Foods

14 pages, 629 KiB

Open AccessArticle

Characterization of the Major Odor-Active Compounds in Fresh Rhizomes and Leaves of Houttuynia cordata by Comparative Aroma Extract Dilution Analysis

by Zhenli Xu, Jing Liu, Johanna Kreissl, Claudia Oellig, Walter Vetter, Martin Steinhaus and Stephanie Frank

Foods 2025, 14(13), 2303; https://doi.org/10.3390/foods14132303 (registering DOI) - 28 Jun 2025

Abstract

Houttuynia cordata is a culinary herb from Asia. Its edible rhizomes and leaves have a fishy aroma, the molecular background of which was unknown. A comparative aroma extract dilution analysis applied to fresh rhizomes and leaves resulted in 44 and 41 odorants, respectively, [...] Read more.

Houttuynia cordata is a culinary herb from Asia. Its edible rhizomes and leaves have a fishy aroma, the molecular background of which was unknown. A comparative aroma extract dilution analysis applied to fresh rhizomes and leaves resulted in 44 and 41 odorants, respectively, 38 of which were present with FD factors ≥1 in both samples. The odorant with the highest FD factors, whether in the rhizomes or leaves, was identified as metallic, soapy, fishy smelling 3-oxododecanal. Toward clarifying its tautomeric composition, quantum calculations suggested a predominance of the enol forms in the plant. However, the form perceived at the sniffing port during GC–O remained unclear. Full article

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

19 pages, 2342 KiB

Open AccessArticle

Mechanisms of Exogenous L-Lysine in Influencing the Quality of Low-Sodium Marinated Braised Beef

by Chongxian Zheng, Pengsen Wang, Mingming Huang, Tong Jiang, Jianying Zhao, Yanwei Mao and Huixin Zuo

Foods 2025, 14(13), 2302; https://doi.org/10.3390/foods14132302 (registering DOI) - 28 Jun 2025

Abstract

During the processing of marinated braised beef, excessive sodium intake is likely to occur, which can lead to various health issues. Exogenous L-lysine (L-Lys), as an essential amino acid for the human body, has the capability to enhance the quality of low-sodium meat [...] Read more.

During the processing of marinated braised beef, excessive sodium intake is likely to occur, which can lead to various health issues. Exogenous L-lysine (L-Lys), as an essential amino acid for the human body, has the capability to enhance the quality of low-sodium meat products. This study aimed to investigate the effects of exogenous L-Lys on the quality of low-sodium plain boiled beef and marinated braised beef, as well as its underlying mechanisms of action. Among them, the substitution rate of KCl was 60%. This study was conducted with three batches of experiments, each batch serving as an independent parallel. For low-sodium plain boiled beef, the optimal addition level of L-Lys was screened out through the research on the effects on meat quality indicators, water distribution, microstructure, and sensory evaluation. For the quality of low-sodium plain boiled beef, in terms of microstructure, the addition of L-Lys reduced muscle fiber breakage and voids, thereby improving its microstructural characteristics. Combined with quantitative descriptive analysis (QDA), the optimal level of additional L-Lys was subsequently determined to be 0.6%. It was further processed into marinated braised beef in soy sauce, and a comparative analysis was conducted with low-sodium marinated braised beef in soy sauce without L-Lys addition for shear force, meat color, thiobarbituric acid reactive substances (TBARS), and total viable count (TVC) during the storage periods of 0, 3, 6, 9, and 12 d. The results show that the redness (a^*) value significantly increased within 0–12 d (p < 0.05), leading to a more stable meat color. Moreover, the addition of L-Lys significantly reduced the shear force and thiobarbituric acid reactive species (TBARS) values in the marinated braised beef (p < 0.05), thereby optimizing the tenderness of the marinated braised beef and inhibiting lipid oxidation. Although the total viable count (TVC) of the L-Lys group was higher than that of conventional low-sodium marinated braised beef in soy sauce from 9 to 12 d, both groups of products had undergone spoilage by day 12; therefore, the addition of L-Lys had no effect on the shelf life of the products. Comprehensive analysis suggested that the addition of exogenous L-Lys could optimize beef quality by enhancing hydration, improving muscle structural properties, and exerting antioxidant synergistic effects. Full article

(This article belongs to the Special Issue Animal Source Food Processing and Quality Control)

15 pages, 2683 KiB

Open AccessArticle

Ultrasound-Assisted Dispersive Solid-Phase Filter Extraction Coupled with Green Supercritical Fluid Chromatography Methodology for Simultaneous Determination of Hindered Phenolic Antioxidant Migration from Food Contact Materials

by Shaojie Pan, Chaoyan Lou, Xiaolin Yu, Kaidi Zhang, Kai Zhang, Lei Jiang and Yan Zhu

Foods 2025, 14(13), 2301; https://doi.org/10.3390/foods14132301 (registering DOI) - 28 Jun 2025

Abstract

The migration of hindered phenolic antioxidants from food contact materials (FCMs) into foodstuffs poses health risks due to endocrine disruption and organ toxicity. Hence, the development of a high-efficiency analytical method for hindered phenolic antioxidants is of great importance for food safety. This [...] Read more.

The migration of hindered phenolic antioxidants from food contact materials (FCMs) into foodstuffs poses health risks due to endocrine disruption and organ toxicity. Hence, the development of a high-efficiency analytical method for hindered phenolic antioxidants is of great importance for food safety. This study developed a novel ultrasound-assisted dispersive solid-phase filter extraction (d-SPFE) coupled with green supercritical fluid chromatography (SFC) method for the simultaneous determination of six representative hindered phenolic antioxidants. Under optimized conditions, the method achieved high extraction efficiency, with the complete separation of all analytes within 10 min. A wide linearity range (0.02–2.0 μg/mL) was achieved, with coefficients of determination all greater than 0.9996. The limits of detection (LOD, S/N = 3) and limits of quantification (LOQ, S/N = 10) were 2.4–3.6 ng/mL and 8–12 ng/mL, respectively. Validation tests demonstrated precise spiked recoveries (89.4–101.6%), with intra-day and inter-day relative standard deviations (RSDs) all less than 10%. The d-SPFE-SFC synergy significantly outperforms conventional techniques in terms of analysis speed and eco-efficiency. Successful application to food simulants confirms its reliability in monitoring hindered phenolic antioxidant migration from FCMs. This green and rapid methodology will enable the direct assessment of migration risks. Full article

(This article belongs to the Special Issue Research on Food Chemical Safety)

17 pages, 1765 KiB

Open AccessArticle

Multi-Mycotoxin Analyses by UPLC-MS/MS in Wheat: The Situation in Belgium in 2023 and 2024

by Camille Jonard, Anne Chandelier, Damien Eylenbosch, Joke Pannecoucque, Bruno Godin, Caroline Douny, Marie-Louise Scippo and Sébastien Gofflot

Foods 2025, 14(13), 2300; https://doi.org/10.3390/foods14132300 (registering DOI) - 28 Jun 2025

Abstract

This work proposes an insight into the mycotoxins detected in wheat from the 2023 and 2024 harvests in Belgium and highlights the link between agronomic conditions and mycotoxin contamination. The study utilized samples from a Belgian trial network, covering nine locations in 2023 [...] Read more.

This work proposes an insight into the mycotoxins detected in wheat from the 2023 and 2024 harvests in Belgium and highlights the link between agronomic conditions and mycotoxin contamination. The study utilized samples from a Belgian trial network, covering nine locations in 2023 and eight in 2024, ensuring diverse pedoclimatic contexts and including 11 different varieties. Sowing and harvest dates, previous crops and meteorological data were collected for these locations. A validated UPLC-MS/MS multi-mycotoxin method able to detect 20 mycotoxins, regulated or not, was used. Deoxynivalenol, zearalenone, and enniatins B and B1 were detected in the 2023 and 2024 samples. Enniatin A1 was only detected in the 2024 samples. Mycotoxin contamination was higher in 2024 compared to 2023, in terms of both the number of contaminated samples and the contamination levels. Enniatins B and B1, non-regulated mycotoxins, were widely detected in the 2024 wheat samples, with enniatin B detected in 68 out 88 samples ranging from 12 to 488 µg/kg. Differences between the wheat varieties were observed, with some varieties showing significantly higher contamination. Additionally, geographic location appeared to influence contamination levels, which could be related to previous crops or meteorological events. In conclusion, this research provides a comprehensive analysis of mycotoxin co-contamination in wheat samples from diverse pedoclimatic contexts in Belgium based over 2 years. It shows the importance of weather conditions on mycotoxin contamination. It also emphasizes the importance of variety selection to manage mycotoxin contamination. Full article

(This article belongs to the Special Issue Mycotoxins as Food Contaminants: Detection, Prevalence and Safety Assessment)

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35 pages, 426 KiB

Open AccessReview

Crataegus monogyna Jacq., Sorbus aria (L.) Crantz and Prunus spinosa L.: From Edible Fruits to Functional Ingredients: A Review

by Cristina Tamayo-Vives, María Úbeda, Patricia Morales, Patricia García-Herrera and María Cortes Sánchez-Mata

Foods 2025, 14(13), 2299; https://doi.org/10.3390/foods14132299 (registering DOI) - 28 Jun 2025

Abstract

Plants have historically served as key sources of nutrition and popular medicine, which persists in current applications. The increasing demand for natural bioactive compounds has intensified the incorporation of plant-derived ingredients in both the food and pharmaceutical industries. This narrative review focuses on [...] Read more.

Plants have historically served as key sources of nutrition and popular medicine, which persists in current applications. The increasing demand for natural bioactive compounds has intensified the incorporation of plant-derived ingredients in both the food and pharmaceutical industries. This narrative review focuses on the fruits of Crataegus monogyna Jacq., Sorbus aria (L.) Crantz, and Prunus spinosa L. (Rosaceae), traditionally utilized in Europe and characterized by a high content of phenolic compounds, flavonoids, and anthocyanins. These metabolites are associated with antioxidant, anti-inflammatory, and cardioprotective properties. The available literature on their phytochemical profiles, biological activities, and integration into the Mediterranean Diet is critically assessed. Evidence supports their potential as functional food components. Despite encouraging in vitro results, the scarcity of in vivo and clinical studies limits the translational potential of these findings. Further research is warranted to validate their efficacy and safety in human health. This review underscores the value of integrating traditional ethnobotanical and ethnopharmacological knowledge with contemporary scientific research to explore novel applications of these underutilized wild fruits. Full article

(This article belongs to the Special Issue Phenolic and Polyphenolic Compounds in Plant-Based Foods: Antioxidant Activity, Mechanisms and Potential Applications)

41 pages, 799 KiB

Open AccessReview

Evolution and Evaluation of Ultra-Low Temperature Freezers: A Comprehensive Literature Review

by Christos Kypraiou and Theodoros Varzakas

Foods 2025, 14(13), 2298; https://doi.org/10.3390/foods14132298 (registering DOI) - 28 Jun 2025

Abstract

This review paper addresses the design and testing of ultra-low temperature (ULT) freezers, highlighting their critical functions in various industries, particularly foods, medicine, and research. ULT freezers operating at temperatures of −86 °C and lower have come a long way with improvements in [...] Read more.

This review paper addresses the design and testing of ultra-low temperature (ULT) freezers, highlighting their critical functions in various industries, particularly foods, medicine, and research. ULT freezers operating at temperatures of −86 °C and lower have come a long way with improvements in freezing technology, for instance, from traditional vapor compression systems to new multi-stage refrigeration technologies. This progress has added operational reliability and energy efficiency, essential for preserving delicate samples and facilitating groundbreaking research. The article deeply explores the contribution of refrigerants to ULT freezer efficiency and sustainability. With the use of chlorofluorocarbons (CFCs), previously reliant on them, being prohibited due to environmental concerns, the sector opted for environmentally friendly substitutes like hydrofluorocarbons (HFCs), natural refrigerants, and hydrofluoroolefins (HFOs). Regulatory compliance is ensured by rigid validation protocols to guarantee ULT freezers are safe and meet quality requirements without compromising the integrity of the stored material. In addition to their wide-ranging advantages, ULT freezers also have disadvantages, such as energy efficiency, incorporating automation, the integration of IoT and AI for proactive maintenance, and the development of environmentally sustainable refrigerants. Adequate management strategies, including regular employee training and advanced monitoring systems, are vital to counteract threats from temperature variations and reduce long-term diminished performance. Finally, subsequent innovations in ULT freezer technology will not only aid in research and medical initiatives but also support sustainable practices, ensuring their core role as beacons of innovation in preserving the quality of precious biological materials and increasing public health gains. Full article

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

15 pages, 2118 KiB

Open AccessArticle

Oxidative Stability of Phytosterols in Camellia Seed Oil During Heating: The Impact of Different Antioxidants

by Dongkun Zhao, Xin Wang, Sicong You, Lijuan Wang, Usman Amjad, Baocheng Xu, Xinjing Dou and Lili Liu

Foods 2025, 14(13), 2297; https://doi.org/10.3390/foods14132297 (registering DOI) - 28 Jun 2025

Abstract

Phytosterols (PS) have specific oxidation rules in different lipid media. After oxidation, PS will form oxidation products, which has potential physiological toxicity to the human body. Camellia seed oil (CSO) is a unique emerging edible oil in China. This oil has a fatty [...] Read more.

Phytosterols (PS) have specific oxidation rules in different lipid media. After oxidation, PS will form oxidation products, which has potential physiological toxicity to the human body. Camellia seed oil (CSO) is a unique emerging edible oil in China. This oil has a fatty acid composition similar to olive oil, in which oleic acid is dominant. In order to solve the thermal oxidation of PS in CSO at high temperature (180 °C), we studied its antioxidant strategy by evaluating different antioxidants. Four antioxidants—BHA, TBHQ, epigallocatechin gallate (EGCG), and α-tocopherol (VE)—along with one synergist, citric acid (CA), were selected and used in this study. The antioxidant effects of different combinations (single antioxidant, single antioxidant + CA, mixed antioxidant, mixed antioxidant + CA) were compared. After 180 min of heating, the PS and phytosterols oxidation products (7α-hydroxy-, 7β-hydroxy-, 5α,6α-epoxy-, 5β,6β-epoxy-, 7-keto-, and trihydroxy-PS) were estimated by GC-MS. Through comparative analysis, the results showed that the combination of mixed antioxidants and CA had the best antioxidant effect, and the inhibition rate of VE + TBHQ +CA was as high as 42%, which had a breakthrough significance for stabilizing the thermal oxidation of PS in camellia seed oil. At the same time, it also provides a valuable reference for ensuring the edible safety of camellia seed oil in Chinese food heating habits. Full article

(This article belongs to the Special Issue Healthy Lipids for Food Processing)

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16 pages, 1159 KiB

Open AccessArticle

Enhancing Product Quality, Nutrition, Antioxidant Capacity, and Sensory Quality of Chicken Sausages by Replacing Fats with Agaricus bisporus and Soybean Oil

by Haijuan Nan, Haixu Zhou, Tetiana M. Stepanova, Zongshuai Zhu and Bo Li

Foods 2025, 14(13), 2296; https://doi.org/10.3390/foods14132296 (registering DOI) - 28 Jun 2025

Abstract

There are growing health concerns regarding high-fat meat products. This study systematically evaluated the quality of reformulated chicken sausages through progressive substitution (30%, 60%, and 90%) of traditional pork-back fat with an Agaricus bisporus–soybean oil complex. The 60% substitution optimized texture, fatty [...] Read more.

There are growing health concerns regarding high-fat meat products. This study systematically evaluated the quality of reformulated chicken sausages through progressive substitution (30%, 60%, and 90%) of traditional pork-back fat with an Agaricus bisporus–soybean oil complex. The 60% substitution optimized texture, fatty acids, and sensory properties: hardness increased from 4332.38 N (control) to 5810.04 N, and chewiness from 3048.55 N to 3896.93 N. Linoleic acid (C18:2n6) rose from 13.00 to 32.81 g/100 g and α-linolenic acid (C18:3n3) from 0.60 to 3.05 g/100 g, improving the PUFA/SFA ratio from 0.40 to 1.15). Sensory scores (flavor/taste/overall) increased from 6.0/5.1/6.6 to 7.2/5.6/7.4. After 35-day storage, TBARS values (0.161, 0.147, 0.126 mg/100 g for 30%/60%/90% groups) remained below the control (0.232 mg/100 g). Meanwhile, the reduced-fat sausages exhibited a deeper, less saturated red hue. Scanning electron microscopy (SEM) revealed an enhanced network structure in the sausage matrix. The reformulated sausages maintained essential product characteristics such as cooking yield, moisture retention, protein content, and amino acid profile while achieving a 9.5–16.1% reduction in energy value. These findings collectively demonstrate that the A. bisporus–soybean oil complex effectively enhances the product quality, nutrition, antioxidant capacity, and sensory quality of reduced-fat chicken sausages, demonstrating this plant-based composite as a promising functional ingredient for developing healthier meat products. Full article

(This article belongs to the Section Meat)

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18 pages, 9359 KiB

Open AccessArticle

Ovalbumin Peptide–Selenium Nanoparticles Alleviate Immune Suppression in Cyclophosphamide-Induced Mice: A Combined Transcriptomic and Proteomic Approach to Reveal the Mechanism

by Yingnan Zeng, Qi Yang, Zhiyang Du, Xuanting Liu, Xiaomin Shang, Menglei Xu, Jingbo Liu, Siwen Lyu and Ting Zhang

Foods 2025, 14(13), 2295; https://doi.org/10.3390/foods14132295 (registering DOI) - 28 Jun 2025

Abstract

Immunocompromise is a growing health concern, and food-derived immunomodulators are expected to serve as a valuable supplement to traditional drug therapies. Ovalbumin peptide (OP) was employed as a stabilizer to prepare OP–selenium nanoparticles (OP-SeNPs), which showed immunomodulatory effects in vitro; however, the effects [...] Read more.

Immunocompromise is a growing health concern, and food-derived immunomodulators are expected to serve as a valuable supplement to traditional drug therapies. Ovalbumin peptide (OP) was employed as a stabilizer to prepare OP–selenium nanoparticles (OP-SeNPs), which showed immunomodulatory effects in vitro; however, the effects and underlying mechanisms in vivo were not yet fully understood. This study investigated the immunomodulatory activity of OP-SeNPs in cyclophosphamide (CTX)-induced immunosuppressed mice on immune organs, molecules, and cells, with the underlying mechanism explored by transcriptomic and proteomic studies. The results demonstrated that OP-SeNPs alleviated tissue damage in the spleen and thymus, improved the immunosuppressive state by promoting the secretion of cytokines (IL-1β, IFN-γ, IL-4, and IL-6), immunoglobulins (IgA, IgG, IgM, and sIgA), and promoting the proliferation of splenic lymphocytes. PI3K-Akt, Rap1, p53, PPAR, and Hippo signaling pathways formed an important regulatory network that synergistically influenced immune modulation. OP-SeNPs are potential food-derived immunomodulators, setting the stage for deep exploration of the mechanisms driving their immunomodulatory effects. Full article

(This article belongs to the Section Food Nutrition)

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15 pages, 233 KiB

Open AccessArticle

Envisioning the Future of Fine Dining: Insights from a Multi-Methods Study in Germany

by Yana Subbotina-Dubinski and Claus-Christian Carbon

Foods 2025, 14(13), 2294; https://doi.org/10.3390/foods14132294 (registering DOI) - 28 Jun 2025

Abstract

This article investigates predicted future developments in fine dining using a mixed-methods approach rooted in German gastronomic culture. By conducting an inductive media content analysis and ten semi-structured expert interviews with leading figures in Germany’s high-end food sector, we applied a qualitative mixed-methods [...] Read more.

This article investigates predicted future developments in fine dining using a mixed-methods approach rooted in German gastronomic culture. By conducting an inductive media content analysis and ten semi-structured expert interviews with leading figures in Germany’s high-end food sector, we applied a qualitative mixed-methods approach. The study was based exclusively on data collected in 2018 and 2019, deliberately excluding pandemic-related developments in order to focus on long-term structural and cultural trends in fine dining. We identified two core thematic clusters: one related to sustainable food practices (ecology/sustainability, regionality, seasonality, from-farm-to-table, and vegetarianism/veganism) and the other to experiential dimensions of dining (experience, topic-based concept, and storytelling). Our findings contribute to the academic discussion on culinary futures and provide grounded insights into how fine dining is likely to evolve in response to broader societal, environmental, and cultural shifts. This study fills a significant research gap by systematically mapping emerging restaurant concepts based on non-COVID data, making it a valuable reference for scholars and practitioners alike. Full article

(This article belongs to the Special Issue Factors Influencing Public Acceptance of Innovative Food Technologies and Products)

25 pages, 3710 KiB

Open AccessArticle

Lactobacillus rhamnosus LRa05 Alleviates Constipation via Triaxial Modulation of Gut Motility, Microbiota Dynamics, and SCFA Metabolism

by Jingxin Zhang, Qian Li, Shanshan Liu, Ning Wang, Yu Song, Tao Wu and Min Zhang

Foods 2025, 14(13), 2293; https://doi.org/10.3390/foods14132293 (registering DOI) - 28 Jun 2025

Abstract

Constipation, a widespread gastrointestinal disorder, imposes significant burdens on healthcare systems the and global health-related quality of life, yet current options remain suboptimal due to limited mechanistic understanding and efficacy limitations. Given the pivotal significance of the interactions between the gut microbiota and [...] Read more.

Constipation, a widespread gastrointestinal disorder, imposes significant burdens on healthcare systems the and global health-related quality of life, yet current options remain suboptimal due to limited mechanistic understanding and efficacy limitations. Given the pivotal significance of the interactions between the gut microbiota and the host on governing bowel movement, we employed a multi-modal approach integrating animal experiments, ELISA, histopathology, qRT-PCR, GC-MS, and 16S rRNA metagenomics to evaluate the functional potential of Lactobacillus rhamnosus LRa05 against loperamide-induced constipation in mice. LRa05 treatment markedly alleviated constipation symptoms, as evidenced by reduced first black stool expulsion time, increased fecal moisture, and enhanced intestinal motility. Mechanistic investigations revealed that LRa05 balanced gastrointestinal regulatory peptides. It also downregulated aquaporin (AQP4/AQP8) mRNA levels and activated the SCF/C-Kit signaling pathway. These effects contributed to the restoration of intestinal peristalsis. Furthermore, LRa05 rebalanced gut microbiota composition by enriching beneficial, including Alloprevotella and Lachnospiraceae NK4A136, key SCFA producers. Thus, LRa05 could boost short chain fatty acid (SCFA) production, which is vital for stimulating intestinal motility, improving mucosal function, and relieving constipation. These findings demonstrated that LRa05 could mitigate constipation through a multi-target mechanism: regulating motility-related gene transcription, restructuring the microbial community, balancing gastrointestinal peptides, repairing the colonic mucosa, and promoting SCFAs for fecal hydration. Our study positions LRa05 as a promising probiotic candidate for constipation management. Full article

(This article belongs to the Special Issue The Regulation of Gut Microbiota by Probiotics and Dietary Nutrients in Foods to Improve Human Health)

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15 pages, 692 KiB

Open AccessReview

Fermented Foods as Functional Systems: Microbial Communities and Metabolites Influencing Gut Health and Systemic Outcomes

by Inmyoung Park and Mohamed Mannaa

Foods 2025, 14(13), 2292; https://doi.org/10.3390/foods14132292 (registering DOI) - 28 Jun 2025

Abstract

Fermented foods represent an intricate ecosystem that delivers live microbes and numerous metabolites, influencing gut health. In this review, we explore how complex microbial communities and metabolites generated during food fermentation modulate the gut microbiome and affect human health. We discuss fermentation-induced biochemical [...] Read more.

Fermented foods represent an intricate ecosystem that delivers live microbes and numerous metabolites, influencing gut health. In this review, we explore how complex microbial communities and metabolites generated during food fermentation modulate the gut microbiome and affect human health. We discuss fermentation-induced biochemical transformations, including enhanced fiber fermentability; nutrient availability; and the synthesis of bioactive metabolites such as short-chain fatty acids, exopolysaccharides, bacteriocins, and modified polyphenols. We describe the dynamic microbial ecology of fermented foods, influenced by ingredient variations, highlighting its effect on health-related metabolic outcomes. Fermented products when consumed transiently introduce beneficial microbes and bioactive compounds into the gut, thereby boosting microbial diversity, resilience, and barrier function. We review clinical and preclinical studies to substantiate the roles of fermented foods in immune regulation, metabolic homeostasis, cognitive function, and inflammation mitigation. Individual variability in response to fermented foods has been emphasized, underscoring the potential for personalized nutrition strategies informed by advanced omics technologies. By integrating microbial ecology, metabolomics, and clinical evidence, this review positions fermented food intake as a strategic dietary intervention for microbiome modulation and health promotion. Full article

(This article belongs to the Special Issue Application of Fermentation Biotechnology in Food Science)

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22 pages, 2530 KiB

Open AccessArticle

Effects of Gryllus bimaculatus Powder on Physicochemical Properties and Consumer Acceptability of 3D-Printed Gluten-Free Chocolate Cookies Using Survival Analysis

by Woonseo Baik, Dongju Lee and Youngseung Lee

Foods 2025, 14(13), 2291; https://doi.org/10.3390/foods14132291 (registering DOI) - 27 Jun 2025

Abstract

To mitigate consumer aversion toward edible insects, it is essential to determine the optimal level of insect powder by considering consumer acceptability. In this study, gluten-free (GF) chocolate cookies were manufactured using 3D printing with varying concentrations (0, 3, 6, 9, 12, and [...] Read more.

To mitigate consumer aversion toward edible insects, it is essential to determine the optimal level of insect powder by considering consumer acceptability. In this study, gluten-free (GF) chocolate cookies were manufactured using 3D printing with varying concentrations (0, 3, 6, 9, 12, and 15%) of Gryllus bimaculatus (GB) powder. Physicochemical properties, sensory perception using rate-all-that-apply questions, and consumer acceptability using survival analysis were evaluated. The effects of GB powder concentration on the proximate composition, pH, color attributes, physical properties, 3D printing performance, and post-processing of the cookies were analyzed and discussed. As the concentration of GB powder increased, crude protein, ash, crude fat, a*, and mechanical force increased, while L*, b*, and the pH of both the dough and cookies decreased. Consumer tests showed a negative correlation between GB concentration and consumer acceptability, with cookies containing 3% GB receiving the highest overall liking scores. Principal component analysis and partial least squares regression showed that lower GB levels enhanced positive sensory attributes such as sweetness, chocolate flavor, and moistness, whereas higher levels intensified bitter taste and astringency, contributing to reduced acceptability. According to survival analysis, the GB concentration at which 50% of consumers were predicted to reject the product was estimated at 5.23%, indicating the necessity to limit GB incorporation below this threshold to ensure consumer acceptance. This study provides a comprehensive understanding of the quality characteristics and consumer acceptability of insect-based GF cookies, offering valuable insights for future product development and market applications. Full article

(This article belongs to the Special Issue Innovative Applications of Edible Insects in Food Systems)

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16 pages, 1864 KiB

Open AccessArticle

Influence of Aging Technologies on the Volatile Profile Composition of Carignano cv Red Wines in Sardinia

by Giorgia Sarais, Mattia Casula, Francesco Corrias, Mariateresa Russo, Barbara Pinna, Francesca Argiolas, Mariano Murru and Alberto Angioni

Foods 2025, 14(13), 2290; https://doi.org/10.3390/foods14132290 (registering DOI) - 27 Jun 2025

Abstract

Wine aroma is the result of the association of numerous volatile and non-volatile compounds belonging to the grapes, the fermentation, and aging process. During aging, wines complete their complex composition, and many aromas emerge. Therefore, aging represents a fundamental step to obtaining high-quality [...] Read more.

Wine aroma is the result of the association of numerous volatile and non-volatile compounds belonging to the grapes, the fermentation, and aging process. During aging, wines complete their complex composition, and many aromas emerge. Therefore, aging represents a fundamental step to obtaining high-quality wines. Aromas belong directly to the odorless precursor in grapes or to the aging technology used. Analyses have been performed on wines obtained from the cv Carignano subjected to four aging technologies: stainless-steel tank, plastic vat, concrete vat, and oak barrel. GC/FID and GC/MS analysis allowed the identification of 78 significant compounds belonging to eight different chemical classes. Volatile composition in the various containers was assessed at two levels: chemical classes and individual compounds. At 12 months, plastic vats had the highest increase in the total VOC concentration (p < 0.05), followed by concrete and stainless steel. In contrast, oak barrels showed a decrease, although the difference was not statistically significant (p > 0.05). Unsupervised principal component analysis (PCA) demonstrated that the container exerts a more substantial influence at 6 months, while at 12 months, the samples were categorized irrespective of the container. In the loading plot, several esters, acids, lactones, and aldehydes showed negative loadings on PC1 (associated with time), indicating a correlation with the 12-month collection time. Full article

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

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19 pages, 2937 KiB

Open AccessArticle

Modifying the Structural and Functional Properties of Walnut Glutenin Through Atmospheric Cold Plasma Treatment: Evaluation of Treatment Times Effects

by Yanmei Deng, Guohui Yuan, Tongqin Yang, Baoyu Gao, Yanling Lu, Jiaojiao Yang, Lei Guo, Qian Ma and Fangyu Fan

Foods 2025, 14(13), 2289; https://doi.org/10.3390/foods14132289 (registering DOI) - 27 Jun 2025

Abstract

Walnut gluten (WGLU) is a plant-based protein rich in essential amino acids for the human body. Due to its poor water solubility and functional properties, its application in the food industry is limited. For the first time, this study looks into how different [...] Read more.

Walnut gluten (WGLU) is a plant-based protein rich in essential amino acids for the human body. Due to its poor water solubility and functional properties, its application in the food industry is limited. For the first time, this study looks into how different durations (0, 30, 60, 90, and 120 s) of atmospheric cold plasma (ACP) treatment affect the structure and functional properties of WGLU. ACP processing destroys the spatial structure of the WGLU and alters its functional properties. The comprehensive performance reached its best after 60 s of ACP treatment, the main manifestations included increased β-sheet content, reduced α-helix content, and unfolding of the tertiary structure, which ultimately improved the stability of emulsification and foam. Meanwhile, the solubility (86.35%), water retention rate (2.15 g/g), oil retention rate (5.31 g/g), emulsification rate (10.59 m²/g), and foaming rate (24.67%) of WGLU reached their maximum values. However, longer treatment times (90 and 120 s) induce WGLU aggregation, followed by decreased functional properties. In summary, the physicochemical and functional properties of WGLU can be significantly enhanced through ACP treatment, enhancing the bioavailability of gluten and providing an effective strategy for its application in food processing. Full article

(This article belongs to the Special Issue Plant Protein Processing: Technological Innovation and New Application Scenarios)

21 pages, 1152 KiB

Open AccessArticle

The Use of NIR Spectroscopy and Chemometrics to Identify the Thermal Treatment of Milk in Fiore Sardo PDO Cheese to Detect Fraud

by Marco Caredda, Alessio Silvio Dedola, Massimo Pes and Margherita Addis

Foods 2025, 14(13), 2288; https://doi.org/10.3390/foods14132288 (registering DOI) - 27 Jun 2025

Abstract

The production of Fiore Sardo cheese is regulated by the specification of the Protected Designation of Origin (PDO), which aims to guarantee the specific area of production, the know-how of local producers, and the specific use of raw milk from Sarda sheep. The [...] Read more.

The production of Fiore Sardo cheese is regulated by the specification of the Protected Designation of Origin (PDO), which aims to guarantee the specific area of production, the know-how of local producers, and the specific use of raw milk from Sarda sheep. The thermization of milk is a sub-pasteurization process that is commonly used in cheese-making to lower the bacterial load and increase the shelf life of the product; it is therefore a cause of non-compliance with the PDO specification of Fiore Sardo cheese, allowing producers to gain practical and economic advantages. In this work, NIR spectroscopy coupled with multivariate discriminant analysis was used to identify the thermal treatment of milk in Fiore Sardo cheese samples. Cheeses were produced using raw milk (38 °C), low-thermized milk (57 °C for 30 s), and high-thermized milk (68 °C for 30 s). The NIR spectra of the cheeses were used to build discriminant models for individuating the thermal treatment of the processed milk. The obtained discriminant models were able to correctly classify about 90% of the Fiore Sardo cheese samples. This method could be suitable as a screening technique to authenticate Fiore Sardo PDO cheese. Full article

(This article belongs to the Special Issue Spectroscopy and Chemometrics Applied in Food Authentication and Quality Evaluation)

17 pages, 942 KiB

Open AccessArticle

Effects of Pregelatinization on the Physicochemical Properties of Corn Grits and the Quality of Cooked Waxy Corn Wrapped in Plant Leaves

by Yi Wang, Ruixuan Li, Yijiao Yan, Wanyi Niu, Yue Wang, Mingyi Shen, Ruifang Wang and Li Cheng

Foods 2025, 14(13), 2287; https://doi.org/10.3390/foods14132287 (registering DOI) - 27 Jun 2025

Abstract

In this study, the effects of pregelatinization on the physicochemical properties of corn grits and the quality of cooked waxy corn wrapped in plant leaves were investigated. This investigation was conducted to address the issues of partial gelatinization and poor texture in corn [...] Read more.

In this study, the effects of pregelatinization on the physicochemical properties of corn grits and the quality of cooked waxy corn wrapped in plant leaves were investigated. This investigation was conducted to address the issues of partial gelatinization and poor texture in corn grits when applied to food processing such as cooked waxy corn wrapped in plant leaves. After the corn grits were soaked at 55 °C, they were steamed for 30 min and dried at 45 °C (steam temperature maintained at 100 °C), reaching a gelatinization degree of 48.28%. The modified grits were characterized using Rapid Visco Analyzer (RVA), differential scanning calorimetry (DSC), X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM) to analyze pasting properties, retrogradation behavior, crystallinity, molecular structure, and morphology. The results showed that pregelatinization significantly reduced setback viscosity (from 274.83 to 154.52 mPa·s), crystallinity (from 11.12% to 3.62%), and retrogradation tendency while improving solubility, swelling power, and water-holding capacity. When used in cooked waxy corn wrapped in plant leaves, pregelatinized grits enhanced the gelatinization degree (96.11%), texture (reduced hardness by 19.49%, increased chewiness and cohesiveness), and moisture retention during storage. The findings demonstrate that pregelatinization optimizes starch functionality, mitigates retrogradation, and improves the overall quality of traditional corn-based foods, providing a practical approach for industrial applications. Full article

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

20 pages, 4044 KiB

Open AccessArticle

Pressure Drop Process as a Pretreatment for Enhancing Rehydration of Adzuki Beans (Vigna angularis)

by Suyeon Lee, Sangoh Kim and Seokwon Lim

Foods 2025, 14(13), 2286; https://doi.org/10.3390/foods14132286 (registering DOI) - 27 Jun 2025

Abstract

Pressure drop processes, such as dissolved inorganic carbon and gun-puffing, have shown utility in the food industry, but their reliance on heat remains a limiting factor. This study involved the development of a processor capable of performing nonthermal pressure drop treatment, which minimizes [...] Read more.

Pressure drop processes, such as dissolved inorganic carbon and gun-puffing, have shown utility in the food industry, but their reliance on heat remains a limiting factor. This study involved the development of a processor capable of performing nonthermal pressure drop treatment, which minimizes thermal changes in food. In addition, its effects on the structure and soaking efficiency of adzuki beans were analyzed. Two improved pressure drop processes were tested: PDA, which applied 1 kgf/cm² of pressure before release, and PDB, which applied a higher pressure and gradually decreased it in steps of 1 kgf/cm². Both the PDA and PDB pretreatments enhanced soaking more effectively than heat treatments at 60 °C and 100 °C, whereas no significant effect was observed at 25 °C, indicating a minimal heat requirement for moisture and gas release. Notably, repeated PDB application (more than 40 times) further increased the moisture absorption without thermal influence. Scanning electron microscopy revealed that the PDA, PDB, and heat treatments caused cracks in the hilum region and increased surface wrinkling and mesh structure deformation. These findings demonstrate the potential of pressure drop treatment to improve soaking efficiency through structural modification, supporting its use as an effective nonthermal pretreatment method. Full article

(This article belongs to the Special Issue The Effects of Processing Technologies on the Quality of Cereal By-Products)

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21 pages, 1885 KiB

Open AccessArticle

Understanding the Aroma Profiles of Hui Li Red Sichuan Pepper (Zanthoxylum bungeanum Maxim) Across Harvesting Periods Using Sensory Evaluation, E-Nose and GC-IMS Techniques

by Lian He, Sook Wah Chan, Sze Ying Leong, Mingyi Guo, Zhiyong Hou, Xiangbo Xu, Nallammai Singaram, Dan Lin, Xing Qiao, Lin Wang, Huachang Wu and Zongyuan Lu

Foods 2025, 14(13), 2285; https://doi.org/10.3390/foods14132285 (registering DOI) - 27 Jun 2025

Abstract

This study investigated aroma changes in Hui Li red Sichuan pepper across five different harvesting times within their typical optimum period based on 24 traditional solar terms, employing sensory evaluation, electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS) combined with relative odour activity [...] Read more.

This study investigated aroma changes in Hui Li red Sichuan pepper across five different harvesting times within their typical optimum period based on 24 traditional solar terms, employing sensory evaluation, electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS) combined with relative odour activity value (ROAV) and partial least squares discriminant analysis (PLS-DA). Sensory analysis indicated that peppers were characterised by green, citrus, minty, sweet, woody, and peppery numbing aroma attributes. E-nose revealed the greatest aroma difference in peppers occurred between the early and late optimum harvest stages. GC-IMS identified 71 volatile compounds, with esters being the most abundant. Six key compounds identified were crucial for distinguishing peppers harvested at different times. Findings provided a valuable contribution to decide the optimal harvest window for Hui Li red Sichuan peppers, maximising their applications in the seasoning industry. Full article

(This article belongs to the Section Food Analytical Methods)

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