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)
Latest Articles
Lactiplantibacillus plantarum S1 as a Novel Dual-Functional Probiotic Strain for High-Efficiency Organoselenium Biotransformation in Functional Food Development
Foods 2025, 14(11), 1851; https://doi.org/10.3390/foods14111851 - 22 May 2025
Abstract
The microbial conversion of inorganic Se into bioactive organoselenium compounds represents a cutting-edge strategy for developing functional foods with enhanced nutritional value. This study introduces Lactiplantibacillus plantarum S1, a novel Se-enriched probiotic strain isolated from traditional Chinese sauerkraut, and systematically optimizes its capacity
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The microbial conversion of inorganic Se into bioactive organoselenium compounds represents a cutting-edge strategy for developing functional foods with enhanced nutritional value. This study introduces Lactiplantibacillus plantarum S1, a novel Se-enriched probiotic strain isolated from traditional Chinese sauerkraut, and systematically optimizes its capacity for selenite biotransformation. Critical fermentation parameters—including sodium selenite supplementation timing (2 μg/mL added at mid-log phase, 7 h post-inoculation), pH (5.0), and anaerobic cultivation duration (12 h)—were identified as key determinants of conversion efficiency. The optimized protocol achieved a 72.3% organoselenium conversion yield, producing 626.6 μg/g cellular organoselenium while maintaining probiotic viability (2.28 × 109 CFU/mL). Se speciation analysis demonstrated that 78.51% of intracellular Se existed in organic forms, with protein-bound Se constituting the predominant fraction (85.33%), followed by polysaccharide-associated (6.42%) and nucleic acid-linked (3.38%) species. The strain’s dual functionality as both an efficient Se bioconverter and a resilient probiotic carrier highlights its potential for nutraceutical applications. These findings not only establish a robust bioprocess for Se-enriched probiotic production but also reveal mechanistic insights into preferential Se incorporation into protein matrices. This work bridges microbial Se metabolism research with scalable functional food innovation, offering a sustainable platform for developing Se-fortified products with dual health benefits.
Full article
(This article belongs to the Special Issue Advances in Beneficial Food Microorganisms: Isolation, Identification, Characterization and Applications)
Open AccessReview
Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review
by
Hiba Selmi, Ester Presutto, Martina Totaro, Giuseppe Spano, Vittorio Capozzi and Mariagiovanna Fragasso
Foods 2025, 14(11), 1850; https://doi.org/10.3390/foods14111850 - 22 May 2025
Abstract
Apple fruit is among the most consumed fruits in the world, both in fresh and processed forms (e.g., ready-to-eat fresh slices, juice, jam, cider, and dried slices). During apple consumption/processing, a significant amount of apple residue is discarded. These residues can also be
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Apple fruit is among the most consumed fruits in the world, both in fresh and processed forms (e.g., ready-to-eat fresh slices, juice, jam, cider, and dried slices). During apple consumption/processing, a significant amount of apple residue is discarded. These residues can also be interesting materials to exploit, particularly for direct valorization in the design of added-value foods. In fact, apple waste/by-products are rich in essential components, including sugars, proteins, dietary fibers, and phenolic compounds, as they comprise apple peels, seeds, and pulp (solid residue of juice production). In this sense, the current review paper presents an overview of the nutritional composition of apple waste/by-products, and mainly apple pomace, highlighting their application in producing value-added products through microbial biotechnology. If appropriately managed, apple by-products can generate a variety of useful compounds required in food (as well as in feed, pharmaceutics, and bioenergy). Recent strategies for the synergic use of apple waste/by-products and microbial resources such as lactic acid bacteria and yeasts are discussed. This review contributes to defining a reference framework for valorizing apple waste/by-products from a circular economy perspective through the application of bioprocesses (e.g., fermentation), mainly oriented towards designing foods with improved quality attributes.
Full article
(This article belongs to the Special Issue Agro-Food Chain By-Products and Plant Origin Foods to Obtain High-Value-Added Foods—2nd Edition)
Open AccessArticle
Mechanism and Regulation of Tea Saponin Extraction from C. oleifera Seed Meal in Subcritical Water
by
Aifeng Niu, Chengming Wang, Fangrong Liu, Guowei Ling, Yu Wang, Shilin Liu and Xizhou Hu
Foods 2025, 14(11), 1849; https://doi.org/10.3390/foods14111849 - 22 May 2025
Abstract
Tea saponins are excellent natural surfactants, and previous studies on their extraction from C. oleifera seed meals in subcritical water have mainly focused on the optimization of external extraction conditions. In order to achieve the efficient extraction of tea saponins in subcritical water,
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Tea saponins are excellent natural surfactants, and previous studies on their extraction from C. oleifera seed meals in subcritical water have mainly focused on the optimization of external extraction conditions. In order to achieve the efficient extraction of tea saponins in subcritical water, this study explores the influence of the composition-internal factors on the extraction rate of tea saponins. In this study, the composition of three C. oleifera seed meals purchased from Hubei, Hunan and Guizhou province and extraction rates of tea saponins, dissolution rates of reducing sugars and proteins from these C. oleifera seed meals were compared, and the results showed that reducing sugars and proteins were intrinsic components affecting extraction rates of tea saponins in subcritical water. The simulation system involving tea saponins, whey protein isolate (WPI), and glucose in subcritical water showed that WPI reduced the content of tea saponins through the Maillard reaction, and glucose inhibited the participation of tea saponins in the Maillard reaction. The above mechanism was verified using alkaline protease, which changed the content of reducing sugars and proteins in the C. oleifera seed meal purchased from Hubei province, and provided guidance for achieving the efficient extraction of tea saponins.
Full article
(This article belongs to the Section Food Engineering and Technology)
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Open AccessArticle
Nutritional Composition of Four Edible Grasshopper Species Frequently Consumed in Madagascar: Insights for Nutritional Contribution and Alternative Insect Farming
by
Henlay J. O. Magara, Sylvain Hugel and Brian L. Fisher
Foods 2025, 14(11), 1848; https://doi.org/10.3390/foods14111848 - 22 May 2025
Abstract
Edible insects are a significant component of traditional diets in Madagascar, where food insecurity and malnutrition persist. This study examines the production parameters and nutritional composition of four laboratory-farmed edible grasshopper species commonly consumed by Malagasy people with the aim of upscaling their
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Edible insects are a significant component of traditional diets in Madagascar, where food insecurity and malnutrition persist. This study examines the production parameters and nutritional composition of four laboratory-farmed edible grasshopper species commonly consumed by Malagasy people with the aim of upscaling their farming to mitigate malnutrition. The grasshopper species include: vlei grasshopper (Paracinema tricolor), rice grasshopper (Oxya hyla), emerald-legged grasshopper (Eyprepocnemis smaragdipes), and Madagascan slant-faced grasshopper (Acrida madecassa). The study involved the assessment of production parameters (survival rate, developmental time, feed consumed, feed conversion ratio, biomass yield, fecundity, and hatchability). The study also involved analysis of the nutritional content (moisture, protein, fat, ash, fibre, carbohydrates, minerals, amino acids, fatty acids, and vitamins) to evaluate the potential dietary contribution of these grasshoppers. The result show P. tricolor had superior survival, faster development, low feed intake, and higher fecundity and hatchability when compared to other species of grasshoppers. Acrida madecassa showed the highest biomass yield and feed conversion ratio followed by P. tricolor. The results further show that all four species are rich in protein, essential fatty acids, and key minerals, particularly calcium, phosphorus, iron, and zinc. P. tricolor exhibited the highest protein and fat content. Moreover, P. tricolor showed the highest ash content, suggesting a superior mineral profile. Acrida madecassa showed the highest fibre content, reflecting its richness in chitin. These findings provide valuable insights into the nutritional role of grasshoppers in Malagasy diets. Furthermore, they offer reference values for selecting and optimizing the nutrient composition of insect species that are safe and easy to rear, which could serve as a sustainable alternative to wild collection. Future research should explore the bioavailability of nutrients in these species and identify suitable practices to mass rear these species to improve food security in Madagascar.
Full article
(This article belongs to the Section Food Nutrition)
Open AccessArticle
Application of Portable Near-Infrared Spectroscopy for Quantitative Prediction of Protein Content in Torreya grandis Kernels Under Different States
by
Yuqi Gu, Haosheng Zhong, Jianhua Wu, Kaixuan Li, Yu Huang, Huimin Fang, Muhammad Hassan, Lijian Yao and Chao Zhao
Foods 2025, 14(11), 1847; https://doi.org/10.3390/foods14111847 - 22 May 2025
Abstract
Protein content is a key quality indicator in nuts, influencing their color, taste, storage, and processing properties. Traditional methods for protein quantification, such as the Kjeldahl nitrogen method, are time-consuming and destructive, highlighting the need for rapid, convenient alternatives. This study explores the
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Protein content is a key quality indicator in nuts, influencing their color, taste, storage, and processing properties. Traditional methods for protein quantification, such as the Kjeldahl nitrogen method, are time-consuming and destructive, highlighting the need for rapid, convenient alternatives. This study explores the feasibility of using portable near-infrared spectroscopy (NIRS) for the quantitative prediction of protein content in Torreya grandis (T. grandis) kernels by comparing different sample states (with shell, without shell, and granules). Spectral data were acquired using a portable NIR spectrometer, and the protein content was determined via the Kjeldahl nitrogen method as a reference. Outlier detection was performed using principal component analysis combined with Mahalanobis distance (PCA-MD) and concentration residual analysis. Various spectral preprocessing techniques and partial least squares regression (PLSR) were applied to develop protein prediction models. The results demonstrated that portable NIRS could effectively predict protein content in T. grandis kernels, with the best performance being achieved using granulated samples. The optimized model (1Der-SNV-PLSR-G) significantly outperformed models based on whole kernels (with or without shell), with determination coefficients for the calibration set ( ) and prediction set ( ) of 0.92 and 0.86, respectively, indicating that the sample state critically influenced prediction accuracy. This study confirmed the potential of portable NIRS as a rapid and convenient tool for protein quantification in nuts, offering a practical alternative to conventional methods. The findings also suggested its broader applicability for quality assessment in other nuts and food products, contributing to advancements in food science and agricultural technology.
Full article
(This article belongs to the Special Issue Food Proteins: Innovations for Food Technologies)
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Open AccessArticle
Formulation and Evaluation of a Nutritionally Enriched Plant Protein-Based Matrix Using Low Temperature Extrusion Cooking—Air Drying Technology
by
Ghaidaa Alharaty and Hosahalli S. Ramaswamy
Foods 2025, 14(11), 1846; https://doi.org/10.3390/foods14111846 - 22 May 2025
Abstract
Extrusion cooking is broadly used in the food industry due to its easiness and simplicity. In this study a twin-screw extruder is applied at 150 rpm and 24–28 °C for the production of a nutritionally enriched extruded matrix, where hypo-allergenic rice protein (RP)
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Extrusion cooking is broadly used in the food industry due to its easiness and simplicity. In this study a twin-screw extruder is applied at 150 rpm and 24–28 °C for the production of a nutritionally enriched extruded matrix, where hypo-allergenic rice protein (RP) and pea protein (PP) were used in the entrapment of natural antioxidant blueberry powder. The higher-moisture-content extrusion (40% MC) used with protein mixture (75 PP:25 RP) reduced the output temperature from 61.97 °C to 55 °C, the expansion ratio from 1.26 to 1, and the rehydration ratio from 78.70% to 31.90%, when compared with low-moisture-content extrusion used with RP samples (25% MC). Combining RP and PP showed also an enhancement in the textural properties of the extruded samples where firmness and toughness increased to 1503 (g) and 1822 (g.s), respectively, and preserved the anthocyanin content and antioxidant activity during extrusion processing and subsequent finish air drying. Moreover, the addition of maltodextrin in low concentration (5%) enhanced the antioxidant activity and anthocyanin retention (by 98.59% in mixture samples after extrusion and 92.13% after drying) and improved the appearance and sensory properties of the extruded matrices including firmness, toughness, and the color of the added blueberry powder.
Full article
(This article belongs to the Special Issue Emerging Technologies in Food Processing: Impacts on Food Characteristics and Safety)
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Open AccessArticle
Exogenous L-Cysteine and Its Transport Through CtaP Play a Role in Biofilm Formation, Swimming Motility, and Swarming Motility of Listeria monocytogenes
by
Mahide Muge Yilmaz Topcam, Nattanicha Prayoonwiwat, Carolina Bruschi and Kimon Andreas G. Karatzas
Foods 2025, 14(11), 1845; https://doi.org/10.3390/foods14111845 - 22 May 2025
Abstract
Listeria monocytogenes is of a significant concern for the food industry, largely due to its ability to form biofilms. Flagellar motility and environmental factors are crucial for biofilm formation. Cysteine is an important compound affecting the behavior of this bacterium; therefore, we investigated
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Listeria monocytogenes is of a significant concern for the food industry, largely due to its ability to form biofilms. Flagellar motility and environmental factors are crucial for biofilm formation. Cysteine is an important compound affecting the behavior of this bacterium; therefore, we investigated its role in growth, biofilm formation and motility of L. monocytogenes 10403S through a mutant in cysteine uptake (ΔctaP). Basal defined media (DM) and L-cysteine-supplemented DM were used. Biofilm formation was promoted by L-cysteine supplementation in both wild type (WT) and ΔctaP. Lower biofilm formation of ΔctaP compared to WT indicates the significance of the cysteine transporter and cysteine uptake. A negative correlation was found between growth and biofilm formation, especially in the presence of high L-cysteine concentrations. Motility experiments showed that as the L-cysteine concentration increased, the swarming motility of WT decreased. Furthermore, swimming motility of WT was enhanced with L-cysteine supplementation, while the swimming motility of ΔctaP remained unaffected. To evaluate the role of cysteine and CtaP in biofilm formation and motility, transcriptome analysis, comparing WT and ΔctaP in basal and L-cysteine-supplemented (1.57 and 3.67 mM) DM, was conducted at 37 °C. The investigation of biofilm-related genes explained the role of ctaP and revealed induced expression of flagella and chemotaxis genes by L-cysteine.
Full article
(This article belongs to the Section Food Quality and Safety)
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Open AccessArticle
Exploring the Antecedents and Consequences of Perceived Fairness in Beef Pricing: The Moderating Role of Freshness Under Conditions of Information Overload
by
Kyung-A Sun and Joonho Moon
Foods 2025, 14(11), 1844; https://doi.org/10.3390/foods14111844 - 22 May 2025
Abstract
Organic labeling is a potentially influential factor in shaping consumer behavior toward beef products. However, limited research has examined consumer responses about perceptions of organic beef. This research thus explores the relationship between organic perception of beef, price fairness, and revisit intention. This
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Organic labeling is a potentially influential factor in shaping consumer behavior toward beef products. However, limited research has examined consumer responses about perceptions of organic beef. This research thus explores the relationship between organic perception of beef, price fairness, and revisit intention. This research also investigates the moderating role of freshness in the impact of organic perception of beef on price fairness using information overload as a theoretical underpinning. An online survey targeted American consumers, with 415 responses collected via Clickworker. All participants were based in the United States regarding the consumption amount in the market. The Hayes Process Macro Model 7 was employed to test the research hypotheses. This research performed a median split analysis to scrutinize the moderating effect of freshness on the relationship between organic perception and price fairness. The findings indicate that the perception of organically produced beef positively affects price fairness and revisit intention. Furthermore, price fairness was found to influence revisit intention. The study also revealed a significant moderating effect of freshness on the relationship between organic perception of beef and price fairness. These outcomes contribute to the literature by clarifying the interrelationships among these four attributes within the context of beef products.
Full article
(This article belongs to the Special Issue Meat and Meat Products: Processing Technology, Quality Control and Sensory Evaluation)
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Open AccessArticle
Ecological Packaging: Reuse and Recycling of Rosehip Waste to Obtain Biobased Multilayer Starch-Based Material and PLA for Food Trays
by
Yuliana Monroy, Florencia Versino, Maria Alejandra García and Sandra Rivero
Foods 2025, 14(11), 1843; https://doi.org/10.3390/foods14111843 - 22 May 2025
Abstract
This study investigates the valorization of agri-food residues by repurposing industrial rosehip oil waste for sustainable food packaging development. Market demands for environmentally friendly alternatives to conventional packaging materials prompted the development of laminated multilayer materials for trays through thermo-compression, using modified cassava
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This study investigates the valorization of agri-food residues by repurposing industrial rosehip oil waste for sustainable food packaging development. Market demands for environmentally friendly alternatives to conventional packaging materials prompted the development of laminated multilayer materials for trays through thermo-compression, using modified cassava starch with citric acid as a compatibilizer. Physicochemical characterization revealed appropriate surface roughness (Rz of 31–64 μm) and controlled water absorption capacities of the composite materials (contact angle of 85–95°), properties critical for food quality preservation and safety. The incorporation of polylactic acid (PLA) films in the laminates significantly enhanced the mechanical performance, increasing the stress resistance by 5 to 10 times, and improved moisture resistance, showing a 78–82% reduction in the materials’ water absorption capacity and an almost 50% decrease in water content and solubility, depending on the processing method. Results indicated that these biocomposite laminates represent a viable alternative to conventional polystyrene foam trays for food packaging. Two distinct multilayer manufacturing processes were comparatively evaluated to optimize production efficiency by reducing the energy consumption and processing time. This research contributes to circular economy principles by transforming agricultural waste into value-added laminated materials with commercial potential.
Full article
(This article belongs to the Special Issue Green/Waste Biomass Utilization in Food Industry: Biorefinery Process and High Value-Added Products)
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Open AccessArticle
Investigation of Biogenic Amines and Quality in Jerky, Bacon, and Sausage: Chinese Traditional Meat Product
by
Xueying Sun, Xige He, Dan Wang, Min Zhang, Guanhua Hu, Erke Sun, Lina Sun, Ye Jin and Lihua Zhao
Foods 2025, 14(11), 1842; https://doi.org/10.3390/foods14111842 - 22 May 2025
Abstract
Traditional meat products are renowned for their distinctive flavor and palatability. Nevertheless, the safety of meat products produced by cottage industries remains a matter of concern, especially regarding the content of biogenic amines (BAs) and overall quality. Currently, limited published data exist on
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Traditional meat products are renowned for their distinctive flavor and palatability. Nevertheless, the safety of meat products produced by cottage industries remains a matter of concern, especially regarding the content of biogenic amines (BAs) and overall quality. Currently, limited published data exist on these aspects. This study aimed to assess the levels of BAs and key quality index in 41 traditional meat products sourced from China. The analysis revealed that all samples contained measurable levels of total biogenic amines, with concentrations ranging from 11.76 mg/kg to 1632.24 mg/kg. The nitrite content and total volatile basic nitrogen (TVB-N) value of some samples exceeded the standard and normal range. The findings indicate that BAs levels, TBARS values, and nitrite residues of the tested meat products surpassed toxicity thresholds outlined by various regulatory bodies, emphasizing the critical need for enhanced control measures to mitigate biogenic amine content, TBARS, and nitrite residues in meat products.
Full article
(This article belongs to the Special Issue Traditional Meat Products: Process, Quality, Safety, Nutrition)
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Open AccessArticle
Mineral Profiles Characteristics in Milk from Dairy Cows in Xinjiang, China, and Production Plan for Season-Dependent High-Calcium Milk Sources
by
Li Liu, Zhuo Yang, Yongqing Li, Yikai Fan, Chu Chu, Haitong Wang, Ayihumaer Amantuer, Lijun Cao, Bo Hu, Zunongjiang Abula, Bo Zuo, Juncheng Huang and Shujun Zhang
Foods 2025, 14(11), 1841; https://doi.org/10.3390/foods14111841 - 22 May 2025
Abstract
Mineral content is an important nutrient component in milk. At present, there is not much research and application on the ecological mineral profiles of milk, especially in the development and utilization of the dominant milk source in Xinjiang. This study uses a mid-infrared
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Mineral content is an important nutrient component in milk. At present, there is not much research and application on the ecological mineral profiles of milk, especially in the development and utilization of the dominant milk source in Xinjiang. This study uses a mid-infrared spectroscopy (MIRS) model to predict the mineral content of seven key minerals in milk, explores the secretion patterns and characteristics of mineral profiles in milk, provides production methods for the efficient utilization of high-calcium milk sources, and analyzes the possible economic benefits. The results indicate that the mineral content of milk in Xinjiang has advantages over that of other regions of China. Mineral profiles’ characteristics in milk are influenced by the parity, days of lactation, sampling season, calving season, and breast health status. Moreover, there are correlations between different minerals. Milk with higher calcium content also has elevated levels of other minerals and regular milk components (milk protein and milk fat). Therefore, such milk may serve as a reference for producing season-dependent high-calcium milk sources. If native calcium content above 1300 mg/kg, as identified in this study, was used to produce high-calcium pasteurized fresh milk and premium high-calcium pasteurized fresh milk, the dairy industry could see a significant increase in economic benefits. This study provides a foundation for the production of characteristic milk sources and diversified dairy products in Xinjiang. It also lays the groundwork for understanding the secretion patterns and mechanisms of minerals in milk.
Full article
(This article belongs to the Section Dairy)
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Open AccessArticle
Soy Protein Isolate Supplementation Favorably Regulates the Fermentation Characteristics of Debaryomyces hansenii and Flavor Profile in a Sausage Model
by
Wenwen Duan, Qiujin Zhu and Jing Wan
Foods 2025, 14(11), 1840; https://doi.org/10.3390/foods14111840 - 22 May 2025
Abstract
The metabolic activity of fermentative microorganisms plays a critical role in determining the flavor profile of fermented meat products. Modulating carbon and nitrogen sources represents a promising strategy for enhancing product quality. In this study, Debaryomyces hansenii strains isolated from dry-cured ham were
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The metabolic activity of fermentative microorganisms plays a critical role in determining the flavor profile of fermented meat products. Modulating carbon and nitrogen sources represents a promising strategy for enhancing product quality. In this study, Debaryomyces hansenii strains isolated from dry-cured ham were assessed in a sterile sausage model to evaluate the effects of different carbon sources (sucrose, corn starch) and nitrogen sources (leucine, soy protein isolate) on colony growth, enzyme activity, and physicochemical properties. These nutritional factors significantly affected the fermentation performance of D. hansenii. Corn starch and soy protein isolate increased colony count by 14.94% and 90%, respectively, and enhanced protease activity by 2-fold and 4.5-fold. Both treatments maintained high lipase activity (>50 U/g). Both supplements improved the water-holding capacity and decreased the water activity. Carbon sources reduced the medium pH, whereas nitrogen sources contributed to the maintenance of pH stability. A further analysis indicated that corn starch promoted the accumulation of aldehydes and ketones, which intensified the sourness and suppressed the saltiness. In contrast, soy protein isolate increased the abundance of free amino acids associated with umami and sweetness, and stimulated the formation of esters, ketones, and pyrazines, thereby enhancing flavor richness and umami intensity. Both ingredients also reduced saturated fatty acid levels and increased the unsaturated to saturated fatty acid ratio. Soy protein isolate exhibited a more pronounced effect on D. hansenii fermentation. This study provides a technical reference for enhancing the flavor characteristics of fermented meat products via the adjustment of carbon and nitrogen sources to regulate D. hansenii fermentation.
Full article
(This article belongs to the Special Issue Food Microorganism Contribution to Fermented Foods)
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Open AccessArticle
A Sorting Task with Emojis to Understand Children’s Recipe Acceptance
by
Olatz Urkiaga, María Mora, Elena Romeo-Arroyo, Sara Pistolese, Angélique Béaino, Giuseppe Grosso, Pablo Busó, Juancho Pons and Laura Vázquez-Araújo
Foods 2025, 14(11), 1839; https://doi.org/10.3390/foods14111839 - 22 May 2025
Abstract
Food acceptability in children is a complex, multi-dimensional process influenced by sensory perception, expectations, and context. The present study investigated children’s perception and acceptance of 20 Mediterranean recipes chosen from five different gastronomy cultures (Lebanese, Egyptian, Italian, Spanish, and Portuguese) using photographs as
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Food acceptability in children is a complex, multi-dimensional process influenced by sensory perception, expectations, and context. The present study investigated children’s perception and acceptance of 20 Mediterranean recipes chosen from five different gastronomy cultures (Lebanese, Egyptian, Italian, Spanish, and Portuguese) using photographs as stimuli. A total of 184 children (10 to 13 years old) from three countries (Italy, Lebanon, and Spain) participated in a sorting task with emojis to express liking. In addition, Spanish and Lebanese participants completed a Check-All-That-Apply (CATA) activity to label the recipe groups they had created. The results from the sorting task, analyzed using ANOVA, revealed that recipes including meat/poultry and cereals were most preferred, while legume-based and vegetable dishes received lower acceptance. Children grouped recipes primarily by main ingredient, irrespective of the origin of the recipe (gastronomy culture). Spanish children showed higher acceptance of foreign recipes compared to Lebanese and Italian, demonstrating a significant “country x recipe origin” interaction. The CATA analysis revealed that children associated descriptors such as “healthy”, “tasty”, or “delicious” with highly rated recipes and descriptors such as “too many vegetables” and “bad taste” with lower-rated dishes. While participants showed a positive predisposition towards the “healthy” term, a negative response to recipes based on vegetables and legumes was evident.
Full article
(This article belongs to the Special Issue Individual Differences in Sensory Perception with Implications for Food Choice, Eating Behavior, and Health)
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Open AccessArticle
Assessing the Physico-Mechanical Properties of Three Date Fruit Varieties for Conserving the Keeping and Appearance Qualities
by
Mohamed Ghonimy, Raed Alayouni, Garsa Alshehry, Hassan Barakat and Mohamed M. Ibrahim
Foods 2025, 14(11), 1838; https://doi.org/10.3390/foods14111838 - 22 May 2025
Abstract
The physico-mechanical properties of date fruit varieties can indicate their quality and freshness. These properties, which include firmness, moisture content, and mechanical resistance, are closely linked to the fruit’s overall quality and can be used to assess its ripeness and suitability for consumption.
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The physico-mechanical properties of date fruit varieties can indicate their quality and freshness. These properties, which include firmness, moisture content, and mechanical resistance, are closely linked to the fruit’s overall quality and can be used to assess its ripeness and suitability for consumption. Therefore, the current study evaluated the physico-mechanical properties of three date varieties—Sukkari, Khalas, and Saqie—across different ripening stages to enhance food quality and optimize postharvest handling. The study uniquely focused on how ripening stages affect the stress–strain behavior of dates, offering new insights into their mechanical resistance, deformability, and structural stability, all of which are critical parameters for maintaining food quality during storage, transportation, and processing. Significant changes in physical characteristics, including size, mass, moisture content, and density, were observed as the fruit progressed through ripening stages. Sukkari showed the most notable decrease in moisture content, from 61.8% at the Khalal stage to 17.3% at the Tamar stage, resulting in softening and reduced mechanical resistance, potentially impacting shelf life and consumer acceptance. Khalas exhibited a more gradual decline in mechanical properties, with moisture content dropping to 24.6%. At the same time, Saqie demonstrated minimal changes in mechanical properties and moisture content, suggesting better structural and nutritional quality retention. Additionally, the dynamic coefficient of friction increased with temperature and pressure at the Tamr stage, with Sukkari showing the highest values (up to 0.496), followed by Khalas (up to 0.451) and Saqie (up to 0.406). This study introduced the concept of variety-specific differences in frictional behavior, providing valuable insights for improving mechanical processing, reducing physical damage, and preserving date fruits’ nutritional and sensory quality. In conclusion, findings highlight the importance of variety-specific mechanical profiling in improving processing protocols, reducing postharvest losses, and maintaining the nutritional and sensory quality of date fruits for industrial-scale operations.
Full article
(This article belongs to the Special Issue Post-Harvest and Processing Methods to Retain Agri-Food Quality and Nutritional Value)
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Open AccessArticle
The Role of CO2 Levels in High-Oxygen Modified Atmosphere Packaging on Microbial Communities of Chilled Goat Meat During Storage and Their Relationship with Quality Attributes
by
Samart Sai-Ut, Sylvia Indriani, Nattanan Srisakultiew, Passakorn Kingwascharapong, Sarisa Suriyarak, Utthapon Issara, Suphat Phongthai, Saroat Rawdkuen and Jaksuma Pongsetkul
Foods 2025, 14(11), 1837; https://doi.org/10.3390/foods14111837 - 22 May 2025
Abstract
This study investigated the influence of CO2 levels (20–40%: M20, M30, and M40) in high-oxygen modified atmosphere packaging (Hi-O2 MAP) on microbial communities and quality attributes of chilled goat meat stored at 4 °C for 12 days. Alpha diversity indices (Chao1,
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This study investigated the influence of CO2 levels (20–40%: M20, M30, and M40) in high-oxygen modified atmosphere packaging (Hi-O2 MAP) on microbial communities and quality attributes of chilled goat meat stored at 4 °C for 12 days. Alpha diversity indices (Chao1, ACE, Simpson, and Shannon) revealed a significant decline in microbial diversity over time, with storage duration exerting a greater impact than packaging conditions. Nonetheless, MAP played a crucial role in shaping microbial profiles, with air packaging (AP) showing the most distinct community, while M40 differed notably from M20 and M30, particularly by day 12, as shown by beta diversity analysis using principal coordinates analysis (PCoA). Proteobacteria and Firmicutes dominated microbial composition, with Pseudomonas and Brochothrix linked to spoilage in AP, while MAP, especially M40, favored the growth of Lactococcus, Acinetobacter, and Vagococcus, enhancing microbial stability. Despite pathogen levels remaining within safe limits, AP exceeded the spoilage threshold (TVC > 7.00 log colony-forming unit (CFU)/g), whereas all MAPs extended shelf life, with M40 most effectively suppressing microbial growth (p < 0.05). Interestingly, metagenomic functional profiling revealed that elevated CO2 levels (>30%) altered metabolic pathways, shifting spoilage mechanisms from protein degradation in AP to carbohydrate metabolism in MAP, potentially influencing odor and texture attributes. MAP, particularly M40, also reduced protein and lipid degradation and oxidation, as indicated by lower total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARSs), and shear force, suggesting better prevention of increased meat hardness and the development of undesirable odors and flavors, although high CO2 negatively affected redness. Overall, M40 provided the greatest microbial stability and shelf life extension, highlighting the potential of optimized CO2 levels in Hi-O2 MAP to preserve goat meat quality and regulate spoilage dynamics.
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(This article belongs to the Special Issue Food Packaging and Preservation Technologies for Improving Fresh Product Shelf Life)
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Open AccessArticle
Structural Characterization, Rheology, Texture, and Potential Hypoglycemic Effect of Polysaccharides from Brasenia schreberi
by
Zhangli Jia, Yin Chen, Chunyu Niu, Yan Xu and Yan Chen
Foods 2025, 14(10), 1836; https://doi.org/10.3390/foods14101836 - 21 May 2025
Abstract
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Brasenia schreberi (BS) is a perennial aquatic plant of the water lily family, of which the recognition as a functional food is on the rise. Polysaccharides from BS have been found to possess antihyperglycemic and antihyperlipidemic activities. This study aimed to partially clarify
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Brasenia schreberi (BS) is a perennial aquatic plant of the water lily family, of which the recognition as a functional food is on the rise. Polysaccharides from BS have been found to possess antihyperglycemic and antihyperlipidemic activities. This study aimed to partially clarify the structural and evaluate the hypoglycemic potentials of Brasenia schreberi polysaccharide (BSP). In this study, BSP was isolated from the mucilage covering the surface of Brasenia schreberi (BS). SEM and AFM results verified that BSP molecules were tightly connected and formed a ring-shaped network structure. Further structural analysis showed that BSP was an acidic heteropolysaccharide with a molecular weight of 2.47 × 104 Da. It had 1,2,3-linked α-D-Galp, 1,2-linked α-D-Manp, and 1,4-linked β-GlcA residues as the main chain, with 1,3-linked α-Galp, 1,3-linked α-Fucp, 1,3-linked α-Xylp, T-Araf, and T-Rhap as side chains. The rheological results indicated that the BSP solution was a pseudoplastic fluid and exhibited shear-thinning properties. Moreover, the gel strength and texture properties of BSP tended to be higher as the BSP and Ca2+ concentration increased. More importantly, BSP exhibited good inhibitory activity against α-amylase and α-glucosidase, indicating that it may be a good candidate for a hypoglycemic functional food.
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Open AccessArticle
Physicochemical and Rheological Characteristics of Monofloral Honeys—Kinetics of Creaming–Crystallization
by
Kerasia Polatidou, Chrysanthi Nouska, Chrysoula Tananaki, Costas G. Biliaderis and Athina Lazaridou
Foods 2025, 14(10), 1835; https://doi.org/10.3390/foods14101835 - 21 May 2025
Abstract
The quality and stability of honeys are strongly influenced by their chemical composition and physicochemical properties, which vary with botanical origin. This study examined the physicochemical and compositional properties of cotton, heather, orange, thyme, Christ’s thorn, and chestnut monofloral honey samples, as well
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The quality and stability of honeys are strongly influenced by their chemical composition and physicochemical properties, which vary with botanical origin. This study examined the physicochemical and compositional properties of cotton, heather, orange, thyme, Christ’s thorn, and chestnut monofloral honey samples, as well as the kinetics of the creaming–crystallization process by monitoring rheological and color parameters. All samples had moisture content lower than the legislation limit (<20%) and aw ≤ 0.60. Chestnut and heather honeys exhibited the highest electrical conductivity and darkest color. Fructose was the predominant sugar in all samples, with thyme having the highest content. Viscosity decreased exponentially with increasing moisture, with thyme honey being the most viscous. Principal component analysis showed distinct clustering of samples based on their compositional–physicochemical characteristics. Calorimetry revealed the water’s plasticization effect on honey solids, lowering their glass transition temperature, with the data fitting well to the Gordon–Taylor model. Rheometry indicated a Newtonian-like behavior for liquid honeys, evolving towards a pseudoplastic response upon creaming–crystallization. Cotton honey crystallized rapidly, thyme honey showed moderate crystallization propensity, while samples of heather honey gave a diverse response depending on composition. Overall, high glucose content and/or low fructose/glucose ratio promoted honey crystallization, leading to the formation of highly viscous-creamed honey preparations.
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(This article belongs to the Section Food Physics and (Bio)Chemistry)
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Open AccessArticle
Moving Beyond Indices: A Systematic Approach Integrating Food System Performance and Characteristics for Comprehensive Food Security Assessment
by
Muna A. Al-Ansari, Hamad Nabeel, Galal M. Abdella and Tarek El Mekkawy
Foods 2025, 14(10), 1834; https://doi.org/10.3390/foods14101834 - 21 May 2025
Abstract
Food security indices are widely used to support decision making and provide a structured assessment of countries’ capacities to withstand global environmental and economic crises. However, these indices have inherent limitations, including potential biases in ranking and a lack of structural insights into
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Food security indices are widely used to support decision making and provide a structured assessment of countries’ capacities to withstand global environmental and economic crises. However, these indices have inherent limitations, including potential biases in ranking and a lack of structural insights into food system dynamics. This study presents a systematic approach that combines elastic-net regression-based feature selection and two-step clustering to address some of these limitations and equip decision makers with structured procedures for making informed decisions and supporting food system management. The mathematical and operational procedures of the proposed approach were demonstrated through an illustrative example using the EIU dataset of 94 countries. The study investigated the sensitivity of composite indicators to extreme data points, relative weights, and dimensionality reduction. After applying elastic-net regression, 15 indicators were selected for Model 1 (M1) and 9 for Model 2 (M2) from an initial set of 25 indicators. Subsequently, two-step clustering grouped the countries into four distinct clusters, reflecting combinations of food system characteristics and income levels. The results demonstrate that countries with industrialized, consolidated food systems and high per capita income tend to exhibit greater food security. Conversely, countries with rural or traditional food systems and low-income levels are more vulnerable to food insecurity. By incorporating statistical rigor and empirical structure discovery, this methodology addresses key limitations of existing indices. It provides an adaptive, transparent framework that informs targeted policy by linking the structural characteristics of food systems to tangible food security outcomes.
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(This article belongs to the Special Issue Waste Reduction and Management in Food Security and Food Sustainability)
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Open AccessArticle
Moderate Ohmic Field Modification of Okara and Its Effects on Physicochemical Properties, Structural Organization, and Functional Characteristics
by
Zhongwen Cao, Chengcheng Xie, Cheng Yang, Xingyu Liu and Xiangren Meng
Foods 2025, 14(10), 1833; https://doi.org/10.3390/foods14101833 - 21 May 2025
Abstract
This study employed ohmic heating to investigate its impact on the physicochemical properties, structural organization, and functional characteristics of okara. Ohmic heating was applied with different field strengths and holding times. After moderate ohmic treatment, the water-holding capacity, oil-holding capacity, and swelling capacity
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This study employed ohmic heating to investigate its impact on the physicochemical properties, structural organization, and functional characteristics of okara. Ohmic heating was applied with different field strengths and holding times. After moderate ohmic treatment, the water-holding capacity, oil-holding capacity, and swelling capacity of okara increased by 51.11%, 88.89%, and 43.64%, respectively. The microstructure and secondary structure were improved. The total sugar and soluble dietary fiber content were enhanced. The levels of active substances such as total flavonoids and total phenols significantly increased, leading to improved antioxidant capacity. The properties of okara were influenced by the field strength and holding time. This study provides new insights for the processing and development of okara, particularly in the application of functional foods.
Full article
(This article belongs to the Section Food Physics and (Bio)Chemistry)
Open AccessArticle
Nutritional Composition and Bioactive Profiles of Farmed and Wild Watermeal (Wolffia globosa)
by
Nidthaya Seephua, Parinya Boonarsa, Hua Li, Pornpisanu Thammapat and Sirithon Siriamornpun
Foods 2025, 14(10), 1832; https://doi.org/10.3390/foods14101832 - 21 May 2025
Abstract
This study assessed the nutritional composition, bioactive compounds, phytosterol content, amino acids, and fatty acid profiles of watermeal cultivated under farm conditions (WF1) and harvested from natural environments (WF2 and WF3). WF1 exhibited the highest levels of protein (22.7%), dietary fiber (16.5%), total
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This study assessed the nutritional composition, bioactive compounds, phytosterol content, amino acids, and fatty acid profiles of watermeal cultivated under farm conditions (WF1) and harvested from natural environments (WF2 and WF3). WF1 exhibited the highest levels of protein (22.7%), dietary fiber (16.5%), total phenolic content (3.9 mg GAE/g DW), and total flavonoid content (5.0 mg QE/g DW). Chlorophyll and β-glucan contents were comparable across all samples. WF1 also showed the highest total amino acid content, while WF2 had the highest lysine and tryptophan levels. Although essential amino acid profiles were slightly below WHO/FAO/UNU reference values, watermeal remains a promising complementary plant protein source. Fatty acid analysis revealed a consistently high α-linolenic acid content (30%) across all samples, highlighting its value as a natural source of omega-3 fatty acids. Minor differences in amino acid and fatty acid profiles suggest an influence of environmental conditions. The most pronounced difference between the farmed and naturally sourced samples was observed in phytosterol content, which was highest in the farmed sample. Overall, despite variations in cultivation sources, watermeal consistently exhibits a rich nutritional profile, reinforcing its potential as a sustainable, nutrient-rich biomaterial for functional food applications.
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(This article belongs to the Special Issue Bioactive Compounds in Food: From Molecule to Biological Function)
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