Foods

16 pages, 2765 KB

Open AccessArticle

Effects of Melatonin and Calcium Chloride Treatment on the Quality of Chinese Kale Sprouts

by Kehao Liang, Yang Li, Pufan Zheng, Xuena Yu, Fen Zhang, Cunkun Chen, Wenjuan Cheng and Bo Sun

Foods 2026, 15(10), 1772; https://doi.org/10.3390/foods15101772 (registering DOI) - 17 May 2026

Abstract

Sprout vegetables have emerged as functional instant foods, with elevated concentrations of bioactive compounds compared with their mature counterparts. Chinese kale (Brassica oleracea var. alboglabra) is a cruciferous Brassica vegetable particularly rich in phenolic compounds, glucosinolates, and other nutrients, making it [...] Read more.

Sprout vegetables have emerged as functional instant foods, with elevated concentrations of bioactive compounds compared with their mature counterparts. Chinese kale (Brassica oleracea var. alboglabra) is a cruciferous Brassica vegetable particularly rich in phenolic compounds, glucosinolates, and other nutrients, making it a suitable candidate for sprout production. This study aimed to explore the impact of melatonin (MT), calcium chloride (CaCl₂), and their combination on the quality and functional metabolism of Chinese kale. The results showed that MT treatment alone led to significantly higher ferric-reducing antioxidant power and concentrations of chlorophylls, carotenoids, soluble sugar, soluble protein, flavonoid, total phenolic compounds, and glucosinolates than those under CaCl₂ treatment alone. CaCl₂ treatment alone increased ascorbic acid content by 30.5%, but had limited effects on protein accumulation and secondary metabolites. However, the combined treatment did not exert a synergistic effect on ascorbic acid content, which decreased by 19.8% compared with that under the control treatment, significantly (p < 0.05). Overall, MT treatment was effective in boosting nutrient levels, thereby elevating the functional quality of Chinese kale sprouts. Full article

(This article belongs to the Section Plant Foods)

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20 pages, 6966 KB

Open AccessArticle

The Functional Properties and In Vitro Digestibility of Casein-Rich Powder Prepared by Calcium Chelation and Spray Drying

by Dan Hu, Jieyu Tan, Yichun Li, Qiantong Zhong, Zonglin Guo, Jie Lin, Hua Zheng, Hongtao Lei and Shaozong Wu

Foods 2026, 15(10), 1771; https://doi.org/10.3390/foods15101771 (registering DOI) - 17 May 2026

Abstract

To improve the functional performance and digestibility of casein-rich ingredients, this study investigated the effects of trisodium citrate (TC) chelation and spray drying on the functional properties and in vitro digestibility of micellar casein isolate (MCI). TC chelation improved the foaming, emulsifying, gelling, [...] Read more.

To improve the functional performance and digestibility of casein-rich ingredients, this study investigated the effects of trisodium citrate (TC) chelation and spray drying on the functional properties and in vitro digestibility of micellar casein isolate (MCI). TC chelation improved the foaming, emulsifying, gelling, and digestive properties of casein to different extents. Compared with MCI, trisodium citrate-chelated casein (TCC) exhibited significantly enhanced foaming capacity; specifically, the foaming capacities of TCC-40 and TCC-60 increased to 58.0% and 60.0%, respectively. TC reduced particle size, leading to increased foam volume, whereas foam stability decreased at higher chelation levels. In terms of emulsifying properties, TCC-10 exhibited optimal performance, with most emulsion droplet diameters distributed within 1–5 μm. TC chelation induced a significant negative shift in zeta potential (p < 0.05), suggesting improved emulsion stability. Gelation behavior was linked with concentration, showing TCC-40 induced the shortest gelation time (3.98 min) and the highest storage modulus. TC significantly enhanced casein digestibility in both adult and elderly in vitro digestion models, with digestion efficiency in the elderly model approaching that of the adult model. Confocal laser scanning microscopy (CLSM) pictures indicated that calcium chelation reduced gastric floc compactness, facilitating enzymatic access and improving protein hydrolysis efficiency. The study reveals the advantage of calcium chelation on the functional properties and digestibility of casein-based powder. Full article

(This article belongs to the Special Issue Exploring the Role of Protein in Dairy Products: Nutrition, Functionality and Innovation)

14 pages, 3261 KB

Open AccessArticle

Identification and Antioxidant Characterization of Caffeic Acid–Cysteine Adduct in Meat Products Supplemented with Dandelion Extract

by Xiaohan Li, Fengtao Xiang, Shaobing Ye, Yinhong Chen, Hao Sun and Changbo Tang

Foods 2026, 15(10), 1770; https://doi.org/10.3390/foods15101770 (registering DOI) - 17 May 2026

Abstract

Caffeic acid (CA), a catechol-containing phenolic acid, is readily oxidized to its quinone form during food processing and can form covalent adducts with amino acid residues in proteins. This study aimed to detect the presence of caffeic acid–cysteine adduct (CA-Cys) in meat products [...] Read more.

Caffeic acid (CA), a catechol-containing phenolic acid, is readily oxidized to its quinone form during food processing and can form covalent adducts with amino acid residues in proteins. This study aimed to detect the presence of caffeic acid–cysteine adduct (CA-Cys) in meat products supplemented with dandelion extract, and further investigate its antioxidant properties and intestinal absorption characteristics. Compared with CA, CA-Cys exhibited stronger ABTS radical scavenging activity, greater ferric-ion reducing capability, and lower cytotoxicity in cultured cells. In the oxidative stress model induced by hydrogen peroxide (H₂O₂) in Caco-2 cells, CA-Cys treatment enhanced antioxidant enzyme activities in a dose-dependent manner. In the Caco-2 cell monolayer model, the apparent permeability coefficient and cellular uptake of CA-Cys were 4.32 × 10⁻⁵ cm/s and 0.85 ± 0.14 nmol/mg protein, respectively. These values were approximately 1.23-fold and 1.67-fold higher than those of CA, suggesting that CA-Cys may have significant advantages in intestinal absorption. These results indicate that adducts represent potentially beneficial substances for green food processing. Full article

(This article belongs to the Special Issue Modification Technologies, Interaction Mechanisms, and Functional Applications of Food-Derived Macromolecules)

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16 pages, 3631 KB

Open AccessArticle

Inonotus obliquus Polysaccharides Prevent High-Fat Diet-Induced Obesity in Mice Related to Reshaping Gut Microbiota

by Siying Zhang, Ting Liu, Xian Qu, Wenshuo Zhang, Xue Wu, Yadie Liu, Shouchen Li, Dongyuan Shi, Hongyu Li and Aihua Gong

Foods 2026, 15(10), 1769; https://doi.org/10.3390/foods15101769 (registering DOI) - 17 May 2026

Abstract

Obesity development is linked to disturbances in the gut microbiota. Inonotus obliquus polysaccharides (IOPs) have potential therapeutic efficacy in alleviating metabolic disorders. However, the mechanism by which IOP prevents obesity via regulating gut microbiota remains elusive. IOP was extracted and structurally characterized by [...] Read more.

Obesity development is linked to disturbances in the gut microbiota. Inonotus obliquus polysaccharides (IOPs) have potential therapeutic efficacy in alleviating metabolic disorders. However, the mechanism by which IOP prevents obesity via regulating gut microbiota remains elusive. IOP was extracted and structurally characterized by FT-IR and NMR spectroscopy, confirming typical polysaccharide structures. Structurally, IOP is a 5.4 kDa polysaccharide predominantly composed of glucose, galactose, xylose, mannose, galacturonic acid, glucuronic acid, as well as rhamnose, arabinose, and methyl-galactose. Administration of IOP to high-fat diet (HFD)-fed mice effectively curtailed weight gain and improved serum lipid parameters. Furthermore, it mitigated lipid deposition within hepatic and adipose tissues, while successfully countering HFD-triggered liver damage. Notably, IOP induced significant changes in microbial diversity and composition by selectively increasing the abundance of Streptococcaceae while suppressing Faecalibaculum rodentium at the family and species levels. These findings highlight that IOP is a promising functional food ingredient that regulates gut microbiota for obesity prevention. Full article

(This article belongs to the Section Food Nutrition)

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21 pages, 2117 KB

Open AccessArticle

5-Aminolevulinic Acid Drives Coordinated Astaxanthin and Lipid Accumulation in Green Alga Chromochloris zofingiensis

by Jinrui Gao, Zhongliang Sun, Bin Liu, Yu Zhang and Liqin Sun

Foods 2026, 15(10), 1768; https://doi.org/10.3390/foods15101768 (registering DOI) - 17 May 2026

Abstract

Chromochloris zofingiensis, a photosynthetic microalga, has attracted considerable attention due to its ability to simultaneously accumulate lipids and astaxanthin. However, the induction of lipid and secondary metabolite biosynthesis by abiotic stress is typically accompanied by growth inhibition, resulting in a trade-off between metabolite [...] Read more.

Chromochloris zofingiensis, a photosynthetic microalga, has attracted considerable attention due to its ability to simultaneously accumulate lipids and astaxanthin. However, the induction of lipid and secondary metabolite biosynthesis by abiotic stress is typically accompanied by growth inhibition, resulting in a trade-off between metabolite accumulation and biomass production. In recent years, phytohormones have emerged as an effective strategy for regulating microalgal metabolism, owing to their high specificity and low effective dosage. In this study, 5-aminolevulinic acid (5-ALA) was applied under nitrogen-deficient conditions, and its effects on growth, photosynthesis, lipid metabolism, and carotenoid biosynthesis were systematically evaluated through integrated physiological, biochemical, and transcriptomic analyses. The results showed that 5-ALA had no significant effect on biomass accumulation or photosynthetic performance. However, at 2 μM, 5-ALA exhibited the strongest promotive effect on lipid and astaxanthin accumulation, with total fatty acids (TFA) and triacylglycerol (TAG) contents increasing by 13.3% and 25.7%, respectively, and total carotenoids and astaxanthin contents increasing by 15.6% and 17.2%, respectively. Under semi-continuous cultivation, TAG and astaxanthin productivities were enhanced by 13.9% and 22.9%, reaching 164 mg L⁻¹ d⁻¹ and 2.15 mg L⁻¹ d⁻¹, respectively. Transcriptomic analysis revealed that 5-ALA induced only limited transcriptional changes but enhanced glycolysis, central carbon metabolism, and nitrogen recycling, thereby increasing the supply of carbon precursors and energy. Notably, no significant transcriptional changes were observed in the carotenoid biosynthesis pathway, indicating that the enhanced accumulation of total carotenoids and astaxanthin was likely driven by increased metabolic flux. In terms of lipid metabolism, the upregulation of pathways involved in the conversion of membrane lipids into TAG, together with the downregulation of TAG degradation pathways and enhanced carbon flux, collectively promoted TAG accumulation. Overall, this study demonstrates that supplementation with 2 μM 5-ALA provides a practical and cost-effective strategy for the efficient co-production of lipids and astaxanthin in C. zofingiensis. Full article

(This article belongs to the Topic Microalgae-Based Technologies for Wastewater Treatment, Resource Recovery, and High-Value Bioproducts)

15 pages, 512 KB

Open AccessArticle

A Rapid Method for the Simultaneous Analysis of Tocopherols and Tocopherol Quinones in Edible Oils Using Normal-Phase High-Performance Liquid Chromatography

by Hongyan Guo, Zengde Zhang, Sameh A. Korma, Taha Mehany, Tao Zhang and Liyou Zheng

Foods 2026, 15(10), 1767; https://doi.org/10.3390/foods15101767 (registering DOI) - 17 May 2026

Abstract

A normal-phase high-performance liquid chromatography (HPLC) method with UV spectrophotometric detector (SPD) detection was established for the simultaneous analysis of four tocopherol (TP) homologues and their corresponding tocopherol quinones (TQs). Separation was performed on a Sepax Technologies silica column (4.6 mm × 250 [...] Read more.

A normal-phase high-performance liquid chromatography (HPLC) method with UV spectrophotometric detector (SPD) detection was established for the simultaneous analysis of four tocopherol (TP) homologues and their corresponding tocopherol quinones (TQs). Separation was performed on a Sepax Technologies silica column (4.6 mm × 250 mm, 5 μm) using a mobile phase consisting of n-hexane, isopropanol, and tetrahydrofuran, allowing the eight target compounds to be effectively separated within 15 min. Method validation was conducted using standard solutions prepared in n-hexane, providing a direct evaluation of the chromatographic performance under a relatively clean solvent system. The method showed satisfactory linearity, with R² values of 0.9850–0.9996. The limit of detection (LOD) and limit of quantification (LOQ) ranges were 0.140–0.371 and 0.467–1.235 μg/mL for TP homologues and 0.0564–0.0856 and 0.1708–0.2595 μg/mL for TQ homologues, respectively. Precision was acceptable, with intra-day and inter-day relative standard deviations (RSD) below 2.69% and 3.78%, respectively. To further evaluate its applicability in oil matrices, recovery experiments were performed in peanut oil and camellia oil, yielding recoveries of 91.7–105.8% and 90.9–97.7% for TP homologues and 82.8–98.7% and 79.5–101.8% for TQ homologues, respectively. The method was further applied to edible oil samples. The results showed that the major TP homologues and detectable TQ homologues were determined, while some homologues were below the detection limits. Overall, the proposed method offers a simple and practical approach for the simultaneous analysis of TP and TQ homologues, thereby supporting further investigation of tocopherol oxidation in edible oils. Full article

(This article belongs to the Special Issue Advanced Analytical Methods for Food Safety and Composition Analysis)

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15 pages, 5923 KB

Open AccessArticle

Physicochemical Properties and Phytochemical Composition of ‘French’ Plums at Different Maturities

by Daiyi Zhao, Kaiyue Bi, Dongsheng Niu, Xuewen Li and Feng Li

Foods 2026, 15(10), 1766; https://doi.org/10.3390/foods15101766 (registering DOI) - 17 May 2026

Abstract

Plums are primarily sold fresh, but post-harvest softening and rotting can cause significant economic losses. Understanding quality changes across different maturity stages is crucial for meeting consumer demand for high-quality fruit. This study systematically analyzed the dynamic changes in the physicochemical properties, phenolic [...] Read more.

Plums are primarily sold fresh, but post-harvest softening and rotting can cause significant economic losses. Understanding quality changes across different maturity stages is crucial for meeting consumer demand for high-quality fruit. This study systematically analyzed the dynamic changes in the physicochemical properties, phenolic content, and cellular structure of ‘French’ plums during six growth and development stages (D1–D6), and comprehensively evaluated fruit quality using correlation analysis and principal component analysis (PCA). The results showed that firmness declined considerably with maturity, whereas the soluble solids content (SSC) increased and titratable acidity (TA) decreased. The peel color progressed from green to a purplish-red. The levels of sugars, such as glucose and fructose, increased, whereas those of major organic acids decreased. Phenolic content varied with developmental stage, with catechin and epicatechin peaking at the D3 stage (pre-color green stage), demonstrating exceptional antioxidant potential. At the D5 stage (purple stage), the fruit exhibits an ideal balance of sweetness, acidity and moderate firmness. Although at the D6 stage (full purple ripe stage), SSC reached its highest levels, fruit cell walls were compromised, vesicles ruptured, and firmness significantly decreased. At this stage, phenolic content declined, indicating that the fruit had attained full maturity. At this maturity level, the fruit should be promptly consumed or processed. Full article

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

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18 pages, 6261 KB

Open AccessArticle

Comparative Analysis of the In Vitro and In Vivo Antioxidant and Anti-Inflammatory Capacities of Lycopene Extracts from Different Sources

by Daolin Mou, Dajiang Ding, Lingyun Liu, Junning Pu, Guihua Xu, Jie Ren, Jing Lyu and Wanxue Wen

Foods 2026, 15(10), 1765; https://doi.org/10.3390/foods15101765 (registering DOI) - 17 May 2026

Abstract

The sources of natural lycopene are diverse, and lycopene from different sources may have differences in functional characteristics and bioavailability. In this study, lycopene was extracted from tomatoes, cherry tomatoes, red guavas, carrots, and watermelons by ultrasonic-assisted extraction, and the structures were characterized. [...] Read more.

The sources of natural lycopene are diverse, and lycopene from different sources may have differences in functional characteristics and bioavailability. In this study, lycopene was extracted from tomatoes, cherry tomatoes, red guavas, carrots, and watermelons by ultrasonic-assisted extraction, and the structures were characterized. The differences in their in vitro and in vivo antioxidant capacities and anti-inflammatory capacity in vivo were compared. The results showed that under the extraction conditions of this experiment (sample: ethyl acetate: 1:5 m/v, 40 °C, 600 W, 40 kHz, 30 min), lycopene (primarily all-trans structure) from different sources could be effectively extracted from the above five raw materials. The concentration of lycopene extracted from the four samples except tomatoes (14.03 ± 1.08 mg/100 g fresh weight (FW)) was about 30 mg/100 g FW. The analysis of the in vitro antioxidant capacity of lycopene from five different sources showed that the 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS), diphenyl-1-picrylhydrazyl (DPPH) scavenging rates and ferric reducing antioxidant power (FRAP) concentration of the red guava lycopene-rich sample were significantly higher than those of the other four sources of lycopene. Based on the in vitro performance of lycopene from five sources, further in vivo experiments (using only the tomato and red guava groups) also found that compared with lycopene from tomatoes, lycopene-rich extract from red guavas could significantly increase the antioxidant enzyme activities and total antioxidant capacity in the serum, liver and gastrocnemius muscle (GAS) of mice; reduce the malondialdehyde (MDA) concentration; and also increase the expression of antioxidant-related genes (GPx, CAT, SOD1, etc.) in the liver and GAS of mice by regulating the Nrf-2/keap1 signaling pathway. In addition, mice in the guava-derived lycopene-rich group had lower serum levels of tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6). In summary, these results indicated that the lycopene-rich extract derived from red guava demonstrated higher antioxidant activity both in vitro and in vivo as well as enhanced anti-inflammatory capabilities within the body, providing an important reference for its application in the food industry and functional foods. Full article

(This article belongs to the Section Food Nutrition)

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25 pages, 2543 KB

Open AccessArticle

Ultrasound-Assisted Extraction of Polysaccharides from Pleurotus ostreatus By-Products: Box–Behnken Optimization and Low-Fat Cookies Formulation

by Patricia Bermúdez-Gómez, Vanessa Grifoll, Paula Bravo and Margarita Pérez-Clavijo

Foods 2026, 15(10), 1764; https://doi.org/10.3390/foods15101764 (registering DOI) - 16 May 2026

Abstract

Spent mushroom substrate (SMS), the main by-product of mushroom production, is rich in valuable compounds that could be recovered by ultrasound-assisted extraction (UAE) and exploited as fat-mimetic functional ingredients in food formulations. In this study, low-fat cookie prototypes were developed by incorporating a [...] Read more.

Spent mushroom substrate (SMS), the main by-product of mushroom production, is rich in valuable compounds that could be recovered by ultrasound-assisted extraction (UAE) and exploited as fat-mimetic functional ingredients in food formulations. In this study, low-fat cookie prototypes were developed by incorporating a dietary fiber extract obtained from SMS using UAE. The extraction process was optimized following a Box–Behnken experimental design, identifying optimal conditions at a specific energy input of 200 J/mL, a particle size of 2 mm, and a solvent-to-solute ratio of 27%, yielding a dietary fiber recovery of 30.82%. The optimized SMS extract exhibited high oil-holding capacity (OHC) (1.39 g/g), emulsion stability (ES) (80%), and foaming capacity (FC) (83.55%). Four cookie formulations were evaluated, among which G1 (50% fat replacement) showed the best balance between consumer acceptability and an improved nutritional profile, characterized by higher protein (8.4 g/100 g), total dietary fiber (TDF) (7.10 g/100 g), and mineral contents. Notably, G1 cookies displayed a significant reduction in predicted glycemic index (pGI), decreasing from 83.84 in the control to 69.65. Overall, these results demonstrate that optimized SMS-derived dietary fiber is an effective functional ingredient for the development of low-fat, high-fiber, and reduced-glycemic cookies, contributing to the valorization of agro-industrial by-products within a circular economy framework. Full article

(This article belongs to the Special Issue Recovery of Bioactive Compounds from Food Processing Waste: Extraction and Application in Foods)

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21 pages, 6415 KB

Open AccessArticle

Screening and Characterization of Lactiplantibacillus plantarum WYP with Histamine-Degrading Activity: A Probiotic Candidate Assessed Based on Phenotyping Experiments and Whole-Genome Sequencing

by Yaping Wang, Haiqian Xu, Yanyan Huang, Langhong Wang, Mansheng Wang and Qinglin Sheng

Foods 2026, 15(10), 1763; https://doi.org/10.3390/foods15101763 (registering DOI) - 16 May 2026

Abstract

This study isolated and characterized Lactiplantibacillus plantarum WYP from naturally fermented pineapple peel residues. The strain exhibited a potent in vitro histamine degradation rate of 78.63% and demonstrated multiple probiotic properties, including acid and bile salt tolerance, simulated gastrointestinal fluid resistance, antimicrobial activity [...] Read more.

This study isolated and characterized Lactiplantibacillus plantarum WYP from naturally fermented pineapple peel residues. The strain exhibited a potent in vitro histamine degradation rate of 78.63% and demonstrated multiple probiotic properties, including acid and bile salt tolerance, simulated gastrointestinal fluid resistance, antimicrobial activity against foodborne pathogens, and in vitro cholesterol-lowering ability. Whole-genome sequencing revealed a 3.34 Mb circular genome encoding 3200 genes. Genomic analysis elucidated a multidimensional “Prevention–Promotion–Utilization” (PPU) strategy for histamine regulation: prevention via the absence of histidine decarboxylase (hdc) genes; promotion of degradation via multicopper oxidase (e.g., cueO) and amine oxidase systems; and utilization through downstream aldehyde metabolism and redox homeostasis genes. Safety assessments confirmed the strain’s non-hemolytic nature, absence of harmful metabolite production, and no detectable risk of acquired antibiotic resistance gene transfer. The integration of phenotypic and genomic evidence positions LPWYP as a promising probiotic candidate for mitigating biogenic amines in fermented foods. Full article

(This article belongs to the Special Issue Emerging Prebiotics: Formation, Potential Activities and Applications in Food)

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19 pages, 764 KB

Open AccessArticle

Evaluating Sustainable Feed Alternatives in Sparus aurata: How Alternative Proteins and Oils Maintain EPA+DHA Content and Improve Human Health Lipid Indices

by Esther Sendra, Isabel Casanova-Martínez, Marcos Rodríguez-Estrada, Josep Àlvar Calduch-Giner, Jaume Pérez-Sánchez and Marina Cano-Lamadrid

Foods 2026, 15(10), 1762; https://doi.org/10.3390/foods15101762 (registering DOI) - 16 May 2026

Abstract

This study evaluated the effects of alternative feed formulations on the proximate composition and lipid quality of gilthead sea bream (Sparus aurata) in a long-term feeding trial (May 2022–September 2023). Three isoenergetic and isoproteic diets were tested in replicate tanks: a [...] Read more.

This study evaluated the effects of alternative feed formulations on the proximate composition and lipid quality of gilthead sea bream (Sparus aurata) in a long-term feeding trial (May 2022–September 2023). Three isoenergetic and isoproteic diets were tested in replicate tanks: a fishmeal-based control (CTRL), a processed animal protein–based diet (PAP), and a diet including insect meal and microalgae oil (ALT). Diet pellet sizes were adapted to the fishes’ developmental stage. Proximate composition and fatty acid profiles were assessed in feed and in fish fillets, with 20 fish analyzed per dietary treatment. The human health lipid indices of the fillets were calculated. Virtual diets were reconstructed to estimate theoretical fatty acid intake across growth, based on feed composition and consumption. Partial least squares discriminant analysis (PLS-DA) revealed distinct clustering by diet. Fillets from all diets met European Food Safety Authority criteria for being high in omega-3 fatty acids, with some variation in EPA and DHA concentrations among formulations. The ALT diet showed a 15% higher EPA+DHA content and the greatest fish lipid quality (FLQ) values, even having the lowest polyunsaturated fatty acids (PUFA) intake from feed, partly due to its elevated lauric acid (C12:0) content, which may contribute to rapid energy mobilization and omega-3 preservation. PAP-fed fish showed the most balanced PUFA/SFA and n6/n3 ratios. These findings demonstrate the viability of sustainable feed alternatives for maintaining nutritional quality in gilthead sea bream, supporting aquaculture sustainability without compromising nutritional value. Full article

(This article belongs to the Topic Sustainable Food Production and High-Quality Food Supply)

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21 pages, 1058 KB

Open AccessArticle

Survey of Pesticide Residues in Vegetables in the Albanian Market and Associated Dietary Exposure

by Elda Marku, Matilda Likaj, Ridvana Mediu, Jonida Tahiraj, Sonila Shehu, Aurel Nuro and Vjollca Vladi

Foods 2026, 15(10), 1761; https://doi.org/10.3390/foods15101761 (registering DOI) - 15 May 2026

Abstract

Vegetables constitute an essential component of the daily diet in Albania; however, they also represent a major pathway of human exposure to pesticide residues. This study investigates the presence of pesticide residues in widely used vegetables, including leafy, fruity, root, and bulb types, [...] Read more.

Vegetables constitute an essential component of the daily diet in Albania; however, they also represent a major pathway of human exposure to pesticide residues. This study investigates the presence of pesticide residues in widely used vegetables, including leafy, fruity, root, and bulb types, and evaluates the potential dietary health risks associated with their consumption. Vegetable samples were analyzed using gas chromatography–tandem mass spectrometry (GC-MS/MS) and liquid chromatography–tandem mass spectrometry (LC-MS/MS), for the presence of 417 pesticide analytes, ensuring high analytical sensitivity and reliability. Pesticide residues were present, with 42 distinct compounds, including metabolites, found in all the analyzed samples. Notably, some of the detected substances are not currently authorized for use as plant protection products, suggesting either environmental persistence or regulatory non-compliance. Exceedances of European Union maximum residue limits (MRLs) were most frequently detected in leafy vegetables (42.31%), followed by fruity vegetables (18.75%), whereas no MRL exceedances were observed in root and bulb vegetables. According to the dietary exposure assessment conducted using European Food Safety Authority Pesticide Residue Intake Model (EFSA PRIMo model v.3.1), chronic dietary exposure to pesticide residues was below the acceptable daily intake (ADI). According to this assessment, the acute exposure exceeded the acute reference dose (ARfD) for several pesticide–vegetable combinations, particularly among children. This highlights the need for ongoing monitoring and better agricultural management techniques to reduce potential health risks related to pesticide residues in vegetables. The study results indicate the need to strengthen national monitoring programs, enforce pesticide regulations more strictly, and promote the wider adoption of integrated pest management strategies to reduce dietary pesticide exposure and protect public health in Albania. Full article

(This article belongs to the Special Issue Chemical Contaminants in Food: Risk Assessment and Mitigation Strategies)

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21 pages, 3248 KB

Open AccessArticle

Classification of Different Fermentation Stages of Black Tea Using a Lightweight CNN Optimized by Knowledge Distillation

by Xuteng Liu, Mengqi Guo, Zhengtong He, Zhiwei Chen, Mei Wang and Chunwang Dong

Foods 2026, 15(10), 1760; https://doi.org/10.3390/foods15101760 (registering DOI) - 15 May 2026

Abstract

In red tea production, fermentation is critical for flavor. However, manual determination of its stages is inaccurate and inefficient, often spoiling flavor and lowering product value. To solve this, this study combines CNN and knowledge distillation to build a lightweight classification model, AT-ShuffleNet, [...] Read more.

In red tea production, fermentation is critical for flavor. However, manual determination of its stages is inaccurate and inefficient, often spoiling flavor and lowering product value. To solve this, this study combines CNN and knowledge distillation to build a lightweight classification model, AT-ShuffleNet, for accurate, efficient stage identification in real processing. It collected images of Fuding and Tieguanyin tea at different fermentation stages. ResNet (teacher model) and ShuffleNet v2-0.5 (student model) were used for distillation. Focal and Poly Losses optimized both models to tap distillation potential. STD, MGD, SPKD, ATD, and KD methods were tested at various ratios to find the optimal strategy, forming AT-ShuffleNet. The lightweight model performed well: P (89.11%), R (90.16%), Kappa (89.29%), ACC (91.2%), F1 (89.53%). It addresses manual limitations, enabling accurate classification and reducing deployment issues in unstructured environments. For industrial validation, it was deployed on edge devices and integrated into a self-developed WeChat mini-program. Full article

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

27 pages, 1602 KB

Open AccessArticle

Integrated Multivariate Analysis and Desirability-Based Optimization of Milk–Whey Mixtures: Effects on Physicochemical Properties, Amino Acid Profile, and Nutritional Quality

by Albina Kaumenova, Dina Dautkanova, Zhanna Dossimova, Zhannur Niyazbekova, Botakoz Seisenbikyzy, Zhulduz Suleimenova, Nurgul Myrzabayeva, Ayazhan Zagypan, Maksat Serikov, Gulmira Kenenbay, Zoltan Kovacs, Flora Vitalis, Assiya Serikbayeva and Maxat Toishimanov

Foods 2026, 15(10), 1759; https://doi.org/10.3390/foods15101759 - 15 May 2026

Abstract

The valorization of dairy by-products, particularly whey, represents a key challenge and opportunity in sustainable food systems. This study aimed to evaluate the physicochemical and amino acid composition of milk and whey-derived products and to identify optimal whey–milk mixtures using integrated multivariate and [...] Read more.

The valorization of dairy by-products, particularly whey, represents a key challenge and opportunity in sustainable food systems. This study aimed to evaluate the physicochemical and amino acid composition of milk and whey-derived products and to identify optimal whey–milk mixtures using integrated multivariate and desirability-based approaches. Ten model systems (M1–M10) were prepared with increasing whey content (7.5–75%), and their composition was analyzed using infrared spectroscopy and high-performance liquid chromatography. Multivariate analysis, including PCA and correlation heatmaps, revealed that protein, casein, TS, SNF, and amino acid fractions (ΣEAA and ΣBCAA) were the primary drivers of compositional variability, whereas lactose and acidity-related parameters contributed to secondary differentiation. Desirability function analysis was applied by integrating nutritional quality, functional balance, and sustainability score into a composite index. The results demonstrated that intermediate formulations achieved a more balanced profile compared with extreme compositions. Among all mixtures, the formulation containing 30% whey (M5) showed the highest overall desirability within the evaluated parameters, reflecting a favorable balance between compositional quality and whey utilization. These findings highlight the potential of integrated analytical approaches for the development of nutritionally optimized and resource-efficient dairy systems. Full article

(This article belongs to the Section Dairy)

31 pages, 2637 KB

Open AccessArticle

Chemical Components and Hypouricemic Activity Monitoring of Astragali radix-Huaier During Fermentation Processing Using High-Resolution Mass Spectrometry Combined with Untargeted Metabolomics

by Zhicheng Yin, Jie Li, Shuyi Song, Hong Wang, Tianmei Niu, Xiaojie Wang, Shengqian Sun and Jiayu Zhang

Foods 2026, 15(10), 1758; https://doi.org/10.3390/foods15101758 - 15 May 2026

Abstract

Recent evidence highlights the therapeutic potential of Astragali radix-Huaier fermentation products for hyperuricemia treatment, although the dynamics of the fermentation process remain poorly understood. This study employed high-resolution mass spectrometry and untargeted metabolomics for real-time monitoring of chemical components and hypouricemic activity [...] Read more.

Recent evidence highlights the therapeutic potential of Astragali radix-Huaier fermentation products for hyperuricemia treatment, although the dynamics of the fermentation process remain poorly understood. This study employed high-resolution mass spectrometry and untargeted metabolomics for real-time monitoring of chemical components and hypouricemic activity throughout fermentation. The results revealed significant alterations in the chemical composition, with distinct sample separations observed on days 7, 14, 21, and 28. A total of 33 differential components were identified, including 20 flavonoids and 13 saponins, eight of which showed notable changes. Polysaccharides and saponins were found to correlate positively with the uric acid-lowering effect. On day 21, the levels of total polysaccharides and cycloastragenol-6-glucoside, a saponin derivative, peaked, coinciding with the highest hypouricemic activity of the Astragalus fungal fermentation products. This study provides the first evidence of dynamic changes in the chemical profile and pharmacological activity of Astragali radix-Huaier during fermentation, paving the way for optimizing fermentation processes and developing medicinal and dietary products based on Astragali radix. Full article

(This article belongs to the Special Issue Bioactive Phytochemicals and Antioxidants: Exploring Innovative Technology, Functional Properties and Health Benefits for Edible Fungi and Plant-Based Functional Foods)

25 pages, 17832 KB

Open AccessArticle

Effects of Different Drying Methods on the Flavor Characteristics and Chemical Profile of Forsythia suspensa Flowers Using Electronic Sensors and Mass Spectrometry

by Qingling Xie, Jiangyi Luo, Ling Liang, Wei Su, Mengying Lyu, Caiyun Peng, Bin Li, Wei Wang and Hanwen Yuan

Foods 2026, 15(10), 1757; https://doi.org/10.3390/foods15101757 - 15 May 2026

Abstract

Forsythia suspensa flowers are a promising raw material for herbal infusions, but the effects of drying on their flavor and chemical composition remain unclear. Four drying methods, freeze-drying (FD), indoor shade drying (ID), sun drying (SD), and hot-air drying (HAD), were evaluated using [...] Read more.

Forsythia suspensa flowers are a promising raw material for herbal infusions, but the effects of drying on their flavor and chemical composition remain unclear. Four drying methods, freeze-drying (FD), indoor shade drying (ID), sun drying (SD), and hot-air drying (HAD), were evaluated using an electronic nose, an electronic tongue, HS-GC-MS, LC-MS, sensory evaluation, and correlation analyses. Significant differences in aroma, taste, and overall acceptability scores were observed between drying treatments. HAD samples showed stronger sweetness, bitterness, and umami responses, whereas FD samples showed higher W1W (mainly responsive to terpenes) and W2W (mainly responsive to aromatic compounds) sensor responses. In total, 72 volatile and 148 non-volatile compounds were identified. Aldehydes were the main volatile class, showing the highest relative abundance in SD, whereas terpenes were highest in HAD. OAV analysis revealed 38 volatile compounds with OAV > 1, with nonanal as the major contributor in all groups. LC–MS screened 62 differential non-volatile compounds across the four drying treatments. Pairwise comparisons with FD showed 46 differential compounds, with HAD showing the most distinct changes. Overall, the flavor differences across drying treatments were closely associated with changes in volatile and non-volatile compounds, and HAD showed better potential for standardized processing. Full article

(This article belongs to the Section Food Analytical Methods)

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22 pages, 12125 KB

Open AccessArticle

Nondestructive Detection of Moldy Pear Core for Fruit Quality Control Using Vis/NIR Spectroscopy and Enhanced Image Encoding via Deep Learning

by Congkai Liu, Kang Zhao, Yunhao Zhang, Wenbo Fu, Shuhui Bi and Ye Song

Foods 2026, 15(10), 1756; https://doi.org/10.3390/foods15101756 - 15 May 2026

Abstract

Moldy pear core constitutes a severe internal defect that compromises fruit quality. This study proposes a nondestructive detection method for Korla pear moldy core using Vis/NIR spectral signals, aimed at supporting post-harvest quality control and automated industrial sorting. We collected spectral signals from [...] Read more.

Moldy pear core constitutes a severe internal defect that compromises fruit quality. This study proposes a nondestructive detection method for Korla pear moldy core using Vis/NIR spectral signals, aimed at supporting post-harvest quality control and automated industrial sorting. We collected spectral signals from pears and quantified the moldy pear core area to classify samples into healthy (S = 0%), slightly moldy (0 < S ≤ 10%), and severely moldy (S > 10%) categories. We constructed a three-tier comparative framework to evaluate the progression from conventional machine learning to advanced deep learning: traditional methods using univariate selection (US) and random forest (RF) for feature extraction followed by support vector machine (SVM) classification; 1D-ResNet for direct processing of spectral signals; and two-dimensional approaches transforming signals into improved gramian angular field (IGAF) or Laplacian pyramid Markov transition field (LPMTF) images processed through deep belief network (DBN), MobileNetv3, and Vision Transformer (ViT). The LPMTF-ViT combination delivered the best performance with 98.98% test accuracy and 94.44% external validation accuracy, significantly exceeding traditional approaches and 1D-ResNet. This innovative approach delivers effective technical support for early-stage, nondestructive detection of internal fruit defects. It also establishes a scalable foundation for automated industrial inspection systems, potentially reducing post-harvest losses while ensuring premium quality control in modern fruit supply chains. Full article

(This article belongs to the Special Issue Detecting the Quality and Geographic Origin of Agri-Food Products by Using Spectroscopic Methods)

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25 pages, 4420 KB

Open AccessArticle

Rapid Determination of Soybean Protein Content by Near-Infrared Spectroscopy Coupled with Multi-Learner Ensemble Wavelength Selection

by Weida Wang, Chunqi Wang, Baocheng Zhao, Jiayi Shi, Changan Xu and Jinming Liu

Foods 2026, 15(10), 1755; https://doi.org/10.3390/foods15101755 - 15 May 2026

Abstract

Soybean protein content is a key indicator of nutritional value and quality grade, and its determination is important for quality evaluation and cultivar selection. To overcome the time-consuming and costly limitations of conventional chemical assays, this study proposed a multiple linear learner ensemble [...] Read more.

Soybean protein content is a key indicator of nutritional value and quality grade, and its determination is important for quality evaluation and cultivar selection. To overcome the time-consuming and costly limitations of conventional chemical assays, this study proposed a multiple linear learner ensemble importance-score wavelength selection (MLLEISWS) method to identify informative wavelengths from soybean near-infrared spectra and establish a partial least squares (PLS) model. MLLEISWS was compared with competitive adaptive reweighted sampling, successive projections algorithm, and uninformative variable elimination. Shapley additive exPlanations (SHAP) were applied to the MLLEISWS algorithm to interpret the selected wavelengths. Results showed that the PLS model developed using MLLEISWS achieved the best performance. With only 29 selected wavelengths, the coefficients of determination for the training and test sets reached 0.941 and 0.933, respectively. Root mean square errors were 0.490% and 0.514%, relative root mean square errors were 1.32% and 1.37%, and residual predictive deviation was 3.863, indicating predictive accuracy and stability. SHAP analysis showed that the selected wavelengths were located in protein-related spectral regions and corresponded to overtone and combination bands information from functional groups. MLLEISWS effectively reduced variable dimensionality while maintaining model performance. Full article

(This article belongs to the Section Food Analytical Methods)

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20 pages, 454 KB

Open AccessArticle

Sustainable Valorization of Oil Palm Coproducts: Physicochemical Characterization and Potential Use in Insect Bioconversion

by Fabiane Cerqueira de Almeida, Débora Pereira Rodrigues Borges, Lorena Lindsey Coelho Duarte Santos, Jade Silva Oliveira, Cláudio Vaz Di Mambro Ribeiro, Luís Fernandes Pereira Santos, Camila Duarte Ferreira Ribeiro, Lucas Guimarães Cardoso, Denilson de Jesus Assis, Jania Betânia Alves da Silva, Renata Quartieri Nascimento, Ederlan de Souza Ferreira, Kodjovi Ayena, Marcelo Andres Umsza-Guez and Carolina Oliveira de Souza

Foods 2026, 15(10), 1754; https://doi.org/10.3390/foods15101754 - 15 May 2026

Abstract

The oil palm production chain generates coproducts whose sustainable valorization remains a challenge. This study tested the hypothesis that partial replacement of the conventional substrate with oil palm coproducts could maintain the productive performance of Zophobas atratus larvae and generate value-added biomass. Mesocarp [...] Read more.

The oil palm production chain generates coproducts whose sustainable valorization remains a challenge. This study tested the hypothesis that partial replacement of the conventional substrate with oil palm coproducts could maintain the productive performance of Zophobas atratus larvae and generate value-added biomass. Mesocarp fiber (MF), palm oil mill effluent (POME), and palm kernel cake (PKC) were characterized in terms of physicochemical composition, carotenoids, and antioxidant capacity and examined as partial substitutes for wheat bran in six diets for Z. atratus. PKC demonstrated higher levels of protein (15.27%), carbohydrates (65.68%), neutral detergent fiber (68.35%), acid detergent fiber (37.70%), and saturated fatty acids (83.06%) and greater antioxidant capacity associated with phenolic compounds. MF showed the highest carotenoid content (138.27 mg/100 g), and POME had the highest lipid content (17.69%). Diet containing 50% PKC-supplemented wheat bran promoted higher feed conversion efficiency (78.99%), lower feed conversion ratio (0.90%), and higher larval protein content (39.14%) and maintained performance similar to that of the control. Larvae fed on 50% MF exhibited carotenoid bioaccumulation, with >190% increase compared with the control. Although the coproducts demonstrate potential as substrates, mortality restricts their technical feasibility. Their use depends on an adequate protein/energy balance and the digestibility of the fibrous fraction for strategic supplementation. Full article

(This article belongs to the Special Issue Edible Insects: Safety, Sustainability, and Potential Applications in Food Systems and Bioproducts)

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