Foods

39 pages, 5229 KiB

Open AccessEditor’s ChoiceReview

Lipid Nanoparticles: Formulation, Production Methods and Characterization Protocols

by Fernanda L. Lüdtke, Thaís Jordânia Silva, Mayanny Gomes da Silva, Juliana Campos Hashimoto and Ana Paula B. Ribeiro

Foods 2025, 14(6), 973; https://doi.org/10.3390/foods14060973 - 12 Mar 2025

Viewed by 1832

Abstract

Lipid nanoparticles (LNs) have emerged as advanced lipid-based delivery systems, offering an effective approach for encapsulating and protecting lipid-soluble bioactive compounds, increasing their bioavailability. Solid Lipid Nanoparticles (SLNs) and Nanostructured Lipid Carriers (NLCs) are particularly promising for bioactive compound entrapment. However, to fully [...] Read more.

Lipid nanoparticles (LNs) have emerged as advanced lipid-based delivery systems, offering an effective approach for encapsulating and protecting lipid-soluble bioactive compounds, increasing their bioavailability. Solid Lipid Nanoparticles (SLNs) and Nanostructured Lipid Carriers (NLCs) are particularly promising for bioactive compound entrapment. However, to fully exploit their potential, it is crucial to carefully select the appropriate lipid matrices and emulsifiers. This review offers a comprehensive, up-to-date examination, considering studies published in the last 15 years, of the chemical, physical, and structural characteristics of lipids employed in LN production, focusing on the key components of the formulations: lipid matrices, emulsifiers, and bioactive compounds. In addition, it provides an in-depth analysis of production methods, drawing on insights from the latest scientific literature, and emphasizes the most important characterization techniques for LNs. Key parameters, including particle size (PS), zeta potential (ZP), crystallinity, thermal behavior, morphology, entrapment efficiency (EE), load capacity (LC), and physical stability, are discussed. Ultimately, this review aims to identify critical factors for the successful production of stable LNs that efficiently encapsulate and deliver bioactive compounds, highlighting their significant potential for applications in food systems. Full article

(This article belongs to the Special Issue Encapsulation Processes: Improvement and Innovation of Bio-Micro/Nanostructures with High-Value Compounds in Food)

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21 pages, 1239 KiB

Open AccessEditor’s ChoiceReview

Advancing Stable Isotope Analysis for Alcoholic Beverages’ Authenticity: Novel Approaches in Fraud Detection and Traceability

by Yiqian Ma, Yalan Li, Feilong Shao, Yuanyu Lu, Wangni Meng, Karyne M. Rogers, Di Sun, Hao Wu and Xiaodong Peng

Foods 2025, 14(6), 943; https://doi.org/10.3390/foods14060943 - 10 Mar 2025

Viewed by 1197

Abstract

Background: Alcoholic beverages have been popular for thousands of years due to their unique flavors and cultural significance. However, the industry’s high profit margins have led to increasingly sophisticated counterfeiting practices. Stable isotope analysis has emerged as one of the most promising techniques [...] Read more.

Background: Alcoholic beverages have been popular for thousands of years due to their unique flavors and cultural significance. However, the industry’s high profit margins have led to increasingly sophisticated counterfeiting practices. Stable isotope analysis has emerged as one of the most promising techniques for addressing authenticity and traceability challenges in alcoholic beverages. Scope and approach: This review presents a comprehensive summary of the principles and recent advancements in the application of stable isotope techniques for authenticity assessment. It examines their use in detecting fraud (e.g., identifying edible alcohol, exogenous water, carbonylation, and trace compounds), vintage identification, and geographical origin determination across various alcoholic beverages, with a particular focus on wine, Chinese baijiu, and beer. Conclusions: Stable isotope analysis is a powerful tool for verifying the authenticity of alcoholic beverages, offering effective solutions to combat counterfeiting, mislabeling, and adulteration. Future studies should focus on understanding the ecological, biological, and hydrometeorological factors influencing isotope signatures and develop advanced multi-isotope and chemometric approaches to improve reliability. Expanding global databases and integrating emerging technologies such as artificial intelligence (AI) and machine learning will further enhance the effectiveness and accessibility of stable isotope techniques, ensuring safer and higher-quality alcoholic beverages for consumers worldwide. Full article

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

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24 pages, 2597 KiB

Open AccessEditor’s ChoiceArticle

Investigating Consumers’ Perceptions and Motivations Behind Edible Insects in Greece: A Grounded Theory Approach

by Anastasia Fountouli, Elena Raptou, Konstantinos Polymeros, Efthimia Tsakiridou and Theodoros Varzakas

Foods 2025, 14(6), 929; https://doi.org/10.3390/foods14060929 - 9 Mar 2025

Viewed by 2376

Abstract

Edible insects constitute a healthy food source providing a sustainable alternative to traditional animal protein. The present study explored consumers’ perceptions and attitudes toward insect consumption, and defined the main motivational factors influencing public awareness and acceptance toward entomophagy. Using a qualitative research [...] Read more.

Edible insects constitute a healthy food source providing a sustainable alternative to traditional animal protein. The present study explored consumers’ perceptions and attitudes toward insect consumption, and defined the main motivational factors influencing public awareness and acceptance toward entomophagy. Using a qualitative research design, individual-level data were selected from a sample of 70 consumers in Greece via semi-structured personal in-depth interviews. The Grounded Theory framework was adopted to develop awareness, perception and acceptance drivers. Although the participants were knowledgeable about the usage of insects as food, the great majority demonstrated abhorrence toward entomophagy, describing feelings of disgust and repulsion. Furthermore, the respondents seemed to be reluctant towards the distribution and availability of edible insects and insect-based food options in consumer markets, whereas food safety concerns were strong as many consumers seemed to question the relevant preparation regulations. A lack of information and cultural influences were found to restrict consumers’ acceptance of entomophagy, whereas health and food safety concerns comprised an inhibiting factor in incorporating edible insects in Greek cuisine. This study emphasized the need for a holistic information plan, which will help both food businesses and consumers understand the vital role of edible insects in modern food environments. Full article

(This article belongs to the Special Issue Latest Research on Flavor Components and Sensory Properties of Food: 2nd Edition)

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39 pages, 3054 KiB

Open AccessEditor’s ChoiceReview

Applications of Machine Learning in Food Safety and HACCP Monitoring of Animal-Source Foods

by Panagiota-Kyriaki Revelou, Efstathia Tsakali, Anthimia Batrinou and Irini F. Strati

Foods 2025, 14(6), 922; https://doi.org/10.3390/foods14060922 - 8 Mar 2025

Viewed by 2973

Abstract

Integrating advanced computing techniques into food safety management has attracted significant attention recently. Machine learning (ML) algorithms offer innovative solutions for Hazard Analysis Critical Control Point (HACCP) monitoring by providing advanced data analysis capabilities and have proven to be powerful tools for assessing [...] Read more.

Integrating advanced computing techniques into food safety management has attracted significant attention recently. Machine learning (ML) algorithms offer innovative solutions for Hazard Analysis Critical Control Point (HACCP) monitoring by providing advanced data analysis capabilities and have proven to be powerful tools for assessing the safety of Animal-Source Foods (ASFs). Studies that link ML with HACCP monitoring in ASFs are limited. The present review provides an overview of ML, feature extraction, and selection algorithms employed for food safety. Several non-destructive techniques are presented, including spectroscopic methods, smartphone-based sensors, paper chromogenic arrays, machine vision, and hyperspectral imaging combined with ML algorithms. Prospects include enhancing predictive models for food safety with the development of hybrid Artificial Intelligence (AI) models and the automation of quality control processes using AI-driven computer vision, which could revolutionize food safety inspections. However, handling conceivable inclinations in AI models is vital to guaranteeing reasonable and exact hazard assessments in an assortment of nourishment generation settings. Moreover, moving forward, the interpretability of ML models will make them more straightforward and dependable. Conclusively, applying ML algorithms allows real-time monitoring and predictive analytics and can significantly reduce the risks associated with ASF consumption. Full article

(This article belongs to the Special Issue Artificial Intelligence (AI) and Machine Learning for Foods)

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16 pages, 562 KiB

Open AccessEditor’s ChoiceReview

Proteins from Microalgae: Nutritional, Functional and Bioactive Properties

by Juan Pablo García-Encinas, Saul Ruiz-Cruz, Jousé Juárez, José de Jesús Ornelas-Paz, Carmen Lizette Del Toro-Sánchez and Enrique Márquez-Ríos

Foods 2025, 14(6), 921; https://doi.org/10.3390/foods14060921 - 8 Mar 2025

Viewed by 2620

Abstract

Microalgae have emerged as a sustainable and efficient source of protein, offering a promising alternative to conventional animal and plant-based proteins. Species such as Arthrospira platensis and Chlorella vulgaris contain protein levels ranging from 50% to 70% of their dry weight, along with [...] Read more.

Microalgae have emerged as a sustainable and efficient source of protein, offering a promising alternative to conventional animal and plant-based proteins. Species such as Arthrospira platensis and Chlorella vulgaris contain protein levels ranging from 50% to 70% of their dry weight, along with a well-balanced amino acid profile rich in essential amino acids such as lysine and leucine. Their cultivation avoids competition for arable land, aligning with global sustainability goals. However, the efficient extraction of proteins is challenged by their rigid cell walls, necessitating the development of optimized methods such as bead milling, ultrasonication, enzymatic treatments, and pulsed electric fields. These techniques preserve functionality while achieving yields of up to 96%. Nutritional analyses reveal species-dependent digestibility, ranging from 70 to 90%, with Spirulina platensis achieving the highest rates due to low cellulose content. Functionally, microalgal proteins exhibit emulsifying, water-holding, and gel-forming properties, enabling applications in baking, dairy, and meat analogs. Bioactive peptides derived from these proteins exhibit antioxidant, antimicrobial (inhibiting E. coli and S. aureus), anti-inflammatory (reducing TNF-α and IL-6), and antiviral activities (e.g., Dengue virus inhibition). Despite their potential, commercialization faces challenges, including regulatory heterogeneity, high production costs, and consumer acceptance barriers linked to eating habits or sensory attributes. Current market products like Spirulina-enriched snacks and Chlorella tablets highlight progress, but food safety standards and scalable cost-effective extraction technologies remain critical for broader adoption. This review underscores microalgae’s dual role as a nutritional powerhouse and a source of multifunctional bioactives, positioning them at the forefront of sustainable food and pharmaceutical innovation. Full article

(This article belongs to the Special Issue Seafood Proteins: Nutritional, Functional and Bioactive Properties)

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16 pages, 4341 KiB

Open AccessEditor’s ChoiceArticle

Melatonin/P34HB Films for Active Packaging: Optimizing Flavor Preservation and Quality of Honey Peaches During Storage

by Sunxiao Tantai, Jiayi Xu, Wenya Ma, Xiaofang Liu, Li Li and Yifen Wang

Foods 2025, 14(5), 869; https://doi.org/10.3390/foods14050869 - 3 Mar 2025

Cited by 1 | Viewed by 775

Abstract

To address unpredictable flavor changes in postharvest peaches during storage, this study investigated the use of bioactive packaging with melatonin-infused P34HB films. Films with melatonin concentrations of 0%, 1%, 3%, and 5% were prepared using the extrusion casting method and applied to peach [...] Read more.

To address unpredictable flavor changes in postharvest peaches during storage, this study investigated the use of bioactive packaging with melatonin-infused P34HB films. Films with melatonin concentrations of 0%, 1%, 3%, and 5% were prepared using the extrusion casting method and applied to peach storage at room temperature. Comprehensive film properties were characterized, showing that melatonin minimally impacted the films’ mechanical properties, including gas and water vapor permeability, but significantly increased film haze. Using GC-IMS, 30 organic compounds affecting peach flavor were effectively identified, including 8 aldehydes, 5 alcohols, 4 ketones, 12 esters, 1 pyrazine, 1 olefin, and 1 furan. Unpackaged, naturally ripening peaches served as a reference for assessing flavor and quality changes across various packaging groups during storage. The results indicated that the appearance of off-flavor organic compounds, such as ethanol produced by peach anaerobic respiration and complex esters, was the primary cause of flavor deterioration. The P34HB film with 1% melatonin most effectively preserved the original flavor and juiciness of peaches, highlighting its potential as an active packaging solution for fruit. Full article

(This article belongs to the Special Issue Food Preservation Methods and Natural Preservatives: Latest Advances and Prospects)

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22 pages, 6109 KiB

Open AccessEditor’s ChoiceArticle

Amelioration of Alcoholic Hepatic Steatosis in a Rat Model via Consumption of Poly-γ-Glutamic Acid-Enriched Fermented Protaetia brevitarsis Larvae Using Bacillus subtilis

by So-Yeon Sim, Hyun-Dong Cho and Sae-Byuk Lee

Foods 2025, 14(5), 861; https://doi.org/10.3390/foods14050861 - 3 Mar 2025

Cited by 1 | Viewed by 1824

Abstract

Alcoholic hepatic steatosis (AHS) is a common early-stage symptom of liver disease caused by alcohol consumption. Accordingly, several aspects of AHS have been studied as potential preventive and therapeutic targets. In this study, a novel strategy was employed to inhibit fatty liver accumulation [...] Read more.

Alcoholic hepatic steatosis (AHS) is a common early-stage symptom of liver disease caused by alcohol consumption. Accordingly, several aspects of AHS have been studied as potential preventive and therapeutic targets. In this study, a novel strategy was employed to inhibit fatty liver accumulation and counteract AHS through the consumption of microorganism-fermented Protaetia brevitarsis larvae (FPBs). By using an AHS rat model, we assessed the efficacy of FPB by examining the lipid profile of liver/serum and liver function tests to evaluate lipid metabolism modulation. After FPB administration, the lipid profile—including high-density lipoprotein, total cholesterol, and total triglycerides—and histopathological characteristics exhibited improvement in the animal model. Interestingly, AHS amelioration via FPBs administration was potentially associated with poly-γ-glutamic acid (PγG), which is produced by Bacillus species during fermentation. These findings support the formulation of novel natural remedies for AHS through non-clinical animal studies, suggesting that PγG-enriched FPBs are a potentially valuable ingredient for functional foods, providing an ameliorative effect on AHS. Full article

(This article belongs to the Special Issue The Development of New Functional Foods and Ingredients: 2nd Edition)

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37 pages, 6658 KiB

Open AccessEditor’s ChoiceReview

Recent Advances in Biosensor Technologies for Meat Production Chain

by Ivan Nastasijevic, Ivana Kundacina, Stefan Jaric, Zoran Pavlovic, Marko Radovic and Vasa Radonic

Foods 2025, 14(5), 744; https://doi.org/10.3390/foods14050744 - 22 Feb 2025

Viewed by 2350

Abstract

Biosensors are innovative and cost-effective analytical devices that integrate biological recognition elements (bioreceptors) with transducers to detect specific substances (biomolecules), providing a high sensitivity and specificity for the rapid and accurate point-of-care (POC) quantitative detection of selected biomolecules. In the meat production chain, [...] Read more.

Biosensors are innovative and cost-effective analytical devices that integrate biological recognition elements (bioreceptors) with transducers to detect specific substances (biomolecules), providing a high sensitivity and specificity for the rapid and accurate point-of-care (POC) quantitative detection of selected biomolecules. In the meat production chain, their application has gained attention due to the increasing demand for enhanced food safety, quality assurance, food fraud detection, and regulatory compliance. Biosensors can detect foodborne pathogens (Salmonella, Campylobacter, Shiga-toxin-producing E. coli/STEC, L. monocytogenes, etc.), spoilage bacteria and indicators, contaminants (pesticides, dioxins, and mycotoxins), antibiotics, antimicrobial resistance genes, hormones (growth promoters and stress hormones), and metabolites (acute-phase proteins as inflammation markers) at different modules along the meat chain, from livestock farming to packaging in the farm-to-fork (F2F) continuum. By providing real-time data from the meat chain, biosensors enable early interventions, reducing the health risks (foodborne outbreaks) associated with contaminated meat/meat products or sub-standard meat products. Recent advancements in micro- and nanotechnology, microfluidics, and wireless communication have further enhanced the sensitivity, specificity, portability, and automation of biosensors, making them suitable for on-site field applications. The integration of biosensors with blockchain and Internet of Things (IoT) systems allows for acquired data integration and management, while their integration with artificial intelligence (AI) and machine learning (ML) enables rapid data processing, analytics, and input for risk assessment by competent authorities. This promotes transparency and traceability within the meat chain, fostering consumer trust and industry accountability. Despite biosensors’ promising potential, challenges such as scalability, reliability associated with the complexity of meat matrices, and regulatory approval are still the main challenges. This review provides a broad overview of the most relevant aspects of current state-of-the-art biosensors’ development, challenges, and opportunities for prospective applications and their regular use in meat safety and quality monitoring, clarifying further perspectives. Full article

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

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18 pages, 7253 KiB

Open AccessEditor’s ChoiceArticle

Effects of Polysaccharide Supplementation on Lactic Acid Bacteria-Fermented Soy Protein Gel: Structural Characteristics, Allergenicity, and Epitope Analysis

by Xinran Guo, Yun Luo, Xia Fan, Benjamin K. Simpson, Wei Li and Xin Rui

Foods 2025, 14(4), 701; https://doi.org/10.3390/foods14040701 - 18 Feb 2025

Viewed by 1087

Abstract

Background: Soy allergy is an important nutritional and health issue that needs to be addressed. Lactic acid bacteria (LAB) fermentation is an effective approach to reduce soy protein allergy. Polysaccharides are commonly used in LAB-fermented products to enhance their textural properties. This study [...] Read more.

Background: Soy allergy is an important nutritional and health issue that needs to be addressed. Lactic acid bacteria (LAB) fermentation is an effective approach to reduce soy protein allergy. Polysaccharides are commonly used in LAB-fermented products to enhance their textural properties. This study proposes a new strategy for developing hypoallergenic soy protein products. Methods: We prepared a soy protein isolate (SPI) through fermentation with LAB (FSPI) and with five types of polysaccharides supplementation, namely polydextrose (PDX), inulin (IN), long-chain inulin (LCIN), soluble soy polysaccharides (SSPS), and β-glucan (BG). The texture and microstructure of different samples were analyzed. Antigenicity and IgE-binding capacity were determined using ELISA. Finally, peptide sequencing was used to identify the degradation degree and frequency of allergenic epitopes. Results: Samples with added PDX (F-PDX) and IN (F-IN) exhibited lower hardness; smaller, irregular pores; and a honeycomb structure, whereas samples with SSPS (F-SSPS) and BG (F-BG) had higher hardness; large, regular pores; and strong sheet structures. The antigenicity and IgE-binding capacity of F-PDX and F-IN were lower both before and after 120 min of in vitro dynamic gastrointestinal digestion. The peptidomics results indicated that F-PDX and F-IN primarily facilitated the degradation of the glycinin G1 and G2 subunits, β-conglycinin α, and the β subunit. Moreover, it increased the frequency of destruction of allergenic epitopes, and further promoted the degradation of epitopes in the external α-helix structures of glycinin and β-conglycinin compared to FSPI. Conclusions: The addition of polysaccharides had a significant impact on the structure and allergenicity of the soy protein gel, especially PDX and IN. Full article

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

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20 pages, 4922 KiB

Open AccessEditor’s ChoiceArticle

Advanced Photocatalytic Degradation of Organic Pollutants Using Green Tea-Based ZnO Nanomaterials Under Simulated Solar Irradiation in Agri-Food Wastewater

by Szabolcs Bognár, Dušica Jovanović, Vesna Despotović, Sandra Jakšić, Sanja Panić, Marija Milanović, Nina Finčur, Predrag Putnik and Daniela Šojić Merkulov

Foods 2025, 14(4), 622; https://doi.org/10.3390/foods14040622 - 13 Feb 2025

Cited by 1 | Viewed by 1102

Abstract

The increasing presence of various organics poses significant threats to aquatic ecosystems and living organisms. Conventional water treatment methods are often insufficient, necessitating the development of powerful and sustainable alternatives. This study addresses this challenge by exploring the synthesis of ZnO nanoparticles using [...] Read more.

The increasing presence of various organics poses significant threats to aquatic ecosystems and living organisms. Conventional water treatment methods are often insufficient, necessitating the development of powerful and sustainable alternatives. This study addresses this challenge by exploring the synthesis of ZnO nanoparticles using green tea leaves extract—an eco-friendly approach—for the sunlight-activated removal of organics in agri-food wastewater. The research examined different conditions for the removal of clomazone (CLO), tembotrione (TEM), ciprofloxacin (CIP), and zearalenone (ZEA). Nitrate-derived ZnO synthesized in a water medium (N-gZnO_w) exhibited the highest photocatalytic activity, removing 98.2, 95.8, 96.2, and 96.6% of CLO, TEM, CIP, and ZEA. Characterization techniques (XRD, Raman spectroscopy, SEM, zeta potential measurements, UV–visible spectroscopy) confirmed the synthesis of N-gZnO_w, with an average particle size of 14.9 nm, an isoelectric point of 9.9, and a band gap energy of 2.92 eV. Photocatalytic experiments identified 0.5 mg/cm³ as an optimal catalyst loading, while a higher initial pollutant concentration reduced degradation efficiency. LC-ESI-MS/MS measurements confirmed the efficient pollutant degradation and the formation of degradation intermediates. Hence, this study demonstrates that green tea extract-synthesized ZnO nanoparticles offer a promising, sustainable solution for removing herbicides, pharmaceuticals, and mycotoxins from wastewater, paving the way for eco-friendly water purification technologies. Full article

(This article belongs to the Special Issue Digital Transformation and Green Technology Innovation in Food Production)

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19 pages, 5704 KiB

Open AccessEditor’s ChoiceArticle

Discovery and Characterization of a Distinctive Theaflavin-3-Gallate Isomer from Camellia ptilophylla with Potent Anticancer Properties Against Human Colorectal Carcinoma Cells

by Langhua Zhou, Xiong Gao, Qiuyan Huang, Zhongzheng Chen, Yuanyuan Zhang, Fuming Zhu, Bin Li and Xiaorong Lin

Foods 2025, 14(4), 604; https://doi.org/10.3390/foods14040604 - 12 Feb 2025

Cited by 1 | Viewed by 807

Abstract

Theaflavins, as key bioactive compounds of black tea, are garnering increasing attention. However, research predominantly focuses on theaflavin monomers derived from the enzymatic oxidation of cis-type catechins. In this study, we identify a unique stereoisomer of theaflavin-3-gallate (TF-3-G), named isoneoTF-3-G, in black [...] Read more.

Theaflavins, as key bioactive compounds of black tea, are garnering increasing attention. However, research predominantly focuses on theaflavin monomers derived from the enzymatic oxidation of cis-type catechins. In this study, we identify a unique stereoisomer of theaflavin-3-gallate (TF-3-G), named isoneoTF-3-G, in black tea from Camellia ptilophylla (C. ptilophylla), which is rich in trans-catechins. IsoneoTF-3-G, a characteristic theaflavin of C. ptilophylla black tea, is formed by the oxidation of gallocatechin gallate and catechin. It exhibits a bright orange–red color and shows an [M+H]⁺ ion at m/z 717.1449 in positive electron spray ionization-mass spectrometry. Furthermore, isoneoTF-3-G demonstrates potent inhibitory effects on the proliferation of human colorectal carcinoma HCT116 cells, with a half-inhibitory concentration of 56.32 ± 0.34 μM. This study reveals that the mitochondrial pathway is involved in the apoptosis induction of HCT116 cells by isoneoTF-3-G. Specifically, isoneoTF-3-G leads to increased reactive oxygen species in HCT116 cells, decreased mitochondrial membrane potential, and the consequent release of cytochrome c from the mitochondria to the cytosol, activating caspase-9 and caspase-3, which further promotes the cleavage of poly(ADPribose) polymerase. The results of this study enhance our understanding of the composition and synthesis mechanisms of theaflavins and provide foundational evidence for the further development of isoneoTF-3-G and C. ptilophylla. Full article

(This article belongs to the Section Food Microbiology)

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39 pages, 5326 KiB

Open AccessEditor’s ChoiceReview

Advances in the Identification Methods of Food-Medicine Homologous Herbal Materials

by Yuying Jiang, Shilei Wei, Hongyi Ge, Yuan Zhang, Heng Wang, Xixi Wen, Chunyan Guo, Shun Wang, Zhikun Chen and Peng Li

Foods 2025, 14(4), 608; https://doi.org/10.3390/foods14040608 - 12 Feb 2025

Cited by 1 | Viewed by 1281

Abstract

As a key component of both traditional medicine and modern healthcare, Food–Medicine Homologous Herbal Materials have attracted considerable attention in recent years. However, issues related to the quality and authenticity of medicinal materials on the market often arise, not only compromising their efficacy [...] Read more.

As a key component of both traditional medicine and modern healthcare, Food–Medicine Homologous Herbal Materials have attracted considerable attention in recent years. However, issues related to the quality and authenticity of medicinal materials on the market often arise, not only compromising their efficacy but also presenting potential risks to consumer health. Therefore, the establishment of accurate and efficient identification methods is crucial for ensuring the safety and quality of Food-Medicine Homologous Herbal Materials. This paper provides a systematic review of the research progress on the identification methods for Food-Medicine Homologous Herbal Materials, starting with traditional methods such as morphological and microscopic identification, and focusing on the applications of modern techniques, including biomimetic recognition, chromatography, mass spectrometry, chromatography–mass spectrometry coupling, hyperspectral imaging, near-infrared spectroscopy, terahertz spectroscopy, and DNA barcoding. Moreover, it provides a comprehensive analysis of the fundamental principles, advantages, and limitations of these methods. Finally, the paper outlines the current challenges faced by identification methods and suggests future directions for improvement, aiming to offer a comprehensive technical perspective on identifying Food-Medicine Homologous Herbal Materials and foster further development in this field. Full article

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

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18 pages, 26632 KiB

Open AccessEditor’s ChoiceArticle

Development of Lily Starch Films Reinforced with Chitosan–Honeysuckle Essential Oil Hybrid Particles and Cellulose Nanofibers for Enhanced Properties

by Yuchen Liu, Haishan Xu, Ziyi Chen, Ziyi Xie, Hui Wen, Xia Chang and Gaoyang Li

Foods 2025, 14(4), 589; https://doi.org/10.3390/foods14040589 - 10 Feb 2025

Cited by 1 | Viewed by 1066

Abstract

To address the limitations of current starch-based food packaging materials, this study develops a novel sustainable material—honeysuckle hybrid particle-enhanced starch active fiber film (LNC). Derived from lily starch, this film is a promising green material for food preservation. The film’s functionality was enhanced [...] Read more.

To address the limitations of current starch-based food packaging materials, this study develops a novel sustainable material—honeysuckle hybrid particle-enhanced starch active fiber film (LNC). Derived from lily starch, this film is a promising green material for food preservation. The film’s functionality was enhanced by integrating honeysuckle essential oil and chitosan–ZnO composite hybrid particles, while cellulose nanofibers were used to create a stable network structure. Honeysuckle essential oil was analyzed, identifying 40 main compounds, with linalool as the predominant component (48.41%). Subsequently, honeysuckle essential oil hybrid particles (CZH) were successfully developed. Using lily starch as the matrix, the effects of honeysuckle essential oil, CZH, and cellulose nanofibers (CNF) on the film’s properties were investigated, leading to the fabrication of functional composite films (LNCs). The results indicated that CZH and CNF significantly enhanced the molecular structure, crystallinity, thermal stability, surface hydrophobicity (contact angle θ > 103°), and tensile strength (37.31 MPa) of the films. Additionally, CZH improved the film’s UV-blocking capacity (UV-blocking rate of 85.92%), and LNC exhibited superior gas barrier properties. This study demonstrates that lily starch-based composite films possess exceptional mechanical, optical, and barrier properties, thereby highlighting their potential for use in functional food packaging applications. Full article

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

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16 pages, 1886 KiB

Open AccessEditor’s ChoiceArticle

Hand Warmers: A Cost-Effective Solution to Accelerate Oxygen Depletion During Hermetic Storage

by Wenbo Li, John Stephen Yaninek, Kingsly Ambrose and Dieudonne Baributsa

Foods 2025, 14(4), 548; https://doi.org/10.3390/foods14040548 - 7 Feb 2025

Cited by 1 | Viewed by 749

Abstract

Postharvest grain losses often result from insect infestations. Hermetic storage creates airtight conditions that limit insect survival. However, oxygen depletion can be slow during hermetic storage, leading to a loss of grain quality and market value. Oxygen scavengers offer a solution to accelerate [...] Read more.

Postharvest grain losses often result from insect infestations. Hermetic storage creates airtight conditions that limit insect survival. However, oxygen depletion can be slow during hermetic storage, leading to a loss of grain quality and market value. Oxygen scavengers offer a solution to accelerate oxygen depletion. This study evaluated hand warmers as a cost-effective alternative to commercial oxygen scavengers. Experiments in sealed empty 4-gallon glass jars with 10-h hand warmers depleted oxygen faster and more cost-effectively than those with 2000 cc Oxy-Sorb oxygen absorbers. One hand warmer depleted similar amounts of oxygen as two Oxy-Sorb oxygen absorbers and reached the 5% threshold for pest suppression in 48 h. A follow-up study found that oxygen levels in empty 4-gallon jars dropped faster than in grain-filled 25-kg hermetic bags, with jars containing two or three hand warmers reaching the 5% threshold in the first 6 h. Temperature remained constant regardless of the number of hand warmers. At the same time, the relative humidity rose in empty jars but stayed stable in grain-filled hermetic bags, with no effect on grain quality. Hand warmers can potentially serve as cost-effective alternatives to commercial oxygen scavengers in hermetic storage. Full article

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

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21 pages, 1576 KiB

Open AccessEditor’s ChoiceReview

Advances in Processing Techniques and Determinants of Sweet Potato Starch Gelatinization

by Songtao Yang, Wentao Hu, Shuai Qiao, Wei Song and Wenfang Tan

Foods 2025, 14(4), 545; https://doi.org/10.3390/foods14040545 - 7 Feb 2025

Cited by 1 | Viewed by 2390

Abstract

Sweet potato starch is an important source of starch in food processing, but its natural functionality is relatively limited, restricting its performance in certain applications. Gelatinized sweet potato starch, with enhanced structural and functional properties, has broader potential applications in food products. During [...] Read more.

Sweet potato starch is an important source of starch in food processing, but its natural functionality is relatively limited, restricting its performance in certain applications. Gelatinized sweet potato starch, with enhanced structural and functional properties, has broader potential applications in food products. During the gelatinization process, the crystalline structure of sweet potato starch changes, making it suitable for use in various food formulations. Gelatinized sweet potato starch can be produced through techniques such as moist heat processing, extrusion, and spray drying, with the gelatinization effect influenced by factors such as moisture content and temperature. This review summarizes the gelatinization techniques and influencing factors for sweet potato starch, highlighting how structural changes under different conditions affect the quality of the final food products. Understanding these techniques and influencing factors helps optimize the gelatinization process of sweet potato starch, enhancing its application in foods such as noodles and baked goods. This knowledge provides theoretical support and practical guidance for the further utilization of sweet potato starch in the food industry. Full article

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

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18 pages, 747 KiB

Open AccessEditor’s ChoiceArticle

Effect of Extrusion Conditions on the Characteristics of Texturized Vegetable Protein from a Faba Bean Protein Mix and Its Application in Vegan and Hybrid Burgers

by Maria Guerrero, Andrea K. Stone, Ravinder Singh, Yuk Chu Lui, Filiz Koksel and Michael T. Nickerson

Foods 2025, 14(4), 547; https://doi.org/10.3390/foods14040547 - 7 Feb 2025

Cited by 1 | Viewed by 1785

Abstract

The aim of this study was to produce texturized vegetable proteins (TVPs) from faba bean protein via low-moisture extrusion. The effect of extrusion variables including temperature (110, 125, and 140 °C at the die), feed moisture content (30, 35, and 40%), and screw [...] Read more.

The aim of this study was to produce texturized vegetable proteins (TVPs) from faba bean protein via low-moisture extrusion. The effect of extrusion variables including temperature (110, 125, and 140 °C at the die), feed moisture content (30, 35, and 40%), and screw speed (200, 300, and 400 rpm) on the TVP properties were investigated. An increase in feed moisture content or extruder temperature reduced the specific mechanical energy and torque by 40–45% during extrusion. An increase in feed moisture created TVPs with lower bulk densities and rehydration ratios while an increase in extruder temperature or screw speed increased the bulk density of the TVPs. An increase in screw speed also caused a decrease in the water holding capacity of the milled TVP flours. The TVP flours had a 33–70% higher oil holding capacity than the raw material. The texture profile showed that an increase in feed moisture influenced TVP hardness, gumminess, and chewiness with higher values compared to the treatments with lower moisture contents. Springiness, cohesiveness, and resilience were more affected by a change in screw speed with higher values at 200 rpm. The best parameters were selected (125 °C, 40% MC, 300 rpm) to produce TVP to use as a partial (hybrid burger) and complete (vegan burger) replacement of beef in a burger patty. The replacement of 25% beef with TVPs in a hybrid burger increased the cooking yield and moisture retention and decreased the thickness and diameter change compared to the beef burger without TVPs. In a vegan formulation, the faba bean TVP burger had lower cooking yield and moisture retention than commercial products. Full article

(This article belongs to the Special Issue Impacts of Innovative Processing Technologies on Food Quality)

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17 pages, 3007 KiB

Open AccessEditor’s ChoiceReview

The Digital Revolution in the Bakery Sector: Innovations, Challenges, and Opportunities from Industry 4.0

by Tsega Y. Melesse and Pier Francesco Orrù

Foods 2025, 14(3), 526; https://doi.org/10.3390/foods14030526 - 6 Feb 2025

Cited by 2 | Viewed by 5422

Abstract

Industry 4.0 and digitalization are driving a major transformation in the bakery sector. This systematic review examines the latest advancements in digital technologies and platforms within the bakery industry. Innovations such as robotics, automation, blockchain, and wireless sensor networks are currently revolutionizing bakery [...] Read more.

Industry 4.0 and digitalization are driving a major transformation in the bakery sector. This systematic review examines the latest advancements in digital technologies and platforms within the bakery industry. Innovations such as robotics, automation, blockchain, and wireless sensor networks are currently revolutionizing bakery operations by enhancing production efficiency, enabling real-time monitoring, and ensuring product traceability. Additionally, digital platforms are improving customer interactions through e-commerce, personalized product offerings, and targeted marketing strategies. Digitalization is also contributing to waste reduction, quality control improvement, and data-driven decision-making, leading to optimized inventory management and more efficient production automation. These advancements are fostering stronger customer engagement, resulting in cost savings and increased profitability. However, the sector faces several challenges, including resistance from companies to adopt new technologies, high implementation costs, a shortage of expertise, and concerns about preserving artisanal quality. This review provides valuable insights for researchers, businesses, and industry experts to deepen their understanding of how digitalization is shaping the future of the bakery sector while highlighting emerging opportunities, challenges, and avenues for future research. Full article

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

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15 pages, 2748 KiB

Open AccessEditor’s ChoiceArticle

A Novel Strategy for the Detection of Semicarbazide in Crustaceans by Modified QuEChERS Coupled with Hydrophilic Interaction Liquid Chromatography–Tandem Mass Spectrometry

by Siyuan Wu, Yang Feng, Shengjun Chen, Yongqiang Zhao, Chunsheng Li, Jianchao Deng and Di Wang

Foods 2025, 14(3), 541; https://doi.org/10.3390/foods14030541 - 6 Feb 2025

Viewed by 1067

Abstract

Semicarbazide (SEM), a metabolite of nitrofurazone (NFZ), is widely used to detect the illegal application of NFZ in crustaceans. The conventional detection method involves chemical derivatization combined with reversed-phase liquid chromatography–tandem mass spectrometry (RPLC-MS/MS), which is both complex and time-consuming. To address this [...] Read more.

Semicarbazide (SEM), a metabolite of nitrofurazone (NFZ), is widely used to detect the illegal application of NFZ in crustaceans. The conventional detection method involves chemical derivatization combined with reversed-phase liquid chromatography–tandem mass spectrometry (RPLC-MS/MS), which is both complex and time-consuming. To address this limitation, a more efficient approach was developed for SEM detection. This study introduces a modified QuEChERS pretreatment method coupled with hydrophilic interaction liquid chromatography–tandem mass spectrometry (HILIC-MS/MS) for detecting SEM in crustaceans. The proposed method is simple, fast, and highly accurate, making it universally applicable for SEM detection in crustaceans. Additionally, the method was applied to investigate NFZ metabolism in Macrobrachium rosenbergii with a kinetic model. The findings suggested a plausible mechanism for the absorption of NFZ and its subsequent transfer from meat to the shell. In conclusion, this study provides a simple and rapid technique for SEM detection in crustaceans with immense application value. Full article

(This article belongs to the Section Food Analytical Methods)

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17 pages, 3700 KiB

Open AccessEditor’s ChoiceArticle

Effects of Ɛ-Polylysine Combined with Plant Extract on the Microbiological and Sensory Qualities of Grapes

by Qixin Feng, Chengzhi Zhu, Peng Zhou, Jinlong Yao, Yihong Bao and Zhijun Zhao

Foods 2025, 14(3), 516; https://doi.org/10.3390/foods14030516 - 5 Feb 2025

Cited by 1 | Viewed by 867

Abstract

Grapes are prone to rot and deterioration during storage, seriously affecting their food value. The effects of five extracts, cinnamon, perilla, green tea, pomegranate peel, and ginger, on the microbial growth, weight loss, and sensory quality of grapes were investigated using colony counting [...] Read more.

Grapes are prone to rot and deterioration during storage, seriously affecting their food value. The effects of five extracts, cinnamon, perilla, green tea, pomegranate peel, and ginger, on the microbial growth, weight loss, and sensory quality of grapes were investigated using colony counting and sensory scoring methods. The results showed that perilla and cinnamon extracts had the best effect on maintaining the overall freshness of grapes on the 35th day of storage. The sensory scores were 82 and 80, respectively, and the number of microorganisms was below 6.13 log CFU/g. Further studies revealed that the combination of perilla and cinnamon extracts with Ɛ-polylysine resulted in better inhibition of microbial growth, reduced weight loss, maintained grape quality, and extended storage period to 40 days. An analysis of the active ingredients of the perilla and cinnamon extracts revealed that both extracts contained active antioxidant and antimicrobial ingredients, such as protocatechuic acid, coumaric acid, protocatechuic aldehyde, and rutin. The active ingredients of the perilla extract also included luteolin and apigenin, and those of the cinnamon extract included pinocembrin and epicatechin. These ingredients were deduced to have contributed to preserving the freshness of grapes by the plant extracts. Full article

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

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30 pages, 1879 KiB

Open AccessEditor’s ChoiceReview

Formation Mechanisms of Protein Coronas on Food-Related Nanoparticles: Their Impact on Digestive System and Bioactive Compound Delivery

by Xin Rui, Kai Fu, Hao Wang, Tiange Pan and Wenjun Wang

Foods 2025, 14(3), 512; https://doi.org/10.3390/foods14030512 - 5 Feb 2025

Cited by 2 | Viewed by 1572

Abstract

The rapid development of nanotechnology provides new approaches to manufacturing food-related nanoparticles in various food industries, including food formulation, functional foods, food packaging, and food quality control. Once ingested, nanoparticles will immediately adsorb proteins in the biological fluids, forming a corona around them. [...] Read more.

The rapid development of nanotechnology provides new approaches to manufacturing food-related nanoparticles in various food industries, including food formulation, functional foods, food packaging, and food quality control. Once ingested, nanoparticles will immediately adsorb proteins in the biological fluids, forming a corona around them. Protein coronas alter the properties of nanoparticles, including their toxicity, cellular uptake, and targeting characteristics, by altering the aggregation state. In addition, the conformation and function of proteins and enzymes are also influenced by the formation of protein coronas, affecting the digestion of food products. Since the inevitable application of nanoparticles in food industries and their subsequent digestion, a comprehensive understanding of protein coronas is essential. This systematic review introduces nanoparticles in food and explains the formation of protein coronas, with interactions between proteins and nanoparticles. Furthermore, the potential origin of nanoparticles in food that migrate from packaging materials and their fates in the gastrointestinal tract has been reviewed. Finally, this review explores the possible effects of protein coronas on bioactive compounds, including probiotics and prebiotics. Understanding the formation mechanisms of protein coronas is crucial, as it enables the design of tailored delivery systems to optimize the bioavailability of bioactive compounds. Full article

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

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17 pages, 4567 KiB

Open AccessEditor’s ChoiceArticle

Correlations of Gelling Properties and 3D Printability to the Chemical Composition and Rheological Properties of Surimi from Different Marine Fish Species

by Yijin Liu, Xinyan Tong, Jiajia Li, Ruizhi Yang, Zhengjie Liu, Xuezhi Shi, Bin Zheng, Fang Tian and Yadong Zhao

Foods 2025, 14(3), 501; https://doi.org/10.3390/foods14030501 - 5 Feb 2025

Viewed by 3045

Abstract

Samples of marine surimi made from six different fish types have been comprehensively investigated and compared in terms of chemical composition, protease activity, gelling chemistry, gel properties and 3D printability. It has been found that surimi with high protein content, low fat concentration, [...] Read more.

Samples of marine surimi made from six different fish types have been comprehensively investigated and compared in terms of chemical composition, protease activity, gelling chemistry, gel properties and 3D printability. It has been found that surimi with high protein content, low fat concentration, low activity of endogenous protease (cathepsin B, cathepsin L, cathepsin D, calpain and serine protease) and low TVB-N showed better gelling capacity and gel properties. However, the 3D printability of surimi was more relevant to apparent viscosity. The surimi with viscosity between 5000 Pa·s and 12,000 Pa·s yielded better printing performance as indicated by higher printing accuracy than 97% and less cooking loss. This study clarified the effects of marine fish types on the corresponding surimi gelation and gel properties, and successfully established relationships between surimi properties and 3D printing performance, thus providing new insights on exploring new surimi sources and developing 3D surimi printing techniques. Full article

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

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16 pages, 734 KiB

Open AccessEditor’s ChoiceReview

The Role of the Gut Microbiota in Health, Diet, and Disease with a Focus on Obesity

by Zheng Feei Ma and Yeong Yeh Lee

Foods 2025, 14(3), 492; https://doi.org/10.3390/foods14030492 - 4 Feb 2025

Cited by 2 | Viewed by 3228

Abstract

The gut microbiota has been increasingly recognised as a critical determinant of human health, influencing a wide range of physiological processes. A healthy gut microbiota is essential for maintaining metabolic, immune, and gastrointestinal homeostasis, contributing to overall well-being. Alterations in its composition and [...] Read more.

The gut microbiota has been increasingly recognised as a critical determinant of human health, influencing a wide range of physiological processes. A healthy gut microbiota is essential for maintaining metabolic, immune, and gastrointestinal homeostasis, contributing to overall well-being. Alterations in its composition and functionality, often referred to as microbial dysbiosis, are strongly associated with the development of gut-related and systemic diseases. The gut microbiota synthesises several components and interacts with epithelial cell receptors, influencing processes that extend beyond nutritional status to the pathogenesis of diseases such as obesity, which extend beyond their known contribution to nutritional status. Therefore, this state-of-the-art review synthesises findings from recent studies on the composition, functions, and influencing factors of the gut microbiota, with a focus on its role in obesity. A systematic search of peer-reviewed literature was conducted to ensure comprehensive coverage, while expert insights are incorporated to discuss emerging research directions and future perspectives in the field. Full article

(This article belongs to the Section Food Microbiology)

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47 pages, 4515 KiB

Open AccessEditor’s ChoiceReview

Alternative Protein-Based Meat and Fish Analogs by Conventional and Novel Processing Technologies: A Systematic Review and Bibliometric Analysis

by Buse N. Gürbüz, Lorenzo M. Pastrana, Ricardo N. Pereira and Miguel A. Cerqueira

Foods 2025, 14(3), 498; https://doi.org/10.3390/foods14030498 - 4 Feb 2025

Viewed by 1729

Abstract

This study aimed to explore the extent of research on developing meat and fish analogs using alternative proteins. It examined the novel and conventional technologies employed to produce these analogs and identified the primary alternative proteins that were used in their production through [...] Read more.

This study aimed to explore the extent of research on developing meat and fish analogs using alternative proteins. It examined the novel and conventional technologies employed to produce these analogs and identified the primary alternative proteins that were used in their production through a systematic literature review (SLR) using Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) and bibliometric analysis. The SLR resulted in 46 and 13 meat and fish analog records, respectively, according to defined selection and exclusion criteria. Meat analogs are mainly produced using extrusion, followed by the novel 3D printing and mixing technology. Additionally, fish analogs are mainly produced by mixing and 3D printing. Meat analogs are mainly produced from pulses, followed by cereal, fungi, microalgae, other sources, and insects. Similarly, pulse proteins were the most used alternative protein source for the fish analogs, followed by macro- and microalgae, plant, cereal, and fungal proteins. According to keyword analysis, rheological and textural properties are essential for meat and fish analogs. This review provides up-to-date information to clarify the critical role of alternative proteins and the utilization of novel technologies in the production of meat and fish analogs. It also gives essential insights into the expected increase in studies to determine sustainability and overcome challenges related to textural, sensorial, and nutritional properties. Full article

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

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36 pages, 4205 KiB

Open AccessEditor’s ChoiceArticle

Cost-Benefit Analysis of Enzymatic Hydrolysis Alternatives for Food Waste Management

by Cristina Ghinea, Elena-Diana Ungureanu-Comăniță, Raluca Maria Țâbuleac, Paula Sânziana Oprea, Ersilia Daniela Coșbuc and Maria Gavrilescu

Foods 2025, 14(3), 488; https://doi.org/10.3390/foods14030488 - 3 Feb 2025

Cited by 3 | Viewed by 2150

Abstract

In this study, we aimed to evaluate the economic, environmental, and social viability of the enzymatic hydrolysis process for food waste valorization by applying cost-benefit analysi (CBA). Our research was based on the investigation of three scenarios/alternatives for the final product of the [...] Read more.

In this study, we aimed to evaluate the economic, environmental, and social viability of the enzymatic hydrolysis process for food waste valorization by applying cost-benefit analysi (CBA). Our research was based on the investigation of three scenarios/alternatives for the final product of the enzymatic hydrolysis process and the production of bioethanol, bioactive peptides, and organic acids. Key economic indicators, such as cost/benefit ratios, net present value (NPV), and internal rate of return (IRR), were used to evaluate financial performance. At the end of the CBA, a sensitivity analysis was conducted to highlight the performance of each scenario under varying conditions, including fluctuating costs, benefits, and discount rates. These results indicate that enzymatic hydrolysis offers a significant opportunity for reducing food waste and its environmental impacts and promotes sustainability. Bioactive peptide production was found to be the most environmentally viable option, offering the highest cost-benefit efficiency. In both the optimistic and pessimistic scenarios of the sensitivity analysis, the results revealed that bioactive peptide production is economically viable, while the other alternatives, such as bioethanol and organic acid production, are more sensitive to economic and operational changes. This study revealed that enzymatic hydrolysis, as evaluated through CBA, offers a viable and impactful method for food waste management. It reduces environmental impacts, enhances sustainability, and aligns with the principles of a circular economy. The adoption of such innovative waste management strategies is considered essential for building a more sustainable and resource-efficient food system. Full article

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

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24 pages, 4012 KiB

Open AccessEditor’s ChoiceReview

Advances in Spray-Drying and Freeze-Drying Technologies for the Microencapsulation of Instant Tea and Herbal Powders: The Role of Wall Materials

by Júlia Mazár, Krisztina Albert, Zoltán Kovács, András Koris, Arijit Nath and Szilvia Bánvölgyi

Foods 2025, 14(3), 486; https://doi.org/10.3390/foods14030486 - 3 Feb 2025

Viewed by 2077

Abstract

The microencapsulation of tea and herbal extracts is gaining considerable attention in the food industry, particularly in the production of instant powders. This review examines the application of spray-drying and freeze-drying technologies for the encapsulation of bioactive compounds, focusing on the role of [...] Read more.

The microencapsulation of tea and herbal extracts is gaining considerable attention in the food industry, particularly in the production of instant powders. This review examines the application of spray-drying and freeze-drying technologies for the encapsulation of bioactive compounds, focusing on the role of wall materials. Over the past two decades, carbohydrate-based (e.g., maltodextrin), gum-based (e.g., gum Arabic), and protein-based (e.g., whey protein isolate) materials have been widely used due to their impact on sensory properties, stability, protection of bioactive compounds, and other critical attributes of encapsulated products. Despite their widespread use, these materials have distinct advantages and limitations, such as cost, availability, and compatibility with different extracts. This review provides a comprehensive analysis of their physical and chemical properties, examines alternative and emerging wall materials (e.g., beta-cyclodextrin, sodium alginate, and inulin), and highlights the potential of combining different materials to optimise encapsulation outcomes. It also identifies current research gaps and future directions to improve the efficacy and quality of encapsulated tea and herbal powders. Full article

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

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17 pages, 1189 KiB

Open AccessEditor’s ChoiceReview

Application Progress of Immobilized Enzymes in the Catalytic Synthesis of 1,3-Dioleoyl-2-palmitoyltriglyceride Structured Lipids

by Xing Ni, Ting Feng, Yuyang Zhang, Zhiyuan Lin, Fanzhuo Kong, Xue Zhang, Qiongya Lu, Yani Zhao and Bin Zou

Foods 2025, 14(3), 475; https://doi.org/10.3390/foods14030475 - 2 Feb 2025

Viewed by 1536

Abstract

In recent years, the preparation of OPO (1,3-dioleoyl-2-palmitoyltriglyceride)-structured lipids through immobilized lipase catalysis has emerged as a research hotspot in the fields of food and biomedical sciences. OPO structured lipids, renowned for their unique molecular structure and biological functions, find wide applications in [...] Read more.

In recent years, the preparation of OPO (1,3-dioleoyl-2-palmitoyltriglyceride)-structured lipids through immobilized lipase catalysis has emerged as a research hotspot in the fields of food and biomedical sciences. OPO structured lipids, renowned for their unique molecular structure and biological functions, find wide applications in infant formula milk powder, functional foods, and nutritional supplements. Lipase-catalyzed reactions, known for their efficiency, high selectivity, and mild conditions, are ideal for the synthesis of OPO structured lipids. Immobilized lipases not only address the issues of poor stability and difficult recovery of free enzymes but also enhance catalytic efficiency and reaction controllability. This review summarizes the latest advancements in the synthesis of OPO structured lipids using immobilized lipases, focusing on immobilization methods, enhancements in enzyme activity and stability, the optimization of reaction conditions, and improvements in product purity and yield. Furthermore, it delves into the reaction mechanisms of enzymatic synthesis of OPO structured lipids, process optimization strategies, and the challenges and broad prospects faced during industrial applications. Full article

(This article belongs to the Special Issue The Application of Enzymatic Catalytic Conversion in the Preparation of High-Value-Added Nutritional Foods and the Detection of Food Composition)

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22 pages, 1822 KiB

Open AccessEditor’s ChoiceReview

Nutrition and Gut Health: Preparation and Efficacy of Resistant Starch

by Yulong Niu, Li Wang, Huiyi Gong, Shuqing Jia, Qing Guan, Linling Li and Hua Cheng

Foods 2025, 14(3), 471; https://doi.org/10.3390/foods14030471 - 1 Feb 2025

Cited by 2 | Viewed by 3592

Abstract

Resistant starch (RS) refers to starch varieties that resist digestion by human digestive enzymes. Owing to its distinctive physicochemical attributes and functional capabilities, RS has gained a wide range of applications as a dietary fiber and prebiotic. In terms of structure and functions, [...] Read more.

Resistant starch (RS) refers to starch varieties that resist digestion by human digestive enzymes. Owing to its distinctive physicochemical attributes and functional capabilities, RS has gained a wide range of applications as a dietary fiber and prebiotic. In terms of structure and functions, RS can be categorized into five distinct types: RS1 through RS5. These types offer dietary benefits, contributing to improved colonic health, the modulation of microbial communities, the reduction in gallstone formation, the enhancement of mineral absorption, and alterations in fat oxidation potential. From a technical standpoint, RS can be manufactured through an array of physical, enzymatic, and chemical modifications. This paper presents a comprehensive review of the existing literature, summarizing the classification, structural features, raw material origins, preparation methodologies, and functionalities of RS. Furthermore, new production technologies and applications of RS, such as 3D printing, provide valuable insights. Full article

(This article belongs to the Section Food Nutrition)

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14 pages, 1180 KiB

Open AccessEditor’s ChoiceArticle

Analysis of Olive Oil Mill Wastewater from Conventionally Farmed Olives: Chemical and Microbiological Safety and Polyphenolic Profile for Possible Use in Food Product Functionalization

by Lino Sciurba, Serena Indelicato, Raimondo Gaglio, Marcella Barbera, Francesco Paolo Marra, David Bongiorno, Salvatore Davino, Daniela Piazzese, Luca Settanni and Giuseppe Avellone

Foods 2025, 14(3), 449; https://doi.org/10.3390/foods14030449 - 30 Jan 2025

Cited by 1 | Viewed by 1210

Abstract

This study aimed to perform an in-depth investigation of olive oil mill wastewater (OOMW). Two OOMW samples (OOMW-A and OOMW-B) from conventionally farmed olives were collected from two different olive oil mills in Palermo province (Italy). Multiresidual analysis indicated that both OOMW samples [...] Read more.

This study aimed to perform an in-depth investigation of olive oil mill wastewater (OOMW). Two OOMW samples (OOMW-A and OOMW-B) from conventionally farmed olives were collected from two different olive oil mills in Palermo province (Italy). Multiresidual analysis indicated that both OOMW samples were unsuitable for food production due to pesticide residues. Specifically, OOMW-A contained 4 active compounds totaling 5.7 μg/L, while OOMW-B had 16 analytes with a total content of 65.8 μg/L. However, polyphenol analysis in the OOMW revealed 23 compounds with high concentrations of hydroxytyrosol, secoiridoid derivatives, phenolic acids, flavones, and total polyphenol content ranging from 377.5 μg/mL (for OOMW-B) to 391.8 μg/mL (for OOMW-A). The microbiological analysis of OOMW samples revealed only detectable viable bacteria (10² CFU/mL) of the lactic acid bacteria (LAB) group. Two distinct LAB strains, Lactiplantibacillus plantarum OMW1 and Leuconostoc mesenteroides OMW23, were identified. These strains demonstrated notable acidification capabilities and produced antibacterial compounds. In conclusion, despite the high polyphenolic content and microbiological suitability of OOMW, the presence of micro-contaminants hinders their use in food production. Thus, further studies are underway to investigate OOMW from organically farmed olives for bakery product functionalization, employing the two selected LAB strains resistant to olive polyphenols as leavening agents. Full article

(This article belongs to the Special Issue Advancements in Processing and Value Addition of Underutilized Edible Plants: Extraction, Analysis, and Bioavailability of Phenolic Compounds)

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15 pages, 722 KiB

Open AccessEditor’s ChoiceArticle

Nutritional Quality of Plant-Based Fish and Seafood Analogs: A Study of the Italian Market

by Lara Chehade, Donato Angelino, Cristian Del Bo’, Rebecca Maggioni, Nicoletta Pellegrini, Patrizia Riso and Daniela Martini

Foods 2025, 14(3), 394; https://doi.org/10.3390/foods14030394 - 25 Jan 2025

Viewed by 1617

Abstract

Among plant-based analogs, fish and seafood analogs (PBFSAs) represent a growing sector. This study analyzed the nutritional quality of PBFSAs in Italy and compared it to their animal-based counterparts. Nutritional declarations, ingredient lists, and claims were collected from PBFSA food labeling. Nutri-Scores of [...] Read more.

Among plant-based analogs, fish and seafood analogs (PBFSAs) represent a growing sector. This study analyzed the nutritional quality of PBFSAs in Italy and compared it to their animal-based counterparts. Nutritional declarations, ingredient lists, and claims were collected from PBFSA food labeling. Nutri-Scores of PBSFAs and animal-based counterparts were also determined as nutritional quality indicators. Fifty-one products were collected, with most attributed to tuna, salmon, and cod categories (n = 18, 12, and 14, respectively). Results showed large heterogeneity in nutritional quality, with cod products having higher energy (217 (201–257) kcal/100 g), protein (10.5 (7.9–13.0) g/100 g), and carbohydrate (19.4 (14.2–26.0) g/100 g) levels, while tuna and salmon products had a higher fat content (15.0 (10.0–19.7) and 13.5 (5.0–17.0) g/100 g, respectively). Products with fiber or fat nutrition claims did not necessarily indicate higher fiber or lower fat content, while products with a protein claim had a higher protein content. Most animal-based counterparts, except cod and sturgeon caviar, received an “A” Nutri-Score, and often scored better than the PBSFA due to lower salt content. In conclusion, PBFSAs on the market should not be considered animal product analogs regarding nutritional quality, but drawing definitive conclusions is challenging due to the limited number and high variability of the products. However, these findings provide insights that may improve PBFSA nutritional quality, such as decreasing salt and sugar content, for people trying to incorporate such foods into their diet. Full article

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

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24 pages, 596 KiB

Open AccessEditor’s ChoiceReview

Characteristics of Food Printing Inks and Their Impact on Selected Product Properties

by Zuzanna Domżalska and Ewa Jakubczyk

Foods 2025, 14(3), 393; https://doi.org/10.3390/foods14030393 - 25 Jan 2025

Viewed by 2532

Abstract

Three-dimensional printing, or additive manufacturing, produces three-dimensional objects using a digital model. Its utilisation has been observed across various industries, including the food industry. Technology offers a wide range of possibilities in this field, including creating innovative products with unique compositions, shapes, and [...] Read more.

Three-dimensional printing, or additive manufacturing, produces three-dimensional objects using a digital model. Its utilisation has been observed across various industries, including the food industry. Technology offers a wide range of possibilities in this field, including creating innovative products with unique compositions, shapes, and textures. A significant challenge in 3D printing is the development of the optimal ink composition. These inks must possess the appropriate rheology and texture for printing and meet nutritional and sensory requirements. The rheological properties of inks play a pivotal role in the printing process, influencing the formation of stable structures. This article comprehensively characterises food inks, distinguishing two primary categories and their respective subgroups. The first category encompasses non-natively extrudable inks, including plant-based inks derived from fruits and vegetables and meat-based inks. The second category comprises natively extrudable inks, encompassing dairy-based, hydrogel-based, and confectionary-based inks. The product properties of rheology, texture, fidelity, and printing stability are then discussed. Finally, the innovative use of food inks is shown. Full article

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

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29 pages, 3310 KiB

Open AccessEditor’s ChoiceReview

Research Progress Regarding Psychrotrophic Pseudomonas in Aquatic Products: Psychrophilic Characteristics, Spoilage Mechanisms, Detection Methods, and Control Strategies

by Jingjing Wang, Jing Xie and Jun Mei

Foods 2025, 14(3), 363; https://doi.org/10.3390/foods14030363 - 23 Jan 2025

Cited by 1 | Viewed by 1682

Abstract

Aquatic products are an important part of the human diet, but they are easily contaminated by Pseudomonas spp., which leads to food deterioration and economic loss. In this paper, the main characteristics of psychrotrophic Pseudomonas in aquatic products are reviewed, including its growth [...] Read more.

Aquatic products are an important part of the human diet, but they are easily contaminated by Pseudomonas spp., which leads to food deterioration and economic loss. In this paper, the main characteristics of psychrotrophic Pseudomonas in aquatic products are reviewed, including its growth adaptation mechanism and biofilm formation ability at low temperatures, and the key role of psychrotrophic Pseudomonas in aquatic product spoilage is emphasized. Studies have shown that psychrotrophic Pseudomonas can produce a variety of volatile compounds by decomposing proteins and amino acids, affecting the sensory quality and safety of aquatic products. A variety of control strategies to extend the shelf life of aquatic products have been explored, including physical, chemical, and biological methods, particularly biofilm-specific inhibition techniques such as inhibition of quorum sensing and the application of natural antimicrobials. Future research should prioritize the development of novel anti-biofilm products to address the growing problem of psychrotrophic Pseudomonas contamination in the aquatic product industry to ensure food safety and public health. Full article

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

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24 pages, 2851 KiB

Open AccessEditor’s ChoiceArticle

Unlocking the Potential of Bacillus subtilis: A Comprehensive Study on Mycotoxin Decontamination, Mechanistic Insights, and Efficacy Assessment in a Liquid Food Model

by Donato Greco, Vito D’Ascanio, Elisa Santovito, Mariagrazia Abbasciano, Laura Quintieri, Clarisse Techer and Giuseppina Avantaggiato

Foods 2025, 14(3), 360; https://doi.org/10.3390/foods14030360 - 22 Jan 2025

Viewed by 1645

Abstract

Mycotoxin detoxification by microorganisms offers a specific, economical, and environmentally sustainable alternative to physical/chemical methods. Three strains of B. subtilis, isolated from poultry farm environments and recognized by EFSA as safe in animal nutrition for all animal species, consumers, and the environment, [...] Read more.

Mycotoxin detoxification by microorganisms offers a specific, economical, and environmentally sustainable alternative to physical/chemical methods. Three strains of B. subtilis, isolated from poultry farm environments and recognized by EFSA as safe in animal nutrition for all animal species, consumers, and the environment, were screened for their ability to remove mycotoxins. All of them demonstrated mycotoxin-dependent removal efficacy, being very effective against ZEA and its analogues (α- and β-ZOL, α- and β-ZAL, and ZAL) achieving up to 100% removal within 24 h under aerobic, anaerobic, and restrictive growth conditions with toxins as the sole carbon source. ZEA removal remained effective across a wide range of pH values (5–8), temperatures (20–40 °C), and at high toxin concentrations (up to 10 µg/mL). Additionally, up to 87% ZEA removal was achieved after 48 h of incubation (30 °C) of the strains in a contaminated liquid food model containing 1 µg/mL of the toxin. Mechanistic studies suggest that ZEA detoxification involves metabolic processes rather than physical adsorption or entrapment into bacterial cells. Enzymatic activities within the bacterial cells or associated with their cell walls likely play a role in the metabolization of the toxin. Interestingly, it has been observed that growth conditions and culture media can influence the metabolization and/or conjugation of the toxin, which can result in the production of various metabolites. Further investigation is needed to identify these metabolites and assess their safety. Full article

(This article belongs to the Special Issue Mycotoxins in Foods: Occurrence, Detection, and Control)

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36 pages, 1119 KiB

Open AccessEditor’s ChoiceReview

Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients

by Shiqi Zheng, Zhoumei Huang, Li Dong, Daotong Li, Xiaosong Hu, Fang Chen and Chen Ma

Foods 2025, 14(2), 331; https://doi.org/10.3390/foods14020331 - 20 Jan 2025

Cited by 2 | Viewed by 1797

Abstract

Background: Fruit and vegetable waste (FVW) is a global waste issue with environmental impacts. It contains valuable compounds such as polysaccharides, polyphenols, proteins, vitamins, pigments, and fatty acids, which can be extracted for food applications. This study aims to review sustainable extraction methods [...] Read more.

Background: Fruit and vegetable waste (FVW) is a global waste issue with environmental impacts. It contains valuable compounds such as polysaccharides, polyphenols, proteins, vitamins, pigments, and fatty acids, which can be extracted for food applications. This study aims to review sustainable extraction methods for FVW and its potential in the food industry. Methods: This paper provides an overview of the sources and sustainable methods of high value-added compounds extracted from FVW. Sustainable techniques, including supercritical fluid extraction and ultrasound-assisted extraction, are compared with traditional methods, for their efficiency in extracting high-value compounds from FVW while minimizing environmental impact. Discussions: Sustainable extraction of FVW compounds is sustainable and beneficial for novel food ingredients. However, challenges in scalability and cost need to be addressed for wider adoption in the food sector. Conclusions: Sustainable extraction techniques effectively extract phytochemicals from FVW, preserving bioactivity and reducing environmental load. These methods show promise for sustainable food ingredient development. Full article

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

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15 pages, 5662 KiB

Open AccessEditor’s ChoiceArticle

A Facile Electrode Modification Approach Based on Metal-Free Carbonaceous Carbon Black/Carbon Nanofibers for Electrochemical Sensing of Bisphenol A in Food

by Jin Wang, Zhen Yang, Shuanghuan Gu, Mingfei Pan and Longhua Xu

Foods 2025, 14(2), 314; https://doi.org/10.3390/foods14020314 - 18 Jan 2025

Cited by 1 | Viewed by 1010

Abstract

Bisphenol A (BPA) is a typical environmental estrogen that is distributed worldwide and has the potential to pose a hazard to the ecological environment and human health. The development of an efficient and sensitive sensing strategy for the monitoring of BPA residues is [...] Read more.

Bisphenol A (BPA) is a typical environmental estrogen that is distributed worldwide and has the potential to pose a hazard to the ecological environment and human health. The development of an efficient and sensitive sensing strategy for the monitoring of BPA residues is of paramount importance. A novel electrochemical sensor based on carbon black and carbon nanofibers composite (CB/f-CNF)-assisted signal amplification has been successfully constructed for the amperometric detection of BPA in foods. Herein, the hybrid CB/f-CNF was prepared using a simple one-step ultrasonication method, and exhibited good electron transfer capability and excellent catalytic properties, which can be attributed to the large surface area of carbon black and the strong enhancement of the conductivity and porosity of carbon nanofibers, which promote a faster electron transfer process on the electrode surface. Under the optimized conditions, the proposed CB/f-CNF/GCE sensor exhibited a wide linear response range (0.4–50.0 × 10⁻⁶ mol/L) with a low limit of detection of 5.9 × 10⁻⁸ mol/L for BPA quantification. Recovery tests were conducted on canned peaches and boxed milk, yielding satisfactory recoveries of 86.0–102.6%. Furthermore, the developed method was employed for the rapid and sensitive detection of BPA in canned meat and packaged milk, demonstrating comparable accuracy to the HPLC method. This work presents an efficient signal amplification strategy through the utilization of carbon/carbon nanocomposite sensitization technology. Full article

(This article belongs to the Special Issue Development and Application of Nondestructive Testing Technologies in Food Quality and Safety)

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16 pages, 2256 KiB

Open AccessEditor’s ChoiceArticle

Ultrasound-Assisted Extraction Followed by Inductively Coupled Plasma Mass Spectrometry and Multivariate Profiling of Rare Earth Elements in Coffee

by Aleksandra Savić, Jelena Mutić, Milica Lučić, Jelena Vesković, Andrijana Miletić and Antonije Onjia

Foods 2025, 14(2), 275; https://doi.org/10.3390/foods14020275 - 16 Jan 2025

Cited by 1 | Viewed by 1414

Abstract

A rapid and efficient ultrasound-assisted extraction (UAE) procedure followed by inductively coupled plasma mass spectrometry (ICP-MS) was developed for the determination of 14 rare earth elements (REEs) (La, Ce, Pr, Nd, Sm, Eu, Gd, Tb, Dy, Ho, Er, Tm, Yb, Lu), along with [...] Read more.

A rapid and efficient ultrasound-assisted extraction (UAE) procedure followed by inductively coupled plasma mass spectrometry (ICP-MS) was developed for the determination of 14 rare earth elements (REEs) (La, Ce, Pr, Nd, Sm, Eu, Gd, Tb, Dy, Ho, Er, Tm, Yb, Lu), along with yttrium (Y) and scandium (Sc), in coffee samples. The method was validated using certified reference material (NIST SRM 1547), recovery tests at four fortification levels, and comparisons with microwave-assisted digestion (MAD). Excellent accuracy and precision were achieved, with recovery rates ranging from 80.1% to 112% and relative standard deviations (RSD%) below 14%. Limits of detection (LODs) ranged from 0.2 ng/kg (Yb) to 0.16 µg/kg (Nd). Total REE concentrations varied between 8.3 µg/kg and 1.1 mg/kg, with the highest individual mean concentrations (µg/kg) observed for Ce (11.7), La (6.0), and Sc (4.7). The lowest individual mean concentrations (µg/kg) were for Ho (0.16), Lu (0.066), and Tm (0.063). Multivariate analysis of REE profiles from 92 coffee samples collected in Serbia revealed clear distinctions between ground roasted and instant coffees, as well as between different surrogate blends. This study indicated that the determination of coffee’s geographical origin was not possible due to the diverse types, blends, and additives. However, differences in REE profiles suggest potential classification based on variety. REEs pose a negligible health risk to coffee consumers, with HI values ranging from 4.7 × 10⁻⁸ to 6.3 × 10⁻⁶ and TCR ranging from 2.6 × 10⁻¹⁴ to 3.5 × 10⁻¹². Full article

(This article belongs to the Special Issue Further Research in Food Processing Safety and Quality from Field to Fork)

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29 pages, 11007 KiB

Open AccessEditor’s ChoiceArticle

Research on Innovative Apple Grading Technology Driven by Intelligent Vision and Machine Learning

by Bo Han, Jingjing Zhang, Rolla Almodfer, Yingchao Wang, Wei Sun, Tao Bai, Luan Dong and Wenjing Hou

Foods 2025, 14(2), 258; https://doi.org/10.3390/foods14020258 - 15 Jan 2025

Cited by 1 | Viewed by 2167

Abstract

In the domain of food science, apple grading holds significant research value and application potential. Currently, apple grading predominantly relies on manual methods, which present challenges such as low production efficiency and high subjectivity. This study marks the first integration of advanced computer [...] Read more.

In the domain of food science, apple grading holds significant research value and application potential. Currently, apple grading predominantly relies on manual methods, which present challenges such as low production efficiency and high subjectivity. This study marks the first integration of advanced computer vision, image processing, and machine learning technologies to design an innovative automated apple grading system. The system aims to reduce human interference and enhance grading efficiency and accuracy. A lightweight detection algorithm, FDNet-p, was developed to capture stem features, and a strategy for auxiliary positioning was designed for image acquisition. An improved DPC-AWKNN segmentation algorithm is proposed for segmenting the apple body. Image processing techniques are employed to extract apple features, such as color, shape, and diameter, culminating in the development of an intelligent apple grading model using the GBDT algorithm. Experimental results demonstrate that, in stem detection tasks, the lightweight FDNet-p model exhibits superior performance compared to various detection models, achieving an mAP@0.5 of 96.6%, with a GFLOPs of 3.4 and a model size of just 2.5 MB. In apple grading experiments, the GBDT grading model achieved the best comprehensive performance among classification models, with weighted Jacard Score, Precision, Recall, and F1 Score values of 0.9506, 0.9196, 0.9683, and 0.9513, respectively. The proposed stem detection and apple body classification models provide innovative solutions for detection and classification tasks in automated fruit grading, offering a comprehensive and replicable research framework for standardizing image processing and feature extraction for apples and similar spherical fruit bodies. Full article

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24 pages, 1549 KiB

Open AccessEditor’s ChoiceReview

The Health Impact of Cocoa from Cultivation to the Formation of Biogenic Amines: An Updated Review

by Antonello Paparella, Maria Schirone and Clemencia Chaves López

Foods 2025, 14(2), 255; https://doi.org/10.3390/foods14020255 - 15 Jan 2025

Viewed by 2348

Abstract

Cocoa and chocolate are known for their health benefits, which depend on factors like cocoa variety, post-harvest practices, and manufacturing processes, including fermentation, drying, roasting, grinding, and refining. These processing methods can influence the concentration and bioavailability of bioactive compounds, such as polyphenols [...] Read more.

Cocoa and chocolate are known for their health benefits, which depend on factors like cocoa variety, post-harvest practices, and manufacturing processes, including fermentation, drying, roasting, grinding, and refining. These processing methods can influence the concentration and bioavailability of bioactive compounds, such as polyphenols that are linked to cardiovascular health and antioxidant effects. Recent scientific research has led to the development of cocoa-based products marketed as functional foods. However, despite the growing interest in the functional potential of cocoa, the literature lacks crucial information about the properties of different varieties of cocoa and their possible implications for human health. Moreover, climate change is affecting global cocoa production, potentially altering product composition and health-related characteristics. In addition to polyphenols, other compounds of interest are biogenic amines, due to their role and potential toxic effects on human health. Based on toxicological data and recent research on the complex relationship between biogenic amines and cocoa fermentation, setting limits or standards for biogenic amines in cocoa and chocolate could help ensure product safety. Finally, new trends in research on biogenic amines in chocolate suggest that these compounds might also be used as quality markers, and that product formulation and process conditions could change content and diversity of the different amines. Full article

(This article belongs to the Section Food Microbiology)

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26 pages, 966 KiB

Open AccessEditor’s ChoiceReview

Food Pathways of Salmonella and Its Ability to Cause Gastroenteritis in North Africa

by Mohamed-Yousif Ibrahim Mohamed, Hazim O. Khalifa and Ihab Habib

Foods 2025, 14(2), 253; https://doi.org/10.3390/foods14020253 - 15 Jan 2025

Cited by 2 | Viewed by 1565

Abstract

Infections caused by human pathogenic bacteria in food sources pose significant and widespread concerns, leading to substantial economic losses and adverse impacts on public health. This review seeks to shed light on the recent literature addressing the prevalence of Salmonella in the food [...] Read more.

Infections caused by human pathogenic bacteria in food sources pose significant and widespread concerns, leading to substantial economic losses and adverse impacts on public health. This review seeks to shed light on the recent literature addressing the prevalence of Salmonella in the food supply chains of North African countries. Additionally, it aims to provide an overview of the available information regarding health-related concerns, such as virulence genes, and the presence of antibiotic resistance in Salmonella. This review highlights a gap in our comprehensive understanding of Salmonella prevalence in the food supply chains of North African nations, with limited molecular characterization efforts to identify its sources. Studies at the molecular level across the region have shown the diversity of Salmonella strains and their virulence profiles, thus, these results show the difficulty of controlling Salmonella infections in the region. In addition, the discussion of antibiotic resistance makes it clear that there is a need for the development of comprehensive strategies to fight the potential threat of antimicrobial resistance in Salmonella strains. Despite common reports on animal-derived foods in this region, this review underscores the persistent challenges that Salmonella may pose to food safety and public health in North African countries. Full article

(This article belongs to the Section Food Microbiology)

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37 pages, 2498 KiB

Open AccessEditor’s ChoiceReview

Application of Convolutional Neural Networks and Recurrent Neural Networks in Food Safety

by Haohan Ding, Haoke Hou, Long Wang, Xiaohui Cui, Wei Yu and David I. Wilson

Foods 2025, 14(2), 247; https://doi.org/10.3390/foods14020247 - 14 Jan 2025

Cited by 1 | Viewed by 3359

Abstract

This review explores the application of convolutional neural networks (CNNs) and recurrent neural networks (RNNs) in food safety detection and risk prediction. This paper highlights the advantages of CNNs in image processing and feature recognition, as well as the powerful capabilities of RNNs [...] Read more.

This review explores the application of convolutional neural networks (CNNs) and recurrent neural networks (RNNs) in food safety detection and risk prediction. This paper highlights the advantages of CNNs in image processing and feature recognition, as well as the powerful capabilities of RNNs (especially their variant LSTM) in time series data modeling. This paper also makes a comparative analysis in many aspects: Firstly, the advantages and disadvantages of traditional food safety detection and risk prediction methods are compared with deep learning technologies such as CNNs and RNNs. Secondly, the similarities and differences between CNNs and fully connected neural networks in processing image data are analyzed. Furthermore, the advantages and disadvantages of RNNs and traditional statistical modeling methods in processing time series data are discussed. Finally, the application directions of CNNs in food safety detection and RNNs in food safety risk prediction are compared. This paper also discusses combining these deep learning models with technologies such as the Internet of Things (IoT), blockchain, and federated learning to improve the accuracy and efficiency of food safety detection and risk warning. Finally, this paper mentions the limitations of RNNs and CNNs in the field of food safety, as well as the challenges in the interpretability of the model, and suggests the use of interpretable artificial intelligence (XAI) technology to improve the transparency of the model. Full article

(This article belongs to the Special Issue Food Computing: AI-Powered Innovations and Applications in the Food Industry)

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42 pages, 4687 KiB

Open AccessEditor’s ChoiceReview

A Review on Blockchain Applications in Operational Technology for Food and Agriculture Critical Infrastructure

by Chengliang Zheng, Xiangzhen Peng, Ziyue Wang, Tianyu Ma, Jiajia Lu, Leiyang Chen, Liang Dong, Long Wang, Xiaohui Cui and Zhidong Shen

Foods 2025, 14(2), 251; https://doi.org/10.3390/foods14020251 - 14 Jan 2025

Cited by 1 | Viewed by 2337

Abstract

The food and agriculture sector is a cornerstone of critical infrastructure (CI), underpinning global food security, public health, and economic stability. However, the increasing digitalization and connectivity of operational technologies (OTs) in this sector expose it to significant cybersecurity risks. Blockchain technology (BT) [...] Read more.

The food and agriculture sector is a cornerstone of critical infrastructure (CI), underpinning global food security, public health, and economic stability. However, the increasing digitalization and connectivity of operational technologies (OTs) in this sector expose it to significant cybersecurity risks. Blockchain technology (BT) has emerged as a transformative solution for addressing these challenges by enhancing network security, traceability, and system resilience. This study presents a comprehensive review of BT applications in OT security for food and agriculture CI, employing bibliometric and content analysis methods. A total of 124 relevant articles were identified from six databases, including the Web of Science Core Collection and MEDLINE^®. Bibliometric analysis was conducted across five dimensions: publication year, literature type, journal distribution, country contributions, and keyword trends. The findings are meticulously organized through tables, charts, and graphs. The year 2018 marked a surge in research within this domain, with the IEEE Internet of Things Journal and IEEE ACESS emerging as the most prolific journals, each boasting nine publications. The United States, China, and India are at the forefront in terms of journal citation counts. Our analysis determined that a reference count of 37 serves as an appropriate threshold. Otoum Safa stands out as the author with the highest number of published articles, totaling four. Keywords such as “blockchain”, “internet of things”, “smart contract”, “security”, and “critical infrastructure” appear with significant frequency. The statistics, trends, and insights gleaned from this bibliometric analysis can guide researchers in the OTCI field to forge a coherent and logical research trajectory. Content analysis further identified six key research areas within this domain: identity authentication and data verification, secure access control, attack detection and perception, data security and protection, data backup and recovery, and attack assessment and attribution. Based on these insights, a general framework is proposed to guide future research and practical applications of BT in securing OT within food and agriculture CI. This study systematically analyzes the current research landscape, challenges, and opportunities for BT in securing the OT critical to food and agriculture CI. By bridging the gap between blockchain innovations and the operational needs of the food and agriculture sector, this work contributes to advancing strategic implementation and improving the security of CI systems. Full article

(This article belongs to the Section Food Security and Sustainability)

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19 pages, 322 KiB

Open AccessEditor’s ChoiceArticle

Green and Innovative Extraction: Phenolic Profiles and Biological Activities of Underutilized Plant Extracts Using Pulsed Electric Fields and Maceration

by Noelia Pallarés, Houda Berrada, Emilia Ferrer, Wahiba Rached, José Pinela, Filipa Mandim, Tania C. S. P. Pires, Tiane C. Finimundy, Francisco J. Barba and Lillian Barros

Foods 2025, 14(2), 222; https://doi.org/10.3390/foods14020222 - 13 Jan 2025

Cited by 1 | Viewed by 1776

Abstract

Underutilized plant species such as Asteriscus graveolens (Forssk.) Less., Haloxylon scoparium Pomel, and Ruta chalepensis L. have been historically valued in traditional medicine for their potential health benefits. These species present an untapped source of bioactive compounds with significant applications in the food [...] Read more.

Underutilized plant species such as Asteriscus graveolens (Forssk.) Less., Haloxylon scoparium Pomel, and Ruta chalepensis L. have been historically valued in traditional medicine for their potential health benefits. These species present an untapped source of bioactive compounds with significant applications in the food and pharmaceutical industries, including the development of functional foods and additives. Recent advances in food processing have introduced innovative methods, such as pulsed electric fields (PEFs), to enhance the extraction of valuable compounds without compromising their integrity or quality. This study investigates the impact of PEF technology on the recovery of bioactive compounds from these plants, comparing it with conventional maceration (MAC) techniques. Phenolic compound profiles and biological activities, including antioxidant, antimicrobial, anti-inflammatory, and cytotoxic effects, were evaluated. The results demonstrated that for R. chalepensis, PEF extraction achieved comparable phenolic content (58 mg/g) to MAC (72 mg/g). However, MAC generally provided higher phenolic yields for other plants. A. graveolens extracts exhibited significant antitumoral and anti-inflammatory potentials. The antimicrobial results indicated that MAC extracts were more effective against bacterial growth, while PEF extracts outperformed MAC against A. brasiliensis (MIC: 10 mg/mL). Antioxidant potential was observed in both methods, with TBARS IC₅₀ values ranging from 17 to 79.5 µg/mL. While MAC generally yielded superior results, PEF extraction showed great promise as an environmentally sustainable alternative, eliminating the need for organic solvents and aligning with green extraction principles. Full article

(This article belongs to the Special Issue Advancements in Processing and Value Addition of Underutilized Edible Plants: Extraction, Analysis, and Bioavailability of Phenolic Compounds)

19 pages, 7230 KiB

Open AccessEditor’s ChoiceArticle

Conservation Analysis and Colorimetric Characterization of Betalain Extracts from the Peel of Red Beetroot, Golden Beetroot, and Prickly Pear Applied to Cottage Cheese

by Elizabeth López-Solórzano, Claudia Muro, Yolanda Alvarado Perez, Andrea Y. Guadarrama-Lezama, Elsa Gutiérrez-Cortez and Juan Manuel Urrieta

Foods 2025, 14(2), 228; https://doi.org/10.3390/foods14020228 - 13 Jan 2025

Viewed by 1660

Abstract

The maintenance of betalains and the color of extracts from the peel of red beetroot (RBAC), golden beetroot (YBAC), and purple prickly pear (PBAC) were evaluated, describing the capacity of their use as natural pigments and in the formulation of attractive and functional [...] Read more.

The maintenance of betalains and the color of extracts from the peel of red beetroot (RBAC), golden beetroot (YBAC), and purple prickly pear (PBAC) were evaluated, describing the capacity of their use as natural pigments and in the formulation of attractive and functional foods. Betalain extracts were prepared as juices from frozen and dehydrated peel, adding organic acids and concentrating for water reduction. Extracts were evaluated and applied on cottage cheese, measuring the capacity of betalains retention and pigmentation, during 10 days of storage of closed and opened products. Extracts of RBAC showed the highest betacyanin concentration, followed by YBAC with betaxanthins and PBAC with less betacyanin content. The pH stability for the extracts was pH4–7; RBAC and PBAC were stables at <90 °C, whereas YBAC exposed >125 °C. Extracts were constant during 10 days under oxygen and light exposure; however, YBAC exhibited low resistance in this environment. With cottage cheese, extracts exposed no changes in betalains and color on closed products (10 days of storage at 4 °C). In opened products, PBAC maintained the maximum betalains and color at 90%, PBAC at 75%, and YBAC at 60%. The obtained data contributed to use of agro-industrial residues, betalain extraction and conservation, and their potential use in food coloration and stabilization. Full article

(This article belongs to the Special Issue Valorization of Compounds from Natural Sources: Obtaining, Characterizing and Applicability in Food Processing)

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16 pages, 3580 KiB

Open AccessEditor’s ChoiceArticle

Development and Optimization of a Real-Time Monitoring System of Small-Scale Multi-Purpose Juice Extractor

by Tae-Hyeon Kim, Jae-Min Jung and Wang-Hee Lee

Foods 2025, 14(2), 227; https://doi.org/10.3390/foods14020227 - 13 Jan 2025

Cited by 1 | Viewed by 1037

Abstract

According to the concept of smart postharvest management, an information and communication technology sensor–based monitoring system is required in the juicing process to reduce losses and improve process efficiency. Such technologies are considered economically burdensome and technically challenging for small-scale enterprises to adopt. [...] Read more.

According to the concept of smart postharvest management, an information and communication technology sensor–based monitoring system is required in the juicing process to reduce losses and improve process efficiency. Such technologies are considered economically burdensome and technically challenging for small-scale enterprises to adopt. From this perspective, this study aimed to develop a smart monitoring system for the juicing processes in small-scale enterprises and to identify the optimal operating conditions based on the monitoring data. The system developed is equipped with two weight sensors attached to the twin-screw juice extractor, allowing for the automatic measurement of the weight of the raw material and the resulting juice product. The measured data are automatically transmitted and stored on a computer. Additionally, the system was designed to remotely control the speeds of the juicing and feeding screws, which are the primary controlling factors of the twin-screw juicer. Juice yield and processing time were optimized using carrots and pears. The optimal juicing and feeding speeds for pear yield were found to be 167.4 rpm and 1557 rpm, respectively; carrots achieved an optimal yield at a juicing speed of 502.2 rpm and feeding speed of 1211 rpm. In contrast, the processing time was minimized at juicing–feeding speeds of 6–6 and 7–5 for pears and carrots, respectively. Consequently, it was challenging to determine the optimal conditions for simultaneously optimizing the yield and processing time. This also suggests that the juicing process is affected by the properties of the fruits and vegetables being processed. By developing a system capable of accumulating the data necessary for the digitization of postharvest management and food processing, this research offers a valuable platform for the smart monitoring and optimization of the juicing process. Full article

(This article belongs to the Special Issue Emerging Processing Technology and Equipment for Foods)

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20 pages, 2478 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria

by José M. Martín Miguélez, Irene Martín, Jurgen Robledo, Sonia Ventanas and Juan J. Córdoba

Foods 2025, 14(2), 231; https://doi.org/10.3390/foods14020231 - 13 Jan 2025

Cited by 1 | Viewed by 910

Abstract

The present research evaluated the effect of selected Lacticaseibacillus casei strains with anti-Listeria monocytogenes properties on the characteristics of traditional soft-ripened cheeses produced in two different seasons. Physicochemical, microbiological, texture, volatile compound, and sensory evaluations were performed on the cheeses after 60 [...] Read more.

The present research evaluated the effect of selected Lacticaseibacillus casei strains with anti-Listeria monocytogenes properties on the characteristics of traditional soft-ripened cheeses produced in two different seasons. Physicochemical, microbiological, texture, volatile compound, and sensory evaluations were performed on the cheeses after 60 days of ripening. The inoculation with protective cultures of selected LAB did not negatively affect the physicochemical parameters of the cheeses. Thirty-two volatile compounds were identified, including acids, alcohols, ketones, aldehydes, and esters, with differences between productions and inoculated batches. The selected LAB strains improved the sensory profile of the soft-ripened cheeses, decreasing values of texture parameters such as hardness, gumminess, and chewiness related to a softer texture and increasing umami taste and floral and lactic odor attributes. Sensory analysis revealed that consumers perceived differences between inoculated and non-inoculated cheeses, although the overall acceptability was not affected. This study provides valuable information for the artisanal cheese industry, demonstrating that it is possible to use selected protective lactic acid bacteria to assure food safety without compromising traditional flavor and even improving sensorial attributes. Full article

(This article belongs to the Special Issue Recent Advances in Lactic Acid Bacteria and Metabolite for Food Quality)

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19 pages, 1047 KiB

Open AccessEditor’s ChoiceArticle

Effect of Defatting Method on Japanese Quince (Chaenomeles japonica) Fruit Seed Protein Isolate Technological Properties

by Danija Lazdiņa, Dalija Segliņa, Zaiga Anna Zvaigzne, Aldis Butlers and Inga Ciproviča

Foods 2025, 14(2), 234; https://doi.org/10.3390/foods14020234 - 13 Jan 2025

Cited by 1 | Viewed by 1015

Abstract

Fruit seeds are often an underutilized side-stream of fruit processing. The most common approach to seed valorization is oil extraction due to the relative simplicity of the process. The partially or fully defatted seed meal is rarely further processed, even though seeds generally [...] Read more.

Fruit seeds are often an underutilized side-stream of fruit processing. The most common approach to seed valorization is oil extraction due to the relative simplicity of the process. The partially or fully defatted seed meal is rarely further processed, even though seeds generally contain more protein and fiber than oil. The present study used single-screw extrusion (oil press), supercritical CO₂ extraction, and a combination of the two, to defat Japanese quince (Chaenomeles japonica) seeds, and evaluated the defatted meals as sources of functional protein. Defatting with oil press and CO₂ extraction proved similarly effective (reduced seed flour fat content from 11.75% to 6.40% and 5.32%, respectively); combining the two methods reduced fat content to 0.90%. The yield was minimally affected, but protein extract purity was defined by defatting efficiency (65.05% protein from non-defatted versus 82.29% protein from a combination-defatted meal). Defatting did not significantly affect amino acid composition but had a significant effect on every tested functional property (solubility, water, and oil binding capacity, apparent viscosity, foaming capacity, and emulsifying activity index). Of the tested defatting methods, supercritical CO₂ extraction and the combination provided the best results from most aspects. Full article

(This article belongs to the Section Plant Foods)

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23 pages, 3358 KiB

Open AccessEditor’s ChoiceArticle

Edible Alginate–Fungal Chitosan Coatings as Carriers for Lacticaseibacillus casei LC03 and Their Impact on Quality Parameters of Strawberries During Cold Storage

by Camila Vilela da Silva Simões, Thayza Christina Montenegro Stamford, Lúcia Raquel Ramos Berger, Alessandra Silva Araújo, José Alberto da Costa Medeiros, Mariane Cajubá de Britto Lira Nogueira, Maria Manuela Estevez Pintado, Silvana Magalhães Salgado and Marcos Antonio Barbosa de Lima

Foods 2025, 14(2), 203; https://doi.org/10.3390/foods14020203 - 10 Jan 2025

Cited by 1 | Viewed by 1517

Abstract

This study investigated the efficacy of an innovative edible coating, composed of fungal chitosan and alginate, functionalized with Lacticaseibacillus casei LC03, in both free and microencapsulated forms, to extend the shelf life and enhance the nutritional value of strawberries. L. casei LC03 cells [...] Read more.

This study investigated the efficacy of an innovative edible coating, composed of fungal chitosan and alginate, functionalized with Lacticaseibacillus casei LC03, in both free and microencapsulated forms, to extend the shelf life and enhance the nutritional value of strawberries. L. casei LC03 cells were successfully encapsulated in alginate microparticles (MAL) and further coated with chitosan (MALC), resulting in enhanced protection (cell reduction below 1.4 CFU/mL), viability (8.02 log CFU/mL), and encapsulation efficiencies exceeding 90%. The edible coating with L. casei microencapsulated in alginate and coated with fungal chitosan (CACLM) significantly improved strawberry preservation by maintaining pH (3.16 ± 0.41), titratable acidity (0.94 ± 0.20), moisture (90.74 ± 0.27), and microbial quality, and delayed the decrease in total phenolic compounds (below 40%) during the storage time of strawberries. While coatings with free L. casei (CALF) slightly reduced color parameters (L* value 29.13 ± 2.05), those with chitosan (CACLM) demonstrated lower weight loss (below 6%). Overall, the alginate–chitosan coating, particularly when combined with microencapsulated L. casei, proved effective in maintaining the quality, safety, and nutritional value of strawberries during refrigerated storage, highlighting its potential for developing functional, eco-friendly packaging solutions. This research contributes to the development of sustainable food preservation strategies and functional foods. Full article

(This article belongs to the Special Issue Advanced Bio-Based Smart Materials for Food Packaging: Applications, Safety, and Sustainability)

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19 pages, 1415 KiB

Open AccessEditor’s ChoiceReview

Sources of Lipopeptides and Their Applications in Food and Human Health: A Review

by Shuyi Chen, Sumin Chen, Xin Yu, Caijing Wan, Ying Wang, Lianxin Peng and Qiang Li

Foods 2025, 14(2), 207; https://doi.org/10.3390/foods14020207 - 10 Jan 2025

Cited by 1 | Viewed by 1417

Abstract

Lipopeptides (LPs) are widely sourced surface-active natural products with a wide range of functions and low toxicity, high potency, and good biodegradability. In this paper, we summarize, for the first time, the plant, animal, microbial, and synthetic sources of LPs. We also introduce [...] Read more.

Lipopeptides (LPs) are widely sourced surface-active natural products with a wide range of functions and low toxicity, high potency, and good biodegradability. In this paper, we summarize, for the first time, the plant, animal, microbial, and synthetic sources of LPs. We also introduce the applications of LPs in food and human health, including (1) LPs can inhibit the growth of food microorganisms during production and preservation. They can also be added to food packaging materials for preservation and freshness during transportation, and can be used as additives to improve the taste of food. (2) LPs can provide amino acids and promote protein synthesis and cellular repair. Due to their broad-spectrum antimicrobial properties, they exhibit good anticancer effects and biological activities. This review summarizes, for the first time, the sources of LPs and their applications in food and human health, laying the foundation for the development and application of LPs. Full article

(This article belongs to the Section Food Nutrition)

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21 pages, 1780 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

Natural Food Colorant Obtained from Wild Berberis vulgaris L. by Ultrasound-Assisted Extraction: Optimization and Characterization

by Erika N. Vega, Lorena González-Zamorano, Elena Cebadera, Lillian Barros, Tânia C. S. P. Pires, Adriana K. Molina, Tayse F. F. da Silveira, Guillermo Vidal-Diez de Ulzurrun, Javier Tardío, Montaña Cámara, Virginia Fernández-Ruiz and Patricia Morales

Foods 2025, 14(2), 183; https://doi.org/10.3390/foods14020183 - 9 Jan 2025

Cited by 4 | Viewed by 1231

Abstract

In this study, a novel natural food colorant based on anthocyanins was developed from wild barberry (Berberis vulgaris L.) fruits using ultrasound-assisted extraction, which was optimized through RSM. Four extraction variables (ultrasound power, time, S/L ratio, and extraction solvent pH) were evaluated [...] Read more.

In this study, a novel natural food colorant based on anthocyanins was developed from wild barberry (Berberis vulgaris L.) fruits using ultrasound-assisted extraction, which was optimized through RSM. Four extraction variables (ultrasound power, time, S/L ratio, and extraction solvent pH) were evaluated in combination. The response criteria used were the total anthocyanin content (TAC) and color parameters. The optimal TAC was achieved at 2.5 min, 345 W, pH 3, and 22.12 g/L. The fruit sample (without seeds) (BVFF) and its optimized extract (BVE) were characterized in terms of chemical composition and bioactivities. Delphinidin-3-O-glucoside was identified as the predominant anthocyanin. BVE exhibited a total phenolic content of 290.72 mg/g. Additionally, both BVFF and BVE presented significant antioxidant, antibacterial, and antifungal activity, especially in the case of BVE, which inhibited the growth of several foodborne bacteria and fungi and even showed bactericidal capacity against most of the tested bacteria, particularly against E. cloacae, E. coli, P. aeruginosa, and B. cereus. These results highlight the richness of BVFF and BVE in bioactive compounds, especially anthocyanins, underscoring their potential as natural food colorants that can be used in food product formulations instead of synthetic azo colorants. Full article

(This article belongs to the Special Issue Antioxidant Compounds in Functional Foods and Their Benefits for Human Health: 2nd Edition)

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28 pages, 2820 KiB

Open AccessEditor’s ChoiceArticle

Quality Preservation and Shelf-Life Extension of Prickly Pear (Opuntia ficus-indica L. Mill) Using Edible Coatings

by Carolina Rodrigues, Cariny Polesca, Isabela Bicalho, Victor Gomes Lauriano Souza, Isabel Coelhoso and Ana Luísa Fernando

Foods 2025, 14(2), 161; https://doi.org/10.3390/foods14020161 - 8 Jan 2025

Cited by 3 | Viewed by 1897

Abstract

Prickly pear consumption is increasing across the world due to its rich variety of nutrients and bioactive compounds. Yet, it is a seasonal and highly perishable fruit, and the application of edible coatings emerges as an alternative to extend its shelf life. In [...] Read more.

Prickly pear consumption is increasing across the world due to its rich variety of nutrients and bioactive compounds. Yet, it is a seasonal and highly perishable fruit, and the application of edible coatings emerges as an alternative to extend its shelf life. In this work, the effects of alginate, starch, chitosan, and pectin as coatings on the physicochemical, bioactive, microbiological, and textural properties of two prickly pear varieties (orange and red), kept under refrigeration (5 ± 2 °C) were evaluated for 6 weeks. Coatings proved to be helpful in the maintenance of the fruits’ color and textural properties, especially when pectin was applied. Overall, starch and chitosan can be considered the most effective coatings in preserving the quality of prickly pears among the options studied. A lower weight loss (8–10%) in fruits was achieved when starch and chitosan were applied, while in control fruits (without coating), the loss was 18–23%. Starch and chitosan also contributed to preserving the bioactivity of red fruits and showed good results in the preservation of total phenolic content in the orange fruits. In addition, starch and chitosan coatings also presented the best performance for the reduction of microbial contamination (both yeasts and molds and total mesophilic aerobic microorganisms). These findings highlight the role of edible coatings in preserving prickly pears, for a longer period, meeting consumers’ demand for fresh fruit. Full article

(This article belongs to the Special Issue Active Packaging in Food Storage: From Development to Utilization)

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19 pages, 284 KiB

Open AccessEditor’s ChoiceReview

Enhancing Meat Quality and Nutritional Value in Monogastric Livestock Using Sustainable Novel Feed Ingredients

by José A. M. Prates

Foods 2025, 14(2), 146; https://doi.org/10.3390/foods14020146 - 7 Jan 2025

Cited by 3 | Viewed by 1865

Abstract

This study explores the potential of novel feed ingredients for monogastric animals, such as pigs and poultry, to enhance meat quality and nutritional value while reducing the environmental footprint of production. Innovative feed options like black soldier fly larvae, Schizochytrium microalga, Laminaria seaweed, [...] Read more.

This study explores the potential of novel feed ingredients for monogastric animals, such as pigs and poultry, to enhance meat quality and nutritional value while reducing the environmental footprint of production. Innovative feed options like black soldier fly larvae, Schizochytrium microalga, Laminaria seaweed, fermented soybean hulls, fortified flaxseed and grape pomace have significantly improved meat quality and nutritional traits. Results indicate that these ingredients enrich meat with omega-3 fatty acids, antioxidants, vitamins and minerals, enhancing nutritional value while improving sensory traits such as flavour, tenderness and colour. For instance, including Laminaria seaweed increased iodine content by up to 45%, while Schizochytrium microalga improved omega-3 deposition by over 70%. The inclusion of grape pomace enhanced oxidative stability and extended meat shelf life. This review also discusses the influence of ingredient composition, inclusion levels and processing techniques, alongside challenges such as regulatory constraints, ingredient cost and palatability. The alignment of these alternative feeds with circular economy principles and sustainability goals further emphasizes their role in reducing environmental impact. By summarising recent advancements, this paper underscores the transformative potential of novel feed ingredients in advancing monogastric meat production towards greater nutritional quality, sustainability and consumer acceptance. Full article

(This article belongs to the Special Issue Processing, Consumption, and Nutritional Properties of Meat, Meat Products, and Artificial Meat Products)

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