Foods

24 pages, 3550 KB

Open AccessArticle

The Potential Role of Camel Milk in Alleviating Chronic Fatigue Syndrome in Mice: A Network Pharmacology and In Vivo Validation Study

by Hongman Li, Henigul Osman, Hongyan Zhang, He Chen, Nan Zheng, Yankun Zhao and Shiqi Zhang

Foods 2026, 15(11), 1861; https://doi.org/10.3390/foods15111861 (registering DOI) - 24 May 2026

Abstract

Chronic fatigue syndrome/myalgic encephalomyelitis (CFS/ME) is a complex and debilitating disorder with limited treatment options. Camel milk (CM), known for its rich nutrients and anti-fatigue properties, may offer multi-target benefits for managing this condition. This study utilized an integrated approach combining metabolomics, network [...] Read more.

Chronic fatigue syndrome/myalgic encephalomyelitis (CFS/ME) is a complex and debilitating disorder with limited treatment options. Camel milk (CM), known for its rich nutrients and anti-fatigue properties, may offer multi-target benefits for managing this condition. This study utilized an integrated approach combining metabolomics, network pharmacology, and animal experiments. CM metabolites were profiled and screened via ADME. Potential targets were predicted and intersected with CFS/ME-associated genes. Male BALB/c mice were subjected to chronic restraint and forced swimming to evaluate the effects of CM (1000 mg/kg) on behavioral, inflammatory, neuroendocrine, and metabolic parameters. CM administration significantly improved exhaustive swimming time and reduced immobility. It attenuated systemic inflammation (restored IL-10), normalized brain CREB and DRD2/OPRM1 mRNA, and enhanced skeletal muscle AKT/GLUT4 expression and glycogen levels. Camel milk alleviates CFS/ME symptoms through the multi-component, multi-target regulation of neuroendocrine, inflammatory, and energy metabolism pathways. These preclinical findings suggest that CM may have potential as a supportive nutritional intervention for alleviating chronic fatigue, pending validation in human studies. Full article

(This article belongs to the Special Issue Physicochemical Properties and Functional Performance of Dairy Products)

22 pages, 4522 KB

Open AccessArticle

Coordinated Bone–Muscle Axis Association in South China Carp (Cyprinus carpio rubrofuscus) with Low Bone Mineral Density: An Integrated Analysis of Muscle Texture, Nutrition, Ultrastructure, and Proteomics

by Kangdi Zhao, Zaixuan Zhong, Jiajia Fan, Yuanyuan Tian, Jun Shi, Dongmei Ma and Huaping Zhu

Foods 2026, 15(11), 1860; https://doi.org/10.3390/foods15111860 (registering DOI) - 24 May 2026

Abstract

South China carp (Cyprinus carpio rubrofuscus) with low bone mineral density (BMD), characterized by softened bones and wavy ribs, were identified during paddy field aquaculture. This study investigated the association between bone status and muscle traits by comparing muscle texture, nutritional [...] Read more.

South China carp (Cyprinus carpio rubrofuscus) with low bone mineral density (BMD), characterized by softened bones and wavy ribs, were identified during paddy field aquaculture. This study investigated the association between bone status and muscle traits by comparing muscle texture, nutritional composition, histology, ultrastructure, and proteomic profiles between low-BMD fish (BMD-low, ≤0.02 g/cm³) and normal-BMD fish (BMD-normal, ≥0.04 g/cm³). Compared with the BMD-normal group, the BMD-low group showed significantly lower muscle resilience and chewiness, significantly higher iron content, and significantly lower methionine and histidine contents (p < 0.05). Histological analysis revealed increased muscle fiber density, reduced muscle fiber cross-sectional area, and greater intramuscular lipid accumulation in the BMD-low group (p < 0.05). Ultrastructural observations further showed myofibrillar disorganization and elongated sarcomeres and A-bands (p < 0.05). Proteomic analysis identified 21 differentially expressed proteins, including up-regulated desmin a and down-regulated nebulin. KEGG enrichment indicated that these proteins were mainly involved in the cytoskeleton in muscle cells, calcium signaling, regulation of actin cytoskeleton, and ubiquitin-mediated proteolysis. These findings provide new insights into the relationship between bone status and muscle quality in South China carp and support future quality evaluation and selective breeding. Full article

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

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27 pages, 4244 KB

Open AccessArticle

Curvelet Decomposition-Based Tri-Branch Coupling Network for Hyperspectral Unsound Maize Seeds Identification

by Kuibin Zhao, Lei Lu, Pengtao Lv and Hongyi Ge

Foods 2026, 15(11), 1859; https://doi.org/10.3390/foods15111859 (registering DOI) - 24 May 2026

Abstract

The rapid and nondestructive classification of maize kernels is of great significance for seed screening and quality evaluation. Existing hyperspectral image classification methods based on the Mamba architecture can effectively represent spectral and spatial features; however, they still face limitations in time–frequency analysis [...] Read more.

The rapid and nondestructive classification of maize kernels is of great significance for seed screening and quality evaluation. Existing hyperspectral image classification methods based on the Mamba architecture can effectively represent spectral and spatial features; however, they still face limitations in time–frequency analysis and multimodal feature fusion. In addition, traditional approaches often rely heavily on spectral preprocessing, which may introduce additional errors and compromise the model’s robustness and generalization ability. To address these challenges, this paper proposes a novel cross-modal classification framework named CD-TriMamba, which jointly leverages hyperspectral data and visible-light images for comprehensive feature extraction and deep fusion. Specifically, an innovative feature extraction module is designed, consisting of a Spectral Curvelet Convolution (SCC) module for hyperspectral data and a Curvelet-Decomposed Convolution (CDC) module for spatial modeling. A feature rearrangement mechanism is further introduced to mine critical information from both spectral and spatial modalities. Finally, a ConvNeXt-guided tri-branch cross-fusion structure (TriMamba) is constructed to achieve deep collaboration and efficient integration between spectral and spatial features. Experimental results demonstrate that the proposed model achieves outstanding performance in seed classification, with an accuracy (Acc) of 99.2% and a Kappa value of 99.1%. These results strongly confirm the effectiveness and broad application potential of cross-modal feature fusion in maize kernel classification. Full article

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

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21 pages, 2980 KB

Open AccessArticle

Anti-Inflammatory, Anti-Obesity, and Insulin-Sensitizing Effects of Chamaecrista nomame (Siebold) H. Ohashi Extract in Cellular Models, Including TNF-α-Induced Adipocyte Dysfunction

by Min-Hye Kim, Ji-Hyun Im, Xiaolu Fu, June-Seok Lim, Je-Won Park, MinWoo Baek and Ok-Hwan Lee

Foods 2026, 15(11), 1858; https://doi.org/10.3390/foods15111858 (registering DOI) - 24 May 2026

Abstract

Chamaecrista nomame (Siebold) H. Ohashi (C. nomame), a leguminous plant traditionally consumed in East Asia, contains diverse bioactive phytochemicals, but whether its activities act convergently under obesity-related pathological conditions remains unclear. This study investigated the anti-inflammatory, anti-obesity, and insulin-sensitizing effects of [...] Read more.

Chamaecrista nomame (Siebold) H. Ohashi (C. nomame), a leguminous plant traditionally consumed in East Asia, contains diverse bioactive phytochemicals, but whether its activities act convergently under obesity-related pathological conditions remains unclear. This study investigated the anti-inflammatory, anti-obesity, and insulin-sensitizing effects of a 40% ethanol extract of C. nomame (ECNE) and its marker compound luteolin in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages, differentiating and mature 3T3-L1 adipocytes, and tumor necrosis factor-α (TNF-α)-induced insulin-resistant adipocytes. In LPS-stimulated macrophages, ECNE and luteolin reduced nitric oxide and pro-inflammatory cytokine (TNF-α, interleukin (IL)-6, IL-1β) production, accompanied by suppression of nuclear factor-κB and mitogen-activated protein kinase signaling. In differentiating adipocytes, both reduced lipid accumulation and downregulated peroxisome proliferator-activated receptor γ, CCAAT/enhancer-binding protein α, and adipocyte protein 2. In mature adipocytes, they enhanced insulin-stimulated glucose uptake and Akt phosphorylation. In TNF-α-challenged adipocytes, pretreatment partially restored glucose uptake and Akt phosphorylation while attenuating IL-6 and monocyte chemoattractant protein-1 production. ECNE exerted effects equal to or greater than those of luteolin at equivalent luteolin-based concentrations, indicating contributions from additional phenolic constituents. These findings support ECNE as a multifunctional natural resource against obesity-associated inflammation and insulin resistance. Full article

(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)

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26 pages, 5527 KB

Open AccessArticle

Comparative Effects of Recirculating and Rice-Co-Culture Systems on Growth-Quality Trade-Offs and Underlying Physiological Mechanisms in Red Claw Crayfish (Cherax quadricarinatus)

by Weiwei Lv, Zhiwei He, Weiwei Huang, Hang Yang, Quan Yuan, Yuning Zhang and Wenzong Zhou

Foods 2026, 15(11), 1857; https://doi.org/10.3390/foods15111857 (registering DOI) - 24 May 2026

Abstract

The red claw crayfish (Cherax quadricarinatus) is an economically important freshwater crustacean. This study comprehensively compared the physiological profiles of crayfish cultured in recirculating aquaculture systems (RAS) and rice–red claw crayfish co-culture systems (RRCS) over a 92-day experimental period (3 replicates [...] Read more.

The red claw crayfish (Cherax quadricarinatus) is an economically important freshwater crustacean. This study comprehensively compared the physiological profiles of crayfish cultured in recirculating aquaculture systems (RAS) and rice–red claw crayfish co-culture systems (RRCS) over a 92-day experimental period (3 replicates per system; n = 15 crayfish sampled per group), focusing on growth performance, muscle quality, hepatopancreatic metabolomics, and intestinal microbiota. Results demonstrated that while RAS provided a significant growth advantage, RRCS exhibited superior muscle quality characterized by higher protein, lower moisture, and firmer texture. Regarding intestinal microecology, RAS induced a microbial shift toward the potentially pathogenic genus Vibrio, whereas RRCS promoted core symbionts like Candidatus Hepatoplasma. Multi-omics integration revealed that RRCS altered the intestinal microbiota and was associated with up-regulated hepatopancreatic pantothenate biosynthesis and TCA cycle pathways, alongside LysoPC-mediated membrane lipid remodeling. In conclusion, while RAS promotes rapid somatic growth, RRCS fosters a distinct intestinal microecology and hepatopancreatic metabolic profile that aligns with enhanced muscle quality. These findings provide a theoretical foundation for optimizing ecological aquaculture models. Full article

(This article belongs to the Section Meat)

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19 pages, 1590 KB

Open AccessArticle

Superiority of Organic Calcium Fertilizers over Inorganic Counterparts in Enhancing Fruit Firmness and Quality of Blue Honeysuckle (Lonicera caerulea L.)

by Yuxi Chen, Wei Li, Xuefei Ji, Haihui She, Pengke Yan, Yue Xiao, Hao Sun and Junwei Huo

Foods 2026, 15(11), 1856; https://doi.org/10.3390/foods15111856 (registering DOI) - 24 May 2026

Abstract

Blue honeysuckle is an emerging small berry with high nutritional value; However, the soft texture of its fresh fruit leads to poor storability and transportability, severely limiting its economic returns. Calcium is a key element in maintaining the structural integrity of plant cell [...] Read more.

Blue honeysuckle is an emerging small berry with high nutritional value; However, the soft texture of its fresh fruit leads to poor storability and transportability, severely limiting its economic returns. Calcium is a key element in maintaining the structural integrity of plant cell walls and membranes, and plays a decisive role in fruit firmness and postharvest quality. To elucidate the effects of different calcium fertilizers on the fruit firmness, yield, and fruit quality of blue honeysuckle, a two-year field experiment was conducted using foliar application of 2 L of calcium fertilizer (CaC, CaA, CaL, SAC and AAC) at a concentration of 1 mg/L, with the control receiving an equal volume of water. The results showed that sugar alcohol calcium had the best effect on fruit firmness, fresh weight, yield, solid-acid ratio, total anthocyanins, and ascorbic acid, significantly improving yield and quality. Amino acid calcium was most effective in increasing fruit volume and fruit number per plant. Calcium acetate and calcium lactate showed balanced improvements across indicators. Calcium chloride significantly enhanced fruit shape index, total phenols, and total flavonoids. These findings elucidate the specific effects of various treatments on key fruit traits, providing a theoretical basis for precision cultivation and quality regulation, thereby facilitating the standardization and high-quality development of the industry. Full article

(This article belongs to the Section Plant Foods)

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27 pages, 2081 KB

Open AccessArticle

Heat-Damaged Fruits of ‘Čačanska Lepotica’ as a Raw Material for Plum Spirit Production: Possibilities for Improving Product Quality

by Branko Popović, Ninoslav Nikićević, Vele Tešević, Ivan Urošević, Olga Mitrović, Aleksandar Leposavić and Aleksandra Korićanac

Foods 2026, 15(11), 1855; https://doi.org/10.3390/foods15111855 (registering DOI) - 24 May 2026

Abstract

Because of the rising occurrence of extremely hot summers linked to climate change, there is a mass appearance of heat-damaged fruits of ‘Čačanska Lepotica’, which are unsuitable for fresh consumption and processing into products in which the fruits’ appearance is a critical quality [...] Read more.

Because of the rising occurrence of extremely hot summers linked to climate change, there is a mass appearance of heat-damaged fruits of ‘Čačanska Lepotica’, which are unsuitable for fresh consumption and processing into products in which the fruits’ appearance is a critical quality attribute. To address this issue, the aim of the study was to examine the possibility of producing plum spirits from such fruits as one of the potential ways to utilize them. Heat-damaged fruits were processed in nine different ways, including a traditional one. All produced plum spirits met legal requirements. GC-MS analysis of 39 volatile compounds revealed that the plum spirits made from heat-damaged fruits had different aromatic profiles depending on the processing method applied. However, the plum spirit produced in the traditional way had various sensory defects; the most notable were a lack of freshness and a distinctly unpleasant ′cooked plum′ aroma. Modifications to the production method led to an improvement in the sensory characteristics of the plum spirits. The obtained results indicate that modifications in small distilleries should include fruit crushing, stone removal and usage of baker’s yeast. In large distilleries, though, the best sensory characteristics for plum spirits made from heat-damaged fruits could be obtained using a production method that includes fruit pulping with stone removal and spontaneous alcoholic fermentation, with one additional step: lowering the pH of the mash before alcoholic fermentation to 3.0. Full article

39 pages, 23169 KB

Open AccessArticle

Study on the Effects of Polyphenols on the Properties, Microstructure, and Digestibility of Rice Protein Gel and the Interaction Mechanisms Between Polyphenols and Rice Protein

by Anna Wang, Mengran Fan and Ligen Wu

Foods 2026, 15(11), 1854; https://doi.org/10.3390/foods15111854 (registering DOI) - 24 May 2026

Abstract

Rice protein has limited gelation properties, restricting its food applications. This study added four polyphenols—catechin (C), epicatechin (EC), tannic acid (TA), and proanthocyanidins (PC)—to rice protein to investigate their effects on gel rheology, in vitro digestibility, and microstructure. Multi-spectroscopy and molecular docking were [...] Read more.

Rice protein has limited gelation properties, restricting its food applications. This study added four polyphenols—catechin (C), epicatechin (EC), tannic acid (TA), and proanthocyanidins (PC)—to rice protein to investigate their effects on gel rheology, in vitro digestibility, and microstructure. Multi-spectroscopy and molecular docking were used to explore interaction mechanisms. During the temperature sweep (95 °C), PC- and TA-composite gels (GRP-PC, GRP-TA) showed storage moduli slightly higher than the pure rice protein gel (GRP), while GRP-C and GRP-EC (C- and EC-composite gels) were similar to GRP. In frequency sweep (25 °C), GRP had the highest modulus, followed by GRP-PC > GRP-TA > GRP-EC > GRP-C. Polyphenols reduced total digestibility (from 77.4% to 67.6–75.2%). All polyphenol-complexed gels showed markedly improved ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activities. C and EC induced loosely crosslinked microstructures, whereas TA and PC formed sheet-like aggregates. Fluorescence quenching was predominantly static, with quenching rates TA > PC > EC > C. Binding constants followed the same order. Thermodynamic parameters (ΔH > 0, ΔS > 0, ΔG < 0) indicated hydrophobic interactions as the driving force. Molecular docking revealed that PC formed the most hydrogen bonds (8) with rice glutelin, followed by TA (4), C (5), and EC (3). These findings provide data support for designing rice protein-based functional foods. Full article

(This article belongs to the Special Issue Effects of Processing on Protein Structure, Physicochemical Properties, and Function)

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16 pages, 2128 KB

Open AccessArticle

Evaluation of Various Interventions to Valorize Dry-Aged Waste Products in Ground Beef Formulations

by Peyton S. Arnold, Cameron C. Catrett, Palika Dias-Morse, Jennifer C. Acuff and Derico Setyabrata

Foods 2026, 15(11), 1853; https://doi.org/10.3390/foods15111853 (registering DOI) - 23 May 2026

Abstract

This study evaluated the impact of treated dry-aged crust inclusions on final ground beef quality. Ground beef (80 lean: 20 fat) was divided into: CON (beef only), NTC (non-treated crust), WW (warm-water-washed crust), DH (dehydrated crust), and SV (sous-vide crust). Treated crusts were [...] Read more.

This study evaluated the impact of treated dry-aged crust inclusions on final ground beef quality. Ground beef (80 lean: 20 fat) was divided into: CON (beef only), NTC (non-treated crust), WW (warm-water-washed crust), DH (dehydrated crust), and SV (sous-vide crust). Treated crusts were chopped, mixed with ground beef (10% inclusion), reground, formed into patties, and subjected to quality and microbial analyses. The pH for day 1 (d1) samples was lower than for day 7 (d7) samples regardless of treatment (p < 0.05). No differences were found for proximate analysis, cook loss, or display loss (p > 0.05). An interaction effect was observed for all color traits (p < 0.05), demonstrating rapid color decline during display in both NTC and WW treatments compared to other treatments. Greater lipid oxidation was observed in CON compared to other treatments before and after display (p < 0.05). The CON, DH, and SV treatments had lower microbial concentrations than NTC and WW (p < 0.05). Texture profile analysis showed elevated hardness values in SV compared to CON, NTC, and WW, while DH did not differ from any treatment (p < 0.05). Our results indicate that DH and SV interventions minimally impact product quality while reducing initial microbial concentrations, suggesting potential use as intervention methods for dry-aged crust. Full article

(This article belongs to the Section Meat)

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22 pages, 2892 KB

Open AccessArticle

The Influence of Pre-Harvest Application of Bacillus velezensis LYB73 on the Rhizosphere Soil Properties, Microbial Communities, Fruit Quality, and Flavor Characteristics of Different Varieties of Peaches

by Chen Yang, Xinhui Wang, Chengxiong Kuang, Xiao Huang, Qiang Li, Dayu Liu, Yang Tao and Bingliang Liu

Foods 2026, 15(11), 1852; https://doi.org/10.3390/foods15111852 (registering DOI) - 23 May 2026

Abstract

The effects of pre-harvest application of Bacillus velezensis LYB73 on rhizosphere soil properties, microbial communities, fruit quality, and flavor-related traits in different peach cultivars are still not well understood. In this study, three peach cultivars, “Jinxia” (JX), “Wanhujing” (WHJ), and “Youpantao” (YPT), were [...] Read more.

The effects of pre-harvest application of Bacillus velezensis LYB73 on rhizosphere soil properties, microbial communities, fruit quality, and flavor-related traits in different peach cultivars are still not well understood. In this study, three peach cultivars, “Jinxia” (JX), “Wanhujing” (WHJ), and “Youpantao” (YPT), were subjected to B. velezensis LYB73 treatment or a sterile-water control under field conditions. Rhizosphere bacterial (16S rRNA) and fungal (ITS) communities were analyzed by high-throughput sequencing. Soil physicochemical properties, fruit nutritional and functional components, antioxidant capacity, and electronic sensory traits were also evaluated. The application of LYB73 was associated with lower rhizosphere soil pH (5.52–6.82) and changes in several soil nutrient-related parameters. Microbial community analyses indicated that LYB73 treatment was accompanied by shifts in the composition of rhizosphere bacterial and fungal communities. For example, the relative abundance of Pseudomonadota increased in the JX treatment group, while Ascomycota was enriched in the JX and YPT treatment groups. At the genus level, taxa such as Gemmatimonas, Saitozyma, and Cephalotrichum showed increased relative abundance in some treated groups. Compared with the control, LYB73-treated fruits generally showed higher levels of reducing sugars, titratable acids, amino acids, total phenols, total flavonoids, and antioxidant capacity. The magnitude of these responses varied among cultivars: JX showed larger increases in total phenols, total flavonoids, and DPPH scavenging activity, WHJ showed a greater increase in amino acids and ABTS scavenging activity, and YPT showed the largest increase in superoxide anion scavenging activity. Electronic sensory analysis further suggested that LYB73 treatment affected taste and aroma-related traits, although the responses differed among cultivars. Correlation analysis showed that several dominant microbial genera were significantly associated with soil properties, fruit quality indices, and sensory indicators. Overall, these results suggest that pre-harvest application of B. velezensis LYB73 may influence rhizosphere microecology and fruit quality in a cultivar-dependent manner, providing preliminary support for its potential use in peach production. Full article

(This article belongs to the Section Plant Foods)

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19 pages, 13448 KB

Open AccessArticle

Sensory and Metabolomic Analysis Reveal the Quality Evolution of Liupao Tea During Long-Term Aging

by Haitian Ye, Xiaohui Jiang, Jinchi Tang and Jianlong Li

Foods 2026, 15(11), 1851; https://doi.org/10.3390/foods15111851 (registering DOI) - 23 May 2026

Abstract

Liupao tea develops characteristic sensory properties during aging. However, the evolution of non-volatile metabolites and their relationship with sensory quality remain unclear. Here, three samples aged for 8, 13, and 20 years were analyzed using electronic tongue, colorimetry, and metabolomics. Tea liquor brightness [...] Read more.

Liupao tea develops characteristic sensory properties during aging. However, the evolution of non-volatile metabolites and their relationship with sensory quality remain unclear. Here, three samples aged for 8, 13, and 20 years were analyzed using electronic tongue, colorimetry, and metabolomics. Tea liquor brightness (L*) increased with aging, whereas redness (a*) and yellowness (b*) decreased. Strong correlations between taste and color were observed. Catechins and free amino acids peaked at the intermediate stage, while alkaloids varied, with caffeine remaining stable. A total of 1897 metabolites were identified, with flavonoids increasing and terpenoids and lipids decreasing during aging. The intermediate stage represented a critical transition point with metabolic reprogramming. Key sensory-related metabolites included theobromine, glutamic acid, and theanine (associated with umami, sweetness, and color), as well as gallocatechin gallate, catechin gallate, theacrine, aspartic acid, and arginine (linked to bitterness and yellowness). Flavonoid- and terpenoid-rich modules were also identified. All samples were from a single producer and may not represent all Liupao teas. Overall, this study reveals coordinated changes in sensory quality and metabolites during Liupao tea aging. Full article

(This article belongs to the Special Issue Analysis of Tea Flavor and Functional Components)

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30 pages, 1421 KB

Open AccessSystematic Review

Exploring Ozonated Vegetable Oils as Antimicrobial and Functional Agents in Food Systems: A Systematic Narrative Review

by Paula Dominguez-Lacueva, Paula Corella-Guillamón and María J. Cantalejo-Díez

Foods 2026, 15(11), 1850; https://doi.org/10.3390/foods15111850 (registering DOI) - 23 May 2026

Abstract

Ozonated vegetable oils are increasingly recognized as bioactive agents with both antimicrobial and functional properties, attracting growing interest for their potential applications in food systems. This review critically synthesizes current knowledge on their chemical transformations, physicochemical properties, antimicrobial and functional properties, their toxicological [...] Read more.

Ozonated vegetable oils are increasingly recognized as bioactive agents with both antimicrobial and functional properties, attracting growing interest for their potential applications in food systems. This review critically synthesizes current knowledge on their chemical transformations, physicochemical properties, antimicrobial and functional properties, their toxicological and safety considerations and the implications of their regulatory classification based on 84 studies published between 2005 and 2026. Evidence shows that antimicrobial performance increases with oxidation level, but significant variability in ozonation conditions and analytical methods limits comparability and hinders standardization. Despite encouraging in vitro results and early applications in food matrices and packaging systems, major gaps remain regarding toxicology, sensory quality, regulatory classification, and real-world functionality. Overall, ozonated vegetable oils hold notable potential as antimicrobial and functional tools, yet further research is required to ensure their safe and practical implementation in food systems. Full article

(This article belongs to the Topic Current Trends in Exploiting the Influence of Natural Substances as Antimicrobial Agents for Food, Agriculture, and Health Applications)

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18 pages, 4145 KB

Open AccessArticle

Investigating the Spatial Heterogeneity of Microbial Communities and Flavor Compounds During the First Fermentation Stage of Sauce-Flavor Baijiu

by Fangling Wen, Feifei Lu, Yu Zhao, Jiehua You, Shengfeng Li, Minna Yao, Xitao Cao and Yonghui Lin

Foods 2026, 15(11), 1849; https://doi.org/10.3390/foods15111849 (registering DOI) - 23 May 2026

Abstract

The first fermentation round serves as the critical starting point for the formation of the sauce-flavor style. However, the spatial heterogeneity and intrinsic relationships between the microbial community, physicochemical properties, and flavor compounds in the first-round fermented grains remain unclear. In this work, [...] Read more.

The first fermentation round serves as the critical starting point for the formation of the sauce-flavor style. However, the spatial heterogeneity and intrinsic relationships between the microbial community, physicochemical properties, and flavor compounds in the first-round fermented grains remain unclear. In this work, microbial communities and volatile compounds across different layers of the fermentation pit were investigated. Results showed both acidity and ethanol content decreased with increasing depth. Lactobacillus was the dominant bacterial genus across all layers, whereas the dominant fungal genera exhibited marked spatial stratification: Trichosporon prevailed in the bottom layer, while Pichia dominated the middle and upper layers. Ethyl phenylacetate served as the backbone aroma compound across all layers, but distinct layer-specific flavor compounds were identified. Nonanal, potentially correlated with Trichosporon, was the key flavor compound in the bottom layer; phenolic compounds characterized the middle layer, and Pichia-associated esters such as isoamyl acetate dominated the upper layer. Correlation analysis confirmed significant associations between specific microbial taxa and ester accumulation. Notably, Pichia and Trichosporon exhibited opposing correlations with multiple flavor compounds, suggesting metabolic differentiation. This study clarified the spatial distribution of microorganisms and flavors and provided correlational insights into flavor formation in traditional baijiu fermentation. Full article

(This article belongs to the Special Issue Advancements in Multi-Omics Approaches to Flavour Chemistry and Food Matrix Interactions for Understanding Sensory Quality)

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23 pages, 5981 KB

Open AccessArticle

High-Accuracy Prediction of Chunmee Tea Grade via DeepSpectra Model and Near-Infrared Spectroscopy

by Yatong Zhang, Mobing Ren, Xiaohong Wu and Bin Wu

Foods 2026, 15(11), 1848; https://doi.org/10.3390/foods15111848 (registering DOI) - 23 May 2026

Abstract

Chunmee tea quality is critical to its grading, and accurate identification is essential for quality evaluation and market valuation. However, traditional machine learning relies on manual feature extraction and causes spectral information loss, while conventional one-dimensional convolutional neural networks (1D-CNNs) are restricted by [...] Read more.

Chunmee tea quality is critical to its grading, and accurate identification is essential for quality evaluation and market valuation. However, traditional machine learning relies on manual feature extraction and causes spectral information loss, while conventional one-dimensional convolutional neural networks (1D-CNNs) are restricted by fixed kernels and narrow receptive fields, making multi-scale feature capture difficult. In this study, an improved DeepSpectra model integrated with the Inception module and residual connections was proposed for end-to-end automatic grading of Chunmee tea. A total of 360 samples across six grades (60 samples per grade) were collected using an Antaris II near-infrared spectrometer and preprocessed by multiplicative scatter correction (MSC). The proposed model was compared with other models. Results showed that under a 7:1:2 train–validation–test split, the proposed DeepSpectra achieved an average test accuracy of 96.39 ± 1.63% across ten random sample divisions, significantly outperforming the other models (p < 0.05). The model also exhibited excellent stability in five-fold cross-validation and superior generalization in small-sample scenarios, and a lightweight structure with low inference latency of 2.2 ms, which is suitable for real-time industrial applications. This work provides a reliable, efficient, and end-to-end method for grading Chunmee tea and offers a promising strategy for intelligent and rapid quality control of green tea. Full article

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

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18 pages, 2275 KB

Open AccessArticle

Impact of Hydrogen-Enriched Solution Irrigation on Grain Yield and Nutritional Quality of Sweet Corn

by Hao Wang, Yuhao Wang, Ronghui Yu, Pengfei Cheng, Yan Zeng, Xu Cheng and Wenbiao Shen

Foods 2026, 15(11), 1847; https://doi.org/10.3390/foods15111847 (registering DOI) - 23 May 2026

Abstract

Simultaneously improving the yield and, in particular, the nutritional quality of sweet corn (Zea mays L. saccharata), one of the most important cereal fresh foods worldwide, remains a major challenge. Here, we demonstrated that compared to control groups, hydrogen-enriched water (HEW) [...] Read more.

Simultaneously improving the yield and, in particular, the nutritional quality of sweet corn (Zea mays L. saccharata), one of the most important cereal fresh foods worldwide, remains a major challenge. Here, we demonstrated that compared to control groups, hydrogen-enriched water (HEW) irrigation significantly improved agronomic performance, increasing kernel number (~10.55%) and ear length (~5.73%) while notably reducing barren tip length by about 60.73%. Regarding nutritional quality, HEW-treated kernels exhibited remarkable increases in soluble protein (~61.53%), total soluble sugars (~31.10%), vitamin C (~28.31%), total phenolics (~21.06%), and flavonoids (~40.56%). Micronutrients were also enhanced, such as zinc (~96.82%), iron (~51.70%), and manganese levels (~40.37%). HEW effectively modulated the expression of sugar metabolism-related genes. Specifically, the coordinated upregulation of key genes, such as ZmSUS1 (~3.8 fold), ZmINCW2 (~1.9 fold), and ZmHXK1 (~1.6 fold), might contribute to the enhanced accumulation of sucrose (~11.79%), glucose (~6.21%), and fructose (~26.50%). Starch biosynthesis was also promoted. The improved sugar–acid ratio indicated enhanced taste quality. Importantly, representative key antioxidant genes (ZmSOD2/4, ZmPOD1/2, and ZmCAT1/3) as well as corresponding enzymatic activities in kernels were stimulated, which was negatively associated with lipid peroxidation. Overall, these results indicate that HEW irrigation is a promising, eco-friendly strategy that can be efficiently used to improve sweet corn yield and nutritional value. Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology: 3rd Edition)

12 pages, 847 KB

Open AccessCommunication

Water Infusions of Motherwort (Leonurus cardiaca) as a Source of Chlorogenic Acid and Antioxidant Properties

by Anna Przybylska, Anna Maria Proszowska, Marcin Koba, Magdalena Woźniak, Łukasz Rzepiński and Włodzimierz Gniłka

Foods 2026, 15(11), 1846; https://doi.org/10.3390/foods15111846 (registering DOI) - 23 May 2026

Abstract

Background: It is important to note that motherwort (Leonurus cardiaca) has especially calming properties, partly due to its chlorogenic acid (CLA) content. While the concentration of this acid in alcoholic or water–alcoholic extracts has been determined in the literature, there is [...] Read more.

Background: It is important to note that motherwort (Leonurus cardiaca) has especially calming properties, partly due to its chlorogenic acid (CLA) content. While the concentration of this acid in alcoholic or water–alcoholic extracts has been determined in the literature, there is no knowledge about the content of CLA in water extracts. Therefore, the aim of this study was primarily to assess the CLA content in infusions prepared in four different ways and to estimate the actual CLA intake with these infusions. An additionally aim was to assess the content of phenols and their antioxidant properties. Methods: A capillary electrophoresis device equipped with a DAD detector was used to determine CLA in dried motherwort herb, and the DPPH test and the Folin–Ciocâlteu method were used to determine antioxidant properties. Results: The median CLA content in the infusions was 527.26 µg/100 mL. In turn, the total phenol content per glass was 32.88 mg. The mean median DPPH test expressed as Trolox equivalent was 33.65 mg/L TE. Conclusions: The method of preparing infusions affects the content of CLA and phenols in water infusions. However, these changes did not significantly affect the antioxidant properties of the prepared extracts. Full article

(This article belongs to the Section Food Nutrition)

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31 pages, 9052 KB

Open AccessArticle

Optimization of New Cropland Allocation to Enhance Stable Utilization Potential: A Case Study of Guangdong Province, China

by Lesong Zhao, Ziyuan Qiao, Guangsheng Liu and Hongmei Wang

Foods 2026, 15(11), 1845; https://doi.org/10.3390/foods15111845 (registering DOI) - 23 May 2026

Abstract

The optimization of new cropland allocation is crucial for promoting the efficient use of cropland resources and safeguarding food security. However, existing studies primarily take suitability as the optimization objective and lack the consideration of stable utilization potential, which may lead to subsequent [...] Read more.

The optimization of new cropland allocation is crucial for promoting the efficient use of cropland resources and safeguarding food security. However, existing studies primarily take suitability as the optimization objective and lack the consideration of stable utilization potential, which may lead to subsequent unstable use. To address this gap, this study quantified the stable utilization potential of new cropland using a machine learning model and integrated it with the ant colony optimization (ACO) model to develop a spatial allocation framework. This framework was validated in Guangdong Province, China, a region characterized by diverse resource endowments and pronounced regional heterogeneity. The results indicated that, under the specified objective-weighting scheme and compared with the business-as-usual (BAU) scenario, the optimized scenario achieved regional cropland quantity balance. It also increased the average stable utilization potential of new cropland and overall utility by 34.84% and 12.74%, respectively, while reducing the mean cost and mean ecological benefit loss per unit area by 10.22% and 41.36%, respectively. Overall, under the specified constraints, the proposed framework offers a promising approach for new cropland planning and provides a basis for governments and land management authorities to improve future allocation practice. Full article

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

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18 pages, 6133 KB

Open AccessArticle

Isolationof PASN from Argentine Squid Carcass By-Products Enhances Proliferation and Repair of hACs and PC12 In Vitro via Antioxidant Activity

by Haoze Yang, Tianming Wang, Yaqi Kong, Qian Yao, Huiying Wang, Bailin Li, Jeevithan Elango and Wenhui Wu

Foods 2026, 15(11), 1844; https://doi.org/10.3390/foods15111844 (registering DOI) - 23 May 2026

Abstract

Marine by-products represent a promising source of bioactive peptides. This study aimed to isolate and characterize a low-molecular-weight peptide fraction with antioxidant activity from Argentine shortfin squid carcass by-products, and to evaluate in vitro its cytocompatibility and protective effects against corticosterone (CORT)-induced oxidative [...] Read more.

Marine by-products represent a promising source of bioactive peptides. This study aimed to isolate and characterize a low-molecular-weight peptide fraction with antioxidant activity from Argentine shortfin squid carcass by-products, and to evaluate in vitro its cytocompatibility and protective effects against corticosterone (CORT)-induced oxidative injury in rat adrenal pheochromocytoma (PC12) cells and human astrocyte (hACs) cells. Argentine squid antioxidant peptide (PASN) was obtained by size-exclusion chromatography and fractionation-based screening. PASN exhibited the strongest overall free-radical-scavenging activity and consisted predominantly of components below 1 kDa (211.73–1013.48 Da). Spectroscopic analyses indicated that enzymatic hydrolysis transformed its structure from a rigid triple-helix conformation to a more flexible conformation dominated by β-turns (50.78%) and random coils (17.38%). In addition, thermogravimetric analysis confirmed its excellent thermal stability, with an onset decomposition temperature as high as 244.81 °C, supporting its potential applicability in high-temperature food-processing matrices. In vitro assays demonstrated that PASN exhibited high biocompatibility and promoted proliferation of both PC12 cells and hACs, while significantly improving cell viability under CORT challenge. PASN also reduced lactate dehydrogenase (LDH) leakage (hACs: 38.31%; PC12: 31.17%) in both cell models and restored total superoxide dismutase (T-SOD) activity (hACs: 69.46%, PC12: 66.40%). Immunofluorescence further revealed that PASN rescued the expression of brain-derived neurotrophic factor (BDNF) (hACs: 35.23%, PC12: 12.50%) and glutamate decarboxylase (GAD1/2) (hACs: 102.66%, PC12: 31.31%), key markers associated with synaptic plasticity and GABAergic sleep regulation. Collectively, PASN is a thermally stable squid-derived peptide fraction that exerts antioxidant and cytoprotective effects in neural cell models in vitro and represents a promising sustainable candidate for nutraceutical development. Full article

(This article belongs to the Special Issue Development and Innovation of Marine Nutritious and Healthy Foods: A Multidimensional Focus on Protein Functionality)

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17 pages, 565 KB

Open AccessArticle

Natural α-Amylase Inhibitors from Medicinal Herbs: In Vitro Evaluation of Extracts Prepared with Food-Compatible Solvents

by Mihailo Mladenović, Milica Milutinović, Nevena Đukić and Mirjana Rajilić-Stojanović

Foods 2026, 15(11), 1843; https://doi.org/10.3390/foods15111843 (registering DOI) - 23 May 2026

Abstract

Medicinal plants represent a promising source of bioactive compounds with potential antidiabetic activity, while the efficacy of plant extracts depends on both plant matrix and extraction conditions. This study aimed to systematically compare selected medicinal plants and extraction solvents to evaluate their impact [...] Read more.

Medicinal plants represent a promising source of bioactive compounds with potential antidiabetic activity, while the efficacy of plant extracts depends on both plant matrix and extraction conditions. This study aimed to systematically compare selected medicinal plants and extraction solvents to evaluate their impact on extracts’ in vitro α-amylase inhibitory activity, total polyphenol content (TPC), antioxidant capacity, and antimicrobial properties. Extracts of sage (Salvia officinalis), blueberry leaf (Vaccinium myrtillus), nettle (Urtica dioica), wormwood (Artemisia absinthium), and green and roasted coffee (Coffea arabica) were prepared using different solvent systems (50% (v/v) ethanol, propylene glycol, glycerol, and water), as well as a traditional aqueous infusion protocol. Extraction solvent strongly affected bioactivity: ethanol extracts showed the highest α-amylase inhibition, particularly in sage extract (79.60%) and blueberry leaf (57.71%). No significant correlation with TPC was observed (r = 0.229, p = 0.108), but aqueous ethanol yielded the highest TPC, with blueberry leaf being richest (64.16 ± 0.82 mg GAE/g), followed by roasted coffee (49.36 ± 0.83 mg GAE/g). Ethanol extracts demonstrated antibacterial activity against Staphylococcus aureus. Overall, sage and blueberry leaves showed the most promising multifunctional activity, highlighting their potential for further investigation as functional food ingredients. Full article

(This article belongs to the Special Issue Biocatalytic Strategies for Sustainable Extraction and Production of Functional Food Ingredients)

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