Foods

21 pages, 5408 KB

Open AccessArticle

Separation, Purification, Structural Characterization and Hypoglycemic Effect Study of Homogeneous Mori fructus Polysaccharide

by Qingfang Deng, Yuanyuan Huang, Wen Xie, Jiawen Li, Ting Tang and Xin Zhou

Foods 2026, 15(4), 629; https://doi.org/10.3390/foods15040629 - 9 Feb 2026

Abstract

Background/Objectives: Mori fructus polysaccharides are key bioactive components with diverse activities, but structural characterization of homogeneous fractions remains limited, hindering insights into structure–activity relationships. This study addresses this gap by isolating and characterizing a homogeneous polysaccharide (MFP-III) from M. fructus. Methods: MFP-III, [...] Read more.

Background/Objectives: Mori fructus polysaccharides are key bioactive components with diverse activities, but structural characterization of homogeneous fractions remains limited, hindering insights into structure–activity relationships. This study addresses this gap by isolating and characterizing a homogeneous polysaccharide (MFP-III) from M. fructus. Methods: MFP-III, representing the final gel-filtration homogeneous fraction, was purified using defined procedures: DEAE-52 cellulose chromatography followed by Sephadex G-100 gel filtration. Purity and homogeneity were validated by high-performance liquid chromatography (HPLC). Structural characteristics were analyzed via HPLC, GC-MS, FTIR, and NMR spectroscopy. Meanwhile, hypoglycemic activity of MFP-III was evaluated. Results: MFP-III (94.2 ± 2.6%) has a molecular weight of approximately 6.83 kDa, primarily composed of rhamnose, arabinose, galactose, glucose, mannose, and galacturonic acid. Its backbone structure is presumed to be →2,4)-α-L-Rhap-(1 → 4)-α-D-GalpA-(1→, with branching units potentially attached to O-4. MFP-III demonstrated significant inhibitory activity against α-glucosidase (IC₅₀ = 1.56 mg/mL) and α-amylase (IC₅₀ = 2.07 mg/mL), stronger than acarbose at equivalent concentrations. Conclusions: The findings provide preliminary insights into the hypoglycemic structure–activity relationship of MFP-III, providing data support for the development of blood glucose-lowering natural inhibitors, and offering a theoretical foundation for advancing the application of polysaccharides from other sources. Full article

(This article belongs to the Section Food Nutrition)

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15 pages, 6867 KB

Open AccessArticle

Undaria pinnatifida Polysaccharide Ameliorates DSS-Induced Murine Colitis by Regulating Intestinal Inflammation, Gut Microbiota and Metabolism

by Zhengqi Liu, Menghui Wang, Jinjin Li, Zhe Zhao, Jianying Liu, Junbo Wang, Qingbin Guo and Beiwei Zhu

Foods 2026, 15(4), 628; https://doi.org/10.3390/foods15040628 - 9 Feb 2026

Abstract

Ulcerative colitis (UC) is a chronic intestinal disorder characterized by intestinal inflammation, microbiota dysbiosis, and metabolic disturbances. This study aimed to explore the ameliorative effect and related mechanisms of Undaria pinnatifida polysaccharide (UPP) on dextran sulfate sodium (DSS)-induced murine colitis. Mice were administered [...] Read more.

Ulcerative colitis (UC) is a chronic intestinal disorder characterized by intestinal inflammation, microbiota dysbiosis, and metabolic disturbances. This study aimed to explore the ameliorative effect and related mechanisms of Undaria pinnatifida polysaccharide (UPP) on dextran sulfate sodium (DSS)-induced murine colitis. Mice were administered low (50 mg/kg) and high (200 mg/kg) concentrations of UPP by gavage, followed by induction of colitis using 2.5% DSS in the drinking water, while mice gavaged with distilled water served as the model group (DSS group). Mice in the blank group were gavaged with sterile water and had no DSS added to their drinking water. The results showed that UPP ameliorated DSS-induced colitis in a concentration-dependent manner, with the high-dose group (200 mg/kg) exerting a more significant effect. Specifically, UPP effectively alleviated weight loss, reduced the disease activity index (DAI) score, restored colon length, mitigated pathological damage to colonic tissue, and enhanced intestinal mucus secretion. At the mechanistic level, compared with the model group, the levels of tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), and interleukin-1β (IL-1β) in the colonic tissue of mice in the high-dose UPP group were significantly reduced by 47.60%, 22.59%, and 17.54%, respectively (all p < 0.05). 16S rRNA sequencing results indicated that the UPP-H group significantly increased the abundance of beneficial genera including Akkermansia, Parabacteroides and Turicibacter, while reducing the proportion of potential pathogenic genera such as Escherichia and Clostridium. Metabolomics analysis revealed that the high-dose UPP group reversed the disorder of 32 differential metabolites in the model group and restored the homeostasis of core metabolic pathways such as amino acid metabolism and fatty acid metabolism. Correlation analysis suggested that UPP may exert anti-inflammatory effects by regulating intestinal microbiota structure and further affecting metabolic networks. In conclusion, UPP can alleviate DSS-induced murine colitis through three pathways: inhibiting intestinal inflammatory response, restoring intestinal microbiota balance, and correcting metabolic disturbances, providing experimental evidence for its potential as a candidate substance for UC intervention. Full article

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

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21 pages, 1302 KB

Open AccessArticle

Cyclodextrins-Assisted Extraction for the Recovery of Bioactive Compounds from Rosemary Post-Distillation Residues—In Vitro Antioxidant Activity, Comparisons to Conventional Liquid Extracts

by Petroula Tsitlakidou, Georgia-Eirini Deligiannidou, Angelo Bussi, Christos Kontogiorgis, Costas G. Biliaderis and Ioannis Mourtzinos

Foods 2026, 15(4), 627; https://doi.org/10.3390/foods15040627 - 9 Feb 2026

Abstract

This study investigated the valorization of rosemary (Rosmarinus officinalis L.) post-distillation residues—by-products derived from essential oil production—using cyclodextrins (CDs) as green co-solvents for the efficient extraction of bioactive compounds. This work aimed to explore key extraction parameters, i.e., extraction time, liquid-to-solid ratio, [...] Read more.

This study investigated the valorization of rosemary (Rosmarinus officinalis L.) post-distillation residues—by-products derived from essential oil production—using cyclodextrins (CDs) as green co-solvents for the efficient extraction of bioactive compounds. This work aimed to explore key extraction parameters, i.e., extraction time, liquid-to-solid ratio, type of CD (β-CD or HP-β-CD), and CD concentration, and assess the antioxidant potential of the resulting extracts. Total phenolic content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity, and ferric reducing antioxidant power (FRAP)assays were performed to evaluate the composition and antioxidant potency of the extracts. Regression analysis identified CD concentration and liquid-to-solid ratio as the most influential factors. Both β-CD and HP-β-CD significantly enhanced polyphenol recovery and antioxidant activity compared to conventional solvents (water, ethanol, methanol), with HP-β-CD showing slightly superior performance. The β-CD-assisted extract exhibited up to four-fold higher DPPH radical scavenging capacity than ethanol-based extracts. Among the extracts, the activity to scavenge superoxide and peroxyl (AAPH) radicals notably varied depending on the type of solvent. The findings demonstrated that rosemary post-distillation residues can be valorized to produce extracts rich in bioactive compounds suitable for food, cosmetic, and pharmaceutical applications. CD-assisted extraction offers an efficient, low-cost, and environmentally friendly approach to achieve this. As a continuation of this work, future studies should include LCA, thermodynamic, and techno-economic analyses to confirm the reduced environmental impact and operational costs indicated by the green metrics. Full article

(This article belongs to the Special Issue Advanced Extraction Technologies for Food Bioactive Compounds: Implications for Nutrition and Disease Prevention)

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19 pages, 4371 KB

Open AccessArticle

Effects of Frying Temperature and Composite Spices on the Release Characteristics of Rapeseed Seasoning Oil

by Ailikemu Mulati, Yuting Yang, Xinmeng Huang, Yuanpeng Li, Aihemaitijiang Aihaiti, Jing Lu, Yuanyuan Hou and Jiayi Wang

Foods 2026, 15(4), 626; https://doi.org/10.3390/foods15040626 - 9 Feb 2026

Abstract

In Chinese cuisine, seasoning oil enhances the aroma and appearance of dishes. This study examined how processing affects flavor release in multi-ingredient oils. Volatile organic compounds (VOCs), relative odor activity value (ROAV), and variable importance projection (VIP) were used to assess flavor changes. [...] Read more.

In Chinese cuisine, seasoning oil enhances the aroma and appearance of dishes. This study examined how processing affects flavor release in multi-ingredient oils. Volatile organic compounds (VOCs), relative odor activity value (ROAV), and variable importance projection (VIP) were used to assess flavor changes. Optimal frying was 160 °C for 15 min with 11% green Sichuan peppercorn, 3% ghost pepper, 6% green onion, 0.1% bay leaf, 0.2% deseeded tsaoko, 0.5% star anise, 0.3% fennel seeds, 1.5% dried Erjingtiao chili, 5% ginger, and 2.5% red Sichuan peppercorn. Gas chromatography–ion mobility spectrometry (GC-IMS) and gas chromatography–mass spectrometry (GC-MS) analyzed heating at 150 °C, 160 °C, and 170 °C. Temperature strongly influenced VOC formation; 160 °C produced the most diverse VOCs, including aldehydes, ketones, terpenes, esters, and alcohols. Multivariate analysis identified 73 key compounds (VIP > 1) between 150 and 160 °C, but only 39 between 160 and 170 °C, indicating that high heat reduces complexity. Compounds such as 2-methylpyrazine and (E)-2-heptenal contributed caramel, nutty, buttery notes, with 2-methoxy-3-(1-methylethyl)-pyrazine as the core aroma. Frying at 160 °C balanced sweet, floral, and roasted aromas, offering guidance for precise seasoning oil flavor control. Full article

(This article belongs to the Special Issue Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: 3rd Edition)

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22 pages, 3121 KB

Open AccessArticle

Optimizing Hydroalcoholic Extraction of African Medicinal Plants for Enhanced α-Amylase Inhibition and Functional Enrichment of Hypoglycemic Bread Doughs

by Mohamed Lemine Lella, Fatma Kallel, Nouha Ben Khaled, Mohamed Vall Ould El Kebir and Mohamed Neifar

Foods 2026, 15(4), 625; https://doi.org/10.3390/foods15040625 - 9 Feb 2026

Abstract

Type 2 diabetes mellitus (T2DM) remains a global health challenge, necessitating novel therapeutic and dietary strategies. This study optimized hydroalcoholic extraction parameters to maximize α-amylase inhibitory activity from five African medicinal plants: Combretum glutinosum (CG), Ziziphus mauritiana (ZM), Gymnosporia senegalensis (GS), Boscia senegalensis [...] Read more.

Type 2 diabetes mellitus (T2DM) remains a global health challenge, necessitating novel therapeutic and dietary strategies. This study optimized hydroalcoholic extraction parameters to maximize α-amylase inhibitory activity from five African medicinal plants: Combretum glutinosum (CG), Ziziphus mauritiana (ZM), Gymnosporia senegalensis (GS), Boscia senegalensis (BS), and Citrullus colocynthis (CC). A central composite design (CCD) modeled the effects of the liquid-to-solid (L/S) ratio (5–15 mL/g) and ethanol concentration (0–100%, v/v), identifying optimal conditions at low L/S ratios (5 mL/g) and moderate-to-high ethanol concentrations (40–100%) for GS, ZM, and CG, where inhibition levels exceeded 80–98% of α-amylase activity. Extracts from CG, ZM, and GS showed the strongest inhibition (IC₅₀ values of 3.67, 9.8, and 2.25 mg/mL, respectively). Antioxidant capacities, evaluated by DPPH and FRAP assays, correlated strongly with total phenolic content (TPC), with ZM exhibiting superior DPPH (IC₅₀ = 1.94 ± 0.16 mg/mL) and FRAP (IC₅₀ = 4.34 ± 0.52 mg/mL) activities. Incorporation of optimized plant powders (3%, w/v) into bread dough significantly influenced textural and colorimetric properties. Mixture design analysis revealed that CG-rich formulations (>2%) yielding hardness exceed 6 N, while ZM–GS blends maintain 3 N, offering targeted firmness control. The addition of medicinal plants significantly increased the total phenolics content by 60% of doughs and thus caused a significant improvement in antioxidant activities. These functional enrichments suggest potential for developing hypoglycemic bakery products with improved sensory attributes. This integrative approach combining extraction optimization and food formulation offers promising avenues for natural antidiabetic agents and functional food development. Full article

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

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25 pages, 1869 KB

Open AccessArticle

Effects of Grapevine Leafroll-Associated Virus 3 on the Chemical and Sensory Properties of Cabernet Sauvignon Grape and Wine

by Na Liu, Wenguang Jiang, Huixuan Zhou, Xinyi Hao, Guotian Liu, Wenwu Bao, Xinming Zhou, Tengfei Xu and Yan Xu

Foods 2026, 15(4), 624; https://doi.org/10.3390/foods15040624 - 9 Feb 2026

Abstract

Grapevine leafroll-associated virus (GLRaV) is a globally widespread disease that causes substantial economic losses in the wine industry. In severely affected vineyards, GLRaV can reduce grape yield by 20–40%. This study aimed to evaluate the effects of GLRaV infection on polyphenolic and volatile [...] Read more.

Grapevine leafroll-associated virus (GLRaV) is a globally widespread disease that causes substantial economic losses in the wine industry. In severely affected vineyards, GLRaV can reduce grape yield by 20–40%. This study aimed to evaluate the effects of GLRaV infection on polyphenolic and volatile organic compound contents, as well as on the sensory profiles of the resulting wines. A comparative analysis was conducted between GLRaV-3-infected and healthy Cabernet Sauvignon grapes and their corresponding wines. Results show GLRaV-3 significantly alters grape and wine quality. In infected grapes, sugar content decreased while titratable acidity increased. Polyphenol composition was notably altered: phenolic acids and flavonols increased by 22.46% and 15.27%, respectively, whereas flavanols decreased by 17.86%. The levels of aldehydes and C₆ compounds also rose significantly in the berries. Wines produced from infected grapes showed lower alcohol content and reduced dry extract. Phenolic acids and flavanols were decreased, but total flavonols increased by 12.54%. Among volatile compounds, alcohols, phenols, and fatty acids were elevated, while esters declined by 13.36%. These chemical changes directly influenced sensory attributes. Compared with wines from healthy grapes, those from infected grapes exhibited improved tannin texture and longer aftertaste. However, they were inferior in color intensity, aroma intensity, body fullness, and varietal typicity. Full article

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

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30 pages, 4934 KB

Open AccessArticle

Green Coconut Biorefinery: RSM and ANN–GA Optimization of Coconut Water Microfiltration with IntegratedTechno-Economic Analysis

by José Diogo da Rocha Viana, Moacir Jean Rodrigues, Arthur Claudio Rodrigues de Souza, Raimundo Marcelino da Silva Neto, Paulo Riceli Vasconcelos Ribeiro, José Carlos Cunha Petrus and Ana Paula Dionísio

Foods 2026, 15(4), 623; https://doi.org/10.3390/foods15040623 - 9 Feb 2026

Abstract

The coconut water market continues to expand, but industrial supply is constrained by the high perishability of fresh coconut water and the need for stabilization routes that preserve quality. This study optimized crossflow microfiltration of coconut water using a silicon carbide (SiC) ceramic [...] Read more.

The coconut water market continues to expand, but industrial supply is constrained by the high perishability of fresh coconut water and the need for stabilization routes that preserve quality. This study optimized crossflow microfiltration of coconut water using a silicon carbide (SiC) ceramic membrane, high permeability, chemical/thermal robustness, and cleanability, and assessed the techno-economic feasibility of a green coconut biorefinery producing microfiltered coconut water and coconut pulp. Pressure and temperature were modeled and optimized using a face-centered design (FCD) and artificial neural networks coupled with a genetic algorithm (ANN–GA), considering permeate flux and fouling index (p < 0.05). Both approaches converged to the same operating point, and experimental validation at 75 kPa and 30 °C achieved 605.32 ± 15.34 L h⁻¹ m⁻² and 82.79 ± 1.35% at VRR = 1. Sample-level fit statistics favored ANN (higher R² and lower sample-level errors), whereas condition-wise grouped cross-validation (leave-one-condition-out) indicated higher predictivity and lower RMSE_CV for the quadratic FCD/RSM models across experimental conditions, highlighting response-dependent generalization within the investigated domain. Fouling analysis indicated concentration polarization as the main resistance contribution and a flux-decline behavior best described by the intermediate blocking mechanism. A SuperPro Designer^® simulation over a 20-year project life indicated economic feasibility under baseline assumptions (Internal rate of return—IRR = 23.80%, Net present value—NPV = US$733,761, payback = 2.96 years), with profitability remaining attractive under ±10% selling-price variation. Overall, the process optimization and modeling outcomes align with the economic case, reinforcing the potential of this biorefinery concept for industrial deployment. Full article

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

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24 pages, 10994 KB

Open AccessArticle

Dynamic Metabolomic Changes During Superficial Scald Development and 1-MCP Intervention in ‘Dangshansuli’ Pears

by Zhihong Feng, Jiaxin Chang, Zhenfeng Gao, Xinxian Zhang and Lixin Zhang

Foods 2026, 15(4), 622; https://doi.org/10.3390/foods15040622 - 9 Feb 2026

Abstract

Superficial scald, a postharvest physiological disorder of pears, leads to substantial economic losses. However, the dynamic metabolic shifts that underpin symptom development and the extent of metabolic reorganization triggered by the ethylene inhibitor 1-methylcyclopropene (1-MCP) remain poorly understood. We combined physiological assessments with [...] Read more.

Superficial scald, a postharvest physiological disorder of pears, leads to substantial economic losses. However, the dynamic metabolic shifts that underpin symptom development and the extent of metabolic reorganization triggered by the ethylene inhibitor 1-methylcyclopropene (1-MCP) remain poorly understood. We combined physiological assessments with untargeted metabolomics to track superficial scald development and 1-MCP’s inhibitory effect in ‘Dangshansuli’ pears (Pyrus bretschneideri). In control fruit, disorder progression followed a trajectory of escalating physiological disruption, initiated by an ethylene burst and early oxidative stress, which advanced to membrane lipid peroxidation, glutathione (GSH) depletion, and dysregulated phenolic metabolism. By contrast, 1-MCP fundamentally diverted this trajectory by acting both as an initial ethylene antagonist and a sustained broad-spectrum metabolic regulator. It time-dependently reconfigured secondary metabolism away from the production of scald-promoting compounds (e.g., α-farnesene and phenolic acids) and toward the sustained synthesis of protective alkaloids and flavonoids, thereby enhancing cellular homeostasis and antioxidant capacity. KEGG and correlation network analyses confirmed that 1-MCP uncoupled the metabolic network from oxidative damage. Our findings indicate that 1-MCP is associated with a comprehensive metabolic reprogramming that shifts the fruit away from the scald development trajectory, providing a mechanistic foundation for developing metabolism-targeted strategies to control postharvest losses. Full article

(This article belongs to the Section Foodomics)

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17 pages, 3510 KB

Open AccessArticle

Effects of Oil Properties on Stability Behavior of High-Energy-Density Fat Emulsions

by Xianmin Xu, Wei Zeng, Meijun Du, Abdelaziz Elbarbary, Jun Jin and Xingguo Wang

Foods 2026, 15(4), 621; https://doi.org/10.3390/foods15040621 - 9 Feb 2026

Abstract

Foods for special medical purposes play a critical role in clinical nutritional support, especially oil-in-water emulsions characterized as having high energy density, which could provide efficient energy for patients with insufficient intake or those requiring fluid restriction. The included oil types are the [...] Read more.

Foods for special medical purposes play a critical role in clinical nutritional support, especially oil-in-water emulsions characterized as having high energy density, which could provide efficient energy for patients with insufficient intake or those requiring fluid restriction. The included oil types are the critical determinants of emulsion stability, which, in turn, governs digestive behavior, absorption efficiency, and ultimate bioavailability of the delivered nutrients. However, such emulsions face stability challenges during storage and application. In the present study, high-energy-density fat emulsions formulated with six typical oils, which contained 50% oil content, were prepared and systematically analyzed in terms of their particle size, zeta potential, microstructure, centrifugal stability, multiple light scattering, and rheological properties. The results indicated that oils with medium-chain fatty acids, due to their compact molecular structure and low viscosity, facilitated the formation of finer droplets and promoted the orderly arrangement of phospholipids at the interface of the emulsion system, leading to the formation of a dense, elastic interfacial layer and a gel network structure. Its marked shear-thinning characteristic and lowest frequency dependence contributed to desirable processing and storage stabilities. In contrast, long-chain triacylglycerols, especially those enriched with monounsaturated and saturated fatty acids, tended to form rigid but insufficiently elastic interfacial layers, which were unfavorable for resisting coalescence and phase separation induced by external forces. Highly unsaturated oils, on the contrary, exhibited medium levels for emulsion stability. Further analysis of the relationship between the physicochemical properties of oils and the characteristics of emulsions revealed that fatty acid species in the oil phase were the key determinants of emulsification behavior. It was therefore speculated that oils rich in medium-chain fatty acids with a moderate degree of unsaturation, especially including selected ω-3 and ω-6 fatty acids, could improve emulsion stability and fatty acid balance synchronously. This study provides a theoretical basis and technical support for the formulation design and stability control of high-energy-density fat emulsions. Full article

(This article belongs to the Special Issue Recent Advances in Lipid Delivery Systems for Food Applications)

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18 pages, 1754 KB

Open AccessArticle

Upcycling Strategies to Improve the Nutritional Value of Staple Food

by Chiara Russo, Matteo Alessandro Del Nobile and Amalia Conte

Foods 2026, 15(4), 620; https://doi.org/10.3390/foods15040620 - 9 Feb 2026

Abstract

This study investigates four agri-food by-products from broccoli, artichokes, asparagus, and pumpkin, processed into powders through either an industrial or a lab-scale drying and milling process. The resulting powders were evaluated for their nutritional characteristics, revealing that industrial processing generally produced higher-quality powders, [...] Read more.

This study investigates four agri-food by-products from broccoli, artichokes, asparagus, and pumpkin, processed into powders through either an industrial or a lab-scale drying and milling process. The resulting powders were evaluated for their nutritional characteristics, revealing that industrial processing generally produced higher-quality powders, likely due to improved moisture removal and reduced thermal damage. Consequently, the four industrial powders were selected for use in the fortification of pasta and gnocchi, which were then analyzed for their nutritional profile in terms of total polyphenols, flavonoids, antioxidant activity, and dietary fiber content. To facilitate a comprehensive comparison, a global quality index (GQI) was developed to integrate the different parameters. The index accounted not only for the nutritional enhancement provided by each by-product but also for the potential sensory drawbacks associated with fortification, such as color changes, texture modifications, or flavor impacts. This dual weighting allowed for a balanced evaluation of feasibility and acceptability. The GQI enabled the identification of artichoke as the most suitable by-product for each fortified food matrix, as well as gnocchi, between the two products, as the best overall response to fortification. This approach provides a structured method for selecting optimal by-product ingredients and offers valuable insights for future upcycling strategies aimed at improving the nutritional quality of staple foods. Full article

(This article belongs to the Special Issue Food Byproducts as Sustainable Ingredients for Innovative and Healthy Foods)

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23 pages, 18865 KB

Open AccessArticle

Steam-Driven Structural Remodeling of Polygonatum sibiricum Polysaccharides: Correlating Macromolecular Changes with Enhanced Renal Cell Protection

by Hongyuan Ji, Shuzhen Han, Anqi Wang, Zhihui Li, Dongmei Wang, Yingni Pan, Shumeng Ren, Kun Ren and Xiaoqiu Liu

Foods 2026, 15(4), 619; https://doi.org/10.3390/foods15040619 - 9 Feb 2026

Abstract

The rhizome of Polygonatum sibiricum (PR) is a widely used medicinal and edible herb valued worldwide. Traditional processing by repeated steaming and sun-drying empirically enhances its therapeutic properties, primarily through alterations in its bioactive polysaccharides. This study aimed to elucidate the structure–activity relationship [...] Read more.

The rhizome of Polygonatum sibiricum (PR) is a widely used medicinal and edible herb valued worldwide. Traditional processing by repeated steaming and sun-drying empirically enhances its therapeutic properties, primarily through alterations in its bioactive polysaccharides. This study aimed to elucidate the structure–activity relationship by systematically investigating the structural features and renoprotective activities of polysaccharides from PR and processed PR (PPR). Polysaccharides from PR and PPR (designated PRP and PPRP, respectively) were isolated and identified as five fractions (PRP-1, PRP-2, PPRP-1, PPRP-2, and PPRP-3). PPRP exhibited a broader molecular weight distribution (1.9–21.5 kDa) compared to PRP (2.6 kDa), indicating degradation and repolymerization. 1D/2D NMR analysis revealed that PRP-1 contained a backbone of →1)-β-D-Fruf-(2→, while processing introduced an additional →5)-α-L-Araf-(1→ linkage into PPRP-1. The acidic fractions, PPRP-2 and PPRP-3, showed a partial overlap of motifs, including →4)-α-D-GalAp-(1→ (in both methylated and non-methylated forms), →4)-β-D-Galp-(1→, →5)-α-L-Araf-(1→, and →2,4)-α-L-Rhap-(1→. Notably, PPRP-2 demonstrated superior renoprotective activity in high glucose-induced NRK-52E cells. These structural transformations provide a molecular basis for the enhanced bioactivity and functional-food potential of polysaccharides. Full article

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

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17 pages, 920 KB

Open AccessArticle

In-Process Microbial Load Dynamics and Production Environment Microbial Hygiene in the Manufacturing of Low-Processed Vacuum-Packed RTE Pork Bar with Dried Plasma

by Paweł Pniewski, Dorota Chrobak-Chmiel, Michał Tracz, Krzysztof Anusz, Elżbieta Hać-Szymańczuk, Edyta Lipińska, Małgorzata Ziarno, Anna Pyziel, Kinga Domrazek and Agnieszka Jackowska-Tracz

Foods 2026, 15(4), 618; https://doi.org/10.3390/foods15040618 - 9 Feb 2026

Abstract

Low-processed ready-to-eat (RTE) meat products are highly vulnerable to microbial contamination, yet data on in-process dynamics remain limited. This study investigated microbial dynamics and environmental hygiene during the production of vacuum-packed RTE pork bars containing dried plasma, with a focus on identifying process-inherent [...] Read more.

Low-processed ready-to-eat (RTE) meat products are highly vulnerable to microbial contamination, yet data on in-process dynamics remain limited. This study investigated microbial dynamics and environmental hygiene during the production of vacuum-packed RTE pork bars containing dried plasma, with a focus on identifying process-inherent contamination risks. Samples were collected at successive processing stages and from food-contact and non-food-contact surfaces. Process hygiene was assessed using indicator organisms (Aerobic Plate Count, Enterobacteriaceae, lactic acid bacteria, yeast and mold, E. coli, S. aureus counts), while food safety relevance was addressed by monitoring Listeria monocytogenes and Salmonella spp. Microbial counts increased by approximately 1.5–2.3 log CFU/g between early processing steps, indicating that these operations are critical contamination-prone steps. Environmental monitoring revealed contamination hotspots on frequently handled surfaces, highlighting the vulnerability of pre- and post-lethality stages. Despite the baking achieving a mean microbial reduction of ~3 log CFU/g, consistent with effective thermal processing, low-level microbial reappearance during packaging and maturation indicated the potential for post-process contamination. The results demonstrate that production-inherent factors largely drive microbial contamination patterns and may persist even in facilities operating under implemented GHP, GMP, and HACCP-based procedures, highlighting step-specific limitations rather than system failure. By providing empirical data on in-process microbial dynamics, this study supports both scientifically based and risk-based approaches within Food Safety Management Systems, offering transferable insights applicable to similar RTE meat production environments. The findings may assist food business operators in optimising targeted control measures and strengthening risk-based decision-making in low-processed RTE meat production. Full article

(This article belongs to the Special Issue Microbial Contamination in the Food: Monitoring and Future Perspectives)

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23 pages, 927 KB

Open AccessArticle

Omnivores, Flexitarians, Vegetarians, and Vegans Attach Different Importance to Eleven Motives for Daily Food Choice Decisions: Findings from 5111 UK Adults

by Sara R. Jaeger, Glenn B. H. Andersen and John Prescott

Foods 2026, 15(4), 617; https://doi.org/10.3390/foods15040617 - 9 Feb 2026

Abstract

Many initiatives aimed at improving population-wide health or providing food sources that are sustainable and environmentally friendly are focused on a switch from primarily meat-based diets to diets that are more vegetable-based. Building rational approaches to promoting such changes requires an understanding of [...] Read more.

Many initiatives aimed at improving population-wide health or providing food sources that are sustainable and environmentally friendly are focused on a switch from primarily meat-based diets to diets that are more vegetable-based. Building rational approaches to promoting such changes requires an understanding of consumers’ motives for their dietary choices. Aiming to extend prior research, the present study examines eleven food choice motives across nine dietary groups varying in their adoption of diets that are plant-based, from omnivores through meat-reducing flexitarian groups to vegetarian sub-groups and vegans. Using a large population sample and Best–Worst scaling, a novel approach to assessing the relative importance of these motives, we show that the dietary groups are distinguished from one another by a relatively small number of food choice motives. The most substantive of these are Sensory Appeal and Animal Welfare concerns, the former being most characteristic of those consuming meat as part of their diet, and the latter being rated more important by the different vegetarian and vegan groups. Various forms of flexitarian diets are driven by differences in the relative importance of several food choice motives. Generally notable is the finding that, in contrast to previous studies, the importance attached to Health, Weight Control, and Natural Content is not particularly characteristic of any specific dietary approach. The research contributes new fine-grained knowledge about motives for different dietary choices, which can be harnessed for intervention and policy actions. Full article

(This article belongs to the Section Sensory and Consumer Sciences)

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17 pages, 6115 KB

Open AccessArticle

Moringa oleifera Leaf Extract Alleviates AFB1-Induced Hepatotoxicity and Oxidative Stress Through the PPARγ/Nrf2 Signaling Pathway

by Yujie Chen, Peijin Li, Minglu Xue, Zongmin Shu, Qingyi Zhou, Xia Fan, Yongyun Zhang, Junlong Bi, Weizhen Li and Ming Li

Foods 2026, 15(4), 616; https://doi.org/10.3390/foods15040616 - 9 Feb 2026

Abstract

Aflatoxin B1 (AFB1), a potent carcinogen, is widely present in various crops, with limited prevention and treatment methods, continuously threatening food safety and public health. Moringa oleifera leaf extract (MOLE) is rich in bioactive compounds such as flavonoids, polysaccharides, triterpenes, and volatile oils, [...] Read more.

Aflatoxin B1 (AFB1), a potent carcinogen, is widely present in various crops, with limited prevention and treatment methods, continuously threatening food safety and public health. Moringa oleifera leaf extract (MOLE) is rich in bioactive compounds such as flavonoids, polysaccharides, triterpenes, and volatile oils, exhibiting antioxidant and anti-inflammatory potential. However, its specific effects and underlying mechanisms against AFB1-induced hepatotoxicity remain unclear. This study aimed to elucidate the alleviative effect of MOLE on AFB1 hepatotoxicity and its molecular mechanisms. In AFB1-induced mouse-liver tissue and hepatocyte models, MOLE significantly reduced the activities of alanine aminotransferase (ALT) and aspartate aminotransferase (AST). Data indicated that MOLE treatment markedly suppressed AFB1-induced accumulation of reactive oxygen species (ROS) and malondialdehyde (MDA), while enhancing antioxidant indicators such as total antioxidant capacity (T-AOC) and glutathione (GSH). Network pharmacology identified 50 bioactive components in MOLE and revealed 78 common targets with AFB1-induced hepatotoxicity. Protein–protein interaction analysis identified 10 core targets. Key active compounds included naringenin, quercetin, and luteolin. GO and KEGG enrichment results were closely associated with ROS-related pathways. Molecular docking demonstrated strong binding affinity between MOLE components and core targets, particularly with PPARG. Mechanistically, MOLE significantly increased PPARγ protein levels and upregulated Nrf2 protein expression. It also enhanced the mRNA expression of HO-1, SOD, NQO1, CAT, and GPX1 and improved cellular total antioxidant capacity. Crucially, inhibiting PPARγ abolished the protective effects of MOLE and reversed its promotion of Nrf2. In conclusion, MOLE alleviates liver injury by binding to PPARγ to activate the Nrf2 pathway, thereby inhibiting AFB1-induced ROS accumulation. Full article

(This article belongs to the Section Food Toxicology)

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13 pages, 1093 KB

Open AccessArticle

Dynamic Change of Quality During the Stuffed Bun Steamed Process

by Miao Bai, Haiyong Pan, Shujun Li, Wenting Zheng, Dingnan Zhang, He Liu, Lina Yang and Danshi Zhu

Foods 2026, 15(4), 615; https://doi.org/10.3390/foods15040615 - 8 Feb 2026

Abstract

The steaming process is crucial for the production of stuffed buns. This study aimed to monitor quality changes in stuffed buns during steaming and to simulate internal temperature evolution using numerical modeling, to support intelligent process control. Multiple quality attributes were evaluated during [...] Read more.

The steaming process is crucial for the production of stuffed buns. This study aimed to monitor quality changes in stuffed buns during steaming and to simulate internal temperature evolution using numerical modeling, to support intelligent process control. Multiple quality attributes were evaluated during steaming, and internal temperature distributions were monitored at the bun center and at radial distances of 1, 2, and 3 cm from the center. A numerical temperature model was established and validated by comparison with experimental measurements. The results showed that most quality indicators exhibited the most pronounced changes during the initial 0–9 min of the steaming process. Among the evaluated parameters, internal temperature was identified as the most suitable indicator for monitoring the steaming state of stuffed buns. The consistency between simulated and experimental temperature profiles further confirmed the feasibility of the proposed temperature-based monitoring approach. This study provides a theoretical and technical basis for the intelligent monitoring and control of stuffed bun steaming. Full article

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

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19 pages, 1045 KB

Open AccessArticle

Fatty Acid Composition and Antioxidant Activity of Milk from the Bulgarian Local Donkey Breed

by Nikolina Naydenova, Petya Veleva, Ana Georgieva, Kamelia Petkova-Parlapanska, Ekaterina Georgieva, Galina Nikolova and Yanka Karamalakova

Foods 2026, 15(4), 614; https://doi.org/10.3390/foods15040614 - 8 Feb 2026

Abstract

Donkey milk has been increasingly studied in recent years and has been proposed to be a functional food. However, its components undergo changes during lactation, including its lipid profile and redox-related properties. This study analyzed the fatty acid composition, antioxidant parameters, and redox-modulating [...] Read more.

Donkey milk has been increasingly studied in recent years and has been proposed to be a functional food. However, its components undergo changes during lactation, including its lipid profile and redox-related properties. This study analyzed the fatty acid composition, antioxidant parameters, and redox-modulating properties of donkey milk from the Bulgarian local donkey breed at three lactation stages (0–30, 31–60, and 61–90 days postpartum). Milk samples from 40 clinically healthy donkeys were grouped by days postpartum. A cross-sectional design with three lactation stage groups was used; one-way ANOVA tested group differences with Tukey’s post hoc test, and associations with days postpartum were evaluated using regression models. Fatty acid methyl esters were analyzed by GC-FID, and the atherogenic (AI) and thrombogenic (TI) indices were calculated. Antioxidant enzymes (SOD, CAT, and GPx-1), GSH, MDA, TAC, and EPR-based redox markers (DPPH, Asc•, ROS, NO•, TEMPOL, and 5-MSL) were analyzed. During lactation, monounsaturated fatty acids decreased (approximately 32% in the first month to ~30% by the third month), while AI increased from ~1.9 to ~2.2, and TI increased to ~2.5. SOD and GPx-1 activities increased with advancing lactation, while total antioxidant capacity decreased (213.4 to 199.7 µmol). DPPH radical scavenging activity remained stable during lactation. EPR-detected ROS and NO• values increased with advancing lactation stage, while thiol-bound 5-MSL decreased, suggesting a shift in the balance between oxidative challenge and antioxidant defense during lactation. Regression modeling confirmed a significant effect of lactation period on multiple compositional and redox-related parameters. Therefore, the stage of lactation should be taken into account when interpreting the biological value, redox stability, and potential functional properties of milk, as well as when developing milk management and yield strategies. Full article

(This article belongs to the Section Dairy)

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23 pages, 5562 KB

Open AccessArticle

F_oF₁-ATPase-Mediated Proton Homeostasis Is the Dominant Mechanism Underlying Post-Acidification of Streptococcus thermophilus

by Jianjun Yang, Yihui Liu, Yangyang Yu, Qingyue Li, Ran Wang, Jing Zhan, Shaoyang Ge, Yongxiang Zhang, Kai Yao, Yue Sang, Yixuan Li and Xiaoxia Li

Foods 2026, 15(4), 613; https://doi.org/10.3390/foods15040613 - 8 Feb 2026

Abstract

Excessive post-acidification remains a major quality concern in yogurt production, yet the strain-specific mechanisms in Streptococcus thermophilus starter cultures are unclear. This study compared the post-acidification capacity of FS (strong) and FW (weak) strains through integrated physiological and molecular analyses to elucidate the [...] Read more.

Excessive post-acidification remains a major quality concern in yogurt production, yet the strain-specific mechanisms in Streptococcus thermophilus starter cultures are unclear. This study compared the post-acidification capacity of FS (strong) and FW (weak) strains through integrated physiological and molecular analyses to elucidate the dominant role of F_oF₁-ATPase–mediated proton homeostasis during storage. Although both strains exhibited similar acidification and lactose consumption during fermentation, FS accumulated more lactic acid during storage (6.89 vs. 6.49 g/L) and showed a smaller decrease in intracellular pH (ΔpHi 0.08 vs. 0.26), indicating superior proton homeostasis under acid–cold stress. Physiological assays revealed that FS showed higher F_oF₁-ATPase activity (1.17 μmol Pi/min/mg protein) and ATP levels (0.39 μmol/mg protein) at the storage endpoint. FS also maintained a membrane with a lower UFA/SFA ratio of 1.90, suggesting increased rigidity. Transcriptomics further showed that FS reinforced the F_oF₁-ATPase efflux pathway, aided by auxiliary neutralization and membrane-stress pathways. FS suppressed energy-costly biosynthesis and transport, forming a more integrated regulatory program than FW to sustain proton homeostasis. Notably, CcpA was upregulated in FS and was associated with this energy-conserving transcriptional profile, which may support proton transport and contribute to improved proton stability and reduced post-acidification under acid–cold stress. These findings provide mechanistic insights into strain-specific post-acidification and offer molecular targets for starter culture selection. Full article

(This article belongs to the Section Food Microbiology)

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22 pages, 1876 KB

Open AccessArticle

Effects of Phenolic Acids with Different Structures and Lauric Acid on the Digestive Properties and Physicochemical Characteristics of Breadfruit Starch

by Jiapeng Tian, Xuan Zhang, Wendi Zhang, Kexue Zhu, Xiaoai Chen, Yutong Zhang, Zuohua Xie, Lixiang Zhou, Yanru Zhou, Yanjun Zhang and Juxiu Li

Foods 2026, 15(4), 612; https://doi.org/10.3390/foods15040612 - 8 Feb 2026

Abstract

This study examined how complexes formed between breadfruit starch, lauric acid (LA), and phenolic acids (gallic/GA, 3,4-dihydroxyphenylacetic/DOPAC, caffeic/CA) affect starch digestibility and properties. All complexes increased resistant starch (RS) content from 47.19% (native) to 49.12–70.14%, with the caffeic acid-starch binary complex showing the [...] Read more.

This study examined how complexes formed between breadfruit starch, lauric acid (LA), and phenolic acids (gallic/GA, 3,4-dihydroxyphenylacetic/DOPAC, caffeic/CA) affect starch digestibility and properties. All complexes increased resistant starch (RS) content from 47.19% (native) to 49.12–70.14%, with the caffeic acid-starch binary complex showing the highest RS (70.14%) and lowest hydrolysis index (52.60). LA-containing samples formed V-type inclusion complexes, evidenced by a cooling-phase viscosity peak, while polyphenol-only samples did not. The formation of the complex raised the starch gelatinization peak temperature from 78.6 °C to 100.6–120.9 °C. Structural analysis indicated increased short-range order and crystallinity. Ternary complexes exhibited lower short-range order but higher crystallinity than binary complexes, suggesting LA primarily influences long-range order, while polyphenols affect both short- and long-range structure. These findings clarify interaction mechanisms in starch–lipid–polyphenol systems for designing low-digestibility foods. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods—2nd Edition)

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16 pages, 4818 KB

Open AccessArticle

Effects of Different Fixation Methods on Color, Aroma, and Chemical Composition of Lonicerae japonicae Flos Tea

by Shuang Liu, Meng Li, Yuzhang Mi, Hongjing Dong, Chuanzhi Kang and Xiao Wang

Foods 2026, 15(4), 611; https://doi.org/10.3390/foods15040611 - 8 Feb 2026

Abstract

Lonicerae japonicae flos (LJF) is a natural product with medicinal, edible, and ornamental value which has been developed into LJF tea. At present, LJF tea can be processed using four main fixation methods: fixation by sun drying (SG), hot-air oven drying (HG), stir-frying [...] Read more.

Lonicerae japonicae flos (LJF) is a natural product with medicinal, edible, and ornamental value which has been developed into LJF tea. At present, LJF tea can be processed using four main fixation methods: fixation by sun drying (SG), hot-air oven drying (HG), stir-frying drying (CZ), and steaming (ZZ). However, a comparative analysis of the effects of different fixation methods on the quality of LJF tea has not been reported. This study comprehensively investigated the effects of these fixation methods on the appearance color, volatile components, and non-volatile components of LJF tea samples. Our findings demonstrated that LJF tea in the SG group had the highest L value, causing a brighter appearance, which was mainly caused by the retention of organic acids and flavonoids. Additionally, LJF tea in the SG group had a higher content of aroma components than other groups. These results suggested that sun drying may be beneficial for improving the quality of LJF tea. This study provided a reference for the selection of fixation methods for LJF tea and offered a clue for quality improvement of LJF tea. Full article

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

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