Foods

15 pages, 2938 KB

Open AccessArticle

Investigating the Antioxidant Potential of Mango Seed Kernel Polyphenols: Extraction and Optimization Strategies

by Poonam Choudhary, Sandeep P. Dawange, Thingujam Bidyalakshmi, Ramesh Chand Kasana, Kairam Narsaiah and Bhupendra M. Ghodki

Foods 2026, 15(1), 173; https://doi.org/10.3390/foods15010173 (registering DOI) - 4 Jan 2026

Abstract

Mango seed kernels, an underutilized by-product of the mango pulping industries, are a rich supplier of metabolites, specifically phenolic and flavonoid compounds. These compounds have potential health benefits. The present study aims to optimize the solvent-assisted conditions for polyphenol extraction from mango seed [...] Read more.

Mango seed kernels, an underutilized by-product of the mango pulping industries, are a rich supplier of metabolites, specifically phenolic and flavonoid compounds. These compounds have potential health benefits. The present study aims to optimize the solvent-assisted conditions for polyphenol extraction from mango seed kernels by using the Box–Behnken design (BBD) and response surface methodology (RSM). Moreover, the effect of the solvent-to-solid ratio (5:1 to 25:1, mL/g), extraction temperature (30–70 °C), and extraction time (60–120 min) on the polyphenol yield was investigated. The optimal conditions of a solvent-to-solid ratio of 12 (mL/g), extraction temperature of 53 °C, and extraction time of 97 min showed the maximum yield of dried extract. In optimal conditions, the extract contained a total phenolic content of 110.02 ± 0.50 mg gallic acid equivalent (GAE)/g, total flavonoids of 24.58 ± 0.09 mg quercetin equivalent (QE)/g, 64.21 ± 0.12% inhibition of DPPH, and 53.25 ± 0.23% ABTS radical scavenging. Moreover, the extract at 500 mg/mL concentration showed the highest anti-bacterial activity against pathogenic bacteria of Escherichia coli and Staphylococcus aureus. Gallic acid, mangiferin, rutin, ferulic acid, cinnamic acid, and quercetin were noted in mango seed kernel extract obtained at optimal extraction conditions. Overall, a rapid and optimal methodology is reported for extracting, identifying, and quantifying polyphenols from mango seed kernels. Full article

(This article belongs to the Special Issue The Extraction, Characterization and Application of Functional Ingredients from Agri-Food Wastes and By-Products)

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15 pages, 5097 KB

Open AccessArticle

Grain Feeding Improves Yak Meat Tenderness and Lipid Deposition: Meat Quality, Amino Acid and Fatty Acid Profiles, Metabolomics, and Transcriptomics

by Bo Zou, Yuanli Yang, Yuqing Zhou, Yiran Yang, Weiru Song, Peng Xie and Mingwu Zang

Foods 2026, 15(1), 172; https://doi.org/10.3390/foods15010172 (registering DOI) - 4 Jan 2026

Abstract

Grain feeding is used to alleviate grazing pressure on the Tibetan Plateau. This study employed metabolomics and transcriptomics to elucidate the regulatory mechanisms of grain feeding on yak (Bos grunniens) meat quality, intramuscular fat, and amino acids. The results demonstrate that grain feeding [...] Read more.

Grain feeding is used to alleviate grazing pressure on the Tibetan Plateau. This study employed metabolomics and transcriptomics to elucidate the regulatory mechanisms of grain feeding on yak (Bos grunniens) meat quality, intramuscular fat, and amino acids. The results demonstrate that grain feeding significantly reduces meat shear force (11.05 vs. 18.98) and increases intramuscular fat content (1.48 g/100 g vs. 0.75 g/100 g). This is accompanied by elevated levels of monounsaturated and saturated fatty acids, alongside a decreased proportion of n-3 PUFAs, leading to a higher n-6/n-3 ratio of 5.13. Mechanistically, metabolomic analysis identified 83 differential metabolites, including flavor-related nucleosides, amino acids, and key lipids, such as palmitoleic and oleic acid, which collectively contribute to improved flavor and tenderness. Concurrently, transcriptomics revealed 1047 differentially expressed genes enriched in lipid metabolism pathways, including PPAR signaling, steroid biosynthesis, and glycerolipid metabolism. The PPAR signaling pathway plays a central role in coordinating lipid synthesis, and critical genes, such as PNPLA2, PPARA, SREBF1, and PRKAA1, were highlighted. In conclusion, grain feeding improves yak meat tenderness and fat deposition by modulating lipid metabolism at both the transcriptional and metabolic levels. This improvement, however, is balanced against a less favorable n-6/n-3 PUFA ratio. Full article

(This article belongs to the Section Meat)

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24 pages, 7377 KB

Open AccessArticle

Multi-Omics Analyses Unveil the Effects of a Long-Term High-Salt, High-Fat, and High-Fructose Diet on Rats

by Yue Yao, Xiao Wu, Hao Wu, Weiwei Su and Peibo Li

Foods 2026, 15(1), 171; https://doi.org/10.3390/foods15010171 (registering DOI) - 4 Jan 2026

Abstract

Background: Unhealthy diets characterized by high salt, fat, and fructose content are established risk factors for metabolic and cardiovascular disorders and may have indirect effects on cognitive function. However, the combined impact of a high-salt, high-fat, and high-fructose diet (HSHFHFD) on systemic physiology [...] Read more.

Background: Unhealthy diets characterized by high salt, fat, and fructose content are established risk factors for metabolic and cardiovascular disorders and may have indirect effects on cognitive function. However, the combined impact of a high-salt, high-fat, and high-fructose diet (HSHFHFD) on systemic physiology and brain health remains to be fully elucidated. Methods: Sprague-Dawley (SD) rats received a customized high-salt, high-fat diet supplemented with 30% fructose water for 18 weeks. Physiological and brain parameters were assessed, in combination with multi-omics analyses including brain proteomics and metabolomics, serum metabolomics, and gut microbiota profiling. Results: HSHFHFD significantly elevated blood glucose, blood pressure, and serum levels of TG, TC, and LDL in rats. Serum metabolomic profiling identified over 100 differentially abundant metabolites in the Model group. Proteomics, metabolomics, and gut microbiome integration revealed pronounced alterations in both brain proteomic and metabolomic profiles, with 155 differentially expressed proteins associated with glial cell proliferation and 65 differential metabolites linked to fatty acid and amino acid metabolism, among others. Experimental validation confirmed marked upregulation of GFAP and Bax protein, concomitant with downregulation of ZO-1 and occludin. Furthermore, HSHFHFD perturbed the CREB signaling pathway, leading to diminished BDNF expression. The levels of inflammatory factors, including IL-6, IL-10, IL-1β and TNFα, were significantly elevated in the brain. Oxidative stress was evident, as indicated by elevated malondialdehyde (MDA) levels, increased superoxide dismutase (SOD) activity, and altered NAD⁺/NADH ratio. Additionally, HSHFHFD significantly reduced the abundance of beneficial gut bacteria, including Lactobacillus, Romboutsia, and Monoglobus. Conclusions: HSHFHFD-induced depletion of gut Lactobacillus spp. may disrupt the linoleic acid metabolic pathway and gut–brain axis homeostasis, leading to the impairment of neuroprotective function, blood–brain barrier dysfunction, and exacerbated neuroinflammation and oxidative stress in the brain. These effects potentially increase the susceptibility of rats to neurodegenerative disorders. Full article

(This article belongs to the Section Foodomics)

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14 pages, 2826 KB

Open AccessArticle

Early-Stage Electrochemical Kinetics of Agave Distillates: Impact of Barrel Toasting on Polyphenol Extraction Dynamics

by Sara S. Piña-Torres, Camila S. Gómez-Navarro, Mariana García-Aceves, Marco A. Zárate-Navarro, Ana I. Zárate-Guzmán, Adriana I. Moral-Rodríguez, Francisco Carrasco-Marín and Luis A. Romero-Cano

Foods 2026, 15(1), 170; https://doi.org/10.3390/foods15010170 (registering DOI) - 4 Jan 2026

Abstract

The maturation of distilled spirits in wooden barrels is a critical process that defines the sensory profile and quality of the final product, primarily through the release of polyphenols and flavonoids. In this study, the early extraction kinetics of these compounds in agave [...] Read more.

The maturation of distilled spirits in wooden barrels is a critical process that defines the sensory profile and quality of the final product, primarily through the release of polyphenols and flavonoids. In this study, the early extraction kinetics of these compounds in agave distillates were investigated using laboratory-scale barrels (5 L) with three toasting levels: light (185 °C/60 s), medium (210 °C/90 s), and intense (235 °C/120 s). The barrels were characterized by FTIR and Raman spectroscopy (SEM), as well as Scanning Electron Microscopy to correlate the chemical structure of the wood with the release of phenolic compounds. For this purpose, the Electrochemical Color Index (ECI), representative of polyphenols and flavonoids, was monitored daily for over 60 days. Results showed no statistically significant differences (p > 0.05) among the toasting levels. On the other hand, the observed kinetics exhibited four characteristic phases: (i) a linear increase during the first week due to the extraction of the most exposed compounds, (ii) a partial decrease in the second week associated with the re-adsorption of extracted compounds onto active sites remaining available on the barrel surface, (iii) a pseudo-steady state up to day 60, and finally, (iv) a subsequent linear increase. These findings provide scientific evidence supporting the official standards for the classification of aged distillates, since at least 60 days are required to condition the barrel surface to achieve a balanced extraction of polyphenols and flavonoids. The results highlight ECI as a robust and sensitive tool for monitoring the early maturation of agave distillates. Furthermore, the proposed approach not only offers complementary analytical criteria but also contributes to supporting the regulatory definitions of the reposado category, providing a practical framework for process standardization. Full article

(This article belongs to the Special Issue Research Progress on Electrochemical Sensors and Their Role in Food Analysis)

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18 pages, 2548 KB

Open AccessArticle

Quantitative Analysis Model for the Powder Content of Zanthoxylum bungeanum Based on IncepSpect-CBAM

by Yue Wang, Pingzeng Liu, Sicheng Liang, Yan Zhang, Ke Zhu and Qun Yu

Foods 2026, 15(1), 169; https://doi.org/10.3390/foods15010169 (registering DOI) - 4 Jan 2026

Abstract

The adulteration of Zanthoxylum bungeanum powder presents a complex challenge, as current near-infrared spectroscopy (NIRS) models are typically designed for specific adulterants and require extensive preprocessing, limiting their practical utility. To overcome these limitations, this study proposes IncepSpect-CBAM, an end-to-end one-dimensional convolutional neural [...] Read more.

The adulteration of Zanthoxylum bungeanum powder presents a complex challenge, as current near-infrared spectroscopy (NIRS) models are typically designed for specific adulterants and require extensive preprocessing, limiting their practical utility. To overcome these limitations, this study proposes IncepSpect-CBAM, an end-to-end one-dimensional convolutional neural network that integrates multi-scale Inception modules, a Convolutional Block Attention Module (CBAM), and residual connections. The model directly learns features from raw spectra while maintaining robustness across multiple adulteration scenarios, focusing specifically on quantifying Zanthoxylum bungeanum powder content. When evaluated on a dataset containing four common adulterants (corn flour, wheat bran powder, rice bran powder, and Zanthoxylum bungeanum stem powder), the model achieved a Root Mean Square Error of Prediction (RMSEP) of 0.058 and a coefficient of determination for prediction (

R_{P}^{2}

) of 0.980, demonstrating superior performance over traditional methods including Partial Least Squares Regression (PLSR) and Support Vector Regression (SVR), as well as deep learning benchmarks such as 1D-CNN and DeepSpectra. The results establish that the proposed model enables high-precision quantitative analysis of Zanthoxylum bungeanum powder content across diverse adulteration types, providing a robust technical framework for rapid, non-destructive quality assessment of powdered food products using near-infrared spectroscopy. Full article

(This article belongs to the Section Food Analytical Methods)

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20 pages, 1448 KB

Open AccessReview

Valorization and Environmental Impacts of Pecan Waste: A Critical Review

by Jean Louis Yannick Omotonoko, Michael Polozola, Andrej Svyantek and Zhuoyu Wang

Foods 2026, 15(1), 168; https://doi.org/10.3390/foods15010168 (registering DOI) - 4 Jan 2026

Abstract

Pecan (Carya illinoinensis) cultivation generates a substantial number of byproducts, particularly nutshells, which are often discarded despite being rich in bioactive and structural compounds. These agro-industrial residues, comprising nearly 50% of the total nut mass, contain high levels of phenolics, flavonoids, [...] Read more.

Pecan (Carya illinoinensis) cultivation generates a substantial number of byproducts, particularly nutshells, which are often discarded despite being rich in bioactive and structural compounds. These agro-industrial residues, comprising nearly 50% of the total nut mass, contain high levels of phenolics, flavonoids, dietary fiber, and lignocellulosic matter, making them suitable for circular economy applications. This review critically evaluates the potential of pecan shell waste for value-added applications in environmental remediation, food and pharmaceutical formulations, and green materials production. It explores innovative green extraction techniques, such as ultrasound-assisted, microwave-assisted, and subcritical water extraction, to recover valuable compounds like ellagic acid and tannins with high efficiency and minimal environmental impact. Moreover, the review highlights the conversion of pecan shells into activated carbon for wastewater treatment and soil remediation. Pecan byproducts have been used as sustainable feedstocks for catalyst support, contributing to energy conversion and biomass catalysis. The bioactive compounds also offer therapeutic properties, including antioxidant, anti-inflammatory, and antimicrobial effects, supporting their inclusion in nutraceutical and cosmetic applications. Through a comprehensive synthesis of recent studies, this work highlights the role of pecan shell valorization in reducing waste, improving public health, and increasing economic resilience within agro-industrial systems. By aligning with sustainable development and circular economies, the utilization of pecan byproducts provides a low-cost, eco-innovative pathway to mitigate environmental pollution and promote sustainable development. Full article

(This article belongs to the Special Issue Environmental and Comprehensive Utilization of Agricultural and Food Production Wastes and Residues)

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20 pages, 4303 KB

Open AccessArticle

Predicting Sweetness Intensity and Uncovering Quantitative Interactions of Mixed Sweeteners: A Machine Learning Approach

by Tiantian Du, Gang He, Xin Hou, Peiqin Shi, Zhilei Zhou and Jian Mao

Foods 2026, 15(1), 167; https://doi.org/10.3390/foods15010167 (registering DOI) - 4 Jan 2026

Abstract

Sweeteners are commonly blended to exploit synergistic effects, enabling the desired sweetness to be attained while reducing total usage. However, establishing a quantitative relationship between mixed sweeteners’ concentration and sweetness intensity remains a key challenge. This study developed a sensory evaluation–machine learning approach [...] Read more.

Sweeteners are commonly blended to exploit synergistic effects, enabling the desired sweetness to be attained while reducing total usage. However, establishing a quantitative relationship between mixed sweeteners’ concentration and sweetness intensity remains a key challenge. This study developed a sensory evaluation–machine learning approach to construct prediction models for binary/ternary mixtures of five sweeteners (sucrose, glucose, fructose, mannitol, and sorbitol). After feature selection of molecular descriptors and comparison of seven machine learning regression models, the Multilayer Perceptron achieved superior performance for the binary mixtures (R² = 0.9828), while the Support Vector Regression exhibited optimal performance for the ternary mixtures (R² = 0.9825). Concentration–sweetness intensity curves of mixed sweeteners at specific concentrations were generated using these two optimal prediction models. Results showed that at low concentrations, ternary blends of one sugar and two polyols (mannitol and sorbitol) exhibited stronger synergism than binary mixtures in the same concentration range. Specifically, blending the composite system of 1% mannitol and 2% sorbitol with 1% sucrose, 1% glucose, and 1% fructose separately increased the sweetness intensity by 39.6%, 42.8%, and 37.4%, respectively. This work confirms that machine learning can establish a quantitative relationship between multi-component sweeteners’ concentration and sweetness intensity, reveal their complex interactions, and provide a novel approach for intelligent sensory assessment and formulation design. Full article

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

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53 pages, 1299 KB

Open AccessReview

Mapping Global Research Trends on Aflatoxin M1 in Dairy Products: An Integrative Review of Prevalence, Toxicology, and Control Approaches

by Marybel Abi Rizk, Lea Nehme, Selma P. Snini, Hussein Hassan, Florence Mathieu and Youssef El Rayess

Foods 2026, 15(1), 166; https://doi.org/10.3390/foods15010166 (registering DOI) - 3 Jan 2026

Abstract

Aflatoxin M₁ (AFM₁), a hydroxylated metabolite of aflatoxin B₁ (AFB₁), is a potent hepatotoxic and carcinogenic compound frequently detected in milk and dairy products. Its thermal stability and resistance to processing make it a persistent public health [...] Read more.

Aflatoxin M₁ (AFM₁), a hydroxylated metabolite of aflatoxin B₁ (AFB₁), is a potent hepatotoxic and carcinogenic compound frequently detected in milk and dairy products. Its thermal stability and resistance to processing make it a persistent public health concern, especially in regions prone to fungal contamination of animal feed. This review integrates bibliometric mapping (2015–2025) with toxicological and mitigation perspectives to provide a comprehensive understanding of AFM₁. The bibliometric analysis reveals a sharp global rise in research output over the last decade, with Iran, China, and Brazil emerging as leading contributors and Food Control identified as the most prolific journal. Five research clusters were distinguished: feed contamination pathways, analytical detection, toxicological risk, regulatory frameworks, and mitigation strategies. Toxicological evidence highlights AFM₁’s mutagenic and hepatocarcinogenic effects, intensified by co-exposure to other mycotoxins or hepatitis B infection. Although regulatory limits range from 0.025 µg/kg in infant formula (EU) to 0.5 µg/kg in milk (FDA), non-compliance remains prevalent in developing regions. Current mitigation approaches—adsorbents (bentonite, zeolite), oxidation (ozone, hydrogen peroxide), and biological detoxification via lactic acid bacteria and yeasts—show promise but require optimization for industrial application. Persistent challenges include climatic variability, inadequate feed monitoring, and heterogeneous regulations. This review emphasizes the need for harmonized surveillance, improved analytical capacity, and sustainable intervention strategies to ensure dairy safety and protect consumer health. Full article

(This article belongs to the Section Food Toxicology)

19 pages, 1718 KB

Open AccessArticle

Green Wraps, Healthy Bites: How Eco-Friendly Packaging Shapes Food Perceived Healthiness and Purchase Intentions

by Chenhan Ruan, Xiaoyang Zhang, Yuanyuan Quan, Tingting Zhang and Xirong Zhao

Foods 2026, 15(1), 165; https://doi.org/10.3390/foods15010165 (registering DOI) - 3 Jan 2026

Abstract

Environmentally friendly packaging has become a widely adopted food retail strategy, yet its impacts on consumer food perceptions (e.g., healthiness, taste, ethical concerns) remain fragmented. Notably, how it shapes healthiness perceptions is understudied. Across three studies, this study demonstrates that consumers often associate [...] Read more.

Environmentally friendly packaging has become a widely adopted food retail strategy, yet its impacts on consumer food perceptions (e.g., healthiness, taste, ethical concerns) remain fragmented. Notably, how it shapes healthiness perceptions is understudied. Across three studies, this study demonstrates that consumers often associate eco-friendly packaging with healthiness perception, driven by the heuristic associations of its original-ecology sensory cues, sustainable connotations, and morality signals, which further contribute to purchase intention. In addition, the effect of packaging eco-friendliness on purchase intention is moderated by environmental consciousness and food type. Specifically, the above positive effect of eco-friendly packaging is more prominent for consumers with higher environmental consciousness, and for hedonic (vs. utilitarian) food. The findings advance understanding of how eco-friendly packaging shapes food perceptions, and offer strategic insights for customized packaging design in food marketing. Full article

(This article belongs to the Section Food Packaging and Preservation)

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45 pages, 1334 KB

Open AccessReview

Mathematical Modeling and Computational Approaches for Pulsed Electric Field Processing in Food Preservation: A Comprehensive Review

by Giovanni Luzi, Khawaja Muhammad Imran Bashir, Wenjing Lyu, Man-Gi Cho and Jae-Suk Choi

Foods 2026, 15(1), 164; https://doi.org/10.3390/foods15010164 (registering DOI) - 3 Jan 2026

Abstract

Pulsed electric field technology possesses a high potential and a bright future in food processing to inactivate microorganisms and reduce enzymatic activity. Processed food shows a higher retention of health-related compounds and an extension of the shelf-life compared to conventional pasteurization methods. This [...] Read more.

Pulsed electric field technology possesses a high potential and a bright future in food processing to inactivate microorganisms and reduce enzymatic activity. Processed food shows a higher retention of health-related compounds and an extension of the shelf-life compared to conventional pasteurization methods. This technology is gradually moving from the laboratory and pilot-plant scale to the commercial scale. In the current review, we focus on the way existing knowledge on mathematical modeling and computational approaches is structured, connected, and interpreted across scales. We start with the electroporation models, progressing from those that are derived from simple physical and chemical considerations to those that are based on more complex probabilistic approaches. They attempt to predict how electric pulses create pores in cell membranes and form the basis of kinetic inactivation models. Subsequently, we examine the most common kinetic models of microorganism inactivation, from first-order models to models based on random and probabilistic considerations. We then review the works carried out on the numerical simulations of the electric field in a continuous PEF chamber and the works related to coupled simulations of the electric, fluid flow, temperature, and inactivation kinetic field. Finally, we conclude the manuscript with a section dedicated to the current applications of the PEF process to demonstrate its effectiveness. Full article

(This article belongs to the Special Issue Impact of Processing Technology on Food Quality and Safety)

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15 pages, 2232 KB

Open AccessArticle

The Incorporation of Plant-Derived Polysaccharides into Alginate-Based Capsules Improve Probiotic Viabilities During Storage, Gastrointestinal Digestion, and Their Application in Yogurt

by Sijia You, Xinming Zhao, Weina Cui, Huan Liu and Jielun Hu

Foods 2026, 15(1), 163; https://doi.org/10.3390/foods15010163 (registering DOI) - 3 Jan 2026

Abstract

The objective of this research was to combine three plant-derived polysaccharides, Lycium barbarum polysaccharides (LBP), peach gum polysaccharide (PGP), and citrus pectin (CP), with alginate (SA) to co-encapsulate probiotics and investigate the survival of cells during in vitro gastrointestinal digestion, storage, and application [...] Read more.

The objective of this research was to combine three plant-derived polysaccharides, Lycium barbarum polysaccharides (LBP), peach gum polysaccharide (PGP), and citrus pectin (CP), with alginate (SA) to co-encapsulate probiotics and investigate the survival of cells during in vitro gastrointestinal digestion, storage, and application in yogurt. The incorporation of different polysaccharides into SA all improved the encapsulation efficiencies and surface regularities of probiotic capsules. Texture analysis showed that the PGP-incorporated microspheres exhibited the highest values for hardness, springiness, and resilience, while in terms of chewiness, the highest values were observed for the LBP and CP groups. In vitro gastrointestinal digestion analysis revealed that the incorporation of different polysaccharides all further enhanced the cell survival rates, and the SA: PGP group demonstrated superior probiotic protection with the minimal viability loss of only 0.40 log CFU/g after 6h digestion. During storage, SA: PGP group also exhibited the highest stability, which still maintained 7.7 Log CFU/g of viable cells at the end of 20 days storage, and after incorporation of SA: PGP into yogurt, 7.8 Log CFU/g of viable cells were still detected at the end of 21 days storage. Full article

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

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35 pages, 3159 KB

Open AccessReview

Recent Advances in the Development of Active and Intelligent Packaging Films Using Fruit Peel Powders

by Nianfeng Zhang, Bilal Ahmad, Fengfeng Xu and Jun Liu

Foods 2026, 15(1), 162; https://doi.org/10.3390/foods15010162 (registering DOI) - 3 Jan 2026

Abstract

Fruit peels, a primary fruit processing by-product, are rich in biodegradable polymers (e.g., dietary fibers and proteins) and bioactive substances (e.g., polyphenols, essential oils, and pigments) that are suitable for producing active and intelligent packaging films. In recent years, there is a new [...] Read more.

Fruit peels, a primary fruit processing by-product, are rich in biodegradable polymers (e.g., dietary fibers and proteins) and bioactive substances (e.g., polyphenols, essential oils, and pigments) that are suitable for producing active and intelligent packaging films. In recent years, there is a new trend to utilize fruit peels in the form of powders for film production, which aligns with circular economy principles. In general, fruit peel powders (FPPs) can function as rigid fillers and the polymer matrix in packaging films, forming FPP-filled and FPP-based films, respectively. These two film types exhibit distinct characteristics: FPP-filled films typically have a compact structure with strong molecular interactions, leading to superior mechanical and barrier properties. Conversely, FPP-based films often display a cracked structure with weaker molecular interactions, resulting in inferior mechanical and barrier properties. Despite these differences, both film types demonstrate excellent antioxidant and antimicrobial activities, pH sensitivity, and biodegradability, as well as considerable promise for active and intelligent packaging. This review comprehensively summarizes the preparation methods, structural characteristics, physical and functional properties, and active and intelligent packaging potential of both film types. It also features a multi-dimensional comparison of FPP-filled and FPP-based films’ performance and a discussion of their current challenges and future directions. Full article

(This article belongs to the Special Issue Active and Intelligent Food Packaging for the Food Industry)

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14 pages, 1930 KB

Open AccessArticle

Postharvest Application of Black Mustard (Brassica nigra) Seed Derivatives in Sweet Cherry Packaging for Rot Control

by Patricia Calvo, M.ª José Rodríguez, Manuel J. Serradilla and Mª Josefa Bernalte

Foods 2026, 15(1), 161; https://doi.org/10.3390/foods15010161 (registering DOI) - 3 Jan 2026

Abstract

Packaging is essential for protecting, distributing, and trading fresh fruit. Antimicrobial packaging, which incorporates natural or synthetic bioactive compounds, can inhibit microbial growth, extend shelf life, and reduce reliance on synthetic fungicides. This study aimed to evaluate the effect of allyl isothiocyanate (AITC), [...] Read more.

Packaging is essential for protecting, distributing, and trading fresh fruit. Antimicrobial packaging, which incorporates natural or synthetic bioactive compounds, can inhibit microbial growth, extend shelf life, and reduce reliance on synthetic fungicides. This study aimed to evaluate the effect of allyl isothiocyanate (AITC), released from black mustard seeds, on the quality and fungal development of ‘Burlat’ sweet cherries during postharvest storage under modified atmosphere. The in vitro and in vivo antimicrobial activity of AITC, released from different amounts of mustard seeds in an ‘Inbox’ system, was compared with fludioxonil, a synthetic fungicide authorised for postharvest use on stone fruits in the European Union. The impact of these treatments on weight loss, headspace gas composition, fruit decay, physicochemical and microbiological quality was also analysed. Results showed that AITC inhibited the in vitro growth of Cladosporium cladosporioides, Monilinia laxa and Penicilium expansum, and significantly reduced Alternaria alternata, Botrytis cinerea, and Geotrichum candidum after 96 h at 25 °C and 99% RH. Treatment with 100 mg of mustard seeds achieved rot control comparable to fludioxonil, while maintaining higher firmness and delaying skin darkening after 28 days. Overall, natural AITC from mustard seeds appears to be a promising alternative for preserving sweet cherry quality. Full article

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

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21 pages, 1657 KB

Open AccessArticle

Comprehensive Assessment of Harvesting Method Effects on FAEE, Waxes, Fatty Acids, Phenolics, Volatiles, and Sensory Characteristics of Buža Virgin Olive Oil

by Karolina Brkić Bubola, Marina Lukić, Iva Pastor, Igor Lukić, Gašper Kozlovič, Milena Bučar-Miklavčič, Olivera Koprivnjak and Marin Krapac

Foods 2026, 15(1), 160; https://doi.org/10.3390/foods15010160 (registering DOI) - 3 Jan 2026

Abstract

Increasing competition in the olive oil market and labor shortages have accelerated the use of mechanical harvesting, raising concerns about potential fruit damage and its impact on oil quality. This study examined how three harvesting methods: manual using hand-held combs (B-HH) and two [...] Read more.

Increasing competition in the olive oil market and labor shortages have accelerated the use of mechanical harvesting, raising concerns about potential fruit damage and its impact on oil quality. This study examined how three harvesting methods: manual using hand-held combs (B-HH) and two mechanical, hand-held shaker rake (B-MH-1) and self-propelled trunk shaker (B-MH-2), affect the quality and composition of Buža variety virgin olive oil. The greatest damage to the fruits occurred in B-MH-1, whereas the least was observed in B-HH. Olives were processed within 24 h, and oils were analyzed for basic quality parameters, fatty acid ethyl esters (FAEE), waxes content, fatty acid composition, volatile and phenolic profiles, and sensory attributes. Harvesting method did not significantly affect acidity, peroxide value, UV indices, FAEE, waxes, and fatty acids. Analyses of volatile and phenolic compounds revealed only slight differences. Nevertheless, sensory assessment detected no defects, with only minor reductions in positive odor attributes in B-MH-1. Taste attributes remained unchanged, consistent with similar total phenolic content. Overall, when olives are promptly processed, all investigated harvesting methods result in high-quality Buža olive oil. Full article

(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production, and Consumption: 2nd Edition)

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13 pages, 1141 KB

Open AccessArticle

Influence of Visual Color Cues on Saltiness Expectation, Sensory Liking, and Emotions: A Soy Sauce Model Study

by Peerapong Wongthahan, Amporn Sae-Eaw and Witoon Prinyawiwatkul

Foods 2026, 15(1), 159; https://doi.org/10.3390/foods15010159 (registering DOI) - 3 Jan 2026

Abstract

Food color can greatly impact consumer perception. It can shape flavor expectations and influence emotions. This research evaluated how visual color cues affect perceived saltiness, sensory liking, and emotional responses to soy sauce. The study used four samples with the same salt concentrations [...] Read more.

Food color can greatly impact consumer perception. It can shape flavor expectations and influence emotions. This research evaluated how visual color cues affect perceived saltiness, sensory liking, and emotional responses to soy sauce. The study used four samples with the same salt concentrations (12% NaCl w/v). The color was varied in intensities, including light (LS), control (CS), moderate (MS), and high (HS). There was a total of 100 consumers to evaluate the samples. The results showed that MS received the highest liking scores for color (6.17) and saltiness (6.30). LS achieved the lowest scores at 3.98 for color and 5.78 for saltiness. Color intensity had a significant correlation with the expectation of saltiness. Correspondence analysis revealed that MS was most frequently associated with positive emotions such as “interested” (36%), whereas LS evoked negative emotions, including “disgusted,” “bored,” and “worried.” These findings confirm that darker colors enhance perceived taste intensity and positive affect. The use of color cues may therefore be a simple strategy to design low-sodium soy sauce formulations without reducing consumer acceptance while potentially supporting sodium reduction initiatives aimed at improving public health outcomes. Full article

(This article belongs to the Special Issue Consumer Behavior and Food Choice—4th Edition)

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18 pages, 4161 KB

Open AccessArticle

Biochemical Quality Profile of Black Tea from Upper Assam and North Bank Region of Assam, India

by Podma Pollov Sarmah, Himangshu Deka, Priyanuj Parasar, Rashmi Baruah, Santanu Sabhapondit and Dibyajit Buragohain

Foods 2026, 15(1), 158; https://doi.org/10.3390/foods15010158 (registering DOI) - 3 Jan 2026

Abstract

Black tea quality is fundamentally determined by its biochemical composition, providing essential baseline data for producers, traders, and consumers. This study comprehensively evaluates key biochemical quality components of 32 black tea samples from Upper Assam and North Bank regions of Assam, India, produced [...] Read more.

Black tea quality is fundamentally determined by its biochemical composition, providing essential baseline data for producers, traders, and consumers. This study comprehensively evaluates key biochemical quality components of 32 black tea samples from Upper Assam and North Bank regions of Assam, India, produced by both orthodox and CTC methods, using standardized International Organization for Standardization (ISO) analytical protocols for total polyphenols (TP), theaflavins, catechins, water extract (WE), caffeine, thearubigins (TR), theanine, crude fibre (CF), and ash characteristics. The results reveal substantial variation in TP (83.54–184.52 mg g⁻¹, avg. 134.07 mg g⁻¹), theaflavins (4.88–15.54 mg g⁻¹, avg. 8.61 mg g⁻¹), caffeine (15.51–39.24 mg g⁻¹, avg. 30.09 mg g⁻¹), and theanine (2.47–8.16 mg g⁻¹, avg. 5.53 mg g⁻¹), demonstrating substantial biochemical variation reflecting differences in cultivation practices, leaf maturity, processing conditions and agroclimatic conditions. The orthodox and CTC methods yielded comparable WE (avg. 404.34 vs. avg. 407.91 mg g⁻¹) and theanine levels (avg. 5.65 vs. avg. 5.35 mg g⁻¹) indicating that both processing types successfully retain key quality components. All analyzed biochemical attributes with established minimum or maximum limits set by the ISO and Food Safety and Standards Authority of India (FSSAI) demonstrated compliance with national and international quality standards. These findings establish contemporary benchmarks for key quality indicators in Assam black teas and confirm the consistency of quality across diverse processing methodologies and cultivation practices. Full article

(This article belongs to the Collection Advances in Tea Chemistry)

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22 pages, 13425 KB

Open AccessArticle

Fabrication, Characterization, and Transcriptomic Analysis of Oregano Essential Oil Liposomes for Enhanced Antibacterial Activity and Sustained Release

by Zhuo Wang, Yuanxin Bao, Jianguo Qiu, Shanshan Li, Hong Chen and Cheng Li

Foods 2026, 15(1), 157; https://doi.org/10.3390/foods15010157 (registering DOI) - 3 Jan 2026

Abstract

This study prepared oregano essential oil-loaded liposomes (OEO-Lip) and systematically evaluated their physicochemical properties, stability, and antioxidant/antibacterial activities, along with the underlying mechanisms. Characterization revealed OEO-Lip exhibited a unilamellar vesicle structure with a particle size of approximately 190 nm, uniform dispersion (PDI = [...] Read more.

This study prepared oregano essential oil-loaded liposomes (OEO-Lip) and systematically evaluated their physicochemical properties, stability, and antioxidant/antibacterial activities, along with the underlying mechanisms. Characterization revealed OEO-Lip exhibited a unilamellar vesicle structure with a particle size of approximately 190 nm, uniform dispersion (PDI = 0.183), a high zeta potential (−39.8 mV), and an encapsulation efficiency of 77.52%. Analyses by FT-IR, XRD, and DSC confirmed the successful encapsulation of OEO within the liposomes. Hydrogen bonding interactions with phospholipid components promoted the formation of a more ordered crystalline structure, thereby enhancing thermal stability. Storage stability tests demonstrated that OEO-Lip stored at 4 °C for 30 days exhibited significantly superior physicochemical properties compared to samples stored at 25 °C. Furthermore, liposomal encapsulation effectively preserved the antioxidant activity of OEO. Antimicrobial studies revealed that OEO-Lip exerted stronger and more sustained inhibitory effects against Escherichia coli and Staphylococcus aureus than free OEO, primarily by disrupting bacterial membrane integrity and inducing the leakage of ions and intracellular contents. Transcriptomic analysis further indicated that OEO-Lip exerts synergistic antibacterial effects by downregulating genes associated with phospholipid synthesis and nutrient transport while concurrently interfering with multiple pathways, including quorum sensing and energy metabolism. Release experiments indicated that OEO-Lip displays both burst and sustained release characteristics. In summary, OEO-Lip serves as an efficient delivery system that significantly enhances the stability and antibacterial efficacy of OEO, demonstrating considerable potential for application in food preservation. Full article

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

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32 pages, 1577 KB

Open AccessReview

Nanoemulsion Encapsulation of Fat-Soluble Vitamins: Advances in Technology, Bioaccessibility and Applications

by Ting Zeng, Fei Song, Zhen Yang, Xianghui Yan, Lianzhou Jiang, Dongze Li and Zhaoxian Huang

Foods 2026, 15(1), 156; https://doi.org/10.3390/foods15010156 (registering DOI) - 3 Jan 2026

Abstract

This review emphasizes key findings regarding nanoemulsions utilized as carriers for fat-soluble vitamins (FSVs). The stability of FSV-loaded nanoemulsions is chiefly determined by the emulsifier type and concentration, carrier oil type, oil composition and concentration, and droplet size. Natural emulsifiers such as saponins, [...] Read more.

This review emphasizes key findings regarding nanoemulsions utilized as carriers for fat-soluble vitamins (FSVs). The stability of FSV-loaded nanoemulsions is chiefly determined by the emulsifier type and concentration, carrier oil type, oil composition and concentration, and droplet size. Natural emulsifiers such as saponins, lecithin, and proteins, in conjunction with long-chain triglycerides (LCT) such as olive and corn oils, prove beneficial in enhancing FSVs’ bioavailability. Despite the established effectiveness of nanoemulsions in enhancing FSVs’ stability and bioaccessibility, the safety of FSV encapsulation within nanoemulsions remains incompletely understood. Importantly, relying solely on in vitro studies is inadequate to simulate the actual gastrointestinal behavior of nanoemulsion systems. Future investigations should prioritize encapsulating FSVs in natural emulsifier-stabilized nanoemulsions and incorporate both in vivo and in vitro experiments to explore the gastrointestinal destiny of these delivery systems. This review offers crucial insights for the systematic development of FSV-enriched functional foods utilizing nanoemulsion technology. Full article

(This article belongs to the Special Issue Functional Characteristics of Plant Protein: From Molecular Structure to Innovative Applications)

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23 pages, 720 KB

Open AccessArticle

Cross-National Analysis of Consumer Preferences for Organic Food in Portugal, Spain, and Greece: Socio-Demographic Drivers and Attribute Importance

by Teresa Madureira, Fernando Nunes, Fernando Mata, Mariastela Vrontaki, Athanasios Manouras, Michalis Koureas, Eleni Malissiova and José Veiga

Foods 2026, 15(1), 155; https://doi.org/10.3390/foods15010155 (registering DOI) - 3 Jan 2026

Abstract

Consumer demand for organic products has grown substantially in Southern Europe, driven by health, environmental, and ethical concerns. Understanding cross-country differences in attribute preferences and sociodemographic influences is critical to inform marketing strategies and policy interventions targeting organic food consumption. To perform a [...] Read more.

Consumer demand for organic products has grown substantially in Southern Europe, driven by health, environmental, and ethical concerns. Understanding cross-country differences in attribute preferences and sociodemographic influences is critical to inform marketing strategies and policy interventions targeting organic food consumption. To perform a comparative study across Portugal, Spain, and Greece, regular organic consumers were surveyed (250 per country) using a culturally adapted Best–Worst Scaling questionnaire. Socio-demographic variables and ten organic food attributes were analysed using MANOVA, Kruskal–Wallis tests, PCA, and cluster analysis. Spanish and Portuguese consumers prioritised health, environmental impact, absence of GMOs, and certification, while Greeks emphasised price, appearance, taste expectation, and nutrition. Age, gender, and education influenced attribute importance differently across countries, revealing distinct national consumption patterns and preferences. Findings highlight substantial heterogeneity: health and environmental attributes dominate in Portugal and Spain, reflecting strong certification and sustainability awareness, whereas Greek consumers focus on value, sensory qualities, and nutrition, indicating lower organic uptake and stronger price sensitivity. Older and more educated consumers valued certification and provenance, women emphasised health and environmental benefits, and men responded more to convenience and status cues. These patterns suggest that marketing and policy strategies should combine universal motivators with tailored approaches addressing national, demographic, and cultural differences to enhance organic consumption. Cross-country differences reveal the need for context-specific interventions promoting organic food while leveraging common health and sustainability drivers. Full article

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

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