Foods

19 pages, 1002 KB

Open AccessArticle

Differential Modulation of Cancer Cell Proliferation by Fermented Plant-Based Beverages: A Comparative Study of Tiger Nut, Carob and Rice Beverages in Colorectal Adenocarcinoma Cells

by Matteo Vitali, Mussa Makran, Mónica Gandía, Antonio Cilla and Amparo Gamero

Foods 2025, 14(17), 3072; https://doi.org/10.3390/foods14173072 (registering DOI) - 30 Aug 2025

Abstract

Fermentation represents a sustainable biotechnological approach for enhancing bioactive properties of plant-based foods, yet its anticancer effects remain underexplored. We evaluated the antiproliferative activity of fermented (with commercial probiotic lactic acid bacteria consortium) and unfermented plant-based beverages derived from tiger nut, carob, and [...] Read more.

Fermentation represents a sustainable biotechnological approach for enhancing bioactive properties of plant-based foods, yet its anticancer effects remain underexplored. We evaluated the antiproliferative activity of fermented (with commercial probiotic lactic acid bacteria consortium) and unfermented plant-based beverages derived from tiger nut, carob, and rice using an in vitro model. Following INFOGEST 2.0 gastrointestinal digestion, bioaccessible fractions were applied to Caco-2 colorectal adenocarcinoma cells at 1:15 v/v dilution for 24 h. Analyses included cell viability, apoptosis detection, cell cycle distribution, reactive oxygen species production, glutathione content, mitochondrial membrane potential, and intracellular calcium levels. Fermented tiger nut achieved superior (p < 0.05) cytotoxicity compared to unfermented counterpart (39.6% vs. 77.4% cell viability) through dual mechanisms: depleting cellular antioxidant defenses (glutathione reduced to 55.9%) while inducing oxidative stress (180.3% ROS overproduction). This evoked irreversible apoptosis (76.9% early apoptosis) and extensive DNA fragmentation (84.8% SubG₁ population) via calcium-independent pathways. Fermented carob operated through cytostatic mechanisms, inducing G₀/G₁ cell cycle arrest (74.7% vs. 44.2% in blank digestion cells) without oxidative stress. Fermentation reduced (p < 0.05) rice beverage antiproliferative activity (90.2% vs. 71.9% unfermented beverage cell viability). These findings establish lactic acid fermentation as effective for developing plant-based beverages with anticancer mechanisms, offering dietary strategies for colorectal cancer prevention. Full article

(This article belongs to the Special Issue Advances in Biological Activities of Functional Food (3rd Edition))

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26 pages, 8072 KB

Open AccessArticle

Impacts of Six Methods of Extraction on Physicochemical Properties, Structural Characteristics and Bioactivities of Polysaccharides from Pholiota nameko Residue

by Jingbo Zhang, Yajing Bai, Xiaoxue Zhang, Yiyao Wang, Zongshu Li, Chengguang He and Lili Guan

Foods 2025, 14(17), 3071; https://doi.org/10.3390/foods14173071 (registering DOI) - 30 Aug 2025

Abstract

By integrating waste valorization with green extraction, in the current study, the impacts of distinct extraction methods on the extraction yield, structural characterization, in vitro antioxidant abilities and in vitro immunomodulatory activity of polysaccharides from Pholiota nameko residue (PNRP) were determined, providing assistance [...] Read more.

By integrating waste valorization with green extraction, in the current study, the impacts of distinct extraction methods on the extraction yield, structural characterization, in vitro antioxidant abilities and in vitro immunomodulatory activity of polysaccharides from Pholiota nameko residue (PNRP) were determined, providing assistance for the resource utilization of Pholiota nameko. Six PNRPs were obtained by hot water extraction, ultrasonic-assisted extraction, acid-assisted extraction, base-assisted extraction, acid–base extraction and hot water–alkaline-assisted extraction, named PNRP-HWE, PNRP-UAE, PNRP-AE, PNRP-BE, PNAP-ABE and PNRP-HAE, respectively. PNRPs were heteropolysaccharides with similar functional groups, abundant branched chains and a triple helix conformation, but varied monosaccharide molar ratios and molecular weights (382.6–601.7 kDa). PNRP-HAE exhibited the highest yield (3.92%) and superior antioxidant activities, including DPPH, ABTS and hydroxyl radical scavenging capacities, attributed to its low molecular weight and high xylose content. Additionally, PNRP-HAE and PNRP-UAE demonstrated potent immunomodulatory effects by enhancing macrophage phagocytosis and cytokine secretion (NO, IL-1β, IL-6, TNF-α). These findings highlight HAE as an optimal method for extracting high-quality PNRPs, offering a sustainable strategy for valorizing mushroom residue in functional foods and nutraceuticals. Full article

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

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21 pages, 2650 KB

Open AccessArticle

Insights into Microbial and Metabolite Profiles in Traditional Northern Thai Fermented Soybean (Tuanao) Fermentation Through Metagenomics and Metabolomics

by Sivamoke Dissook, Patcharawadee Thongkumkoon, Pitiporn Noisagul, Chanenath Sriaporn, Sirikunlaya Suwannapat, Weeraya Pramoonchakko, Manida Suksawat, Thanaporn Kulthawatsiri, Jutarop Phetcharaburanin, Teera Chewonarin and Jetsada Ruangsuriya

Foods 2025, 14(17), 3070; https://doi.org/10.3390/foods14173070 (registering DOI) - 30 Aug 2025

Abstract

Tuanao, a traditional Northern Thai fermented soybean product, was profiled with an integrated multi-omics workflow to clarify how microbes and metabolites co-evolve during household fermentation. Soybeans were fermented spontaneously for three days; samples from four time points were analyzed by shotgun metagenomics alongside [...] Read more.

Tuanao, a traditional Northern Thai fermented soybean product, was profiled with an integrated multi-omics workflow to clarify how microbes and metabolites co-evolve during household fermentation. Soybeans were fermented spontaneously for three days; samples from four time points were analyzed by shotgun metagenomics alongside 1H-NMR and UHPLC-ESI-QTOF-MS/MS metabolomics. Bacillus spp. (phylum Bacilliota) quickly supplanted early Enterobacterales and dominated the mature microbiome. The rise of Bacillus coincided with genes for peptide and carbohydrate utilization and with the accumulation of acetate, free amino acids (glutamine, leucine, alanine, valine) and diverse oligopeptides, whereas citrate and glucose-1-phosphate were depleted. This Bacillus-linked metabolic shift indicates that Tuanao is a promising source of probiotics and bioactive compounds. Our study provides the first system-level view of Tuanao fermentation and offers molecular markers to guide starter-culture design and quality control. Full article

(This article belongs to the Special Issue Advances in Beneficial Food Microorganisms: Isolation, Identification, Characterization and Applications: 2nd Edition)

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14 pages, 2616 KB

Open AccessArticle

Formation and Structural Characteristics of Heating-Induced Amyloid Fibrils Derived from Rice Albumin at Different pH Values

by Ting Li and Li Wang

Foods 2025, 14(17), 3069; https://doi.org/10.3390/foods14173069 (registering DOI) - 30 Aug 2025

Abstract

The comparison of rice albumin (RA) after heat treatment at neutral and acidic conditions was investigated in this study. Compared to the decreased thioflavin T (ThT) intensity of RA at pH 2 during heating, the ThT intensity of RA at pH 7 increased [...] Read more.

The comparison of rice albumin (RA) after heat treatment at neutral and acidic conditions was investigated in this study. Compared to the decreased thioflavin T (ThT) intensity of RA at pH 2 during heating, the ThT intensity of RA at pH 7 increased throughout the process of fibrillization. After fibrillization, the ThT intensity of RA at pH 7 was significantly increased by 27%, 38% and 35% at the protein concentrations of 1%, 2% and 4%, respectively. In addition, worm-like fibrils with a contour length of 100–300 nm were formed after heating at neutral conditions, accompanied by an increased average particle size and structural re-arrangement. Furthermore, the fibril formation at pH 7 involved the enhancement of an ordered β-sheet structure. However, only spherical agglomerate with a larger average particle size (>2000 nm) was observed when RA was heated at pH 2, because excessive hydrolysis destroyed the fibril-core sequences of RA. Additionally, the low solubility and high hydrophobicity of RA at pH 2 were not conducive to the formation of fibrils. In a word, a neutral environment is suitable for RA-based fibril formation, which provides a new insight for its future uses in food products. Full article

(This article belongs to the Special Issue Impact of Thermal and Non-Thermal Technologies on Food Protein Structure and Functionality: Mechanisms and Applications)

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31 pages, 1245 KB

Open AccessArticle

Toward Nutritionally Sound Plant-Based Meat Analogues: Expert Consensus from a Delphi Study

by Nathalia Tarossi Locatelli, Sarah Polezi, Mariana Frazão Batista, Daniel Henrique Bandoni and Veridiana Vera de Rosso

Foods 2025, 14(17), 3068; https://doi.org/10.3390/foods14173068 (registering DOI) - 30 Aug 2025

Abstract

Plant-based diets are increasingly recognized for their potential health benefits, reduced environmental impact, and alignment with ethical concerns related to animal welfare. Plant-based meat analogues (PBMAs), formulated using alternative vegetable protein sources, can contribute to the nutritional adequacy of such diets while supporting [...] Read more.

Plant-based diets are increasingly recognized for their potential health benefits, reduced environmental impact, and alignment with ethical concerns related to animal welfare. Plant-based meat analogues (PBMAs), formulated using alternative vegetable protein sources, can contribute to the nutritional adequacy of such diets while supporting consumer adherence by replicating the sensory characteristics of conventional meat products. This study aimed to establish evidence-based nutritional recommendations for the formulation of nutritionally balanced PBMAs through expert consensus, using a modified Delphi method. Consensus was achieved for 12 nutritional recommendations across three stakeholder groups: (i) academic researchers; (ii) representatives from scientific societies, non-governmental organizations, civil society, and government agencies; and (iii) industry stakeholders involved in PBMA production. Recommendations focused on limiting nutrients of concern—such as sodium and saturated fats—were unanimously endorsed by all groups. Additionally, consensus was reached on recommendations emphasizing the inclusion of ingredients that ensure an adequate intake of essential nutrients, including proteins, fiber, vitamins, and minerals. Among the six proposed regulatory recommendations, three achieved consensus. The resulting set of nutritional recommendations offers a valuable framework to support the food industry in developing PBMAs that align with consumer expectations for health, nutrition, and sustainability. Moreover, these recommendations can play a pivotal role in assisting regulatory authorities in defining identity and quality standards for PBMAs. Full article

(This article belongs to the Special Issue Plant-Based Alternatives: A Perspective for Future Food)

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13 pages, 1678 KB

Open AccessArticle

Analysis of the Mass Transfer Kinetics of Dealuminated Jellyfish During Ethanol Pickling Process

by Yihe Zhang, Pengfei Yi, Jingkang Xu, Kui You, Xinghua Li, Jiajun Ren, Heyang Bai and Caihua Ma

Foods 2025, 14(17), 3067; https://doi.org/10.3390/foods14173067 (registering DOI) - 30 Aug 2025

Abstract

The main quality and safety issue in processing salted jellyfish for food is excessive aluminum. After dealumination, problems such as a low quality and short shelf life may occur. A method for reprocessing dealuminated jellyfish that can maintain quality and yield bactericidal effects [...] Read more.

The main quality and safety issue in processing salted jellyfish for food is excessive aluminum. After dealumination, problems such as a low quality and short shelf life may occur. A method for reprocessing dealuminated jellyfish that can maintain quality and yield bactericidal effects is necessary. Alcohol provides astringent protein and bactericidal effects, and ethanol is safe and nontoxic. It can be added as needed in food production. The optimal processing conditions were determined by studying the mass transfer and quality changes in dealuminated jellyfish at different ethanol concentrations. The results revealed that both the ethanol concentration and pickling time significantly affected the mass transfer changes of substances in the pickling process for dealuminated jellyfish. The total mass of dealuminated jellyfish decreased with increasing ethanol concentration, whereas the ethanol content increased. The changes were more obvious at the early stages of pickling, and then tended to flatten out. The diffusion coefficient was the highest for the 45% pickling solution, and the texture characteristics were similar to those of edible jellyfish, thus rendering this solution more suitable for dealuminated jellyfish ethanol soaking. In addition, the mass transfer model for various substances in the pickling process for dealuminated jellyfish exhibited a suitable linear correlation with time, which can be effectively applied. Full article

(This article belongs to the Special Issue New Methods in Food Processing and Analysis)

19 pages, 1869 KB

Open AccessArticle

Optimization of Fermentation Conditions for Enhanced Single Cell Protein Production by Rossellomorea marisflavi NDS and Nutritional Composition Analysis

by Hui Zhang, Wenwen Zhang, Wen Zhang, Minghan Yin, Lefei Jiao, Tinghong Ming, Xiwen Jia, Moussa Gouife, Jiajie Xu and Fei Kong

Foods 2025, 14(17), 3066; https://doi.org/10.3390/foods14173066 (registering DOI) - 30 Aug 2025

Abstract

Microbial proteins offer a sustainable alternative for animal nutrition. Rossellomorea marisflavi NDS, a bacterium isolated from seawater, was previously identified as a promising candidate due to its high protein content. This study aimed to enhance its single cell protein production through systemic fermentation [...] Read more.

Microbial proteins offer a sustainable alternative for animal nutrition. Rossellomorea marisflavi NDS, a bacterium isolated from seawater, was previously identified as a promising candidate due to its high protein content. This study aimed to enhance its single cell protein production through systemic fermentation optimization. Single-factor optimization in shake flask determined the optimal conditions to be: a salinity of 20‰ NaCl, a temperature of 32 °C, and an initial pH of 7.3, and a medium composed of 1% (w/v) corn flour, 1% peptone, 0.3% beef extract, and 0.2% KCl. Scaling up to a 10 L bioreactor demonstrated that a two-stage agitation strategy (150 rpm for the first 20 h followed by 180 rpm for the remaining 12 h) enhanced single cell protein yield. Furthermore, allowing the pH to fluctuate freely was more beneficial for protein production than maintaining a constant pH of 7.3 ± 0.02. Under these optimized conditions, the biomass composition (wet weight) was determined to be 2.3767 ± 0.0205% crude ash, 15.6013 ± 0.0082% crude protein, 0.1023 ± 0.0026% crude lipid, and 2.6997 ± 0.0021% carbohydrates. Amino acid analysis revealed a rich profile, with lysine and glutamic acid being the predominant essential and non-essential amino acids, respectively. Fatty acids analysis indicated that C14:1n5 was the most dominant. These findings underscore the potential of R. marisflavi NDS as a high-quality dietary protein supplement and provide a solid foundation for its industrial-scale production. Full article

(This article belongs to the Section Food Biotechnology)

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23 pages, 6780 KB

Open AccessArticle

Fermentation of Pea Protein Isolate by Enterococcus faecalis 07: A Strategy to Enhance Flavor and Functionality

by Zhunyao Zhu, Laijing Zhu, Yanli Wang, Ruixue Cao, Yifan Ren and Xiangzhong Zhao

Foods 2025, 14(17), 3065; https://doi.org/10.3390/foods14173065 (registering DOI) - 30 Aug 2025

Abstract

Pea protein isolate (PPI) is a plant protein with high nutritional value, but its application in food is limited by an unpleasant beany flavor. This study aimed to investigate the feasibility of improving the flavor of PPI through fermentation with Enterococcus faecalis 07. [...] Read more.

Pea protein isolate (PPI) is a plant protein with high nutritional value, but its application in food is limited by an unpleasant beany flavor. This study aimed to investigate the feasibility of improving the flavor of PPI through fermentation with Enterococcus faecalis 07. PPI was subjected to fermentation by E. faecalis 07 for different durations (0 H, 24 H, 48 H, and 72 H). After fermentation, pH, viable cell counts, free amino acid contents, electronic tongue analysis, and volatile organic compounds were determined. The results showed that fermentation significantly reduced the bitterness of PPI and enhanced its umami intensity. A total of 64 volatile organic compounds were identified in the fermented samples, 42 more than in the unfermented sample. Quantitative analysis revealed that hexanal (grass-like odor) decreased by 92% after 72 h of fermentation, 1-octen-3-ol (mushroom-like odor) decreased from 6.94 mg/kg to 1.73 mg/kg, and trans-2-octenal decreased to 0.59 mg/kg; meanwhile, aromatic compounds such as esters and ketones were produced. Along with changes in the physicochemical properties, organic acids, and free amino acid composition of PPI, correlation analysis between electronic tongue data and volatile compounds further indicated that changes in volatile components simultaneously affected the perception of five taste attributes of PPI (bitterness, sourness, sweetness, saltiness, and umami). In conclusion, this study demonstrated the feasibility of fermenting PPI with E. faecalis 07, which effectively improved its sensory attributes and physicochemical properties to a certain extent. Full article

(This article belongs to the Section Food Biotechnology)

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29 pages, 4254 KB

Open AccessArticle

Comparative Study of Natamycin Encapsulation in Liposomes: Thin-Film vs. Proliposome Methods for Enhanced Stability, Controlled Release, and Efficacy Against Milk Spoilage and Pathogenic Microorganisms

by Natalija Čutović, Petar Batinić, Tatjana Marković, Jovana Petrović, Milena Obradović, Branko Bugarski and Aleksandra A. Jovanović

Foods 2025, 14(17), 3064; https://doi.org/10.3390/foods14173064 (registering DOI) - 30 Aug 2025

Abstract

The aim of this study was to evaluate liposomal particles as a potential delivery system for natamycin, a widely known antimicrobial agent used in the food industry. The goal was to prolong its diffusion into the surrounding medium. Natamycin-loaded liposomes were prepared using [...] Read more.

The aim of this study was to evaluate liposomal particles as a potential delivery system for natamycin, a widely known antimicrobial agent used in the food industry. The goal was to prolong its diffusion into the surrounding medium. Natamycin-loaded liposomes were prepared using two methods (proliposome and thin-film) and two different phospholipid mixtures. The characterization of natamycin-loaded liposomes was performed in terms of their chemical composition (FT-IR analysis), encapsulation efficiency (EE), and antimicrobial potential against spoilage and pathogenic microorganisms that can be found in milk and milk products. During the 60-day storage period, their size, polydispersity index (PDI), and zeta potential were measured. The in vitro release kinetics of natamycin from liposomes were also assessed, and the results showed a significantly lower release rate of the drug when it was encapsulated. EE showed a high level of natamycin encapsulation (>80%), which was confirmed with FT-IR analysis. The stability study indicated that these systems were stable over a 60-day storage period, as the zeta potential of all formulations was ~−25 mV. Satisfactory antimicrobial performance of the developed liposomes against Listeria monocytogenes, Yersinia enterocolitica, Candida tropicalis, Candida parapsilosis, and Aspergillus flavus (MIC values from 0.00625 to 4 mg/mL) indicates that loading of natamycin into liposomal carriers was an adequate method for their encapsulation and delivery in the milk industry. Full article

(This article belongs to the Special Issue Detection and Control of Foodborne Pathogens and Microbiota in Food Processing Environments and Products)

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20 pages, 3236 KB

Open AccessArticle

Sustainable Protein-Enriched Biscuits: Effects of Mealworm Protein Powder on the Properties of Wheat Flour and Biscuit Quality

by Ao Yang, Hongrui Chen, Haixin Tian, Jianhui An, Longchen Shang, Yexing Tao and Lingli Deng

Foods 2025, 14(17), 3063; https://doi.org/10.3390/foods14173063 (registering DOI) - 30 Aug 2025

Abstract

Mealworm (Tenebrio molitor, LINNAEUS, 1758) is a protein-rich edible insect. In this study, low-gluten wheat flour was formulated with mealworm protein powder at various concentrations (0%, 5%, 10%, 15%, and 20%) to investigate its influence on the pasting, farinographic, and extensographic [...] Read more.

Mealworm (Tenebrio molitor, LINNAEUS, 1758) is a protein-rich edible insect. In this study, low-gluten wheat flour was formulated with mealworm protein powder at various concentrations (0%, 5%, 10%, 15%, and 20%) to investigate its influence on the pasting, farinographic, and extensographic properties of low-gluten wheat flour, as well as the changes in the overall quality of the resulting biscuits (soda crackers and cookies). The viscosity of the composite flour decreased with an increasing substitution level of mealworm protein powder, and the setback significantly decreased from 69.31 ± 0.16 RVU (M0) to 19.00 ± 0.71 RVU (M20), indicating enhanced resistance to starch retrogradation. Farinographic and extensographic analyses revealed that the addition of mealworm protein powder reduced dough water absorption, significantly prolonged dough development time and stability time, and enhanced overall dough stability. However, extensibility gradually decreased, with a further reduction observed as the proofing time increased. Concurrently, the baking expansion ratio and hardness of the biscuits decreased. Specifically, for soda crackers, the baking expansion ratio decreased from 198.96 ± 3.88% (M0) to 135.74 ± 1.28% (M20), and hardness dropped from 26.40 ± 1.53 N (M0) to 6.32 ± 0.08 N (M20). For cookies, the baking expansion ratio and hardness decreased from 93.77 ± 0.72% (M0) to 86.06 ± 1.08% (M20) and from 1.76 ± 0.06 N (M0) to 1.10 ± 0.16 N (M20), respectively. The impact of mealworm protein powder (5–20%) was relatively minor in cookies but more pronounced in soda crackers, likely due to differences in formulation and processing methods. Additionally, the crunchiness of soda crackers was 3.42 times greater than that of cookies, whereas resilience was only 0.15 times that of cookies under controlled conditions. Pearson correlation analysis and principal component analysis (PCA) further elucidated the relationships between the dough properties and final product quality. Furthermore, the substitution of mealworm protein powder affected the sensory properties of the product but significantly enhanced its nutritional value, confirming the feasibility of replacing low-gluten wheat flour with mealworm protein powder and offering a theoretical foundation for its development and application in diverse biscuit formulations. Full article

(This article belongs to the Section Grain)

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21 pages, 1620 KB

Open AccessReview

Perspectives on Eco-Friendly Food Packaging: Challenges, Solutions, and Trends

by Paula Fernanda Janetti Bócoli, Vitor Emanuel de Souza Gomes, Amanda Alves Domingos Maia and Luís Marangoni Júnior

Foods 2025, 14(17), 3062; https://doi.org/10.3390/foods14173062 (registering DOI) - 30 Aug 2025

Abstract

The development of sustainable packaging in the food industry is essential to meet the growing demand for more environmentally friendly practices and to contribute to material circularity and solid waste reduction. In this context, this review explores the main categories of sustainable packaging [...] Read more.

The development of sustainable packaging in the food industry is essential to meet the growing demand for more environmentally friendly practices and to contribute to material circularity and solid waste reduction. In this context, this review explores the main categories of sustainable packaging in the food industry, including recyclable, reusable, biodegradable, and compostable packages, highlighting the materials used, their characteristics, advantages, and limitations. Furthermore, it discusses innovations that combine convenience and safety with lower environmental impact, such as the use of biopolymers, and nanomaterials that extend food preservation, enhance properties, and enable broader application. The adoption of these technologies can reduce dependence on fossil-based plastics and minimize environmental impacts, although challenges remain, such as economic viability, regulatory standardization, and consumer acceptance. Additionally, the review addresses difficulties related to recycling and reverse logistics, emphasizing the need for a joint effort among companies, governments, and consumers to promote a more sustainable food system. Thus, the research highlights the importance of innovation and collaboration in developing viable solutions that reconcile sustainability, food safety, and efficiency in the packaging industry. Full article

(This article belongs to the Special Issue Recent Trends in the Development of Sustainable Materials in Food Packaging)

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13 pages, 2228 KB

Open AccessArticle

Study on Effect and Mechanism of β-Aminobutyric Acid on Mango Anthracnose Caused by Colletotrichum gloeosporioides

by Cuiping Pan, Jing Wang, Yiyue Wang, Huaiyu Yuan, Ying Liu, Ke Li, Lian Tao, Yongqing Zhu and Huajia Li

Foods 2025, 14(17), 3061; https://doi.org/10.3390/foods14173061 (registering DOI) - 30 Aug 2025

Abstract

Anthracnose is one of the most serious postharvest diseases that can manifest in mango. The mechanism and inhibitory effects of β-aminobutyric acid (BABA) on anthracnose in harvested mango fruit were investigated. The “Guifei” fruits were pretreated with different concentrations of 25, 50, [...] Read more.

Anthracnose is one of the most serious postharvest diseases that can manifest in mango. The mechanism and inhibitory effects of β-aminobutyric acid (BABA) on anthracnose in harvested mango fruit were investigated. The “Guifei” fruits were pretreated with different concentrations of 25, 50, 75, and 100 mmol/L BABA, with 0 mmol/L BABA as the control, and inoculated with Colletotrichum gloeosporioides. The results showed that 50 mmol/L BABA treatment significantly reduced the incidence of anthracnose and inhibited the growth of lesions in mango. It significantly increased the activities of antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD), while reducing the O₂⁻ production rate and H₂O₂ content. In addition, the DPPH radical scavenging capacity was enhanced, the content of disease-resistance-related compounds, including total phenols and total flavonoids, increased, and the expression levels of defense-related genes such as PAL, GLU, CHI, and PR1 were upregulated, elevating the activity of phenylalanine ammonia-lyase (PAL) and pathogenesis-related proteins such as chitinase (CHI) and β-1,3-glucanase (GLU). In conclusion, BABA treatment significantly enhances mango fruit resistance to anthracnose via synergistically activating the antioxidant defense system, promoting the accumulation of disease-resistant compounds, and regulating defense-related gene expression. These findings provide a theoretical foundation for developing eco-friendly strategies to control postharvest diseases in mango. Full article

(This article belongs to the Special Issue Postharvest and Green Processing Technology of Vegetables and Fruits)

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44 pages, 5528 KB

Open AccessArticle

Development and Prediction of a Non-Destructive Quality Index (Qi) for Stored Date Fruits Using VIS–NIR Spectroscopy and Artificial Neural Networks

by Mahmoud G. Elamshity and Abdullah M. Alhamdan

Foods 2025, 14(17), 3060; https://doi.org/10.3390/foods14173060 - 29 Aug 2025

Abstract

This study proposes a novel non-destructive approach to assessing and predicting the quality of stored date fruits using a composite quality index (Qi) modeled via visible–near-infrared (VIS–NIR) spectroscopy and artificial neural networks (ANNs). Two leading cultivars, Sukkary and Khlass, were stored for 12 [...] Read more.

This study proposes a novel non-destructive approach to assessing and predicting the quality of stored date fruits using a composite quality index (Qi) modeled via visible–near-infrared (VIS–NIR) spectroscopy and artificial neural networks (ANNs). Two leading cultivars, Sukkary and Khlass, were stored for 12 months using three temperature regimes (25 °C, 5 °C, and −18 °C) and five types of packaging. The samples were grouped into six moisture content categories (4.36–36.70% d.b.), and key physicochemical traits, namely moisture, pH, hardness, total soluble solids (TSSs), density, color, and microbial load, were used to construct a normalized, dimensionless Qi. Spectral data (410–990 nm) were preprocessed using second-derivative transformation and modeled using partial least squares regression (PLSR) and the ANNs. The ANNs outperformed PLSR, achieving the correlation coefficient (R²) values of up to 0.944 (Sukkary) and 0.927 (Khlass), with corresponding root mean square error of prediction (RMSEP) values of 0.042 and 0.049, and the relative error of prediction (REP < 5%). The best quality retention was observed in the dates stored at −18 °C in pressed semi-rigid plastic containers (PSSPCs), with minimal microbial growth and superior sensory scores. The second-order Qi model showed a significantly better fit (p < 0.05, AIC-reduced) over that of linear alternatives, capturing the nonlinear degradation patterns during storage. The proposed system enables real-time, non-invasive quality monitoring and could support automated decision-making in postharvest management, packaging selection, and shelf-life prediction. Full article

(This article belongs to the Special Issue Food Packaging and Preservation Technologies for Improving Fresh Product Shelf Life)

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17 pages, 2156 KB

Open AccessArticle

Neuroprotective Potential of Broccoli Sprout Extract in Scopolamine-Induced Memory-Impaired Mice

by Huijin Jeong, Hyukjoon Choi and Young-Seo Park

Foods 2025, 14(17), 3059; https://doi.org/10.3390/foods14173059 - 29 Aug 2025

Abstract

Alzheimer’s disease is characterized by progressive cognitive decline associated with oxidative stress, neuroinflammation, and impaired neurotrophic signaling. Sulforaphane, a bioactive compound found in broccoli, has demonstrated neuroprotective effects by activating NRF2 and inhibiting NF-κB. However, the efficacy of whole-food-derived sulforaphane remains unclear. This [...] Read more.

Alzheimer’s disease is characterized by progressive cognitive decline associated with oxidative stress, neuroinflammation, and impaired neurotrophic signaling. Sulforaphane, a bioactive compound found in broccoli, has demonstrated neuroprotective effects by activating NRF2 and inhibiting NF-κB. However, the efficacy of whole-food-derived sulforaphane remains unclear. This study evaluated the neuroprotective potential of broccoli sprout extract using a scopolamine-induced mouse model of memory impairment. Mice were orally administered broccoli sprout extract once daily at doses of 100 mg/kg or 200 mg/kg for four weeks prior to behavioral and biochemical assessments. Treatment with broccoli sprout extract significantly improved scopolamine-induced deficits in long-term memory, as determined by the passive avoidance test. The spatial working memory remained unaffected. High doses of broccoli sprout extract restored hippocampal brain-derived neurotrophic factor levels and reduced cortical lipid peroxidation, suggesting antioxidant and neurotrophic benefits. Additionally, the low dose preserved striatal choline acetyltransferase expression and reduced systemic tumor necrosis factor-alpha and hippocampal cyclooxygenase-2 levels, indicating its anti-inflammatory and cholinergic protective effects. No significant changes in acetylcholinesterase activity or glutathione levels were observed. Overall, these results imply that broccoli sprout extract has multi-targeted neuroprotective effects, possibly involving redox and inflammatory regulation. Therefore, it may be a safe dietary strategy to support cognition in neurodegenerative conditions. Full article

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

14 pages, 293 KB

Open AccessEditorial

Unveiling the Chemistry and Bioactivity of Bee Products and Their Derivatives

by Ofélia Anjos and Maria da Graça Miguel

Foods 2025, 14(17), 3058; https://doi.org/10.3390/foods14173058 - 29 Aug 2025

Abstract

Apiculture, or beekeeping, refers to the cultivation and management of honey bees for honey and byproducts, including the extraction, bottling, and sale of hive products such as honey, propolis, royal jelly, bee venom, bee pollen, bee bread and other fermented bee products [...] [...] Read more.

Apiculture, or beekeeping, refers to the cultivation and management of honey bees for honey and byproducts, including the extraction, bottling, and sale of hive products such as honey, propolis, royal jelly, bee venom, bee pollen, bee bread and other fermented bee products [...] Full article

(This article belongs to the Topic Biological Activities and Chemical Composition of Bee Products and Derivatives)

20 pages, 1214 KB

Open AccessArticle

Characterization of Listeria monocytogenes Isolates from Pork Production in Southern Sonora, Mexico: Serotyping, Antimicrobial Resistance, Chitosan Susceptibility, and Pathogenicity in a Chicken Embryo Model

by Alejandro Miguel Figueroa-López, Michel Teresa Gutiérrez-Osuna, Norma Gabriela Rodríguez-Mora, Carlos Eduardo Aragón-López, Roberto Rodríguez-Ramírez, Alma Guadalupe Villa-Lerma and Ernesto Uriel Cantú-Soto

Foods 2025, 14(17), 3057; https://doi.org/10.3390/foods14173057 - 29 Aug 2025

Abstract

Listeria monocytogenes is often found in pork intestines and can contaminate pork production, posing a risk to consumers. This study aimed to characterize 16 L. monocytogenes isolates from fresh and packaged pork loin, identify their serotypes, and assess antibiotic resistance. To evaluate chitosan [...] Read more.

Listeria monocytogenes is often found in pork intestines and can contaminate pork production, posing a risk to consumers. This study aimed to characterize 16 L. monocytogenes isolates from fresh and packaged pork loin, identify their serotypes, and assess antibiotic resistance. To evaluate chitosan susceptibility as a potential strategy to control L. monocytogenes in the pork industry and to determine its effectiveness in a eukaryotic model to demonstrate pathogenicity. Among the 16 isolates examined, 2 were identified as 1/2a, 12 as 1/2b, 2 as 4b, and 2 could not be assigned a serotype. Variations were observed in their pathogenicity factors. Some isolates were lacking in some virulence factors. In the antibiotic assays, all isolates demonstrated resistance to at least three antibiotics, and one of them exhibited resistance to as many as ten antimicrobial agents. To propose an alternative in the food industry as a decontamination agent, a low-molecular-weight chitosan was evaluated. It was shown that chitosan inhibits the growth of L. monocytogenes in a concentration of 0.25% in 45 min, resulting in a viable alternative against this pathogen, but in this work, one isolate exhibited resistance to chitosan (isolate Lm 1.2). Regarding infection in eukaryotic models, all isolates had the capacity to infect chicken embryos, except for isolate 1.2, which exhibited attenuated pathogenicity. These findings highlight the potential public health risk L. monocytogenes poses in pork and the need for continued research to develop effective control strategies. Full article

(This article belongs to the Section Food Microbiology)

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17 pages, 869 KB

Open AccessArticle

Impact of a UV-C Scalable Reactor on the Chemical and Sensory Quality of Peppercorns

by Víctor Arcos-Limiñana, Soledad Prats-Moya and Salvador Maestre-Pérez

Foods 2025, 14(17), 3056; https://doi.org/10.3390/foods14173056 - 29 Aug 2025

Abstract

This study investigates the chemical and sensory effects of UV-C disinfection on black, white, green, and pink peppercorns using a scalable mechanical drum reactor. While previous research has demonstrated the efficacy of UV-C radiation in microbial disinfection, there is a lack of deep, [...] Read more.

This study investigates the chemical and sensory effects of UV-C disinfection on black, white, green, and pink peppercorns using a scalable mechanical drum reactor. While previous research has demonstrated the efficacy of UV-C radiation in microbial disinfection, there is a lack of deep, quality-focused research on food products. Nevertheless, for spices, this is just as important, if not more so, than food safety. Different analyses were conducted to assess changes in volatile compounds, organic acids, fatty acids, tocopherols, and colour following UV-C exposure. Additionally, sensory evaluations were performed using triangular tests to determine whether these chemical changes were perceptible to consumers. Results revealed that many of the measured chemical components were affected by the UV treatment, with some volatile compounds decreasing by up to 90%, while certain organic acids increased by more than 150%. Despite these changes, no significant differences in colour, aroma, or flavour were detected by the sensory panel across all pepper types. These findings suggest that UV-C irradiation, when applied under the tested conditions, preserves the sensory quality of peppercorns, supporting its potential as a non-thermal processing method for spice treatment. Full article

(This article belongs to the Special Issue Application of Innovative Technologies for Improving Food Quality and Safety: 2nd Edition)

15 pages, 1856 KB

Open AccessArticle

Process Optimization for Polyphenol Extraction from Macroalgae Residues and Assessment of Their Compositions, Antioxidant Activities, and Glycosidase Inhibition

by Xianxian Luo, Hao Chen, Jiayi Mi, Xinyan Li, Ziheng Wu, Yan Jiang and Xiufang Dong

Foods 2025, 14(17), 3055; https://doi.org/10.3390/foods14173055 - 29 Aug 2025

Abstract

Macroalgae are often used to produce sodium alginate, but their by-products have not been fully utilized. This study aimed to optimize the extraction of bound polyphenols (BPs) from Macrocystis pyrifera (L.) residues, analyze the composition of free polyphenols (FPs) and BPs, and evaluate [...] Read more.

Macroalgae are often used to produce sodium alginate, but their by-products have not been fully utilized. This study aimed to optimize the extraction of bound polyphenols (BPs) from Macrocystis pyrifera (L.) residues, analyze the composition of free polyphenols (FPs) and BPs, and evaluate their antioxidant activities and ability to inhibit glycosidase activity. The optimal conditions for extracting BPs achieved by the response surface method were as follows: 50 °C, a solid–liquid ratio of 1:50, an alkaline hydrolysis time of 2.38 h, and a NaOH concentration of 8 mol/L. Polyphenol content determination results indicated that FPs had significantly higher total polyphenols (13.02 ± 0.05 μg GAE/mg) and phlorotannin (3.44 ± 0.04 μg PE/mg) than BPs (6.57 ± 0.07 μg GAE/mg and 1.32 ± 0.20 μg PE/mg). HPLC/ESI-QTOF-MS showed distinct profiles: FPs had one polyhydroxy phenol, nine flavonoids, and four additional compounds, whereas BPs had five flavonoids and four other compounds. Antioxidant activity was found to be higher in FPs than in BPs (DPPH: 3.03 vs. 1.79 μg TE/mg; FRAP: 19.40 vs. 7.43 μg TE/mg). Furthermore, FPs exhibited 4.59- and 11-fold higher inhibition capacity toward α-amylase and α-glucosidase, respectively, compared to BPs‌. The results provide valuable basic data for the application of macroalgae residues in the marine biological industry and reveal their potential hypoglycemic ability. Full article

(This article belongs to the Special Issue Nutrition, Safety and Storage of Seafoods)

25 pages, 7877 KB

Open AccessArticle

Microwave Drying of Tricholoma Matsutake: Dielectric Properties, Mechanism, and Process Optimization

by Siyu Gong, Yifan Niu, Chao Yuwen and Bingguo Liu

Foods 2025, 14(17), 3054; https://doi.org/10.3390/foods14173054 - 29 Aug 2025

Abstract

Efficient drying is crucial for the preservation and high-value utilization of tricholoma matsutake (TM). Traditional hot-air drying is inefficient, energy-intensive, and prone to quality degradation. This study investigates the application of microwave drying for TM, systematically analyzing its dielectric properties and moisture states, [...] Read more.

Efficient drying is crucial for the preservation and high-value utilization of tricholoma matsutake (TM). Traditional hot-air drying is inefficient, energy-intensive, and prone to quality degradation. This study investigates the application of microwave drying for TM, systematically analyzing its dielectric properties and moisture states, and elucidating the dielectric response mechanisms during drying. Response surface methodology (RSM) was employed to optimize key process parameters, including microwave power, drying time, and sample mass, and to validate the feasibility of the optimized process for industrial applications. Results revealed that the dehydration process of TM comprises three distinct stages, with free water evaporation contributing 69.8% of the total weight loss. Dielectric properties correlated strongly with apparent density and temperature, with the loss tangent (

\tan δ

) increasing by 213.0% at higher temperatures, confirming dipole loss as the primary heating mechanism. Under optimized drying conditions (power: 620.00 W, time: 2.70 min, mass: 13.2 g), a dehydration rate (DR) of 85.41% was achieved, with a 1.50% deviation from the model-predicted values. The optimized process effectively maintained the relative integrity of the microstructure of TM, with the C/O ratio increasing from 1.03 to 1.31. Steam pressure-driven moisture migration was identified as the primary mechanism facilitating microwave-enhanced dehydration. Pilot-scale experiments scaled up the processing capacity to 15 kg/h and confirmed that the new process reduced total costs by 38% compared to traditional hot-air drying. The study developed an efficient and reliable microwave drying model, supporting industrial-scale TM processing. Full article

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

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