Foods

22 pages, 2027 KB

Open AccessArticle

Kefiran as a Multifunctional Biopolymer: Green Extraction, Structural Characterization and Application in Phenolic-Loaded Complex Coacervates

by Paul K. Agyei, Yemane H. Gebremeskal, Anastasia A. Mentova, Tatyana F. Chernykh, Tarek N. Soliman, Hassan Barakat, Khalid A. Alsaleem, Tamer M. El-Messery and Mohamed S. Boulkrane

Foods 2026, 15(12), 2138; https://doi.org/10.3390/foods15122138 (registering DOI) - 13 Jun 2026

Abstract

This study examined Kefiran, an exopolysaccharide derived from milk kefir grains, as a novel biopolymer for encapsulating phenolic extracts from sunflower cake and its antimicrobial properties in the development of natural and functional food ingredients. Kefiran was obtained from kefir grains using three [...] Read more.

This study examined Kefiran, an exopolysaccharide derived from milk kefir grains, as a novel biopolymer for encapsulating phenolic extracts from sunflower cake and its antimicrobial properties in the development of natural and functional food ingredients. Kefiran was obtained from kefir grains using three extraction protocols: hot water (M1), hot water with 30% trichloroacetic acid (M2), and mild heat combined with ultrasound at 60 °C (M3). The ultrasound-assisted method produced the highest carbohydrate concentration. Spectrophotometric assays (phenol–sulfuric and Bradford), Fourier transform infrared spectroscopy, scanning electron microscopy, thermogravimetric analysis, and water-holding capacity were employed to characterize the composition, structure, and morphology of the extracts, revealing well-preserved polysaccharide fingerprints and a highly porous microstructure, consistent with their potential application in food systems. Kefiran was then evaluated as an encapsulating agent in complex coacervation at pH 3.75, using three Kefiran-based wall formulations (M1, M2, and M3) with gum arabic and whey protein isolate (WPI) as co-wall materials, and their performance was compared with gum arabic and WPI controls. Across formulations, coacervate microcapsules achieved high encapsulation efficiencies (83–93%), tunable particle sizes, and predominantly negative zeta potentials, indicative of good colloidal stability. The Kefiran extract and coacervate microcapsules demonstrated significant antioxidant and antimicrobial activity against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Candida albicans, with minimum inhibitory concentrations ranging from 250 to 1000 µg/mL. The findings support ultrasound-extracted Kefiran as a multifunctional biopolymer suitable for bioactive delivery and as a natural antimicrobial component in advanced functional food formulations. Full article

(This article belongs to the Special Issue Production and Functional Evaluation of Food-Derived Polysaccharides and Oligosaccharides)

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21 pages, 9197 KB

Open AccessArticle

Revealing the Flavor and Metabolite Differences of Chinese Sweet Rice Wine Fermented with Diverse Rice Varieties Using GC-IMS and UPLC-MS/MS

by Qi Zheng, Wenhui Tian, Ling Yue, Qiulian Kong, Haihong Wang, Zhijun Chen, Yi Zhang, Chunfang Wang, Songheng Wu, Weiqiang Yan and Shujun Wu

Foods 2026, 15(12), 2137; https://doi.org/10.3390/foods15122137 (registering DOI) - 13 Jun 2026

Abstract

Japonica rice offers high cost-effectiveness and yield, with the potential to replace glutinous rice in Chinese sweet rice wine (CSRW) brewing. It can be classified into aromatic and non-aromatic types, but whether different varieties cause flavor and metabolite differences in CSRW remains unclear. [...] Read more.

Japonica rice offers high cost-effectiveness and yield, with the potential to replace glutinous rice in Chinese sweet rice wine (CSRW) brewing. It can be classified into aromatic and non-aromatic types, but whether different varieties cause flavor and metabolite differences in CSRW remains unclear. In this study, glutinous rice (GR), three aromatic japonica varieties (CS-217, HXR-450, SXJ-1018), and two non-aromatic varieties (TA-1, HR-1212) were used as raw materials. The qualities of different CSRWs were evaluated through physicochemical indices, sensory evaluation, phenolic and flavonoid contents, antioxidant capacities, HS-GC-IMS, and UPLC-MS/MS. The results showed that CS-217 displayed the highest total acid content, along with excellent overall sensory evaluation, total phenolic content, and antioxidant capacity. A total of 28 VOCs were identified by HS-GC-IMS, among which 13 compounds with VIP ≥ 1, including butyl isobutyrate, butyl acetate, and ethyl pentanoate, were identified as key flavor discriminant factors. Additionally, 2501 non-volatile metabolites were identified, and five key metabolic pathways were revealed. These pathways synergistically regulate CSRW flavor and nutritional quality. Different japonica rice varieties exhibited respective advantages in CSRW quality indicators, providing a basis for the diversification of raw materials in CSRW production. Full article

(This article belongs to the Section Food Analytical Methods)

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24 pages, 360 KB

Open AccessReview

Immature Honey as a Quality Challenge in Global Apicultural Production

by Anna Gajda, Bartosz Lewandowski, Przemysław Rujna, Joanna Katarzyna Banach, Renata Pietrzak-Fiećko and Ewaryst Tkacz

Foods 2026, 15(12), 2136; https://doi.org/10.3390/foods15122136 (registering DOI) - 13 Jun 2026

Abstract

Honey maturity is increasingly discussed in relation to product integrity, fair trade, and the classification of immature honey production as a form of adulteration. This narrative critical review examines honey maturity using evidence from peer-reviewed microbiological, physicochemical, and metabolomic studies, combined with an [...] Read more.

Honey maturity is increasingly discussed in relation to product integrity, fair trade, and the classification of immature honey production as a form of adulteration. This narrative critical review examines honey maturity using evidence from peer-reviewed microbiological, physicochemical, and metabolomic studies, combined with an analysis of international and European regulatory frameworks, including Codex Alimentarius CXS 12-1981, Council Directive 2001/110/EC, Regulation (EC) No 178/2002, and Regulation (EC) No 852/2004. Particular attention is given to the interpretation of osmophilic yeast counts, water activity (

a_{w}

), moisture content, comb cell capping, fermentation, and technological dehumidification. The reviewed evidence indicates that osmophilic yeasts are natural components of honey and that their presence, expressed as colony-forming units per gram (CFU/g), should not be treated as an independent non-compliance criterion in the absence of active fermentation. Existing honey standards define compositional and quality requirements, including moisture, hydroxymethylfurfural, enzymatic activity, and absence of fermentation or effervescence, but do not establish a honey-specific CFU/g limit for yeasts. On this basis, the review formulates a functional maturity assessment framework integrating

a_{w}

, moisture, enzymatic indicators, and metabolomic biomarkers. The proposed framework is presented as a conceptual model derived from the synthesis of the existing literature and requiring further multilaboratory validation prior to adoption in official control practice. This approach may improve proportionality in honey quality assessment and reduce the risk of misclassifying microbiologically stable honeys as immature or adulterated. Full article

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

21 pages, 25947 KB

Open AccessArticle

Low-Molecular-Weight Fucoidan from Undaria pinnatifida Mitigates Salmonella-Induced Injury Through Gut Microbiota and Immune Regulation

by Lu Wang, Zhixiu Xiao, Jiaxin Yang, Chunyan Lu, Xiaomeng Ren, Shuang Song, Jinchi Jiang and Chunqing Ai

Foods 2026, 15(12), 2135; https://doi.org/10.3390/foods15122135 (registering DOI) - 13 Jun 2026

Abstract

Salmonella primarily affects the gastrointestinal tract, causing local and systemic symptoms. Fucoidan exhibits therapeutic potential against Salmonella-induced pathology; however, the influence of its molecular weight on efficacy remains poorly understood. In this study, low-molecular-weight fucoidan from Undaria pinnatifida (LUPF) was prepared and [...] Read more.

Salmonella primarily affects the gastrointestinal tract, causing local and systemic symptoms. Fucoidan exhibits therapeutic potential against Salmonella-induced pathology; however, the influence of its molecular weight on efficacy remains poorly understood. In this study, low-molecular-weight fucoidan from Undaria pinnatifida (LUPF) was prepared and characterized, and its protective effects against Salmonella infection were evaluated in a mouse model. LUPF effectively mitigated Salmonella-induced multiple organ damage by preserving mucin secretion and tight junction protein expression. Metabolomics analysis further demonstrated that LUPF normalized Salmonella-induced metabolic disturbances, thereby reducing systemic dysfunction. Mechanistically, LUPF suppressed inflammation by inhibiting mitogen-activated protein kinase (MAPK) and nuclear factor-κB (NF-κB) signaling pathways, while alleviating oxidative stress through activation of the Nrf2 pathway. In addition, LUPF restored gut microbiota homeostasis by reducing Proteobacteria levels, improving the Bacteroidota/Firmicutes ratio, enriching beneficial taxa, and enhancing short-chain fatty acid production. In vitro experiments further revealed that LUPF attenuated Salmonella-induced inflammation by modulating macrophage polarization. Collectively, these results suggest that LUPF has promising potential as a prebiotic candidate for reducing the risk of Salmonella-associated diseases. Full article

(This article belongs to the Special Issue Plant Food Polysaccharides: Molecular Conformation and Functional Mechanism Studies)

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19 pages, 5949 KB

Open AccessArticle

Physicochemical and Functional Properties of Polyphenolic Core Gel Microcapsules from Rose Petals (Rose L.): A Comparative Study

by Natalia Żurek, Andżelika Padowska, Andżelika Kusy and Karolina Ochab

Foods 2026, 15(12), 2134; https://doi.org/10.3390/foods15122134 (registering DOI) - 13 Jun 2026

Abstract

The aim of this study was to evaluate the effect of matrix type and dose of polyphenolic core from rose petals on the physicochemical and functional properties of microcapsules. Microcapsules were obtained by ionotropic gelation using four carrier systems: sodium alginate (SA), sodium [...] Read more.

The aim of this study was to evaluate the effect of matrix type and dose of polyphenolic core from rose petals on the physicochemical and functional properties of microcapsules. Microcapsules were obtained by ionotropic gelation using four carrier systems: sodium alginate (SA), sodium alginate with added starch (SA + S), protein isolate (SA + P), and vegetable gum (SA + G). Polyphenolic compounds isolated from rose petals (E) were used as the core at six concentrations (0.25, 0.5, 1.0, 1.5, 2.0, and 2.5%). Differences between microcapsules were assessed based on physicochemical properties, polyphenol and anthocyanin content, antioxidant activity, swelling index, and biocompatibility. The results showed that both the extract dose and the matrix system significantly affected the analyzed parameters. The highest encapsulation efficiency was demonstrated for the lowest dose (0.25%), regardless of the matrix used. Total polyphenol and anthocyanin content significantly increased for all microcapsule versions with increasing extract dose, with the highest concentrations obtained for the SA + G system. These results strongly correlated with antioxidant activity and biocompatibility with human colonocyte membranes. In turn, the swelling index decreased with extract dose, showing the highest values in small intestinal fluid and the lowest in gastric fluid. These findings may have significant implications for the design of functional carriers for use in food and dietary supplement production. Full article

(This article belongs to the Special Issue Food Functional Ingredient Encapsulation and Delivery System (Microcapsules, Nanoemulsions, Colloidal Particles, Emulsions))

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33 pages, 11733 KB

Open AccessArticle

Dynamic Changes and Correlations of Physicochemical Parameters, Flavor Compounds and Microbial Communities During Soy Sauce Koji Production

by Ziwei Liu, Guangsen Fan, Huanlu Song, Xiaoyan Liu, Rifeng Chen, Zhili Yu and Jiang Yu

Foods 2026, 15(12), 2133; https://doi.org/10.3390/foods15122133 (registering DOI) - 13 Jun 2026

Abstract

Koji production is a critical process that determines the flavor and quality of the final soy sauce product. However, the complex mechanisms underlying microbial metabolism and the evolution of the physicochemical environment still require further analysis. This study focuses on three parallel koji [...] Read more.

Koji production is a critical process that determines the flavor and quality of the final soy sauce product. However, the complex mechanisms underlying microbial metabolism and the evolution of the physicochemical environment still require further analysis. This study focuses on three parallel koji rooms in an industrialized koji fermentation process. This work tracked the dynamics of physicochemical indices, volatile flavor compounds, and microbial communities over a full 40 h cycle. Data integration and correlation analysis elucidated the close linkage between the microbial community, the fermentation environment, and flavor formation. Koji moisture declined gradually, with faster losses at later fermentation stages. This physiological dehydration arose from microbial metabolic heat, forced aeration and structural loosening of koji, not simple physical evaporation. System pH displayed a typical U-shaped trend across fermentation. Values dropped early, most likely driven by accumulating organic acids, before rising from mid to late fermentation. This pH rebound was tentatively attributed to ammonia release from proteolytic breakdown, which may neutralize acidic compounds. These observations cast doubt on the conventional assumption that organic acid levels may be reliably estimated solely from pH measurements. Physicochemical analysis showed continuous accumulation of amino acid nitrogen (0.6–0.9 g/100 g) and total acidity throughout fermentation. By contrast, reducing sugar concentrations differed across individual koji rooms, presumably owing to divergent microbial adaptation in early fermentation. A total of 77 common compounds were identified, among which 13 key odor-active compounds with OAV ≥ 1, such as 4-vinylguaiacol and 3-methylbutyraldehyde, constitute the characteristic flavor profile of soy sauce starter culture. High-throughput sequencing uncovered a distinct ecological pattern: eukaryotic communities, dominated by Aspergillus oryzae, converged under controlled regulation. While prokaryotic communities differentiated dynamically, driven by spatial heterogeneity in the semi-open fermentation environment. Spearman correlation analysis further indicated potential functional partitioning: high-abundance taxa (e.g., Aspergillus oryzae, Weissella) were predominantly associated with macromolecular substrate degradation, whereas rare low-abundance taxa (e.g., Alternaria) displayed significant correlations with the biosynthesis of key characteristic flavor compounds. This study clarifies the synergistic regulatory mechanisms linking physicochemical conditions, microbial metabolism, and flavor precursor formation during industrial koji production. The findings establish a scientific foundation for optimizing process parameters and achieving standardized quality control in soy sauce manufacturing. Full article

(This article belongs to the Section Food Biotechnology)

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15 pages, 5434 KB

Open AccessArticle

Characterization and Antimicrobial Activity of PLA-Laminated PBAT/TPS Films Incorporated with Silver Nanocomposites

by Khwanchat Promhuad, Muenfun Papoompruk, Phatthranit Klinmalai and Nathdanai Harnkarnsujarit

Foods 2026, 15(12), 2132; https://doi.org/10.3390/foods15122132 (registering DOI) - 13 Jun 2026

Abstract

Multilayer packaging—engineered by integrating complementary materials such as plastics, paper, and aluminum—has become a cornerstone technology for enhancing shelf life, minimizing spoilage, and reinforcing the mechanical integrity of packaging formats including films, pouches, and bottles. In this study, a laminate was developed by [...] Read more.

Multilayer packaging—engineered by integrating complementary materials such as plastics, paper, and aluminum—has become a cornerstone technology for enhancing shelf life, minimizing spoilage, and reinforcing the mechanical integrity of packaging formats including films, pouches, and bottles. In this study, a laminate was developed by thermally bonding polylactic acid (PLA) with a poly(butylene adipate-co-terephthalate) (PBAT)/thermoplastic starch (TPS) matrix embedded with silver nanoparticles (Ag-NPs) at 0–3 wt.%. The resulting structures were systematically evaluated for their barrier performance, physicochemical characteristics, and antimicrobial functionality. Fourier-transform infrared (FTIR) spectroscopy confirmed the absence of chemical interactions between Ag-NPs and the polymer matrix, indicating physical dispersion rather than chemical bonding. However, at higher loading (3 wt.%), scanning electron microscopy with energy-dispersive X-ray spectroscopy (SEM-EDX) revealed notable nanoparticle aggregation. Functionally, the multilayer films demonstrated markedly improved water vapor barrier properties compared to single-layer PBAT/TPS films. Migration studies showed that silver release increased with nanoparticle concentration and was significantly enhanced under acidic conditions relative to distilled water. Importantly, Ag-NP-incorporated laminates exhibited pronounced antibacterial activity against Staphylococcus aureus. Collectively, these findings highlight the potential of Ag-NP-enriched, starch-based multilayer laminates as next-generation active packaging systems that combine with effective microbial control. Full article

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

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24 pages, 5073 KB

Open AccessArticle

Storage Stability of a Multifunctional Fermented Blend Based on Sacha Inchi (Plukenetia volubilis) Oil Press Cake and Yacon (Smallanthus sonchifolius) Flour: Physicochemical Properties, Bioactivity, and Prebiotic–Probiotic Potential

by David Campos, Rosana Chirinos, Ana Aguilar-Galvez, María P. Carrasco and Romina Pedreschi

Foods 2026, 15(12), 2131; https://doi.org/10.3390/foods15122131 (registering DOI) - 13 Jun 2026

Abstract

Plant-based symbiotic systems are often limited by poor storage stability and inconsistent biofunctional performance. This study evaluated the stability and functionality of a fermented blend based on sacha inchi (Plukenetia volubilis) oil press cake (SIC) and yacon (Smallanthus sonchifolius) [...] Read more.

Plant-based symbiotic systems are often limited by poor storage stability and inconsistent biofunctional performance. This study evaluated the stability and functionality of a fermented blend based on sacha inchi (Plukenetia volubilis) oil press cake (SIC) and yacon (Smallanthus sonchifolius) flour (YF) as sources of protein and fructooligosaccharides (FOS), respectively, using two processing strategies: fermentation with Lactobacillus rhamnosus (T1) and combined enzymatic hydrolysis with Alcalase and fermentation with Lactobacillus plantarum (T2). Both treatments maintained viable cell counts (VCC) above probiotic thresholds (>10⁶ CFU mL⁻¹) during 28 days of storage at 4 °C, confirming their suitability as probiotic carriers. Notably, T2 significantly enhanced metabolic activity, as evidenced by higher organic acid production and increased soluble protein content due to Alcalase-mediated hydrolysis, which promoted the generation of bioactive peptides associated with improved antioxidant and antihypertensive activities. Biofunctional properties, including total phenolic content, antioxidant capacity (AC), and angiotensin-converting enzyme (ACE) inhibitory activity, remained stable throughout storage, while FOS degradation was minimal, confirming preservation of prebiotic functionality. LC–MS/MS Q-TOF analysis revealed a complex phenolic profile that was differentially modulated by lactic acid fermentation, with L. plantarum (T2) promoting extensive phenolic biotransformation and increased metabolite diversity, whereas L. rhamnosus (T1) largely preserved the original phenolic profile. These findings demonstrate that the synergistic interaction between enzymatic hydrolysis and L. plantarum fermentation promoted peptide release, intensified microbial metabolism, and enhanced phenolic biotransformation, thereby contributing to the superior functional properties observed in T2, while maintaining stable biofunctional characteristics throughout refrigerated storage in both treatments. Full article

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

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20 pages, 2923 KB

Open AccessArticle

Screening of Superior Lactic Acid Bacteria from Sourdough and Optimization of Freeze-Dried Bacterial Powder Preparation Technology for Steamed Buns

by Huadi Sun, Lulu Pan, Shunzhi Zhang, Guiting Zhao and Ruixiang Zhao

Foods 2026, 15(12), 2130; https://doi.org/10.3390/foods15122130 (registering DOI) - 12 Jun 2026

Abstract

To address the industrialization limitations of traditional sourdough and develop high-performance direct-vat-set (DVS) starters for steamed buns, this study screened superior lactic acid bacteria (LAB) and optimized the preparation technology of freeze-dried bacterial powder. The results demonstrated that the compound system of Lactiplantibacillus [...] Read more.

To address the industrialization limitations of traditional sourdough and develop high-performance direct-vat-set (DVS) starters for steamed buns, this study screened superior lactic acid bacteria (LAB) and optimized the preparation technology of freeze-dried bacterial powder. The results demonstrated that the compound system of Lactiplantibacillus plantarum and Streptococcus thermophilus at a 1:1 ratio achieved favorable synergistic fermentation with sourdough, which effectively regulated dough acidification and improved the comprehensive sensory quality of steamed buns. The critical processing parameters, including centrifugation conditions and compound lyoprotectant composition containing trehalose, lactose and skim milk powder, were systematically optimized to significantly enhance the freeze-drying survival ability of compound LAB, and the high fitting degree of the established regression model confirmed the stability and reliability of the optimized formulation. The optimal dosage of freeze-dried DVS powder was verified to rationally modulate dough acidity and comprehensively promote the specific volume, structural characteristics and sensory performance of steamed buns. This systematic study provides robust theoretical and technical support for the industrial application of DVS LAB starters in high-quality steamed bun production, facilitating the modernization of traditional fermented wheat products. Full article

(This article belongs to the Section Food Biotechnology)

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19 pages, 3484 KB

Open AccessArticle

Comparative Characterization of Lipid Composition and Minor Components in Coffee Oils from Arabica and Robusta Spent Coffee Grounds

by Wei Zeng, Song Liao, Cheng Zhen, Meijun Du, Jun Jin and Bin Hu

Foods 2026, 15(12), 2129; https://doi.org/10.3390/foods15122129 (registering DOI) - 12 Jun 2026

Abstract

Coffee oil, an increasingly recognized yet underutilized byproduct of spent coffee grounds, has attracted attention due to its diverse lipid composition and minor components. This study systematically investigated the lipid characteristics of coffee oils extracted from both Arabica and Robusta spent coffee grounds [...] Read more.

Coffee oil, an increasingly recognized yet underutilized byproduct of spent coffee grounds, has attracted attention due to its diverse lipid composition and minor components. This study systematically investigated the lipid characteristics of coffee oils extracted from both Arabica and Robusta spent coffee grounds subjected to varying roasting degrees. Comprehensive analyses were conducted, mainly regarding oil yield, acid and peroxide values, fatty acid profiles, sn-2 positional fatty acid distribution, triacylglycerol composition, tocopherol content and total Folin-reactive compounds, as well as squalene and sterol profiles. The selected Arabica samples generally showed higher oil yields than Robusta samples, with oil contents ranging from 12.13% to 15.14% and 10.10% to 13.01%, respectively. Arabica coffee oils showed relatively high total tocopherol levels, ranging from 930.35 to 1495.37 mg/kg, whereas Robusta coffee oils ranged from 637.69 to 867.21 mg/kg. Total Folin-reactive compounds varied among samples and should be interpreted as composition-related indicators rather than direct evidence of antioxidant function. In contrast, Robusta coffee oils contained much higher levels of squalene and total sterols, ranging from 97.00 to 170.37 mg/100 g and 787.29 to 1007.92 mg/100 g, respectively. Chemometric analyses showed distinct grouping patterns among the selected coffee oil samples. In the present sample set, the overall lipid profiles were more closely associated with the Arabica and Robusta sample groups than with the assigned roasting levels. These results provide compositional information for the potential use of Arabica coffee oil as a tocopherol- and Folin-reactive compound-rich lipid ingredient. Robusta coffee oil may be further evaluated for applications requiring higher levels of squalene, phytosterols, and relatively saturated lipid structures. This study provides novel insights into the compositional complexity of coffee oil and supports its targeted valorization across various industries. Full article

(This article belongs to the Special Issue Oils and Fats: Structure and Stability)

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22 pages, 2854 KB

Open AccessArticle

Pre-Harvest Foliar Application of Chitooligosaccharide Modulates Aroma Quality of Cabernet Gernischt Wines

by Tengzhen Ma, Wenle Qiang, Lirong Zhang, Fei Yu, Baoquan Yuan, Yumei Jiang, Bo Zhang, Antonio Morata and Fumin Yang

Foods 2026, 15(12), 2128; https://doi.org/10.3390/foods15122128 (registering DOI) - 12 Jun 2026

Abstract

Pre-harvest foliar application of chitooligosaccharide (COS) was evaluated for its impact on the flavor quality of Cabernet Gernischt wines. COS was applied at the young berry (YB) and early veraison (EV) stages across the 2022 and 2023 vintages. Physicochemical parameters, phenolic compounds, color [...] Read more.

Pre-harvest foliar application of chitooligosaccharide (COS) was evaluated for its impact on the flavor quality of Cabernet Gernischt wines. COS was applied at the young berry (YB) and early veraison (EV) stages across the 2022 and 2023 vintages. Physicochemical parameters, phenolic compounds, color index, volatile composition, and sensory quality were systematically analyzed. In 2022, alcohol content and total acidity increased in both treatment groups, total phenols increased in the EV group but decreased in the YB group. In 2023, alcohol and acidity showed opposite trends between the two treatment groups, while phenolic compounds decreased. COS treatment increased wine lightness and yellow tone but reduced red tone and color saturation. In 2022 vintage, YB treatment increased total volatiles with 8.18% and terpenoids with 138.91%, while esters increasing by 34.72–53.60%. In 2023 vintage, total volatiles decreased by approximately 15%, with esters significantly decreasing by 26.60% (YB) and alcohols by 25.96% (EV), while fatty acids increased by 32.70% (EV). OPLS-DA identified key aroma compounds, including phenethyl acetate, ethyl caprate, heptyl acetate, and isoamyl acetate. Aroma wheel analysis showed that fruity and floral notes were enhanced in 2022 but reduced in 2023, with the EV stage consistently performing better. Overall, COS application at the early veraison stage represents a promising strategy for modulating wine flavor quality. Full article

(This article belongs to the Special Issue Factors Affecting Wine Quality and Flavor)

20 pages, 885 KB

Open AccessArticle

Understanding the Food Waste Reduction Intentions of Consumers in Turkiye Through the Value–Attitude–Behavior Framework

by Şaziye Ecem Örkü, Merve Nur Uçak, Elif Şahin, Ece Öneş, Meryem Kahrıman, Cansu Gençalp, Murat Baş and Perim Fatma Türker

Foods 2026, 15(12), 2127; https://doi.org/10.3390/foods15122127 (registering DOI) - 12 Jun 2026

Abstract

Food loss and waste are a major global problem as reflected in the United Nations Sustainable Development Goal 12. Households constitute the primary source of food waste worldwide. The development of effective solutions depends on a comprehensive understanding of consumer attitudes and behaviors. [...] Read more.

Food loss and waste are a major global problem as reflected in the United Nations Sustainable Development Goal 12. Households constitute the primary source of food waste worldwide. The development of effective solutions depends on a comprehensive understanding of consumer attitudes and behaviors. This cross-sectional study used the Value–Attitude–Behavior (VAB) hierarchy to examine consumers’ food waste reduction intentions. It was conducted on individuals in Turkiye via an online survey. The results showed that consumers’ hedonic value and attitudes were positively associated with food waste reduction intentions. The strongest associations with intentions were observed for anticipated guilt, attitude toward reducing food waste, and hedonic value. Furthermore, education level and household size showed significant effects on food waste reduction intentions. In conclusion, these findings based on the VAB model showed the central role of anticipated guilt in shaping food waste reduction intentions, suggesting that emotionally driven intervention strategies may be more effective than approaches focusing solely on attitudes. Full article

(This article belongs to the Special Issue Food Loss and Waste: Impact, Measurement, and Management)

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17 pages, 1376 KB

Open AccessArticle

Gas-Assisted Steam Explosion Enables Targeted Regulation of Nutritional and Flavor Quality in Pleurotus eryngii via Microstructural Remodeling and Metabolite Modulation

by Dandan Fu, Li He, Yingqi Hu, Jinping Li, Yuyun Lu, Jianzhao Qi, Xinlong Mao, Yanli Huo, Xiangxin Li and Jiayu Dong

Foods 2026, 15(12), 2126; https://doi.org/10.3390/foods15122126 (registering DOI) - 12 Jun 2026

Abstract

Gas-assisted steam explosion (GASE) disrupts raw material structures and promotes active release, but its effects on the nutritional quality and flavor of edible fungi remain unclear. Therefore, this study assessed the influence of GASE on the nutritional quality and flavor characteristics of Pleurotus [...] Read more.

Gas-assisted steam explosion (GASE) disrupts raw material structures and promotes active release, but its effects on the nutritional quality and flavor of edible fungi remain unclear. Therefore, this study assessed the influence of GASE on the nutritional quality and flavor characteristics of Pleurotus eryngii. Using the sample as the raw material, we selected the GASE process parameters through single-factor experiments combined with response surface methodology and confirmation experiments. Subsequently, changes in nutrient contents and volatile/non-volatile flavor profiles were quantitatively characterized under these processing conditions. The results indicated that the selected parameters effectively disrupted the cell wall structure of the sample, resulting in a loose and porous microstructure. Consequently, the levels of protein, polysaccharides, amino acids and vitamins were significantly altered. In terms of flavor, this process modified the relative odor activity values of key aroma compounds, including volatile aldehydes and pyrazines, while also affecting the distribution of non-volatile metabolites. This led to the enrichment of flavor compounds such as nucleotides and their derivatives, and organic acids. This study confirmed that GASE technology can effectively enhance the nutritional quality and flavor characteristics of the mushroom by regulating its microstructure and metabolite composition. Full article

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

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16 pages, 513 KB

Open AccessArticle

More than Entertainment: The Association of Social Media Exposure with Adolescents’ Preferences for and Consumption of Sugar-Sweetened Beverages

by Manjing Feng and Liuyang Yao

Foods 2026, 15(12), 2125; https://doi.org/10.3390/foods15122125 (registering DOI) - 12 Jun 2026

Abstract

Social media has become a significant factor in unhealthy consumption behaviors among adolescents, given the prevalent use of mobile phones and the internet. This study investigates the association between social media exposure and adolescents’ sugar-sweetened beverage (SSB) preferences, as well as their consumption [...] Read more.

Social media has become a significant factor in unhealthy consumption behaviors among adolescents, given the prevalent use of mobile phones and the internet. This study investigates the association between social media exposure and adolescents’ sugar-sweetened beverage (SSB) preferences, as well as their consumption behavior. This study included 1517 adolescents across Henan Province, China, in 2025. We employ a mixed logit model, a hurdle model, and an Ordinary Least Squares (OLS) model to assess the association of social media exposure with adolescents’ SSB preferences and consumption behavior. The findings indicate that social media exposure is positively associated with adolescents’ overall preference for SSB products. Specifically, it is associated with a higher preference for carbonated drinks and beverages containing sweeteners and a lower preference for juice. Furthermore, the association between social media exposure and SSB preferences differs between urban and rural adolescents. Rural adolescents exposed to social media tend to show a lower willingness to forgo SSB options, whereas urban adolescents exposed to social media tend to show less sensitivity to price attributes. Additionally, social media exposure is positively associated with both the selection and consumption of SSBs among adolescents, which in turn are linked to health concerns such as overweight and obesity. Full article

(This article belongs to the Special Issue The Food Perspective: Understanding the Drivers of Consumer Food Choices)

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29 pages, 6798 KB

Open AccessArticle

Effect of Spatial Distribution, Storage, and Cooking Methods on the Volatile Profile of Atlantic Salmon (Salmo salar): Influence of Pre-Harvest Rearing Conditions, Sex and Presence of Skin

by Manpreet Kaur, Md Zakir Hossain, Kevin J. Fisher and Sheryl Barringer

Foods 2026, 15(12), 2124; https://doi.org/10.3390/foods15122124 (registering DOI) - 12 Jun 2026

Abstract

Off-odor volatiles limit the acceptability of Atlantic salmon. This study investigated the effects of spatial distribution within the fillet, storage conditions, and cooking methods on the volatile profile of salmon and evaluated how pre-harvest rearing conditions, sex, and the presence of skin influence [...] Read more.

Off-odor volatiles limit the acceptability of Atlantic salmon. This study investigated the effects of spatial distribution within the fillet, storage conditions, and cooking methods on the volatile profile of salmon and evaluated how pre-harvest rearing conditions, sex, and the presence of skin influence volatile compound formation during storage and cooking. Volatiles were classified as lipid-derived, protein-derived, and environmental contaminants. Spatial distribution within the fillet influenced volatile formation, with the head region exhibiting higher concentrations than the center and tail, reflecting differences in lipid distribution and precursor availability. During storage, fillets stored on ice generally exhibited higher volatile concentrations than samples frozen immediately, particularly for lipid-derived and environmental compounds, consistent with continued biochemical and microbial activity during chilled holding, whereas frozen storage preserved the biochemical state of the fillet. The magnitude of these differences depended on pre-harvest rearing conditions, the presence of skin, and harvest age. Cooking significantly increased volatile concentrations compared to raw fillets, with dry-heat methods, particularly baking, producing the highest levels, while boiling resulted in lower concentrations due to leaching into the cooking medium. Lower volatile formation was generally associated with cool-reared fish, male fillets, and muscle-only samples, while warm-reared, female, and skin-on samples exhibited greater volatile formation or retention, reflecting differences in precursor availability and tissue structure. These findings demonstrate that volatile formation in salmon is governed by the interaction between precursor accumulation during growth, spatial variability within the fillet, and transformation during post-harvest storage and cooking. Full article

(This article belongs to the Special Issue Advances in Preservation and Processing Technologies for Aquatic Products)

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17 pages, 10525 KB

Open AccessArticle

Rapid Non-Destructive Assessment of Aquatic Products Freshness by Gas Sensor Based on Morphology-Controlled SnO₂ Hollow Nanosphere

by Han Liu, Yingkun Dong, Haixia Zhou, Weihao Wu, Ziliang Fan, Cheng Zhao and Yongheng Zhu

Foods 2026, 15(12), 2123; https://doi.org/10.3390/foods15122123 - 12 Jun 2026

Abstract

Trimethylamine (TMA), a characteristic volatile biogenic amine generated during aquatic product spoilage, has a concentration that quantitatively reflects product freshness. Therefore, developing a rapid and accurate method for TMA detection is important for food safety control. Herein, this study synthesized high-performance hollow SnO [...] Read more.

Trimethylamine (TMA), a characteristic volatile biogenic amine generated during aquatic product spoilage, has a concentration that quantitatively reflects product freshness. Therefore, developing a rapid and accurate method for TMA detection is important for food safety control. Herein, this study synthesized high-performance hollow SnO₂ nanospheres via a hydrothermal method, aiming to develop a rapid, non-destructive gas sensor for TMA detection and evaluate its feasibility for assessing aquatic product freshness. The material exhibited a high response (Ra/Rg = 10.5@100 ppm), rapid response-recovery kinetics (10 s/20 s), and good selectivity. These properties were attributed to the high specific surface area, efficient gas diffusion channels, and abundant active sites provided by the hollow structure, which enhances the sensor’s response rate. Ultraviolet–visible diffuse reflectance spectroscopy further showed that the hollow structure narrows the bandgap of SnO₂, which may facilitate electron transfer and contribute to the enhanced response to TMA. In practical applications, a MEMS sensor based on SnO₂ hollow nanospheres successfully detected TMA concentration changes from sea bass during 0–8 days of refrigerated storage, demonstrating its potential reliability for rapid freshness assessment of aquatic products and providing a technological route for quality evaluation. Full article

(This article belongs to the Special Issue Rapid and Non-Destructive Detection Technology for Food Quality and Safety)

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24 pages, 2637 KB

Open AccessArticle

Acute Effects of Hom Pathum and Tubtim Chumphae Rice Jellies on Glycemic Response, Endurance Performance, and Oxidative Stress in Healthy Adults: A Randomized Crossover Study

by Orachorn Boonla, Uraiporn Booranasuksakul, Pongrung Chancharoen, Thapanee Roengrit, Promtpong Anuchitchanchai and Piyapong Prasertsri

Foods 2026, 15(12), 2122; https://doi.org/10.3390/foods15122122 - 12 Jun 2026

Abstract

Thai rice varieties, including Hom Pathum (Pathumthani fragrant rice) and Tubtim Chumphae rice, contain bioactive compounds with potential antioxidant properties. In this study, their acute effects on glycemic response, cardiac autonomic function, endurance performance, and oxidative stress were investigated in healthy adults. [...] Read more.

Thai rice varieties, including Hom Pathum (Pathumthani fragrant rice) and Tubtim Chumphae rice, contain bioactive compounds with potential antioxidant properties. In this study, their acute effects on glycemic response, cardiac autonomic function, endurance performance, and oxidative stress were investigated in healthy adults. In a randomized crossover design, two independent cohorts of healthy adults were enrolled. A total of 50 participants completed two separate experiments (n = 25 per experiment), in which they consumed 140 g of control jelly, Hom Pathum rice jelly, and Tubtim Chumphae rice jelly in a randomized order on separate occasions. In Experiment 1, blood glucose (BG) was measured at baseline and every 30 min for 120 min, while insulin concentrations were assessed at baseline and after 120 min. In Experiment 2, participants performed treadmill exercise at 60% VO₂peak to volitional exhaustion, and exercise-induced oxidative stress was evaluated following exercise. Postprandial BG responses differed significantly among interventions. At 30 min, BG concentrations were lower following Hom Pathum and Tubtim Chumphae rice jellies compared with the control jelly (p < 0.001 and p = 0.002, respectively), and these reductions were maintained between 60 and 120 min, with Tubtim Chumphae rice generally demonstrating greater glycemic attenuation (p < 0.05). The BG area under the curve was significantly lower following both rice jellies than following the control jelly (p ≤ 0.005). No significant differences were observed in insulin concentrations, HOMA indices, heart rate variability, or blood pressure among interventions. Both rice jellies improved endurance performance compared with the control condition (p < 0.05), whereas post-exercise malondialdehyde concentrations were significantly reduced only following Tubtim Chumphae rice consumption (p = 0.049). These findings suggest that acute consumption of Thai rice-based jellies, particularly Tubtim Chumphae rice jelly, may attenuate postprandial glycemic responses and enhance endurance performance, with Tubtim Chumphae rice additionally demonstrating potential to reduce exercise-induced oxidative stress. However, these findings reflect short-term physiological responses in healthy adults and should be interpreted cautiously pending further mechanistic and long-term investigations. Full article

(This article belongs to the Special Issue Functional Foods for Health Promotion and Disease Prevention)

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29 pages, 3928 KB

Open AccessArticle

OPTIFARM: Benchmarking YOLO Architectures for Location-Robust Potato Quality Detection

by Tadej Peršak, Marko Simonič, Jernej Hernavs, Mirko Ficko and Simon Klančnik

Foods 2026, 15(12), 2121; https://doi.org/10.3390/foods15122121 - 12 Jun 2026

Abstract

Potato sorting in post-harvest processing relies heavily on manual visual inspection, which is physically demanding, subjective, and insufficiently scalable for modern packing lines. This study investigates the feasibility of a low-cost RGB-based optical inspection system for automated potato quality detection using deep learning-based [...] Read more.

Potato sorting in post-harvest processing relies heavily on manual visual inspection, which is physically demanding, subjective, and insufficiently scalable for modern packing lines. This study investigates the feasibility of a low-cost RGB-based optical inspection system for automated potato quality detection using deep learning-based object detection. A controlled imaging platform was constructed using commodity hardware, and a dataset of 19,805 manually annotated instances across 1361 images was collected from two geographically distinct farm locations in Slovenia. A systematic benchmark of 25 model configurations spanning five YOLO architecture families—YOLOv8, YOLOv9, YOLOv10, YOLOv11, and YOLO26—was conducted across three practical quality classes (Edible, Feed, Rotten) using a strict cross-location evaluation protocol in which models were trained on one location and tested on a completely unseen second location. All models achieved strong in-distribution performance (F1 ≥ 0.906), but showed considerable variation under cross-location conditions, with external F1 ranging from 0.792 to 0.918. The yolo26_l configuration achieved the best cross-location performance (F1 = 0.918, mAP@0.5:0.95 = 0.816, ΔF1 = 0.029), demonstrating that transferable representations are achievable under a standard supervised training protocol. Per-class analysis identified feed detection as the primary generalization bottleneck. The results confirm that affordable RGB-based sorting systems are technically feasible and highlight cross-location evaluation as an essential protocol for assessing real-world deployment readiness. Full article

(This article belongs to the Special Issue Advanced Technology Application in Food Quality and Safety and Intelligent Inspection Equipment)

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21 pages, 4060 KB

Open AccessArticle

Impact of Warm-Air Withering Methods on Aroma Quality of White Teas from Four Tea Cultivars

by Fan Huang, Yingbo Huang, Xuejiao Gong, Bowen Chen, Juan Zhang, Qian Guo, Wenyi Zhang, Yulong Ye, Zeqiang Ma and Yingchun Wang

Foods 2026, 15(12), 2120; https://doi.org/10.3390/foods15122120 - 12 Jun 2026

Abstract

While withering is a critical processing step influencing the flavor profile of white teas, the effects of temperature-changing withering remain elusive. This study systematically investigated the variations in two withering methods (natural withering, temperature-changing withering) in volatile compounds of white teas made from [...] Read more.

While withering is a critical processing step influencing the flavor profile of white teas, the effects of temperature-changing withering remain elusive. This study systematically investigated the variations in two withering methods (natural withering, temperature-changing withering) in volatile compounds of white teas made from four cultivars. The quality of white teas produced from ‘Mingshan No. 131’ (MS131), ‘Fuxuan No. 9’ (FX9), ‘Ziyan’ (ZY), and ‘Fudingdabai’ (FDDB) was evaluated using quantitative descriptive analysis (QDA), headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS), and odor activity value (OAV) analysis. The sensory evaluation results indicated that temperature-changing withering enhanced the development of sweet and fruity aromas while suppressing grassy notes. A total of 176 volatile compounds were identified, and temperature-changing withering induced significant alterations in the aroma profile, notably increasing the levels of ketones, esters, and alkenes (p < 0.05). Based on the criteria of OAV > 1, p < 0.05, and a fold change ≥ 1.5 (for upregulated compounds) or ≤0.67 (for down-regulated compounds), key volatile compounds in white teas from the four cultivars were identified. The common upregulated volatile compounds, namely 1-octen-3-one, cedrol, (E,E)-2,4-heptadienal, and (E)-2-hexenal, promoted the fresh flavor profile of white teas. These findings demonstrate that temperature-changing withering optimizes flavor-related metabolites, thereby providing a theoretical foundation for improving white tea processing. Full article

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

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