulling—strongly affect the functional and nutritional profile of hempseed by-products. DHC emerges as a promising, shelf-stable, protein-rich ingredient for functional food and feed applications. Full article

(This article belongs to the Special Issue Revalorization of Plant-Based By-Products for Novel Ingredients and Functional Foods)

25 pages, 13700 KiB

Open AccessArticle

Development of NADES–Annatto Seed Extract for Enhancing 3D Printed Food Designed for Dysphagia Patients

by Sara Kierulff Balabram, Larissa Tessaro, Maria Eduarda de Almeida Astolfo, Pedro Augusto Invernizzi Sponchiado, Stanislau Bogusz Junior and Bianca C. Maniglia

Foods 2025, 14(9), 1604; https://doi.org/10.3390/foods14091604 - 1 May 2025

Abstract

This study develops a 3D printed food designed for dysphagia patients, incorporating a natural deep eutectic solvent (NADES)–annatto seed extract. The objective was to enhance textural properties and bioactive retention in food matrices tailored for individuals with swallowing difficulties. NADES extraction was compared [...] Read more.

This study develops a 3D printed food designed for dysphagia patients, incorporating a natural deep eutectic solvent (NADES)–annatto seed extract. The objective was to enhance textural properties and bioactive retention in food matrices tailored for individuals with swallowing difficulties. NADES extraction was compared to ethanol, with the extracts incorporated into gelatin and starch hydrogels. Gelatin, a widely used biopolymer, improved mechanical properties and printability, ensuring a cohesive and structured matrix for 3D printing. Textural analysis showed that starch-based 3D printed hydrogels exhibited lower hardness, adhesiveness, and gumminess compared to molded samples, making them more suitable for dysphagia-friendly diets than gelatin-based formulations. The IDDSI fork test confirmed that selected 3D printed samples met essential texture requirements for safe consumption by dysphagia patients. The combination of NADES-extracted bioactive compounds and 3D printing enabled the development of functional foods with optimized texture and nutritional properties. Additionally, gelatin played a key role in enhancing elasticity and structural integrity in printed samples, reinforcing its potential for food texture modification. This study presents an innovative approach to dysphagia-friendly food formulation, integrating green extraction methods with advanced food processing technologies, paving the way for safer, nutritionally enhanced, and customizable functional foods for individuals with swallowing disorders. Full article

(This article belongs to the Special Issue 3D Printing in Food Industry: An Emerging Technology for Food Customization and Elaboration)

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36 pages, 1898 KiB

Open AccessReview

Prospects for the Use of Amaranth Grain in the Production of Functional and Specialized Food Products

by Dana Toimbayeva, Saule Saduakhasova, Svetlana Kamanova, Amirsana Kiykbay, Sayagul Tazhina, Indira Temirova, Marat Muratkhan, Bakhyt Shaimenova, Linara Murat, Dina Khamitova and Gulnazym Ospankulova

Foods 2025, 14(9), 1603; https://doi.org/10.3390/foods14091603 - 1 May 2025

Abstract

This review is dedicated to exploring recent advancements in the study of amaranth grain and presents research primarily on Amaranthus species such as Amaranthus cruentus, Amaranthus hypochondriacus, and Amaranthus caudatus, and to a lesser extent Amaranthus hybridus, Amaranthus mantegazzianus [...] Read more.

This review is dedicated to exploring recent advancements in the study of amaranth grain and presents research primarily on Amaranthus species such as Amaranthus cruentus, Amaranthus hypochondriacus, and Amaranthus caudatus, and to a lesser extent Amaranthus hybridus, Amaranthus mantegazzianus, Amaranthus muricatus, Amaranthus tuberculatus, Amaranthus viridis, Amaranthus spinosus, and Amaranthus tenuifoliu. Amaranth (Amaranthus spp.) is a promising, high-yield pseudocereal crop with significant commercial potential for developing functional food products. It contains a wide range of bioactive compounds, including squalene, tocopherols, phenolic compounds, phytates, and vitamins, which possess important physiological properties. Amaranth grain is characterized by high levels of starch, proteins, minerals, and dietary fiber. Moreover, amaranth proteins are distinguished by a balanced amino acid composition and exhibit greater resistance to external factors compared to animal-derived proteins. Grains of amaranth are free of gliadin, making it a valuable nutritional source for individuals with celiac disease, an immune-mediated disorder. Unlike traditional cereals, where prolamins and glutelins dominate the protein composition, the proteins of pseudocereals like amaranth primarily consist of albumins and globulins. The processing methods of amaranth grain influence their quantitative and qualitative composition, often significantly improving their physicochemical, antioxidant, functional, and rheological properties. This work provides a detailed analysis of amaranth’s chemical composition and bioactive components, along with its evaluation of therapeutic and preventive properties. Amaranth protein fractions (albumin, globulin, and glutelin) and squalene exhibit increased antioxidant activity, contributing to notable resistance to radiation and X-ray exposure. Bioactive compounds such as phytol, α-tocopherol, and a lunasin-like peptide (AhLun) with potential anticancer properties have also been identified in amaranth. Furthermore, six bioactive peptides were isolated and identified from amaranth, which, according to predictive models, demonstrate a high capacity to inhibit angiotensin-converting enzyme (ACE) activity, suggesting potential hypotensive effects. Certain amaranth peptides are considered promising functional food ingredients for the prevention and comprehensive treatment of conditions such as diabetes, inflammatory bowel diseases, hypercholesterolemia, cardiovascular diseases, and obesity. Amaranthus spp. and its processed products hold significant interest for the development of innovative food products, contributing to the expansion of their range and enhancement of nutritional value. Full article

(This article belongs to the Section Grain)

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12 pages, 246 KiB

Open AccessReview

Omega-3 Fatty Acid Fortification of Plant-Based Beverages to Enhance Their Nutritional Profile

by Ashish Pandey, Fozia Kamran, Manisha Choudhury, Li Li, Mohammad Shafiur Rahman and Malik Altaf Hussain

Foods 2025, 14(9), 1602; https://doi.org/10.3390/foods14091602 - 1 May 2025

Abstract

The growing popularity of a diverse range of plant-based beverages is entrenched in promoting health functionality and addressing ethical and environmental concerns. These beverages offer similar physico-chemical attributes to animal milk and are prepared using plant-based ingredients, such as soy, oats, almonds, rice, [...] Read more.

The growing popularity of a diverse range of plant-based beverages is entrenched in promoting health functionality and addressing ethical and environmental concerns. These beverages offer similar physico-chemical attributes to animal milk and are prepared using plant-based ingredients, such as soy, oats, almonds, rice, chickpeas, sesame seeds, and coconut. These beverages have many nutritional benefits but are deficient in certain nutrients such as essential amino acids, minerals, vitamin B12, vitamin D, and omega-3 fatty acids. Fortifying these beverages with deficient nutrients could effectively provide comprehensive and nutritionally balanced product options. This approach could be useful in improving the nutritional profile of plant-based beverages to meet the expectations of health-conscious consumers. However, fortifying these products poses challenges related to taste, stability, and ingredient sourcing. Omega-3 fatty acids are crucial for human health and provide numerous health benefits, such as improved heart and vascular health, reduced inflammation, and the prevention of various health conditions. As plant-based diets gain popularity, the demand for nutritionally balanced products is growing, making omega-3 fortification a strategic approach for businesses to tap into an expanding market of health-conscious consumers. However, it is important to consider individual needs about health and ensure regulatory oversight to ensure the safety and effectiveness of fortified plant-based products. This article provides an overview of emerging plant-based beverages, their comparative nutritional profiles, the need to improve the nutritional value using omega-3 fatty acids as an example, and challenges in omega-3 fatty acid fortification. Full article

(This article belongs to the Special Issue Novel Protein for Future Foods: Current Status, Challenges, and Perspectives)

21 pages, 3947 KiB

Open AccessArticle

Combining Feature Extraction Methods and Categorical Boosting to Discriminate the Lettuce Storage Time Using Near-Infrared Spectroscopy

by Xuan Zhou, Xiaohong Wu, Zhihang Cao and Bin Wu

Foods 2025, 14(9), 1601; https://doi.org/10.3390/foods14091601 - 1 May 2025

Abstract

Lettuce is a kind of nutritious leafy vegetable. The lettuce storage time has a significant impact on its nutrition and taste. Therefore, to classify lettuce samples with different storage times accurately and non-destructively, this study built classification models by combining several feature extraction [...] Read more.

Lettuce is a kind of nutritious leafy vegetable. The lettuce storage time has a significant impact on its nutrition and taste. Therefore, to classify lettuce samples with different storage times accurately and non-destructively, this study built classification models by combining several feature extraction methods and categorical boosting (CatBoost). Firstly, the near-infrared (NIR) spectral data of lettuce samples were collected using a NIR spectrometer, and then they were preprocessed using six preprocessing methods. Next, feature extraction was carried out on the spectral data using approximate linear discriminant analysis (ALDA), common-vector linear discriminant analysis (CLDA), maximum-uncertainty linear discriminant analysis (MLDA), and null-space linear discriminant analysis (NLDA). These four feature extraction methods can solve the problem of small sample sizes. Finally, the classification was achieved using classification and regression trees (CARTs) and CatBoost, respectively. The experimental results showed that the classification accuracy of NLDA combined with CatBoost could reach 97.67%. Therefore, the combination of feature extraction methods (NLDA) and CatBoost using NIR spectroscopy is an effective way to classify lettuce storage time. Full article

(This article belongs to the Special Issue Recent Advances in Emerging Techniques for Non-Destructive Detection of Food Quality and Safety (2nd Edition))

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25 pages, 7132 KiB

Open AccessArticle

Effect of Elaeagnus angustifolia Honey in the Protection Against Ethanol-Induced Chronic Gastric Injury via Counteracting Oxidative Stress, Interfering with Inflammation and Regulating Gut Microbiota in Mice

by Min Zhu, Jiayan Yang, Haoan Zhao, Yu Qiu, Lin Yuan, Jingyang Hong and Wei Cao

Foods 2025, 14(9), 1600; https://doi.org/10.3390/foods14091600 - 1 May 2025

Abstract

Chronic alcohol consumption is a major contributor to gastric injury, yet current therapeutic strategies predominantly rely on chemical agents with limited efficacy and potential side effects. Natural products, with their multi-target biocompatibility and safety advantages, offer promising alternatives for gastric protection. We examined [...] Read more.

Chronic alcohol consumption is a major contributor to gastric injury, yet current therapeutic strategies predominantly rely on chemical agents with limited efficacy and potential side effects. Natural products, with their multi-target biocompatibility and safety advantages, offer promising alternatives for gastric protection. We examined the phenolic compounds of Elaeagnus angustifolia honey (EAH) and investigated its prophylactic potential against ethanol-induced chronic gastric injury in mice. HPLC-DAD-Q-TOF-MS analysis showed that 21 phenolic compounds were tentatively and qualitatively identified in EAH, as well as 14 phenolic compounds. Moreover, gastric ulcer indices, histopathological morphology, oxidative stress markers (MDA, GSH, SOD), inflammatory mediators (NO, PGE2), and cytokine gene expression (TNF-α, IL-6, IL-1β, iNOS) were evaluated via enzyme-linked immunosorbent assay (ELISA) and quantitative real-time PCR. Western blot was employed to assess COX-2 protein expression, while 16^S rRNA sequencing analyzed gut microbiota composition. The results demonstrated that EAH could play a role in gastric injury caused by long-term alcoholism by protecting gastric tissue structure, interfering with oxidative stress and inflammatory response, and remodeling the intestinal microbial community. Full article

(This article belongs to the Special Issue Bee Products Consumption and Human Health)

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19 pages, 1731 KiB

Open AccessArticle

Microbial Decontamination of Fresh-Cut Carrots via Cold Atmospheric Plasma Treatment: Effect on Physicochemical and Nutritional Properties During Storage

by Efe Bakla and Ufuk Bağcı

Foods 2025, 14(9), 1599; https://doi.org/10.3390/foods14091599 - 1 May 2025

Abstract

The extension of shelf-life and enhancement of the safety and quality of fresh-cut ready-to-eat vegetables is an ongoing public health concern. The present study investigated the efficacy of cold atmospheric plasma (CAP) treatment for the decontamination of fresh-cut carrots inoculated with Escherichia coli [...] Read more.

The extension of shelf-life and enhancement of the safety and quality of fresh-cut ready-to-eat vegetables is an ongoing public health concern. The present study investigated the efficacy of cold atmospheric plasma (CAP) treatment for the decontamination of fresh-cut carrots inoculated with Escherichia coli. An atmospheric plasma jet system operating at 1 kVA was utilized for treatment with varying plasma jet nozzle to sample distances (10–40 mm), exposure times (10–60 s) and either argon or dry air at 3 bar as working gases. It was demonstrated that both working gases achieved more than 4 log reductions in E. coli within 60 s of treatment while maintaining carrot surface temperatures below 50 °C. During 3-week storage at 4 °C, the immediate effects of plasma treatment on quality parameters were found to be minimal, with no significant changes observed in color (ΔE < 3.0) parameters, β-carotene content, ascorbic acid levels, total phenolic content (TPC), or total antioxidant activity (TAA) following either treatment. Additionally, plasma-treated carrots retained their firmness, showing no significant texture loss, whereas untreated controls experienced a firmness decline of approximately 9% by the end of storage. Notably, TPC increased by up to 41%, and TAA increased significantly (p < 0.05) in plasma-treated samples during storage, especially in dry air plasma-treated carrots. These results demonstrated that CAP treatment can be successfully applied for rapid inactivation of E. coli on fresh-cut carrot surfaces while preserving original quality characteristics during refrigerated storage, offering potential as non-thermal preservation technology for fresh produce. Full article

(This article belongs to the Section Food Microbiology)

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7 pages, 190 KiB

Open AccessEditorial

Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food

by Sheng-Dun Lin

Foods 2025, 14(9), 1598; https://doi.org/10.3390/foods14091598 - 1 May 2025

Abstract

Food ingredients come from a wide range of sources, and different processing and cooking methods can change their appearance, nutrients and phytochemicals, thereby increasing the product’s shelf life, palatability and functionality [...] Full article

(This article belongs to the Special Issue Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food)

15 pages, 503 KiB

Open AccessArticle

Acrylamide- and Hydroxymethylfurfural-Forming Capacity of Alternative Flours in Heated Dough Systems

by Marta Mesias and Francisco J. Morales

Foods 2025, 14(9), 1597; https://doi.org/10.3390/foods14091597 - 30 Apr 2025

Abstract

The use of alternative flours is becoming more common in the food industry to enhance the nutritional and sensory properties of baked goods. However, these changes may also affect the formation of acrylamide, a potentially carcinogenic and genotoxic compound generated in foods heated [...] Read more.

The use of alternative flours is becoming more common in the food industry to enhance the nutritional and sensory properties of baked goods. However, these changes may also affect the formation of acrylamide, a potentially carcinogenic and genotoxic compound generated in foods heated above 120 °C. This study evaluated the acrylamide-forming potential of 16 flours from cereals, pseudocereals, legumes, fruits, and roots. Samples were analyzed for acrylamide precursors—reducing sugars and free asparagine—and tested in model dough systems with and without added glucose. All samples were baked at 150 °C for 30 min. Hydroxymethylfurfural (HMF) was also determined as a marker of thermal damage. In water-hydrated systems, acrylamide was only detected in wheat, rye, and coconut flours (23–61 µg/kg). When glucose was added, acrylamide levels increased in all systems except cassava. Lentil flour produced the highest levels (154 µg/kg), while corn flour showed the lowest (20 µg/kg). HMF levels followed a similar trend, with lentil flour again showing the highest content (232.3 mg/kg). These results highlight the importance of evaluating acrylamide formation when using non-wheat flours, especially in formulations containing sugars. Additional mitigation strategies may be needed to ensure the safety of these innovative food products. 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))

28 pages, 5401 KiB

Open AccessArticle

Innovative Resource-Saving Equipment for Safflower Processing to Improve Oil Quality

by Maigul Mursalykova, Gulnara Kokayeva, Mukhtarbek Kakimov, Bożena Gajdzik, Radosław Wolniak, Damian Dzienniak and Michał Bembenek

Foods 2025, 14(9), 1596; https://doi.org/10.3390/foods14091596 - 30 Apr 2025

Abstract

This study presents an innovative, resource-efficient apparatus for safflower oil production, designed for small- and medium-sized enterprises. The developed equipment integrates grinding and pressing into a single operation, optimizing extraction efficiency while reducing operational costs and processing time. A comparative analysis of the [...] Read more.

This study presents an innovative, resource-efficient apparatus for safflower oil production, designed for small- and medium-sized enterprises. The developed equipment integrates grinding and pressing into a single operation, optimizing extraction efficiency while reducing operational costs and processing time. A comparative analysis of the physicochemical and fatty acid profiles of safflower oil produced using traditional and combined grinding-pressing methods confirmed the superiority of the new approach. Optimal process parameters were identified: pressing time (τ = 3.41 min) and degree of grinding (i = 0.25), which resulted in higher oil yield and improved product quality. Multiple regression and sensitivity analyses revealed that temperature is the most significant factor positively influencing oil yield, whereas excessive grinding intensity and pressure negatively impact extraction efficiency. The results of the multiple regression analysis demonstrated that pressing time had a statistically significant impact on oil yield (p < 0.05). Although temperature was identified as the most influential factor overall, the significance of pressing time indicates that this variable also contributes meaningfully to the extraction efficiency. The regression model revealed a nonlinear (quadratic) relationship between pressing time and oil yield, suggesting that there is an optimal pressing duration. Beyond this optimal point, further increases in pressing time may result in a decline in yield due to over-compression or the release of undesired compounds. Interestingly, pressing time was found to have no significant effect on oil yield, suggesting that optimizing temperature and pressure is more critical for enhancing efficiency. The developed apparatus not only enhances oil quality, particularly its fatty acid composition, but also offers a scalable, sustainable solution for improving safflower oil production. These findings highlight the feasibility of integrating grinding and pressing, paving the way for advancements in cost-effective, high-yield oil extraction technologies. Full article

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

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26 pages, 3563 KiB

Open AccessArticle

A Comprehensive and Comparative Study on the Biochemical Composition and Non-Volatile Taste Compounds of Thirteen Shellfish Species

by Long Li, Zhiyu Fu, Yujun Liu, Zhiyuan Song, Xinrui Yang, Di Yu, Qingzhi Wang, Hai Chi and Jie Zheng

Foods 2025, 14(9), 1595; https://doi.org/10.3390/foods14091595 - 30 Apr 2025

Abstract

This study aimed to systematically investigate and compare the biochemical composition of 13 locally abundant shellfish species (Dalian, China) and the taste characteristics of these shellfish and their boiling liquids. The results showed that Chlamys farreri exhibited the highest level of protein (64.58%) [...] Read more.

This study aimed to systematically investigate and compare the biochemical composition of 13 locally abundant shellfish species (Dalian, China) and the taste characteristics of these shellfish and their boiling liquids. The results showed that Chlamys farreri exhibited the highest level of protein (64.58%) and polyunsaturated fatty acids (53.84% of total fatty acids), whereas Scapharca subcrenata showed a better composition and proportion of essential amino acids (EAA/TAA = 39.02%, EAA/NEAA = 63.98%) compared to other species. Glu, Gly, Ala, Arg, 5′-monophosphate (GMP), lactic acid, succinic acid, and malic acid were quantitatively determined as the main taste compounds in shellfish and their boiling liquids. The equivalent umami concentration (EUC) values, reflecting the synergistic effect of umami compounds, showed distinct characteristics, and the maximum umami intensities were found in Meretrix meretrix (586.8 g monosodium glutamate (MSG)/100 g) and the boiling liquid of Clinocardium californiense (358.3 g MSG/100 g), respectively. Based on these experimental results, C. californiense was found to have the highest prehensive quality score as revealed by principal component analysis (PCA). This results are important for promoting studies aimed at nutritional value development and taste compounds improvement of these shellfish species, especially for flavor enhancer development. Meanwhile, different shellfish species can be comprehensively developed and utilized based on their distinct nutritional properties, and this would translate into greater profitability for producers. Full article

(This article belongs to the Special Issue Emerging Processing and Detection Technologies for Meat and Meat Products)

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17 pages, 1580 KiB

Open AccessEssay

Preparation of Calcium-Chelating Peptides from Squid Skin and Evaluation of Calcium Absorption Capacity in Caco-2 Cell Monolayer Model

by Jihao Zeng, Xue Bai, Yongli Zhang, Qianyu Le, Jinhong Wu and Huiyun Chen

Foods 2025, 14(9), 1594; https://doi.org/10.3390/foods14091594 - 30 Apr 2025

Abstract

To develop a highly bioavailable calcium supplement, this study utilized Peruvian squid (Dosidicus gigas) skin as a raw material. Through alkaline protease hydrolysis and enzymatic membrane reactor separation, three molecular weight fractions of squid skin peptides were obtained, followed by calcium [...] Read more.

To develop a highly bioavailable calcium supplement, this study utilized Peruvian squid (Dosidicus gigas) skin as a raw material. Through alkaline protease hydrolysis and enzymatic membrane reactor separation, three molecular weight fractions of squid skin peptides were obtained, followed by calcium ion chelation to synthesize calcium-chelating peptides (CCPs-SS). Systematic characterization revealed that the less than 1 kDa fraction of CCPs-SS exhibited superior antioxidant capacity (82.18%) and calcium chelation efficiency (77.14%) in cellular models compared to higher molecular weight counterparts. Optimal synthesis conditions were identified as 60 °C, pH 9, and 12 mg/mL calcium chloride concentration. Post-chelation analyses demonstrated significant physicochemical alterations for CCPs-SS: ζ-potential shifted from −18.4 mV to −10.47 mV, while particle size increased from 476.75 nm to 664.4 nm. Notably, membrane separation enhanced phenylalanine and leucine molar concentrations by 25.5% and 57.6%, respectively, suggesting structural modifications that potentiate bioactivity. These findings demonstrate an innovative strategy for converting squid processing byproducts into functional nutraceuticals, which not only addresses calcium deficiency challenges but also promotes resource sustainability by utilizing waste materials. Full article

(This article belongs to the Special Issue Comprehensive Utilization of By-Products in Food Industry)

19 pages, 2851 KiB

Open AccessArticle

Comprehensive Analysis of Storage Stability of Hong-Jam Under Various Conditions: Correlation Between Lipid Oxidation Factors and Alternative Quality Parameters

by Min-Seok Kim, Sang-Jin Ye, Ji-Hawn Roh, Hyun-Wook Choi and Moo-Yeol Baik

Foods 2025, 14(9), 1593; https://doi.org/10.3390/foods14091593 - 30 Apr 2025

Abstract

Hong-Jam is a functional food product made from freeze-dried silkworms on the seventh to eights day of the fifth Instar stage, which are steamed for 2 h prior to drying. This study evaluated the storage stability of Hong-Jam under varying temperatures, product forms, [...] Read more.

Hong-Jam is a functional food product made from freeze-dried silkworms on the seventh to eights day of the fifth Instar stage, which are steamed for 2 h prior to drying. This study evaluated the storage stability of Hong-Jam under varying temperatures, product forms, and packaging conditions. By using the correlation analysis, novel quality indices that may complement or replace traditional lipid-oxidation markers in edible-insect products were identified. Peroxide value (POV) and acid value (AV), which are factors of lipid oxidation, significantly increased under high-temperature conditions. Dependency of temperature (D_T) analysis revealed that POV had a higher D_T than AV, and glass bottles exhibited higher D_T than polyethylene (PE) pouches. In the four-way analysis of variance (ANOVA) analysis, the Fisher’s F-statistic (F-value) for single effects of individual storage conditions was notably higher than the interaction effects. During storage, the moisture content increased and the pH decreased, while the color remained relatively stable. The results of the correlation analysis indicated that there was a significant correlation between moisture content and pH with lipid oxidation indices such as POV and AV. This suggests that these two factors could be used as complementary factors in quality assessments. In conclusion, this research provides foundational data that can be used to develop improved storage standards and quality assurance protocols for Hong-Jam and similar edible insect foods. These advancements will contribute to extending shelf life, enhancing consumer safety, and promoting the broader acceptance of edible insects in the food industry. Through a comprehensive understanding of the stability factors, this study supports the development of reliable quality management practices that align with the increasing consumer demand for sustainable and functional food options. Full article

(This article belongs to the Special Issue Innovative Applications of Edible Insects in Food Systems)

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25 pages, 9613 KiB

Open AccessArticle

Design and Research of a New Cold Storage: The Phase-Temperature Storage (PTS) to Reduce Evaporator Frosting

by Lihua Duan, Yanli Zheng, Yunbin Jiang, Wenhan Li, Limei Li, Bin Liu, Bin Li and Xihong Li

Foods 2025, 14(9), 1592; https://doi.org/10.3390/foods14091592 - 30 Apr 2025

Abstract

This paper introduces a novel cold storage: phase-temperature storage, which is characterized by its distinctive coupling jacket structure that connects the sub-storehouse units to the main storehouse. This innovative design facilitates heat transfer while effectively inhibiting mass transfer. Experimental results indicate that polyethylene [...] Read more.

This paper introduces a novel cold storage: phase-temperature storage, which is characterized by its distinctive coupling jacket structure that connects the sub-storehouse units to the main storehouse. This innovative design facilitates heat transfer while effectively inhibiting mass transfer. Experimental results indicate that polyethylene film, with a thermal conductivity of 0.42 W/m·K, is a more suitable material for constructing sub-storehouses. Enhancing the surface area of the sub-storehouse and increasing convective wind speed are identified as key factors for improving convective heat transfer within the sub-storehouse. Moreover, the optimized design ensures a more uniform temperature distribution inside the sub-storehouse. In contrast to conventional cold storage, the defrosting unit in phase-temperature storage consumes only 5.72 units of energy under equivalent conditions, compared to 154.02 units for conventional cold storage. This demonstrates that the energy expenditure during the defrosting process of phase temperature storage is less than 4% of that required by conventional cold storage, achieving an energy savings rate exceeding 96%. Under identical circumstances, conventional cold storage consumes a total of 36.359 units of electrical energy for defrosting, with 34.231 units being released as defrosting waste heat into the cold storage environment, resulting in a loss rate of approximately 94.13%. Based on apple preservation experiments, phase-temperature storage exhibited significantly superior performance compared to conventional cold storage in terms of apple respiratory peak, weight loss rate, hardness, and TSS content, with respective values of 17.05 CO₂ mg·kg⁻¹·h⁻¹, 2.89%, 9.29 N, and 16.3%. In contrast, the conventional cold storage group recorded values of 18.15 CO₂ mg·kg⁻¹·h⁻¹, 5.16%, 8.42 N, and 14.9%. These results highlight the exceptional freshness-retention capabilities of phase-temperature storage, underscoring its considerable potential for application in storage systems. Full article

(This article belongs to the Special Issue Food Packaging and Preservation Technologies for Improving Fresh Product Shelf Life)

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31 pages, 4741 KiB

Open AccessArticle

Preservative Potential of Anethum graveolens Essential Oil on Fish Fillet Quality and Shelf Life During Refrigerated Storage

by Aya Tayel, Faten S. Hassanin, Shimaa N. Edris, Ahmed Hamad and Islam I. Sabeq

Foods 2025, 14(9), 1591; https://doi.org/10.3390/foods14091591 - 30 Apr 2025

Abstract

This study estimated the preservative potential of Dill essential oil (DEO, Anethum graveolens) in terms of the quality and shelf life of Pangasius bocourti (basa fish) fillets during cold storage. GC-MS analysis of DEO’s chemical composition identified monoterpenes, including α-phellandrene (21.81%), d-limonene [...] Read more.

This study estimated the preservative potential of Dill essential oil (DEO, Anethum graveolens) in terms of the quality and shelf life of Pangasius bocourti (basa fish) fillets during cold storage. GC-MS analysis of DEO’s chemical composition identified monoterpenes, including α-phellandrene (21.81%), d-limonene (18.54%), carvone (17.42%), and Dill ether (14.82%). DEO showed concentration-dependent antioxidant properties in the DPPH assay, with an IC50 of 48.3 ± 0.9 µg/mL (mean ± SE). Its antibacterial efficacy against various foodborne pathogens was evaluated using the resazurin turbidimetric microdilution method. Fish fillets were treated with DEO at 200, 2000, and 4000 ppm, and compared to the untreated control and 200 ppm butylhydroxytoluene (BHT)-treated groups. Physicochemical parameters, microbial growth, and sensory characteristics were assessed over a 15-day period at 2.5 °C ± 0.5 °C. Higher concentrations of DEO effectively preserved the pH, water-holding capacity, and color stability of the fillets. Microbial analysis showed that DEO, particularly at 4000 ppm, significantly inhibited the growth of aerobic bacteria, lactic acid bacteria, coliforms, and staphylococci compared with the control. Sensory evaluation revealed that DEO treatment, especially at 4000 ppm, maintained the odor, color, texture, and overall acceptability of fish fillets throughout storage. These results suggest that Anethum graveolens L. essential oil can serve as an effective natural preservative to enhance the quality and prolong the shelf life of refrigerated fish fillets. Full article

(This article belongs to the Special Issue Enhancing Shelf Life of Food Products: Strategies, Challenges and Innovations)

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