Foods

10 pages, 208 KiB

Open AccessArticle

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

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

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

Abstract

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

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

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

21 pages, 961 KiB

Open AccessArticle

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

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

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

Abstract

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

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

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20 pages, 4401 KiB

Open AccessArticle

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

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

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

Abstract

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

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

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

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18 pages, 5124 KiB

Open AccessArticle

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

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

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

Abstract

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

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

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

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19 pages, 6720 KiB

Open AccessArticle

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

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

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

Abstract

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

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

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

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20 pages, 3036 KiB

Open AccessArticle

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

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

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

Abstract

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

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

(This article belongs to the Special Issue Advances in Volatile Flavor Analysis on Food Quality: Application by Volatilomics and Recent Analytical Technologies)

11 pages, 1257 KiB

Open AccessCommunication

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

by Xueqing Gao and Xuming Zhuang

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

Abstract

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

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

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

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11 pages, 811 KiB

Open AccessArticle

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

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

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

Abstract

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

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

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

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16 pages, 1119 KiB

Open AccessArticle

The Impact of Storage Time and Reheating Method on the Quality of a Precooked Lamb-Based Dish

by Zhihao Yang, Chenlei Wang, Ye Jin, Wenjia Le, Liang Zhang, Lifei Wang, Bo Zhang, Yueying Guo, Min Zhang and Lin Su

Foods 2025, 14(15), 2748; https://doi.org/10.3390/foods14152748 - 6 Aug 2025

Abstract

Ready-to-eat meat products face quality challenges during storage and reheating. This study aimed to (i) characterize the physicochemical/microbiological changes in stewed mutton during storage (4 °C/−18 °C, 0–28 days) and (ii) evaluate reheating methods (boiling vs. microwaving) on day-7 samples. The nutritional analysis [...] Read more.

Ready-to-eat meat products face quality challenges during storage and reheating. This study aimed to (i) characterize the physicochemical/microbiological changes in stewed mutton during storage (4 °C/−18 °C, 0–28 days) and (ii) evaluate reheating methods (boiling vs. microwaving) on day-7 samples. The nutritional analysis confirmed moisture reduction (57.32 vs. 72.12 g/100 g)-concentrated protein/fat levels. Storage at −18 °C suppressed microbial growth (the total plate count (TPC), 3.73 vs. 4.80 log CFU/g at 28 days; p < 0.05) and lipid oxidation (thiobarbituric acid reactive substances (TBARS): 0.14 vs. 0.19 mg/kg) more effectively than storage at 4 °C. The total volatile basic nitrogen (TVB-N) kinetics projected a shelf life ≥90 days (4 °C) and ≥120 days (−18 °C). Microwave reheating after frozen storage (−18 °C) maximized the yield (86.21% vs. 75.90% boiling; p < 0.05) and preserved volatile profiles closest to those in the fresh samples (gas chromatography–mass spectrometry (GC-MS)/electronic nose). The combination of freezing storage and subsequent microwave reheating has been demonstrated to be an effective method for preserving the quality of a precooked lamb dish, thereby ensuring its nutritional value. Full article

(This article belongs to the Special Issue Current Research on the Effects of Novel Processing Technologies on Meat Flavor and Quality Characteristics)

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16 pages, 22496 KiB

Open AccessArticle

Comparative Genomics and Adaptive Evolution of Bifidobacterium adolescentis in Geographically Distinct Human Gut Populations

by Pei Fu, Hao Qi and Wenjun Liu

Foods 2025, 14(15), 2747; https://doi.org/10.3390/foods14152747 - 6 Aug 2025

Abstract

Bifidobacterium adolescentis is prevalent in the gastrointestinal tract of healthy humans, and significantly influences host health. Recent studies have predominantly investigated the probiotic characteristics of individual strains and their specific metabolic roles, whereas analyses at the population genome level have been limited to [...] Read more.

Bifidobacterium adolescentis is prevalent in the gastrointestinal tract of healthy humans, and significantly influences host health. Recent studies have predominantly investigated the probiotic characteristics of individual strains and their specific metabolic roles, whereas analyses at the population genome level have been limited to date. This study conducted a comparative genomics analysis of 543 B. adolescentis genomes to explore genetic background variations and functional gene differences across geographically diverse populations. The results revealed significant differences in genome size and GC content among populations from Asia, Europe, and North America (p < 0.05). The pan-gene exhibited an open structure, reflecting the substantial genetic diversity within B. adolescentis. Functional annotation demonstrated that B. adolescentis possesses numerous protein-coding genes and abundant carbohydrate-active enzymes (CAZys) implicated in carbohydrate degradation and transformation. Population-specific CAZys were identified, suggesting adaptive evolution driven by distinct regional dietary patterns. Full article

(This article belongs to the Section Food Microbiology)

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22 pages, 775 KiB

Open AccessReview

Bioactive Compounds, Technological Advances, and Sustainable Applications of Avocado (Persea americana Mill.): A Critical Review

by Amanda Priscila Silva Nascimento, Maria Elita Martins Duarte, Ana Paula Trindade Rocha and Ana Novo Barros

Foods 2025, 14(15), 2746; https://doi.org/10.3390/foods14152746 - 6 Aug 2025

Abstract

Avocado (Persea americana), originally from Mesoamerica, has emerged as a focus of intense scientific and industrial interest due to its unique combination of nutritional richness, bioactive potential, and technological versatility. Its pulp, widely consumed across the globe, is notably abundant in [...] Read more.

Avocado (Persea americana), originally from Mesoamerica, has emerged as a focus of intense scientific and industrial interest due to its unique combination of nutritional richness, bioactive potential, and technological versatility. Its pulp, widely consumed across the globe, is notably abundant in monounsaturated fatty acids, especially oleic acid, which can comprise over two-thirds of its lipid content. In addition, it provides significant levels of dietary fiber, fat-soluble vitamins such as A, D, E and K, carotenoids, tocopherols, and phytosterols like β-sitosterol. These constituents are consistently associated with antioxidant, anti-inflammatory, glycemic regulatory, and cardioprotective effects, supported by a growing body of experimental and clinical evidence. This review offers a comprehensive and critical synthesis of the chemical composition and functional properties of avocado, with particular emphasis on its lipid profile, phenolic compounds, and phytosterols. It also explores recent advances in environmentally sustainable extraction techniques, including ultrasound-assisted and microwave-assisted processes, as well as the application of natural deep eutectic solvents. These technologies have demonstrated improved efficiency in recovering bioactives while aligning with the principles of green chemistry. The use of avocado-derived ingredients in nanostructured delivery systems and their incorporation into functional foods, cosmetics, and health-promoting formulations is discussed in detail. Additionally, the potential of native cultivars and the application of precision nutrition strategies are identified as promising avenues for future innovation. Taken together, the findings underscore the avocado’s relevance as a high-value matrix for sustainable development. Future research should focus on optimizing extraction protocols, clarifying pharmacokinetic behavior, and ensuring long-term safety in diverse applications. Full article

(This article belongs to the Special Issue Feature Review on Nutraceuticals, Functional Foods, and Novel Foods)

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17 pages, 3330 KiB

Open AccessArticle

Valorization of Coffee Silverskin via Integrated Biorefinery for the Production of Bioactive Peptides and Xylooligosaccharides: Functional and Prebiotic Properties

by Thanongsak Chaiyaso, Kamon Yakul, Wilasinee Jirarat, Wanaporn Tapingkae, Noppol Leksawasdi and Pornchai Rachtanapun

Foods 2025, 14(15), 2745; https://doi.org/10.3390/foods14152745 - 6 Aug 2025

Abstract

Coffee silverskin (CS), a by-product generated during coffee roasting, contains high levels of xylan hemicellulose and protein, making it a promising substrate for functional ingredient production. This study developed an integrated bioprocess to simultaneously produce bioactive peptides and xylooligosaccharides (CS-XOS) from CS. Conventional [...] Read more.

Coffee silverskin (CS), a by-product generated during coffee roasting, contains high levels of xylan hemicellulose and protein, making it a promising substrate for functional ingredient production. This study developed an integrated bioprocess to simultaneously produce bioactive peptides and xylooligosaccharides (CS-XOS) from CS. Conventional alkaline extraction (CAE) under optimized conditions (1.0 M NaOH, 90 °C, 30 min) yielded 80.64 mg of protein per gram of CS and rendered the solid residue suitable for XOS production. Enzymatic hydrolysis of the extracted protein using protease_SE5 generated low-molecular-weight peptides (0.302 ± 0.01 mg/mL), including FLGY, FYDTYY, and FDYGKY. These peptides were non-toxic, exhibited in vitro antioxidant activity (0–50%), and showed ACE-inhibitory activities of 60%, 26%, and 79%, and DPP-IV-inhibitory activities of 19%, 18%, and 0%, respectively. Concurrently, the alkaline-treated CS solid residue (ACSS) was hydrolyzed using recombinant endo-xylanase, yielding 52.5 ± 0.08 mg of CS-XOS per gram of ACSS. The CS-XOS exhibited prebiotic effects by enhancing the growth of probiotic lactic acid bacteria (μ_max 0.100–0.122 h⁻¹), comparable to commercial XOS. This integrated bioprocess eliminates the need for separate processing lines, enhances resource efficiency, and provides a sustainable strategy for valorizing agro-industrial waste. The co-produced peptides and CS-XOS offer significant potential as functional food ingredients and nutraceuticals. Full article

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

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14 pages, 1897 KiB

Open AccessArticle

Type I Interferon-Enhancing Effect of Cardamom Seed Extract via Intracellular Nucleic Acid Sensor Regulation

by Abdullah Al Sufian Shuvo, Masahiro Kassai and Takeshi Kawahara

Foods 2025, 14(15), 2744; https://doi.org/10.3390/foods14152744 - 6 Aug 2025

Abstract

The induction of type I interferon (IFN) via intracellular nucleic acid sensors may be useful in preventing viral infections. However, little is known about the effect of natural plant materials on sensor responses. We previously found that cardamom (Elettaria cardamomum (L.) Maton) [...] Read more.

The induction of type I interferon (IFN) via intracellular nucleic acid sensors may be useful in preventing viral infections. However, little is known about the effect of natural plant materials on sensor responses. We previously found that cardamom (Elettaria cardamomum (L.) Maton) seed extract (CSWE) enhanced type I IFN expression and prevented influenza virus infection. In this study, we investigated the effect of CSWE on type I IFN responses using intracellular nucleic acid sensor molecules. Human lung epithelial A549 cells were treated with CSWE and transfected with poly(dA:dT) or poly(I:C) using lipofection. CSWE and 1,8-cineole, the major CSWE components, dose-dependently induced type I IFNs and IFN-stimulated genes in both poly(dA:dT)- and poly(I:C)-transfected A549 cells. The type I IFN-enhancing effect of CSWE was dependent on the stimulator of interferon genes (STING), whereas the effect of 1,8-cineole was independent of STING and mediated by the down-regulation of 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD)-inducible poly-ADP-ribose polymerase expression. Our study suggests that CSWE has the potential to act as a beneficial antiviral agent by enhancing homeostatic type I IFN production. Full article

(This article belongs to the Special Issue Plant Food-Derived Bioactive Components: Advances in Health Benefits and Extraction Method)

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52 pages, 3790 KiB

Open AccessArticle

The Identification and Analysis of Novel Umami Peptides in Lager Beer and Their Multidimensional Effects on the Sensory Attributes of the Beer Body

by Yashuai Wu, Ruiyang Yin, Liyun Guo, Yumei Song, Xiuli He, Mingtao Huang, Yi Ren, Xian Zhong, Dongrui Zhao, Jinchen Li, Mengyao Liu, Jinyuan Sun, Mingquan Huang and Baoguo Sun

Foods 2025, 14(15), 2743; https://doi.org/10.3390/foods14152743 - 6 Aug 2025

Abstract

This study was designed to systematically identify novel umami peptides in lager beer, clarify their molecular interactions with the T1R1/T1R3 receptor, and determine their specific effects on multidimensional sensory attributes. The peptides were characterized by LC-MS/MS combined with de novo sequencing, and 906 [...] Read more.

This study was designed to systematically identify novel umami peptides in lager beer, clarify their molecular interactions with the T1R1/T1R3 receptor, and determine their specific effects on multidimensional sensory attributes. The peptides were characterized by LC-MS/MS combined with de novo sequencing, and 906 valid sequences were obtained. Machine-learning models (UMPred-FRL, Tastepeptides-Meta, and Umami-MRNN) predicted 76 potential umami peptides. These candidates were docked to T1R1/T1R3 with the CDOCKER protocol, producing 57 successful complexes. Six representative peptides—KSTEL, DELIK, DIGISSK, IEKYSGA, DEVR, and PVPL—were selected for 100 ns molecular-dynamics simulations and MM/GBSA binding-energy calculations. All six peptides stably occupied the narrow cleft at the T1R1/T1R3 interface. Their binding free energies ranked as DEVR (−44.09 ± 5.47 kcal mol⁻¹) < KSTEL (−43.21 ± 3.45) < IEKYSGA (−39.60 ± 4.37) ≈ PVPL (−39.53 ± 2.52) < DELIK (−36.14 ± 3.11) < DIGISSK (−26.45 ± 4.52). Corresponding taste thresholds were 0.121, 0.217, 0.326, 0.406, 0.589, and 0.696 mmol L⁻¹ (DEVR < KSTEL < IEKYSGA < DELIK < PVPL < DIGISSK). TDA-based sensory validation with single-factor additions showed that KSTEL, DELIK, DEVR, and PVPL increased umami scores by ≈21%, ≈22%, ≈17%, and ≈11%, respectively, while DIGISSK and IEKYSGA produced marginal changes (≤2%). The short-chain peptides thus bound with high affinity to T1R1/T1R3 and improved core taste and mouthfeel but tended to amplify certain off-flavors, and the long-chain peptides caused detrimental impacts. Future formulation optimization should balance flavor enhancement and off-flavor suppression, providing a theoretical basis for targeted brewing of umami-oriented lager beer. Full article

(This article belongs to the Topic Advances in Analysis of Food and Beverages, 2nd Edition)

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17 pages, 251 KiB

Open AccessArticle

Proximate Composition, Physicochemical Properties and Concentration of Selected Minerals in Edible Giblets of Geese

by Dariusz Kokoszyński, Arkadiusz Nędzarek, Joanna Żochowska-Kujawska, Marek Kotowicz, Marcin Wegner, Karol Włodarczyk, Dorota Cygan-Szczegielniak, Barbara Biesiada-Drzazga and Marcin Witkowski

Foods 2025, 14(15), 2742; https://doi.org/10.3390/foods14152742 - 6 Aug 2025

Abstract

The purpose of this study was to determine the effect of breed and sex (3 × 2) on the basic chemical composition, concentration of some minerals, and physicochemical properties of edible giblets of farm geese. The study material consisted of edible giblets (livers, [...] Read more.

The purpose of this study was to determine the effect of breed and sex (3 × 2) on the basic chemical composition, concentration of some minerals, and physicochemical properties of edible giblets of farm geese. The study material consisted of edible giblets (livers, gizzards, hearts) obtained from 42 geese from three Polish native breeds (Rypin, Suwałki, Kartuzy) at 220 weeks of age. Edible giblets were obtained during goose evisceration from seven males and seven females of each breed. Each bird was an experimental unit. Goose breed and sex had a significant effect on the chemical composition and physicochemical properties of the edible giblets. Rypin geese had higher (p < 0.05) intramuscular fat content in the gizzard and heart, as well as higher protein content in the heart and lower water content in the gizzard, compared to Kartuzy and Suwałki geese. Kartuzy geese, in turn, had higher content of water in the heart, and higher concentrations of phosphorus, calcium, iron, manganese, sodium, and chromium in the liver, compared to Rypin and Suwałki geese. In turn, Suwałki geese had higher concentrations of phosphorus in the gizzard, and potassium, phosphorus, copper, and iron in the heart compared to the hearts of Rypin and Suwałki geese, while Kartuzy and Suwałki geese higher concentrations of sodium, magnesium, zinc, and manganese in hearts than the hearts of Rypin geese. In these studies, the highest lightness (L*) was observed in the liver and heart of Rypin geese, the lowest yellowness (b*) was observed in the gizzard of Suwałki geese, and the highest pH₂₄ and EC₂₄ were observed in the heart of Kartuzy geese. Regardless of breed, males had higher protein, collagen, and intramuscular fat contents in the heart, a higher water content in the gizzard, higher concentrations of potassium, and sodium in the liver and gizzard, copper in the heart and liver, and phosphorus in the gizzard, and less water in the heart and zinc in the liver, as well as higher (p < 0.05) concentrations of iron in the liver and heart compared with females. The breed by sex interaction was significant for intramuscular fat and water content in the gizzard and heart, and protein content in the heart. Significant differences were also noted for EC₂₄ in the liver and heart, yellowness of the gizzard, and concentrations of most labeled minerals in edible giblets. The obtained results indicate that the nutritional value and suitability of edible goose giblets for the poultry industry vary depending on breed and sex. Due to the limited research on the chemical composition and physicochemical properties of goose giblets, further research in this area is necessary in the future. Full article

22 pages, 2670 KiB

Open AccessReview

Sodium Chloride in Food

by Sylwia Chudy, Agnieszka Makowska and Ryszard Kowalski

Foods 2025, 14(15), 2741; https://doi.org/10.3390/foods14152741 - 6 Aug 2025

Abstract

Sodium chloride is a chemical compound that has been encountered by people for thousands of years, and plays a significant role in their lives. The aim of this article is to provide a comprehensive review of table salt from the perspective of health, [...] Read more.

Sodium chloride is a chemical compound that has been encountered by people for thousands of years, and plays a significant role in their lives. The aim of this article is to provide a comprehensive review of table salt from the perspective of health, food technology, and cultural heritage. The article discusses salt extraction and production, its composition and consumption, and its effects on the human body. The authors draw attention to new trends, such as the use of micronized salt, microencapsulated salt, and salt with colors and shapes that differ from those of typical table salt. Scientific studies on the presence of undesirable substances and the use of salt additives were reviewed. The role of salt in dairy, meat, and bakery technology was illustrated. Gaps in research on salt were highlighted. In the last part, all types of salt with geographical indications are shown. The paper suggests that producers with a long tradition in the salt sector should apply for the European geographical indications to enhance their national and cultural heritage and promote their region. The review highlights the need for further research on all aspects discussed. Full article

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

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10 pages, 221 KiB

Open AccessArticle

The Effect of Water- and Ultrasonic Bath Systems on Bioactive Compounds and Fatty Acid Compositions of Unroasted and Roasted Pumpkin Seeds

by Isam A. Mohamed Ahmed, Mehmet Musa Özcan, Nurhan Uslu, Emad Karrar and Fahad Aljuhaimi

Foods 2025, 14(15), 2740; https://doi.org/10.3390/foods14152740 - 5 Aug 2025

Abstract

In this study, the effects of water bath and ultrasonic bath systems on bioactive properties, phenolic components and fatty acid profiles of unroasted and roasted pumpkin seeds were investigated. It is thought that determining the bioactive components, phenolic constituents and fatty acid profiles [...] Read more.

In this study, the effects of water bath and ultrasonic bath systems on bioactive properties, phenolic components and fatty acid profiles of unroasted and roasted pumpkin seeds were investigated. It is thought that determining the bioactive components, phenolic constituents and fatty acid profiles of unroasted and roasted pumpkin seeds will lead to the establishment of usage norms according to their composition characteristics. Total phenolic quantities of the pumpkin seed extracts obtained by water bath extraction of the seeds were defined to be between 7.58 (control) and 11.55 (25 min) and 10.20 (control) and 17.18 mg GAE/100 g (50 min), respectively. Phenolic content increased by 50% after 50 min of ultrasonic extraction, indicating the efficiency of this method. Also, total flavonoid amounts increased about 55% after 25 min of ultrasonic extraction, indicating the efficiency of this method. It was observed that the catechin contents of unroasted pumpkin seeds obtained in water and ultrasonic baths decreased significantly at the 50th minute of extraction compared to the control. The antioxidant activity values (DPPH) of roasted pumpkin seeds treated in water- and ultrasonic bath systems increased by approximately 10% compared to the control at 50 min of sonication in both systems, respectively. Also, the 3,4-dihydroxybenzoic acid amounts of the extracts obtained by both extraction systems of roasted pumpkin seeds were determined between 9.85 (50 min) and 17.22 mg/100 g (control) and 11.17 (25 min) and 13.74 mg/100 g (50 min), respectively. The linoleic acid amounts of unroasted pumpkin seed oils extracted in water- and ultrasonic baths varied between 52.34 (50 min) and 53.33% (control) to 52.90 (50 min) and 53.04% (control), respectively. The linoleic acid values of the roasted pumpkin seed oils were established to be between 52.30 (50 min) and 52.84 (25 min) and 52.32 (50 min) and 53.46% (25 min), respectively. In general, the phenolic compound amounts of roasted pumpkin seeds were higher than those of unroasted ones. The fatty acid amounts of pumpkin seed oils extracted with an ultrasonic bath were generally slightly higher than those extracted with a water bath. In future studies, changes in the phytochemical and bioactive properties of pumpkin seed oils obtained by applying different roasting techniques and extraction methods will be investigated. Full article

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

26 pages, 449 KiB

Open AccessReview

The Science of Aging: Understanding Phenolic and Flavor Compounds and Their Influence on Alcoholic Beverages Aged with Alternative Woods

by Tainá Francisca Cordeiro de Souza, Bruna Melo Miranda, Julio Cesar Colivet Briceno, Joaquín Gómez-Estaca and Flávio Alves da Silva

Foods 2025, 14(15), 2739; https://doi.org/10.3390/foods14152739 - 5 Aug 2025

Abstract

Aging in wooden barrels is a proven technique that enhances the sensory complexity of alcoholic beverages by promoting the extraction of volatile and phenolic compounds. While oak has been traditionally used, there is a growing interest in exploring alternative wood species that can [...] Read more.

Aging in wooden barrels is a proven technique that enhances the sensory complexity of alcoholic beverages by promoting the extraction of volatile and phenolic compounds. While oak has been traditionally used, there is a growing interest in exploring alternative wood species that can impart distinct sensory characteristics and promote innovative maturation processes. This review examines the impact of alternative woods on the aging of beverages, such as wine, cachaça, tequila, and beer, focusing on their influence on aroma, flavor, color, and chemical composition. A bibliometric analysis highlights the increasing scientific attention toward wood diversification and emerging aging technologies, including ultrasound and micro-oxygenation, which accelerate maturation while preserving sensory complexity. The role of toasting techniques in modulating the release of phenolic and volatile compounds is also discussed, emphasizing their contribution to unique sensory profiles. Additionally, regulatory aspects and sustainability considerations are explored, suggesting that alternative woods can expand flavor possibilities while supporting environmentally sustainable practices. This review underscores the potential of non-traditional wood species to drive innovation in the aging of alcoholic beverages and provide new sensory experiences that align with evolving consumer preferences and market trends. Full article

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

13 pages, 988 KiB

Open AccessArticle

Assessing the Applicability of a Partial Alcohol Reduction Method to the Fine Wine Analytical Composition of Pinot Gris

by Diána Ágnes Nyitrainé Sárdy, Péter Bodor-Pesti and Szabina Steckl

Foods 2025, 14(15), 2738; https://doi.org/10.3390/foods14152738 - 5 Aug 2025

Abstract

Climate change has a significant negative impact on agriculture and food production. This trend requires technological development and the adaptation of new technologies in both the grapevine production and winemaking sectors. High temperatures and heat accumulation during the growing season result in faster [...] Read more.

Climate change has a significant negative impact on agriculture and food production. This trend requires technological development and the adaptation of new technologies in both the grapevine production and winemaking sectors. High temperatures and heat accumulation during the growing season result in faster ripening and a higher sugar content, leading to a higher alcohol content during fermentation. The negative consequences are an imbalanced wine character and consumer reluctance, as lower alcoholic beverages are now in high demand. Over the last decade, several methods have been developed to handle this impact and reduce the alcohol content of wines. In this study, we used the MASTERMIND^® REMOVE membrane-based dealcoholization system to reduce the alcohol concentration in of Pinot gris wines from 12.02% v/v to 10.69% v/v and to investigate the effect on analytical parameters in three steps (0.5%, 1%, and 1.5% reductions) along the treatment. To evaluate the impact of the partial alcohol reduction and identify correlations between the wine chemical parameters, data were analyzed with ANOVA, PCA, multivariate linear regression and cluster analysis. The results showed that except for the extract, sugar content and proline content, the treatment had a significant effect on the chemical parameters. Both free and total SO₂ levels were significantly reduced as well as volatile acid, glycerol and succinic acid levels. It must be highlighted that some parameters were not differing significantly between the untreated and the final wine, while the change was statistically verified in the intermediate steps of the partial alcohol reduction. This was the case for example for n-Propanol, i-Amylalcohol, Acetaldehyde, and Ethyl acetate. The multivariate linear regression model explained 18.84% of the total variance, indicating a modest but meaningful relationship between the alcohol content and the investigated analytical parameters. Our results showed that even if the applied instrument significantly modified some of the wine chemical parameters, those changes would not influence significantly the wine sensory attributes. Full article

(This article belongs to the Special Issue Winemaking: Innovative Technology and Sensory Analysis)

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