Foods

42 pages, 1954 KB

Open AccessEditor’s ChoiceReview

Beyond Meat Substitution: A Multifaceted Review of Plant-Based and Alternative Proteins, from Environmental Impact to Analytical Technologies

by Abel Navarré, Leonardo Musto and Tiago Nazareth

Foods 2025, 14(13), 2312; https://doi.org/10.3390/foods14132312 - 30 Jun 2025

Cited by 2 | Viewed by 7345

Abstract

The escalating environmental and health concerns regarding conventional meat consumption have intensified the global search for sustainable dietary alternatives. Plant-based foods and meat substitutes have emerged as promising solutions. These products aim to replicate the sensory and nutritional attributes of meat while mitigating [...] Read more.

The escalating environmental and health concerns regarding conventional meat consumption have intensified the global search for sustainable dietary alternatives. Plant-based foods and meat substitutes have emerged as promising solutions. These products aim to replicate the sensory and nutritional attributes of meat while mitigating ecological impacts. This review examined the current scenario of plant-based foods and meat substitutes, focusing on their environmental footprints, health implications, innovative ingredient developments, consumer acceptance, and the use of analytical tools in quality control. Life cycle assessments indicate that plant-based foods and meat substitutes significantly reduce greenhouse gas emissions, land use, and water consumption compared to animal-based products. These alternatives offer benefits like lower saturated fat. However, they still struggle to match the amino acid composition of meat. Consumer acceptance is influenced by factors including taste, texture, and cultural perceptions, and still requires sensory improvement. Innovations in ingredient sourcing, like the use of legumes, mycoproteins, and fermentation-derived components, are enhancing product quality and diversity. Furthermore, analytical tools such as electronic noses, electronic tongues, spectroscopy, and chemometric methods ensure product consistency and fulfill consumer expectations. By synthesizing interdisciplinary insights, this review offers an integrated perspective to guide future research and development in the field of meat alternatives. Full article

(This article belongs to the Special Issue Feature Review on Food Analytical Methods)

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21 pages, 2283 KB

Open AccessEditor’s ChoiceArticle

Thermoreversible Hydrocolloid Blends for Structurally Stable Reheated Carrot Purée in Dysphagia Management

by Narmatha Maran, Jorry Dharmawan and Kelvin K. T. Goh

Foods 2025, 14(13), 2248; https://doi.org/10.3390/foods14132248 - 25 Jun 2025

Cited by 4 | Viewed by 1379

Abstract

Oropharyngeal dysphagia is a common condition among older adults and individuals with neurological disorders, necessitating the use of texture-modified foods (TMFs) to ensure safe swallowing; however, reheating often leads to syneresis and structural breakdown, compromising both functionality and patient acceptability. This study aimed [...] Read more.

Oropharyngeal dysphagia is a common condition among older adults and individuals with neurological disorders, necessitating the use of texture-modified foods (TMFs) to ensure safe swallowing; however, reheating often leads to syneresis and structural breakdown, compromising both functionality and patient acceptability. This study aimed to evaluate the efficacy of single and binary hydrocolloid systems for improving the thermal and structural stability of moulded carrot purée formulated to meet International Dysphagia Diet Standardisation Initiative (IDDSI) Level 4 standards. The main methods involved preparing purées with various hydrocolloid combinations, assessing gel strength, shape retention, and syneresis following steaming, and validating results using commercial moulds. Thermoreversible methylcellulose (Benecel™ A4M) was the most effective single-component system, while binary blends of A4M with locust bean gum (LBG)—specifically B2 (1.5% A4M + 0.5% LBG) and B3 (1.5% A4M + 1% LBG)—demonstrated superior structural integrity, with height retention of 80 ± 2% (B2) and 85 ± 2% (B3), and reduced syneresis (~22 ± 1% and ~19 ± 3%, respectively; p < 0.05), both meeting IDDSI requirements. In contrast, formulations containing agar, xanthan, or carboxymethylcellulose exhibited poorer shape fidelity, likely due to matrix-disrupting interactions. These findings indicate that A4M-LBG blends offer a practical solution for producing reheatable, visually recognisable meals for individuals with moderate-to-severe dysphagia. Full article

(This article belongs to the Special Issue Food Hydrocolloids: Functional Properties, Nutritional Benefits and Novel Applications for Delivery of Bioactive Compounds)

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22 pages, 4383 KB

Open AccessEditor’s ChoiceReview

Polyphosphate from Lactic Acid Bacteria: A Functional Molecule for Food and Health Applications

by Daniela Corrales, Cristina Alcántara, Vicente Monedero and Manuel Zúñiga

Foods 2025, 14(13), 2211; https://doi.org/10.3390/foods14132211 - 23 Jun 2025

Cited by 1 | Viewed by 2087

Abstract

The linear polymer polyphosphate (polyP) is found across all three domains of life and fulfills diverse physiological functions, including phosphorus storage, chaperone activity, and stress tolerance. In bacteria, polyP synthesis is catalyzed by polyphosphate kinase (Ppk), whereas its degradation is carried out by [...] Read more.

The linear polymer polyphosphate (polyP) is found across all three domains of life and fulfills diverse physiological functions, including phosphorus storage, chaperone activity, and stress tolerance. In bacteria, polyP synthesis is catalyzed by polyphosphate kinase (Ppk), whereas its degradation is carried out by exopolyphosphatases (Ppx). Intracellular polyP levels are determined by the balance between these opposing enzymatic activities, although the regulatory mechanisms governing this balance remain incompletely understood. In higher eukaryotes, polyP participates in diverse physiological processes from cell signaling to blood clotting. In relation to this, polyP from Levilactobacillus brevis has been identified as a protective factor against intestinal damage in a mouse model of acute colitis. Subsequent evidence has confirmed that polyP can confer beneficial effects on human intestinal health, prompting an increased interest in the production of polyP by probiotic lactic acid bacteria. Furthermore, polyP is extensively used in the food industry to enhance food quality, preservation, and nutritional value. This review summarizes the current knowledge on polyP metabolism in these bacteria and explores its functional properties and potential applications. Full article

(This article belongs to the Special Issue Feature Reviews on Food Microbiology)

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27 pages, 1403 KB

Open AccessEditor’s ChoiceReview

Biotransformation of Phenolic Acids in Foods: Pathways, Key Enzymes, and Technological Applications

by Chenxi Lu, Jiayan Zhang, Xiangcheng Zhao, Yuancui Zi and Xiang Xiao

Foods 2025, 14(13), 2187; https://doi.org/10.3390/foods14132187 - 23 Jun 2025

Cited by 11 | Viewed by 3950

Abstract

Phenolic acids, as widely distributed secondary metabolites in plants, possess significant biological activities, such as antioxidant and anti-inflammatory effects. However, their practical applications are limited by low absorption rates and poor bioavailability. Biotransformation technology, with its advantages of strong substrate specificity and mild [...] Read more.

Phenolic acids, as widely distributed secondary metabolites in plants, possess significant biological activities, such as antioxidant and anti-inflammatory effects. However, their practical applications are limited by low absorption rates and poor bioavailability. Biotransformation technology, with its advantages of strong substrate specificity and mild reaction conditions, has become an effective strategy for the directional modification of phenolic acid molecular structures and the preparation of high-value-added derivatives. Among the various methodologies, enzymatic methods stand out due to their high selectivity and specificity, establishing them as a key approach for phenolic acid biotransformation. The research indicates that coordinated multi-pathway approaches, including decarboxylation, reduction, and hydrolysis, can effectively enhance the efficiency of phenolic acid biotransformation. This review systematically examines the structure and mechanism of action of the key enzymes involved in the phenolic acid biotransformation process. It also proposes innovative pathways and future development directions for existing technologies. Furthermore, it provides an in-depth analysis of the specific application potential of these key enzymes within the food sector. The objective of this review is to furnish a theoretical foundation and technical support for the efficient application of enzymatic methods in phenolic acid biotransformation, thereby accelerating their practical implementation. Full article

(This article belongs to the Special Issue Utilizing Lactic Acid Bacteria in Food Products)

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18 pages, 6387 KB

Open AccessEditor’s ChoiceArticle

Evaluation of Washing with Sodium Hypochlorite, Ultraviolet Irradiation, and Storage Temperature on Shell Egg Quality During Storage

by Hui-Chuan Yu, I-Chi Chen and Fa-Jui Tan

Foods 2025, 14(13), 2156; https://doi.org/10.3390/foods14132156 - 20 Jun 2025

Cited by 3 | Viewed by 2509

Abstract

Shell eggs are susceptible to fecal contamination, facilitating the adhesion of microorganisms to the eggshell surface. The consumption of such eggs, especially when unwashed or raw, poses potential health risks to consumers. This study aimed to evaluate the effects of unwashed control, sodium [...] Read more.

Shell eggs are susceptible to fecal contamination, facilitating the adhesion of microorganisms to the eggshell surface. The consumption of such eggs, especially when unwashed or raw, poses potential health risks to consumers. This study aimed to evaluate the effects of unwashed control, sodium hypochlorite (NaOCl) sanitization (150 ppm), and the combination of NaOCl and ultraviolet (UV) sanitization on the quality of eggs stored at varying temperatures over a four-week period. The findings demonstrated that NaOCl sanitization alone reduced surface bacterial counts by 1.23 log₁₀ CFU/mL, while the combination of NaOCl and UV-C irradiation achieved a greater reduction of 1.48 log₁₀ CFU/mL compared to the unwashed group. After two weeks of storage, unwashed egg groups (UC and UR) exhibited higher eggshell strength compared to NaOCl-sanitized groups (p < 0.05); however, this did not significantly influence internal contamination. Prolonged storage, particularly under refrigeration, led to increased hydroxyl (OH) group peak intensities on the eggshell, indicating dehydration and the formation of fissures in the cuticle. Elevated storage temperatures and extended durations adversely affected egg quality, whereas UV treatment did not have a detrimental impact. In conclusion, to ensure the safety and quality of shell eggs, it is recommended that they undergo NaOCl sanitization, UV irradiation, and be stored under refrigerated conditions. Full article

(This article belongs to the Special Issue Characterization of Food Products for Quality and Safety Control: 2nd Edition)

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34 pages, 2563 KB

Open AccessEditor’s ChoiceReview

Non-Destructive Detection of Fruit Quality: Technologies, Applications and Prospects

by Jingyi Liu, Jun Sun, Yasong Wang, Xin Liu, Yingjie Zhang and Haijun Fu

Foods 2025, 14(12), 2137; https://doi.org/10.3390/foods14122137 - 19 Jun 2025

Cited by 21 | Viewed by 6410

Abstract

Fruit quality testing plays a crucial role in the advancement of fruit industry, which is related to market competitiveness, consumer satisfaction and production process optimization. In recent years, nondestructive testing technology has become a research hotspot due to its outstanding advantages. In this [...] Read more.

Fruit quality testing plays a crucial role in the advancement of fruit industry, which is related to market competitiveness, consumer satisfaction and production process optimization. In recent years, nondestructive testing technology has become a research hotspot due to its outstanding advantages. In this paper, the principle, application, advantages and disadvantages of optical, acoustic, electromagnetics, dielectric properties research and electronic nose non-destructive testing technology in fruit quality testing are systematically reviewed. These technologies can detect a variety of chemical components of fruit, realize the assessment of maturity, damage degree, disease degree, and are suitable for orchard picking, quality grading, shelf life prediction and other fields. However, there are limitations to these techniques. The optical, acoustic and electronic nose technologies are susceptible to environmental factors, the electromagnetic technology has defects in the detection of complex molecules and fruit internal quality, and the dielectric characteristics are greatly affected by the shape and state of the sample surface. In the future, efforts should be made to enhance the implementation of non-destructive testing technology in the fruit industry through technology integration, optimization algorithm, cost reduction, and expansion of industrial chain application, so as to help the premium growth of the fruit industry. Full article

(This article belongs to the Special Issue Recent Advances in Emerging Techniques for Non-Destructive Detection of Food Quality and Safety (2nd Edition))

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27 pages, 2048 KB

Open AccessEditor’s ChoiceReview

Microalgae Bioactives for Functional Food Innovation and Health Promotion

by José L. Guil-Guerrero and José A. M. Prates

Foods 2025, 14(12), 2122; https://doi.org/10.3390/foods14122122 - 17 Jun 2025

Cited by 11 | Viewed by 4059

Abstract

Microalgae are increasingly recognised as sustainable, nutrient-dense sources of bioactive compounds with broad health-promoting potential. Rich in carotenoids, phenolics, polyunsaturated fatty acids, phycobiliproteins, sterols, and essential vitamins, microalgae offer a promising foundation for functional foods targeting chronic disease prevention. This narrative review explores [...] Read more.

Microalgae are increasingly recognised as sustainable, nutrient-dense sources of bioactive compounds with broad health-promoting potential. Rich in carotenoids, phenolics, polyunsaturated fatty acids, phycobiliproteins, sterols, and essential vitamins, microalgae offer a promising foundation for functional foods targeting chronic disease prevention. This narrative review explores the nutritional profiles and biological effects of key species, including Spirulina (Limnospira platensis), Chlorella, Haematococcus, and Nannochloropsis. Scientific evidence supports their antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, and metabolic regulatory activities, contributing to reduced risks of cardiovascular, metabolic, inflammatory, and neurodegenerative disorders. Special emphasis is placed on the synergistic benefits of consuming whole biomass compared to isolated compounds and the technological strategies, such as encapsulation, cell wall disruption, and nutrient optimisation, that enhance the bioavailability of microalgal bioactives. Furthermore, the environmental advantages of microalgae cultivation, such as minimal land and freshwater requirements, carbon sequestration, and wastewater bioremediation, highlight their role in the transition toward sustainable food systems. Despite challenges related to high production costs, sensory attributes, scalability, and regulatory approval, advances in biotechnology, processing, and formulation are paving the way for their broader application. Overall, microalgae represent next-generation bioactive sources that promote human health and environmental sustainability, positioning them as key players in future functional foods and nutraceuticals. Full article

(This article belongs to the Special Issue Health Benefits of Bioactive Compounds from Vegetable Sources)

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20 pages, 3820 KB

Open AccessEditor’s ChoiceArticle

Anti-Diabetic Effect of Soy–Whey Dual-Protein on Mice with Type 2 Diabetes Mellitus Through INS/IRS1/PI3K Signaling Pathway

by Na Li, Hu Li, Duo Feng, Mengjie Li, Di Han, Tianxin Liu and Jing Wang

Foods 2025, 14(12), 2115; https://doi.org/10.3390/foods14122115 - 16 Jun 2025

Cited by 1 | Viewed by 1784

Abstract

The effects of soy protein and whey protein supplementation on glycemic control show inconsistency, and the mechanisms underlying the impact of a high-protein diet on blood glucose regulation remain unclear. This study aimed to explore the impact of a dual-protein (DP) blend comprising [...] Read more.

The effects of soy protein and whey protein supplementation on glycemic control show inconsistency, and the mechanisms underlying the impact of a high-protein diet on blood glucose regulation remain unclear. This study aimed to explore the impact of a dual-protein (DP) blend comprising soy protein isolate (SPI) and whey protein concentrate (WPC), processed through high-pressure homogenization, on mice with Type 2 diabetes mellitus (T2DM) and its potential mechanisms. In the in vitro experiments, an insulin-resistant (IR) HepG2 cell model was treated with DP, resulting in a significant enhancement of glucose uptake and upregulation of IRS1 and GLUT4 expression. For the in vivo experiments, male C57BL/6J mice were randomly assigned into four groups (n = 6) based on body weight: normal control, T2DM model group, Metformin-treated group, and DP-treated group. Following a 5-week feeding period, Metformin and DP significantly reduced levels of blood sugar, AUC, TC, TG, and LDL-C in T2DM mice. Additionally, TP and ALB levels in the DP group were notably higher in the model group. In the liver and pancreas, DP alleviated histopathological changes and promoted liver glycogen synthesis in T2DM mice. Moreover, the levels of IRS1 and PI3K in the livers of mice in the DP group were significantly higher than those in the model group. Compared with the model groups, DP significantly reduced the expression of CD45 and increased the expression of CD206 in the pancreas of mice. Furthermore, 16S rRNA analysis revealed that DP altered the composition of the gut microbiota in diabetic mice, increasing the relative abundance of Lactobacillus, Parvibacter, and Lactobacillaceae. This suggested that DP could alleviate functional metabolic disorders in the gut and potentially reverse the risk of related complications. In conclusion, soy whey dual-protein may have an effective nutritional therapeutic effect on T2DM mice by regulating lipid metabolism, the INS/IRS1/PI3K signaling pathway, and gut microbiota. Full article

(This article belongs to the Special Issue Sustainable Protein Sources: Extraction, Structural Characterization, and Functional Properties)

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17 pages, 5899 KB

Open AccessEditor’s ChoiceArticle

Survival of Lactobacillus rhamnosus GG in Chitosan-Coated Alginate Beads: Effects of Food Matrices (Casein, Corn Starch, and Soybean Oil) and Dynamic Gastrointestinal Conditions

by Toshifumi Udo, Gopinath Mummaleti, Zijin Qin, Jinru Chen, Rakesh K. Singh, Yang Jiao and Fanbin Kong

Foods 2025, 14(12), 2094; https://doi.org/10.3390/foods14122094 - 13 Jun 2025

Cited by 2 | Viewed by 2935

Abstract

Probiotics like Lactobacillus rhamnosus GG (LRGG) offer health benefits but face reduced viability under harsh gastrointestinal (GI) conditions. Encapsulation improves stability, yet most studies rely on static GI models with a simplified environment that may overestimate survival. This study assessed LRGG survival using [...] Read more.

Probiotics like Lactobacillus rhamnosus GG (LRGG) offer health benefits but face reduced viability under harsh gastrointestinal (GI) conditions. Encapsulation improves stability, yet most studies rely on static GI models with a simplified environment that may overestimate survival. This study assessed LRGG survival using chitosan-coated alginate beads under both static and dynamic GI models, including peristaltic flow and continuous juice replenishment. Food matrices (casein, corn starch, and soybean oil) were tested in static models. Beads were prepared via extrusion and subjected to simulated gastric and intestinal digestion. After 2 and 4 h of digestion, casein preserved LRGG viability at 8.50 ± 0.11 Log CFU/g, compared to 5.81 ± 0.44 with starch and undetectable levels with soybean oil. Casein’s protective effect was attributed to its pH-buffering capacity, raising gastric pH from 2.5 to 4.6. Starch offered moderate protection, while soybean oil led to bead dissolution due to destabilization of the egg-box structure. Dynamic GI models showed greater reductions in LRGG viability than static models, emphasizing the need for physiologically relevant simulations. The results highlight the importance of selecting appropriate food matrices and digestion models for accurate probiotic assessment, supporting improved encapsulation strategies in functional food development. Full article

(This article belongs to the Special Issue Probiotics in Dairy Products: Health Benefits, Processing Techniques, and Market Prospects)

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23 pages, 368 KB

Open AccessEditor’s ChoiceReview

Integration of Dietary Fibre for Health Benefits, Improved Structure, and Nutritional Value of Meat Products and Plant-Based Meat Alternatives

by Nikola Stanišić, Vladimir S. Kurćubić, Slaviša B. Stajić, Ivana D. Tomasevic and Igor Tomasevic

Foods 2025, 14(12), 2090; https://doi.org/10.3390/foods14122090 - 13 Jun 2025

Cited by 7 | Viewed by 4239

Abstract

This review highlights the latest research on dietary fibre (DF) applications in meat and meat analogues, providing insights into their role in shaping future food innovations. DFs provide significant long-term health benefits, such as better gut health, lower cholesterol levels, and possible protection [...] Read more.

This review highlights the latest research on dietary fibre (DF) applications in meat and meat analogues, providing insights into their role in shaping future food innovations. DFs provide significant long-term health benefits, such as better gut health, lower cholesterol levels, and possible protection from metabolic diseases. They also enhance the texture, juiciness, and overall quality of plant-based meat alternatives (PMAs) and traditional meat products. Among the most effective fibres, cereal-derived fibres, fruit- and vegetable-derived fibres, and legume-based fibres have been shown to improve water-holding capacity (WHC) and emulsification properties, enhancing mouthfeel and juiciness. New processing methods, such as enzymatic hydrolysis and extrusion, can change how fibres work. By combining various fibre sources with innovative processing methods, the food industry can create meat and PMA products that are not only healthier but also tastier and more sustainable. Full article

(This article belongs to the Special Issue The 5th International Electronic Conference on Foods—"The Future of Technology, Sustainability, and Nutrition in the Food Domain" (Foods2024))

19 pages, 12803 KB

Open AccessEditor’s ChoiceArticle

Mung Bean Protein Improves Hepatic Metabolic Homeostasis via Gut Microbiota Remodeling

by Kaining Han, Zhuoyao Deng, Guangxin Feng, Tanghao Li, Zhili Wan, Jian Guo and Xiaoquan Yang

Foods 2025, 14(12), 2070; https://doi.org/10.3390/foods14122070 - 12 Jun 2025

Cited by 1 | Viewed by 3527

Abstract

Given the well-documented health benefits of plant proteins, mung bean protein has gained increasing attention as a promising plant-based protein source; however, its biofunctional properties have not been fully recognized. This study aimed to evaluate the hepatic metabolic regulatory effects of dietary mung [...] Read more.

Given the well-documented health benefits of plant proteins, mung bean protein has gained increasing attention as a promising plant-based protein source; however, its biofunctional properties have not been fully recognized. This study aimed to evaluate the hepatic metabolic regulatory effects of dietary mung bean protein in murine models, considering the central role of hepatic metabolic homeostasis in systemic regulation. The results demonstrated that dietary mung bean protein, both native mung bean protein isolate (MPI) and heat-denatured mung bean protein isolate (DMPI), restored hepatic metabolic homeostasis, an effect mediated by bioactive microbial metabolites. Notably, our results demonstrated that heat-induced denaturation of mung bean protein markedly alters its gut microbiota-regulating activity. This was evidenced by the observation that MPI tended to increase the abundance of Bifidobacterium, whereas DMPI appeared to promote the growth of Lachnospiraceae_NK4A136_group in mice fed a normal diet. Moreover, both MPI and DMPI increased the abundance of potentially beneficial bacteria, such as Faecalibaculum, accompanied by reduced serum total cholesterol (TC) levels and intestinal inflammation in a high-fat diet mouse model. The increased abundance of beneficial bacteria was associated with elevated intestinal short-chain fatty acid (SCFA) levels and restored metabolic levels of nonadecanoic acid, indole derivatives, and bile acid (BA) metabolites. Collectively, our results highlight that mung bean protein promotes hepatic metabolic benefits by orchestrating gut microbiota remodeling and modulating their metabolic outputs. Full article

(This article belongs to the Section Food Nutrition)

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27 pages, 4462 KB

Open AccessEditor’s ChoiceArticle

Highland Barley Tartary Buckwheat Coarse Grain Biscuits Ameliorated High-Fat Diet-Induced Hyperlipidaemia in Mice Through Gut Microbiota Modulation and Enhanced Short-Chain Fatty Acid Secretion Mice

by Xiuqing Yang, Xiongfei Kang, Linfang Li and Shaoyu Zhang

Foods 2025, 14(12), 2079; https://doi.org/10.3390/foods14122079 - 12 Jun 2025

Viewed by 2330

Abstract

Dietary modification plays a crucial role in managing and preventing hyperlipidemia. This study examined the combination of highland barley, tartary buckwheat, mung beans, Ormosia hosiei, black rice, and corn germ oil in multi-grain biscuit form. This formulation leverages the synergistic interactions among bioactive [...] Read more.

Dietary modification plays a crucial role in managing and preventing hyperlipidemia. This study examined the combination of highland barley, tartary buckwheat, mung beans, Ormosia hosiei, black rice, and corn germ oil in multi-grain biscuit form. This formulation leverages the synergistic interactions among bioactive compounds, which exert preventive and therapeutic effects against lipid disorders. C57BL/6N mice were fed a high-fat diet for 12 weeks to establish a hyperlipidemia model, followed by feeding with highland barley tartary buckwheat coarse-grain biscuits for 4 weeks. The experimental outcomes revealed that the highland barley tartary buckwheat coarse-grain biscuits effectively controlled body weight and reduced fasting blood sugar levels: body weight was restored to approximately 29 g, and the fasting blood sugar level returned to the normal range of 6 mmol/L. We also observed improved organ indices and regulated blood lipids in hyperlipidemic mice. The total cholesterol of high-fat mice was reduced to 5 mmol/L and the triglyceride level to 1 mmol/L. A significant reduction in inflammatory markers and histopathological improvement in hepatic and adipose tissues were also observed. The intervention enhanced leptin and adiponectin secretion while elevating concentrations of acetic, propionic, butyric, valeric, and caproic acids. Microbiome analysis demonstrated favorable shifts in bacterial populations, characterized by increased Bacteroidetes and Verrucomicrobia abundance and a decreased Firmicutes-to-Proteobacteria ratio, promoting beneficial genera while suppressing potentially pathogenic taxa. These findings suggest that the developed highland barley tartary buckwheat coarse-grain biscuits are a promising dietary intervention for hyperlipidemia management. The effects were potentially mediated through gut microbiota modulation and enhanced short-chain fatty acid production. This research provides novel insights into functional food development for hyperlipidemia. Full article

(This article belongs to the Special Issue The Role of Functional Foods, Nutraceuticals, and Food Supplements in Health Promotion and Disease Prevention)

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40 pages, 6280 KB

Open AccessEditor’s ChoiceReview

Ultrasound in the Food Industry: Mechanisms and Applications for Non-Invasive Texture and Quality Analysis

by Nama Yaa Akyea Prempeh, Xorlali Nunekpeku, Arul Murugesan and Huanhuan Li

Foods 2025, 14(12), 2057; https://doi.org/10.3390/foods14122057 - 11 Jun 2025

Cited by 23 | Viewed by 10967

Abstract

Ultrasound technology has emerged as a transformative tool in modern food science, offering non-destructive, real-time assessment and enhancement of food quality attributes. This review systematically explores the fundamental mechanisms by which ultrasound interacts with food matrices, including mechanical effects such as acoustic cavitation, [...] Read more.

Ultrasound technology has emerged as a transformative tool in modern food science, offering non-destructive, real-time assessment and enhancement of food quality attributes. This review systematically explores the fundamental mechanisms by which ultrasound interacts with food matrices, including mechanical effects such as acoustic cavitation, localized shear forces, and microstreaming, as well as thermal and acoustic attenuation phenomena. Applications of ultrasound in food texture evaluation are discussed across multiple sectors, with particular emphasis on its role in assessing moisture distribution, fat content, structural integrity, and microstructural alterations in meat, dairy, fruits, and vegetables. The versatility of ultrasound—spanning low-intensity quality assessments to high-intensity processing interventions—makes it an invaluable technology for both quality control and product innovation. Moreover, emerging innovations such as ultrasound-assisted extraction, non-thermal pasteurization, and real-time quality monitoring are highlighted, demonstrating the synergy between ultrasound and advanced technologies like AI-driven data interpretation and portable, handheld sensing devices. Despite these advances, challenges related to technical limitations in heterogeneous food systems, high initial investment costs, scalability, and the absence of standardized protocols remain critical barriers to widespread adoption. The future directions emphasize the integration of ultrasound with multi-modal approaches, the development of miniaturized and cost-effective equipment, and the establishment of global regulatory standards to facilitate its broader application. Overall, ultrasound is positioned as a key enabler for sustainable, efficient, and non-invasive quality assurance across the global food industry. Full article

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

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39 pages, 4510 KB

Open AccessEditor’s ChoiceReview

Recent Advances in Functionalized Carbon Quantum Dots Integrated with Metal–Organic Frameworks: Emerging Platforms for Sensing and Food Safety Applications

by Arul Murugesan, Huanhuan Li and Muhammad Shoaib

Foods 2025, 14(12), 2060; https://doi.org/10.3390/foods14122060 - 11 Jun 2025

Cited by 19 | Viewed by 6174

Abstract

Carbon quantum dots (CQDs), with their excellent photoluminescence, tunable surface chemistry, and low toxicity, have emerged as versatile nanomaterials in sensing technologies. Meanwhile, metal–organic frameworks (MOFs) possess exceptionally porous architectures and extensive surface areas, and tunable functionalities ideal for molecular recognition and analyte [...] Read more.

Carbon quantum dots (CQDs), with their excellent photoluminescence, tunable surface chemistry, and low toxicity, have emerged as versatile nanomaterials in sensing technologies. Meanwhile, metal–organic frameworks (MOFs) possess exceptionally porous architectures and extensive surface areas, and tunable functionalities ideal for molecular recognition and analyte enrichment. The synergistic integration of CQDs and MOFs has significantly expanded the potential of hybrid materials with enhanced selectivity, sensitivity, and multifunctionality. While several reviews have addressed QD/MOF systems broadly, this review offers a focused and updated perspective on CQDs@MOFs composites specifically tailored for food safety and environmental sensing applications. This review provides a comprehensive analysis of recent advances in the design, synthesis, and surface functionalization of these hybrids, emphasizing the mechanisms of interaction, photophysical behavior, and performance advantages over conventional sensors. Special attention is given to their use in detecting food contaminants such as heavy metals, pesticides, antibiotics, mycotoxins, pathogens, and aromatic compounds. Key strategies to enhance stability, selectivity, and detection limits are highlighted, and current challenges and future directions for practical deployment are critically discussed. Full article

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

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20 pages, 2000 KB

Open AccessEditor’s ChoiceArticle

Germination and Heat Resistance of Parageobacillus and Geobacillus spp. Spores

by Maika Salvador, Santiago Condón and Elisa Gayán

Foods 2025, 14(12), 2061; https://doi.org/10.3390/foods14122061 - 11 Jun 2025

Cited by 3 | Viewed by 2701

Abstract

Geobacillus and Parageobacillus spores are major spoilage agents in thermally treated, shelf-stable foods, particularly milk products, due to their high heat resistance. This study aimed to investigate how spore purification, maturation time, and sporulation temperature influence the germination and heat resistance of P. [...] Read more.

Geobacillus and Parageobacillus spores are major spoilage agents in thermally treated, shelf-stable foods, particularly milk products, due to their high heat resistance. This study aimed to investigate how spore purification, maturation time, and sporulation temperature influence the germination and heat resistance of P. thermoglucosidasius, G. thermodenitrificans, and G. stearothermophilus spores, with the goal of improving the reliability of microbial risk assessment. All three species germinate efficiently in milk, likely triggered by lactose and glucose. Ethanol-treated spores during purification germinated without heat activation, while water-washed spores required it. At least four days of maturation were needed for efficient germination, though extending maturation to seven days led to strain-dependent changes in heat resistance: it increased in G. thermodenitrificans, decreased in P. thermoglucosidasius, and remained stable in G. stearothermophilus. Sporulation at 55 °C consistently favored germination at the same revival temperature. G. stearothermophilus reached the highest heat resistance at 55 °C, whereas the other species were more resistant when sporulated at 60 °C. These findings underscore the importance of standardizing spore-preparation protocols, as key parameters such as purification, maturation time, and sporulation temperature critically affect spore properties relevant to food stability. Full article

(This article belongs to the Special Issue Uncovering the Impacts of Food Processing Techniques on Microbial Communities and Their Metabolic Interactions)

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30 pages, 1772 KB

Open AccessEditor’s ChoiceReview

Starches in Rice: Effects of Rice Variety and Processing/Cooking Methods on Their Glycemic Index

by Muhammad Adil Farooq and Jianmei Yu

Foods 2025, 14(12), 2022; https://doi.org/10.3390/foods14122022 - 7 Jun 2025

Cited by 11 | Viewed by 13070

Abstract

Rice is a fundamental food source for more than fifty percent of the world’s population, significantly contributing to human nutrition and food security. Like other cereal grains, rice is rich in starch, although it also contains protein, vitamins, and minerals. Regular consumption of [...] Read more.

Rice is a fundamental food source for more than fifty percent of the world’s population, significantly contributing to human nutrition and food security. Like other cereal grains, rice is rich in starch, although it also contains protein, vitamins, and minerals. Regular consumption of white rice has been reported to be positively associated with the increased risk of type 2 diabetes in rice-consuming countries due to the high glycemic index (GI) of white rice. However, the nutritional value and health effects of rice differ markedly depending on the variety and are influenced by processing methods, cooking styles employed, and the presence of other food components/ingredients. Therefore, this review examines the chemical compositions, starch structures, and glycemic indices of different rice types and the impact of processing techniques and genetic mutation on starch’s structure, amylose content, and GI. The interactions between rice starch and other food components, such as proteins, lipids, dietary fibers, and polyphenols, and their impact on the digestibility and GI of rice starch are also discussed. The purpose of this comprehensive review is to elucidate the strategies that can improve the nutritional advantages of rice and mitigate health issues, such as obesity, diabetes, and inflammation, linked to the long-term consumption of rice. Full article

(This article belongs to the Special Issue Advance in Starch Chemistry and Technology)

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38 pages, 8723 KB

Open AccessEditor’s ChoiceReview

AI-Powered Innovations in Food Safety from Farm to Fork

by Binfeng Yin, Gang Tan, Rashid Muhammad, Jun Liu and Junjie Bi

Foods 2025, 14(11), 1973; https://doi.org/10.3390/foods14111973 - 2 Jun 2025

Cited by 10 | Viewed by 8542

Abstract

Artificial intelligence is comprehensively transforming the food safety governance system by integrating modern technologies and building intelligent control systems that provide rapid solutions for the entire food supply chain from farm to fork. This article systematically reviews the core applications of AI in [...] Read more.

Artificial intelligence is comprehensively transforming the food safety governance system by integrating modern technologies and building intelligent control systems that provide rapid solutions for the entire food supply chain from farm to fork. This article systematically reviews the core applications of AI in the orbit of food safety. First, in the production and quality control of primary food sources, the integration of spectral data with AI efficiently identifies pest and disease, food spoilage, and pesticide and veterinary drug residues. Secondly, during food processing, sensors combined with machine learning algorithms are utilized to ensure regulatory compliance and monitor production parameters. AI also works together with blockchain to build an immutable and end-point traceability system. Furthermore, multi-source data fusion can provide personalized nutrition and dietary recommendations. The integration of AI technologies with traditional food detection methods has significantly improved the accuracy and sensitivity of food analytical methods. Finally, in the future, to address the increasing food safety issues, Food Industry 4.0 will expand the application of AI with lightweight edge computing, multi-modal large models, and global data sharing to create a more intelligent, adaptive and flexible food safety system. Full article

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

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46 pages, 10906 KB

Open AccessEditor’s ChoiceReview

Nanozyme-Powered Multimodal Sensing for Pesticide Detection

by Binfeng Yin, Zhuoao Jiang, Rashid Muhammad, Jun Liu and Junjie Wang

Foods 2025, 14(11), 1957; https://doi.org/10.3390/foods14111957 - 30 May 2025

Cited by 4 | Viewed by 2997

Abstract

The detection of pesticide residues in food is crucial for ensuring food safety, safeguarding public health, and promoting sustainable development. Overusing pesticides on agricultural crops can lead to the emergence of various diseases. Traditional methods for detecting pesticides offer high precision with limitations [...] Read more.

The detection of pesticide residues in food is crucial for ensuring food safety, safeguarding public health, and promoting sustainable development. Overusing pesticides on agricultural crops can lead to the emergence of various diseases. Traditional methods for detecting pesticides offer high precision with limitations like high cost, the requirement of expert technicians, and tedious analytical procedures. To address these issues, nanozymes have been widely applied due to their advantages such as low cost, high stability, and high sensitivity. This review summarizes the research progress of nanozymes in the detection of pesticide residues in food over the last decade, focusing on the synthesis strategies and catalytic mechanisms of carbon-based, metal-based, metal-oxide-based, metal–organic framework (MOF)-based, fluorescence-based, and other X-based nanozymes. This review covers the application of multimodal sensing based on nanozymes in the detection of pesticides, including colorimetric/fluorescence, fluorescence/photothermal, photothermal/colorimetric, and other multimodal sensing techniques. Finally, this review discusses the main challenges currently faced by nanozymes in the detection of pesticides and the current applications of using AI with nanozymes. It also presents future development prospects, with the aim of providing references for the selection of X-based nanozymes and the choice of appropriate detection methods when dealing with traditional and new pesticides in combination with AI. Full article

(This article belongs to the Section Food Toxicology)

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18 pages, 2663 KB

Open AccessEditor’s ChoiceArticle

A Comprehensive Characterization of the Differences in Meat Quality, Nonvolatile and Volatile Flavor Substances Between Taoyuan Black and Duroc Pigs

by Hanjing Shi, Sisi Chen, Wenyue Zhou, Junfei Xu, Zekun Yang, Liu Guo, Qilong Li, Qiuping Guo, Yehui Duan, Jianzhong Li and Fengna Li

Foods 2025, 14(11), 1935; https://doi.org/10.3390/foods14111935 - 29 May 2025

Cited by 3 | Viewed by 1265

Abstract

To compare the differences in meat quality between obese-type Chinese pig breeds and lean-type foreign pig breeds, we selected Taoyuan Black (TB) pigs and Duroc pigs at 180 and 210 days of age and analyzed their meat quality, chemical composition, and flavor compounds [...] Read more.

To compare the differences in meat quality between obese-type Chinese pig breeds and lean-type foreign pig breeds, we selected Taoyuan Black (TB) pigs and Duroc pigs at 180 and 210 days of age and analyzed their meat quality, chemical composition, and flavor compounds using an electronic tongue, chromatographic techniques, and two-dimensional gas chromatography-time-of-flight-mass-spectrometry (GC×GC-TOF-MS). A total of 16 main fatty acids, 18 main free amino acids, and 249 flavor compounds were identified. The results showed that TB pigs exhibited redder meat color, higher intramuscular fat, and lower shear force than Duroc pigs (p < 0.05). TB pigs displayed higher levels of flavor nucleotides, free amino acids, and monounsaturated fatty acids (p < 0.05). Furthermore, pigs at 180 days exhibited lower dripping loss and more flavor compounds than those at 210 days (p < 0.05). Electronic tongue analysis revealed higher umami values in TB pigs at 180 days of age. Among the flavor compounds in pork, the four compounds that contributed most significantly to flavor across all species were 2-nonenal, 2-octenal, heptanal, 2,3-butanedione, and 2-pentylfuran. These findings provide fundamental data and insight into pig production. Full article

(This article belongs to the Special Issue Livestock Products: Edible Quality, Flavor Characteristics, and Nutritional Value)

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22 pages, 2751 KB

Open AccessEditor’s ChoiceArticle

Evaluating the Microstructure and Bioaccessibility of Bioactive Compounds and Antioxidant Activity After the Dehydration of Red Cabbage

by Nicol Mejias, Antonio Vega-Galvez, Alexis Pasten, Elsa Uribe, Ana Andrés, Sara Muñoz-Pina, Kateryna Khvostenko and Purificación García-Segovia

Foods 2025, 14(11), 1932; https://doi.org/10.3390/foods14111932 - 29 May 2025

Cited by 5 | Viewed by 2167

Abstract

This study aims to examine the effects of various drying methods, namely convective drying (CD), vacuum drying (VD), infrared drying (IRD), low-temperature vacuum drying (LTVD), and freeze-drying (FD), on the microstructure and in vitro bioaccessibility of red cabbage bioactive compounds and antioxidant activity. [...] Read more.

This study aims to examine the effects of various drying methods, namely convective drying (CD), vacuum drying (VD), infrared drying (IRD), low-temperature vacuum drying (LTVD), and freeze-drying (FD), on the microstructure and in vitro bioaccessibility of red cabbage bioactive compounds and antioxidant activity. Total polyphenol content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), total glucosinolate content (TGC), individual phenolic profile, and antioxidant potential (DPPH, ABTS, FRAP) were examined experimentally in original and digested samples. Overall, SEM images of dried red cabbage showed more porous structures and minimal parenchyma deformation, enhancing bioactive compound bioaccessibility. Specifically, the bioaccessibility of TPC in IRD-dried samples was remarkably higher than that of FD- and LTVD-dried samples, although the latter two proved more TAC and TGC bioaccessible, respectively. Notably, hydroxycinnamic acids, such as ferulic and p-coumaric acids, markedly increased after digestion, especially in FD-dried samples. In vitro digestion revealed that CD-dried samples showed stronger DPPH and FRAP radical scavenging, whereas FD-dried samples had significantly higher ABTS scavenging activity. These findings suggest that LTVD and FD are the most suitable drying methods for red cabbage to enhance relevant bioactive compounds and, to some extent, antioxidant activity after digestion. Full article

(This article belongs to the Special Issue Bioavailability and Health Benefits of Bioactive Compounds in Foods)

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42 pages, 14497 KB

Open AccessEditor’s ChoiceReview

Advances in Non-Thermal Processing of Meat and Monitoring Meat Protein Gels Through Vibrational Spectroscopy

by Huanhuan Li, Chenhui Li, Muhammad Shoaib, Wei Zhang and Arul Murugesan

Foods 2025, 14(11), 1929; https://doi.org/10.3390/foods14111929 - 29 May 2025

Cited by 3 | Viewed by 4293

Abstract

Meat is a vital source of high-quality proteins, amino acids, vitamins, and minerals essential for human health. Growing demand for healthier lifestyles and technological advancements has heightened the focus on meat products, whose quality depends on meat protein properties, such as texture, water [...] Read more.

Meat is a vital source of high-quality proteins, amino acids, vitamins, and minerals essential for human health. Growing demand for healthier lifestyles and technological advancements has heightened the focus on meat products, whose quality depends on meat protein properties, such as texture, water holding capacity (WHC), and structural integrity. Non-thermal processing technologies are gaining attention for enhancing the gelation properties of meat protein gels (MPGs) by optimizing solubilization, denaturation, and aggregation while preserving nutritional and sensory qualities and avoiding the drawbacks of thermal treatments. This review focuses on advanced non-thermal processing techniques, including high-pressure processing (HPP), pulsed electric fields (PEFs), ultrasound, and cold plasma, and their impact on MPGs. It also examines vibrational spectroscopy methods, such as Fourier Transform Infrared (FTIR) and Raman spectroscopy, for non-invasive analysis of MPGs. The integration of these approaches with hyperspectral imaging and machine learning is also explored as a tool to improve quality control and assessment. Full article

(This article belongs to the Special Issue Proteins from Plants or Animals: Enriching the Characteristics of Food)

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28 pages, 1428 KB

Open AccessEditor’s ChoiceReview

Toward a Comprehensive Understanding of Flavor of Sunflower Products: A Review of Confirmed and Prospective Aroma- and Taste-Active Compounds

by Lachinkhanim Huseynli, Christoph Walser, Luise Blumenthaler, Kristel Vene and Corinna Dawid

Foods 2025, 14(11), 1940; https://doi.org/10.3390/foods14111940 - 29 May 2025

Cited by 3 | Viewed by 4463

Abstract

The global demand for sustainable protein sources has led to a growing interest in plant-based alternatives, with sunflower products emerging as a promising yet underutilized option. This review provides a comprehensive overview and critical evaluation of current knowledge on the flavor and off-flavor [...] Read more.

The global demand for sustainable protein sources has led to a growing interest in plant-based alternatives, with sunflower products emerging as a promising yet underutilized option. This review provides a comprehensive overview and critical evaluation of current knowledge on the flavor and off-flavor profiles and codes of sunflower seeds and their by-products, with a focus on both volatile and non-volatile low-molecular-weight compounds. It can highlight the importance of the sensomics approach and the knowledge on key food odorants and tastants. Furthermore, this review underscores the importance of advanced analytical methodologies for linking chemical composition to sensory outcomes. While volatile compounds that activate human olfactory receptors, such as aldehydes, terpenes, and pyrazines, are well described in sunflower products, using the sensomics approach the key odor-active stimuli are just verified in sunflower oil. In addition, the roles of non-volatile components including lipids, proteins, carbohydrates, and secondary metabolites such as polyphenols require further investigation and experimental validation to confirm their role as key tastants and their effect on sensory perception. By compiling existing data, this review establishes a foundational database of known and potential flavor-relevant compounds in different sunflower products, providing a valuable resource to directly or indirectly guide sensory (sensomics) studies and promote sunflower-based product innovation. Identifying the key flavor contributors in the different sunflower-based products and raw materials would facilitate precise approaches in processing and product formulation to enhance sensory quality while mitigating off-flavors. Addressing these challenges will support the development of sunflower-based food products with optimized flavor and nutritional profiles, consistent with global sustainability goals and consumer acceptance. Full article

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

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31 pages, 2514 KB

Open AccessEditor’s ChoiceReview

Alcohol or No Alcohol in Wine: Half a Century of Debate

by Mariantonietta Succi, Francesca Coppola, Bruno Testa, Michela Pellegrini and Massimo Iorizzo

Foods 2025, 14(11), 1854; https://doi.org/10.3390/foods14111854 - 23 May 2025

Cited by 2 | Viewed by 3741

Abstract

Alcoholic beverages have been consumed for centuries in different countries around the world. Today, we know that the ethanol they contain is associated with significant health risks, especially in the case of abuse, in individuals with special health conditions, and in pregnant women. [...] Read more.

Alcoholic beverages have been consumed for centuries in different countries around the world. Today, we know that the ethanol they contain is associated with significant health risks, especially in the case of abuse, in individuals with special health conditions, and in pregnant women. However, over the years, awareness has grown that wine, especially red wine, has a beneficial effect on human health due to the powerful effect of the antioxidant substances it contains, known under the generic term of polyphenols. The main concern remains around the ethanol content of wine and its effects on health. After fifty years of research and studies, the debate is still open, with conflicting indications about the positive effect of moderate wine consumption in the context of a balanced diet and the toxic effect of ethanol even in low doses. In this disputed area, the market for low-alcohol and alcohol-free wines has found its place in the last decade, creating a new opportunity for the global wine trade. These new types of wine are going to open a new chapter in the history of wine. In this review, we have summarised the main aspects of the health implications of wine consumption considering scientific evidence from the last 50 years, including low-alcohol and dealcoholised wine. Full article

(This article belongs to the Special Issue Bioactive Composition, Quality, and Sensory Properties of Wines)

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26 pages, 1591 KB

Open AccessEditor’s ChoiceReview

Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review

by Hiba Selmi, Ester Presutto, Martina Totaro, Giuseppe Spano, Vittorio Capozzi and Mariagiovanna Fragasso

Foods 2025, 14(11), 1850; https://doi.org/10.3390/foods14111850 - 22 May 2025

Cited by 3 | Viewed by 3941

Abstract

Apple fruit is among the most consumed fruits in the world, both in fresh and processed forms (e.g., ready-to-eat fresh slices, juice, jam, cider, and dried slices). During apple consumption/processing, a significant amount of apple residue is discarded. These residues can also be [...] Read more.

Apple fruit is among the most consumed fruits in the world, both in fresh and processed forms (e.g., ready-to-eat fresh slices, juice, jam, cider, and dried slices). During apple consumption/processing, a significant amount of apple residue is discarded. These residues can also be interesting materials to exploit, particularly for direct valorization in the design of added-value foods. In fact, apple waste/by-products are rich in essential components, including sugars, proteins, dietary fibers, and phenolic compounds, as they comprise apple peels, seeds, and pulp (solid residue of juice production). In this sense, the current review paper presents an overview of the nutritional composition of apple waste/by-products, and mainly apple pomace, highlighting their application in producing value-added products through microbial biotechnology. If appropriately managed, apple by-products can generate a variety of useful compounds required in food (as well as in feed, pharmaceutics, and bioenergy). Recent strategies for the synergic use of apple waste/by-products and microbial resources such as lactic acid bacteria and yeasts are discussed. This review contributes to defining a reference framework for valorizing apple waste/by-products from a circular economy perspective through the application of bioprocesses (e.g., fermentation), mainly oriented towards designing foods with improved quality attributes. Full article

(This article belongs to the Special Issue Agro-Food Chain By-Products and Plant Origin Foods to Obtain High-Value-Added Foods—2nd Edition)

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32 pages, 1560 KB

Open AccessEditor’s ChoiceReview

The Journey of Artificial Intelligence in Food Authentication: From Label Attribute to Fraud Detection

by Dana Alina Magdas, Ariana Raluca Hategan, Maria David and Camelia Berghian-Grosan

Foods 2025, 14(10), 1808; https://doi.org/10.3390/foods14101808 - 19 May 2025

Cited by 7 | Viewed by 4604

Abstract

Artificial intelligence (AI) tends to be extensively used to develop reliable, fast, and inexpensive tools for authenticity control. Initially applied for food differentiation as an alternative to statistical methods, AI tools opened a new dimension in adulteration identification based on images. This comprehensive [...] Read more.

Artificial intelligence (AI) tends to be extensively used to develop reliable, fast, and inexpensive tools for authenticity control. Initially applied for food differentiation as an alternative to statistical methods, AI tools opened a new dimension in adulteration identification based on images. This comprehensive review aims to emphasize the main pillars for applying AI for food authentication: (i) food classification; (ii) detection of subtle adulteration through extraneous ingredient addition/substitution; and (iii) fast recognition tools development based on image processing. As opposed to statistical methods, AI proves to be a valuable tool for quality and authenticity assessment, especially for input data represented by digital images. This review highlights the successful application of AI on data obtained through laborious, highly sensitive analytical methods up to very easy-to-record data by non-experimented personnel (i.e., image acquisition). The enhanced capability of AI can substitute the need for expensive and time-consuming analysis to generate the same conclusion. Full article

(This article belongs to the Special Issue Techniques for Food Authentication: Trends and Emerging Approaches—Volume II)

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25 pages, 1995 KB

Open AccessEditor’s ChoiceReview

Surface Display Technologies for Whole-Cell Biocatalysts: Advances in Optimization Strategies, Food Applications, and Future Perspectives

by Baoyu Zhang, Xing Gao, Yu Zhou, Shengping You, Wei Qi and Mengfan Wang

Foods 2025, 14(10), 1803; https://doi.org/10.3390/foods14101803 - 19 May 2025

Cited by 4 | Viewed by 3343

Abstract

Surface display technology has revolutionized whole-cell biocatalysis by enabling efficient enzyme immobilization on microbial cell surfaces. Compared with traditional enzyme immobilization, this technology has the advantages of high enzyme activity, mild process, simple operation and low cost, which thus has been widely studied [...] Read more.

Surface display technology has revolutionized whole-cell biocatalysis by enabling efficient enzyme immobilization on microbial cell surfaces. Compared with traditional enzyme immobilization, this technology has the advantages of high enzyme activity, mild process, simple operation and low cost, which thus has been widely studied and applied in various fields. This review explores the principles, optimization strategies, applications in the food industry, and future prospects. We summarize the membrane and anchor protein structures of common host cells (Escherichia coli, Bacillus subtilis, and yeast) and discuss cutting-edge optimization approaches, including host strain genetic engineering, rational design of anchor proteins, innovative linker peptide engineering, and precise regulation of signal peptides and promoters, to maximize surface display efficiency. Additionally, we also explore its diverse applications in food processing and manufacturing, additive synthesis, food safety, and other food-related industries (such as animal feed and PET packaging degradation), demonstrating their potential to address key challenges in the food industry. This work bridges fundamental research and industrial applications, offering valuable insights for advancing agricultural and food chemistry. Full article

(This article belongs to the Special Issue Immobilized Enzymes in the Food Industry: Structure, Characteristics and Applications)

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20 pages, 2396 KB

Open AccessEditor’s ChoiceArticle

Analysis of Human Gut Microbiota Enzymes for Biotechnological and Food Industrial Applications

by Alfonso Torres-Sánchez, Gracia Luque, Pilar Ortiz, Alicia Ruiz-Rodríguez, Ana López-Moreno and Margarita Aguilera

Foods 2025, 14(10), 1794; https://doi.org/10.3390/foods14101794 - 18 May 2025

Cited by 2 | Viewed by 1971

Abstract

The human gut microbiota is a complex and dynamic ecosystem, recognized for its valuable and wide array of physiological functions. This study investigated the human gut microbiota as a source of enzymes for innovative applications in the biomedicine, bioremediation, and food and feed [...] Read more.

The human gut microbiota is a complex and dynamic ecosystem, recognized for its valuable and wide array of physiological functions. This study investigated the human gut microbiota as a source of enzymes for innovative applications in the biomedicine, bioremediation, and food and feed biotechnological industries by integrating data from combined in silico and in vitro approaches. A total of 93 easily cultivable strains were selected from a bank of isolated microorganisms generated from the gut microbiota of children under different media and conditions. First, genomic data screening and enzyme interrogation of reference genomes corresponding to the selected species were carried out using a custom bioinformatic searching protocol. The extraction and interpretation of encoding enzymes from the genomic taxa results focused on four major phyla (Bacillota, Bacteroidota, Actinomycetota, and Pseudomonadota) and seven genera (Bacillus, Bacteroides, Clostridium, Enterobacter, Enterococcus, Microbacterium, and Staphylococcus) according to their cultivability and biotechnological relevance and interest. A total of 364 enzymes were identified across protein annotations, highlighting amylases, cellulases, inulinases, lipases, proteases, and laccases. Second, phenotypic assays confirmed these main enzymatic activities in 80.6% of 93 isolates. Notable findings included Bacillus species displaying relevant amylase and laccase activity. This study demonstrates the utility of combining genomic annotations with functional assays, offering a robust approach for exploiting gut microbiota enzymes to develop innovative and sustainable biotechnological processes. Moreover, regulatory mechanisms governing enzyme expression in gut resilient microbes are essential steps toward unlocking the full potential of gut microbiota-derived biocatalysts. Full article

(This article belongs to the Section Food Biotechnology)

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16 pages, 1166 KB

Open AccessEditor’s ChoiceReview

Artificial Intelligence in Advancing Algal Bioactive Ingredients: Production, Characterization, and Application

by Bingbing Guo, Xingyu Lu, Xiaoyu Jiang, Xiao-Li Shen, Zihao Wei and Yifeng Zhang

Foods 2025, 14(10), 1783; https://doi.org/10.3390/foods14101783 - 17 May 2025

Cited by 13 | Viewed by 1969

Abstract

Microalgae are capable of synthesizing a diverse range of biologically active compounds, including omega-3 fatty acids, carotenoids, proteins, and polysaccharides, which demonstrate significant value in the fields of functional foods, innovative pharmaceuticals and high-value cosmetics. With advancements in biotechnology and the increasing demand [...] Read more.

Microalgae are capable of synthesizing a diverse range of biologically active compounds, including omega-3 fatty acids, carotenoids, proteins, and polysaccharides, which demonstrate significant value in the fields of functional foods, innovative pharmaceuticals and high-value cosmetics. With advancements in biotechnology and the increasing demand for natural products, studies on the functional components of algae have made significant strides. However, the commercial utilization of algal bioactives still faces challenges, such as low cultivation efficiency, limited component identification, and insufficient health evaluation. Artificial intelligence (AI) has recently emerged as a transformative tool to overcome these technological barriers in the production, characterization, and application of algal bioactive ingredients. This review examines the multidimensional mechanisms by which AI enables and optimizes these processes: (1) AI-powered predictive models, integrated with machine learning algorithms (MLAs), Industry 4.0, and other advanced digital systems, support real-time monitoring and control of intelligent bioreactors, allowing for accurate forecasting of cultivation yields and market demand. (2) AI facilitates in-depth analysis of gene regulatory networks and key metabolic pathways, enabling precise control over the biosynthesis of targeted compounds. (3) AI-based spectral imaging and image recognition techniques enable rapid and reliable identification, classification, and quality assessment of active components. (4) AI accelerates the transition from mass production to the development of personalized medical and functional nutritional products. Collectively, AI demonstrates immense potential in enhancing the yield, refining the characterization, and expanding the application scope of algal bioactives, unlocking new opportunities across multiple high-value industries. Full article

(This article belongs to the Special Issue Recent Advances in Bioactive Ingredients from Marine Foods)

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27 pages, 3616 KB

Open AccessEditor’s ChoiceReview

The Global Potato-Processing Industry: A Review of Production, Products, Quality and Sustainability

by Xiaoye Hu, Hong Jiang, Zixuan Liu, Mingjie Gao, Gang Liu, Shilong Tian and Fankui Zeng

Foods 2025, 14(10), 1758; https://doi.org/10.3390/foods14101758 - 15 May 2025

Cited by 13 | Viewed by 10388

Abstract

The global potato industry has changed dramatically over the past half century—the potato-planting area in Poland decreased from 2,819,200 hectares in 1961 to 188,580 hectares in 2023, representing a 1394.96% relative decrease; South Africa’s potato production increased from 332,000 tons in 1961 to [...] Read more.

The global potato industry has changed dramatically over the past half century—the potato-planting area in Poland decreased from 2,819,200 hectares in 1961 to 188,580 hectares in 2023, representing a 1394.96% relative decrease; South Africa’s potato production increased from 332,000 tons in 1961 to 2.42 million tons in 2023, representing a 627.60% relative increase. This study provides a comprehensive comparison of the potato-processing industries in China and major global producers. The global potato-processing market was valued at USD 40.97 billion in 2023 and is projected to reach USD 60.08 billion by 2031, with significant variations in production and consumption patterns across countries. As the world’s largest potato producer, China processes approximately 15% of its total potato output, whereas India, the second-largest producer, processes only about 7%. In contrast, developed countries such as the United States, Canada, and leading European nations—including Germany, the Netherlands, France, and Belgium—demonstrate significantly higher levels of processing, underpinned by advanced technologies, automation, and efficient quality-control systems. In order to conduct an in-depth analysis of the competitiveness of China’s potato-processing industry, this paper employs the Diamond Model to carry out relevant research. Despite rapid progress, China’s potato-processing industry still lags behind these global leaders in key aspects such as automation, production efficiency, and product quality. Differences remain evident in major processed potato products, including French fries, potato chips, potato flakes, and starch, as well as in raw-material supply chains, environmental sustainability, and market competitiveness. However, China’s role in the global potato-processing industry is evolving. A major milestone was reached in 2022 when China became a net exporter of frozen French fries for the first time, signaling a shift in its position in the international market. This transformation highlights China’s emergence as a key player in global French fry exports and suggests a potential restructuring of the industry. While challenges remain, the growing acceptance of Chinese French fries in international markets reflects improving product quality. Future industry trends point toward increased automation, product innovation, circular economy practices, and greater international market integration. To enhance its competitiveness, China must further modernize its processing industry, adopt cutting-edge technologies, strengthen quality control, and expand its global footprint to secure a stronger position in the evolving international potato-processing landscape. Full article

(This article belongs to the Special Issue Potato Processing and Comprehensive Utilization of Its By-Products)

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30 pages, 21917 KB

Open AccessEditor’s ChoiceArticle

Meat Quality Traits Using Gelatin–Green Tea Extract Hybrid Electrospun Nanofiber Active Packaging

by A. M. M. Nurul Alam, Young-Hwa Hwang, Abdul Samad and Seon-Tea Joo

Foods 2025, 14(10), 1734; https://doi.org/10.3390/foods14101734 - 13 May 2025

Cited by 10 | Viewed by 2034

Abstract

The adverse effects of polyethylene packaging waste on environmental pollution have driven academia to explore biodegradable active packaging (AP) solutions. In the present study, hybrid electrospun nanofiber (HENF) AP was produced using 30% gelatin (GE) combined with 1%, 2%, and 3% green tea [...] Read more.

The adverse effects of polyethylene packaging waste on environmental pollution have driven academia to explore biodegradable active packaging (AP) solutions. In the present study, hybrid electrospun nanofiber (HENF) AP was produced using 30% gelatin (GE) combined with 1%, 2%, and 3% green tea extract powder (GTEP), termed HGGTNF. HENF was applied to Hanwoo beef as an AP to assess physicochemical, textural, microbiological, and sensory qualities in comparison to traditional polyethylene packing (PEP). The findings illustrate that the HGGTNF group maintained a significantly (p < 0.05) stable pH (5.71 ± 0.02–5.78 ± 0.01), lower drip loss (DL) (1.15% ± 0.00 to 1.20 ± 0.02%), and cooking loss (CL) (18.13 ± 0.03% to 19.91 ± 0.01%) compared to PEP (pH = 5.66 ± 0.02, DL = 1.21 ± 0.01%, CL = 20.26 ± 0.03%). Moreover, HGGTNF improved oxidative stability, especially at elevated doses (2% and 3%). In HGGTNF groups, there was a decreasing (p < 0.05) trend in thiobarbituric acid reactive substances (TBARS) (0.23 ± 0.01 to 0.26 ± 0.01 mg-MDA/kg), compared to the PEP group (0.29 ± 0.01 mg-MDA/kg). Oxidative stability improved the fatty acid profile, preserved color intensity (Chroma), and inhibited discoloration (h°) in HGGTNF (2% & 3%) compared to PEP. Furthermore, HGGTNF groups had stable meat tenderness and better chewiness than PEP. Stabilization of tenderness was due to diminished cathepsin activity (5822.80 ± 20.16 and 6009.80 ± 3.90 U/mg protein in the HGGTNF 2% and 3% groups, respectively). The HGGTNF 3% sample exhibited a decrease in total coliform counts (TCC) (0.74 ± 0.04 log CFU/g), total viable counts (TVC) (1.38 ± 0.05 log CFU/g), and total yeast and mold count (TYMC) (1.59 ± 0.06 log CFU/g) compared to other groups, indicating efficient antimicrobial efficacy. An increasing (p < 0.05) trend was observed in umami and richness taste traits for the HGGTNF 3% treated sample. The above findings underscore the potential applicability of HGGTNF as AP to enhance beef shelf life and meat quality attributes. Full article

(This article belongs to the Special Issue Novel Strategies for Meat Processing, Preservation, and Quality Improvement)

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29 pages, 8284 KB

Open AccessEditor’s ChoiceReview

A Review on Replacing Food Packaging Plastics with Nature-Inspired Bio-Based Materials

by Shengsi Hu, Lu Han, Chenfeng Yu, Leiqing Pan and Kang Tu

Foods 2025, 14(10), 1661; https://doi.org/10.3390/foods14101661 - 8 May 2025

Cited by 5 | Viewed by 5308

Abstract

Food packaging is critical to delaying food spoilage, maintaining food quality, reducing food waste, and ensuring food safety. However, the environmental problems associated with petroleum-based packaging materials have led to a search for sustainable alternatives. Bio-based materials are emerging as such alternatives, but [...] Read more.

Food packaging is critical to delaying food spoilage, maintaining food quality, reducing food waste, and ensuring food safety. However, the environmental problems associated with petroleum-based packaging materials have led to a search for sustainable alternatives. Bio-based materials are emerging as such alternatives, but they have limitations such as low mechanical strength and poor moisture resistance. Fortunately, nature’s insights guide solutions to these challenges, propelling the evolution of high-performance bio-based packaging. These new food packaging materials are characterized by impact resistance, superhydrophobicity, self-healing capabilities, dynamic controlled release, high mechanical strength, and real-time freshness monitoring. Nature-inspired strategies not only focus on enhancing material performance but also introduce innovative design concepts that effectively avoid the homogenization of food packaging and inspire researchers to develop diverse, cutting-edge solutions. Overcoming the existing problems of bio-based materials and endowing them with breakthrough properties are key drivers for their replacement of food packaging plastics. This review provides insights into the application of biomimetics in enhancing the functionality of bio-based materials and clearly articulates the key drivers for the replacement of plastic food packaging by bio-based materials. By systematically integrating existing research findings, this paper identifies the challenges facing nature-inspired food packaging innovations and points the way to their future development. Full article

(This article belongs to the Special Issue A Novel Perspective on the Advancement of Technology for Maintaining Food Quality and Monitoring and Identifying Safety Characteristics)

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16 pages, 3364 KB

Open AccessEditor’s ChoiceArticle

Systematically Investigating the Qualities of Commercial Encapsulated and Industrial-Grade Bulk Fish Oils in the Chinese Market

by Qian Zhou, Lili Xu, Yanan Xu, Qianqian Xue, Changhu Xue, Xiaoming Jiang and Yunqi Wen

Foods 2025, 14(9), 1623; https://doi.org/10.3390/foods14091623 - 4 May 2025

Viewed by 3653

Abstract

Fish oil is one of the most popular dietary nutritional supplements. Reports on the qualities of fish oils from Chinese markets are scarce, although the consumption of fish oil products in China is huge and increasing. This study systematically investigated the qualities of [...] Read more.

Fish oil is one of the most popular dietary nutritional supplements. Reports on the qualities of fish oils from Chinese markets are scarce, although the consumption of fish oil products in China is huge and increasing. This study systematically investigated the qualities of commercial encapsulated fish oils (CFs) and bulk fish oils (BFs) from Chinese markets, including oxidative level, sensory quality, color, metal element content, and unsaturated fatty acid content. Significant quality variations were observed both among individual CFs and between BFs: 65.2% of CFs (excluding one flavored sample) and one BF sample met China’s Grade II fish oil oxidation product standards; 80.8% of CFs and three BFs were within regulatory limits for heavy metal contamination. A distinct fishy odor was detected in four CFs and one BF sample, while a pronounced rancid odor was observed in one CF sample. The EPA contents in 64% of CFs and DHA contents in 48% of CFs met their labeled claims. Furthermore, these five quality parameter categories demonstrated non-significant intercorrelations, with the fish oil unit price being independent of quality. These findings indicated that most BFs require refinement, and CFs require implementation of low-temperature dark storage/transportation protocols. This study provided comprehensive quality benchmarks for fish oil production and marketing. Full article

(This article belongs to the Special Issue Innovative Technology of Aquatic Product Processing)

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20 pages, 291 KB

Open AccessEditor’s ChoiceArticle

Genetic Diversity, Biofilm Formation, and Antibiotic Resistance in Listeria monocytogenes Isolated from Meat-Processing Plants

by Miguel Romeo, Amaia Lasagabaster, María Lavilla and Félix Amárita

Foods 2025, 14(9), 1580; https://doi.org/10.3390/foods14091580 - 30 Apr 2025

Cited by 3 | Viewed by 1801

Abstract

Listeria species are ubiquitous microorganisms that can be present all over the food chain. They can survive under adverse conditions and are frequently found in food-processing plants. In this study, 19 Listeria innocua and 19 Listeria welshimeri strains were isolated from meat product [...] Read more.

Listeria species are ubiquitous microorganisms that can be present all over the food chain. They can survive under adverse conditions and are frequently found in food-processing plants. In this study, 19 Listeria innocua and 19 Listeria welshimeri strains were isolated from meat product manufacturing companies in Spain, and biofilm formation capabilities were analyzed. In addition, 37 Listeria monocytogenes strains were also isolated, and their genetic diversity, biofilm formation capabilities, and antibiotic resistance were analyzed too. The species distribution was similar between two food-processing plants in the Basque Country, while it demonstrated significant variation when compared to three other plants from the Valencian Community, Catalonia, and Andalusia. Biofilm formation was significant at both 25 °C and 37 °C, with L. monocytogenes showing strong biofilm formation capabilities. Biofilms enhance the ability of bacteria to persist on surfaces and equipment. Listeria monocytogenes serogroup analysis indicated significant differences between Basque Country strains and those from the other regions, with most strains belonging to serogroups commonly associated with human listeriosis cases. Antibiotic multi-resistance was a common feature among L. monocytogenes strains. The presence of different antibiotic multi-resistance profiles and strong biofilm-forming capabilities highlights the importance of stringent hygiene and monitoring practices to prevent the spread of L. monocytogenes in the food chain and avoid food-safety threats and public-health issues. Full article

(This article belongs to the Section Food Microbiology)

37 pages, 3883 KB

Open AccessEditor’s ChoiceReview

Africa, an Emerging Exporter of Turmeric: Combating Fraud with Rapid Detection Systems

by Wilfred Angie Abia, Simon A. Haughey, Radhika Radhika, Brandy Perkwang Taty, Heidi Russell, Manus Carey, Britt Marianna Maestroni, Awanwee Petchkongkaew, Christopher T. Elliott and Paul N. Williams

Foods 2025, 14(9), 1590; https://doi.org/10.3390/foods14091590 - 30 Apr 2025

Cited by 5 | Viewed by 6531

Abstract

Turmeric powder has gained widespread popularity due to its culinary and medicinal value and has become a target for economically motivated fraud. The history and exportation of turmeric in Africa were reviewed, and the safety issues of some toxic adulterants were discussed. Priority [...] Read more.

Turmeric powder has gained widespread popularity due to its culinary and medicinal value and has become a target for economically motivated fraud. The history and exportation of turmeric in Africa were reviewed, and the safety issues of some toxic adulterants were discussed. Priority adulterants were determined from global food safety alerts. A systematic bibliographic search on Scopus, PubMed, Google Scholar, and Web of Science was performed to identify appropriate methods and techniques for authentication and safety. The quality of each study was assessed according to PRISMA guidelines/protocol. African turmeric exportation is on the rise due to recent insights into the suitability of local cultivars, soil and climate for growing high-quality turmeric, with curcumin levels >3%. There are limited data on turmeric adulteration for domestic consumption and export markets. This is important when considering that some turmeric adulterants may serve as risk factors for cancer following exposure. Global alert databases revealed lead chromate as the top hazard identified of all adulterants. Current techniques to detect adulterants are laboratory-based, and while efficient, there is a need for more rapid, field-friendly, non-destructive analytical tools for turmeric fraud/authenticity testing. This enables on-the-spot decision-making to inform rapid alerts. Portable technologies, such as portable X-ray fluorescence, were highlighted as showing potential as a Tier 1 screening tool within a “Food Fortress” systems approach for food safety, combined with validation from mass spectrometry-based Tier 2 testing. Full article

(This article belongs to the Special Issue Food Fraud and Food Authenticity Across the Food Supply Chain—Volume II: Rapid and Innovative Methods for Food Authenticity and Food Integrity)

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16 pages, 4950 KB

Open AccessEditor’s ChoiceArticle

Protective Effect of Whey Protein and Polysaccharide Complexes on Lactobacillus paracasei F50: Comparative Analysis of Powder Characteristics and Stability

by Xinrui Zhang, Xiaowei Peng, Huijing Chen, Aijun Li, Gang Yang and Jianquan Kan

Foods 2025, 14(9), 1555; https://doi.org/10.3390/foods14091555 - 28 Apr 2025

Cited by 5 | Viewed by 1597

Abstract

To enhance Lactobacillus paracei F50 viability during spray drying and long-term storage, this study evaluates whey protein (WP) crosslinked with four polysaccharides (κ-carrageenan (KC), xanthan gum (XG), low-methoxyl pectin (LMP), sodium alginate (SA)) for the first time as protective matrices for L. paracasei [...] Read more.

To enhance Lactobacillus paracei F50 viability during spray drying and long-term storage, this study evaluates whey protein (WP) crosslinked with four polysaccharides (κ-carrageenan (KC), xanthan gum (XG), low-methoxyl pectin (LMP), sodium alginate (SA)) for the first time as protective matrices for L. paracasei F50 during spray drying. The four kinds of crosslinked wall materials were compared by various characterization methods. Among them, the WP-κ-carrageenan (WP-KC) composite exhibited optimal performance, forming a uniform microcapsule with high colloidal stability. After spray drying, WP-KC achieved the highest viable cell density (9.62 lg CFU/g) and survival rate (91.85%). Notably, WP-KC maintained viability above 8.68 lg CFU/g after 120 days of storage at 4 °C, surpassing other formulations. Structural analysis showed that the WP-KC microcapsule was completely encapsulated without breaking or leaking and confirmed the molecular interaction between WP and KC. Under the condition of high temperatures (≤142.63 °C), the wall material of the microcapsule does not undergo any endothermic or exothermic process and is in a state of thermodynamic equilibrium, with excellent stability and good dispersion. Additionally, microcapsules exhibited enhanced resistance to thermal stress (55–75 °C) and UV irradiation, higher than that of free cells. These results highlight WP-KC as an industrially viable encapsulation system for improving probiotic stability in functional foods, offering critical insights into polysaccharide–protein interactions for optimized delivery systems. Full article

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

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21 pages, 956 KB

Open AccessEditor’s ChoiceReview

Food Fraud in Plant-Based Proteins: Analytical Strategies and Regulatory Perspectives

by Jun-Hyeok Ham, Yeon-Jung Lee, Seung-Su Lee and Hae-Yeong Kim

Foods 2025, 14(9), 1548; https://doi.org/10.3390/foods14091548 - 28 Apr 2025

Cited by 1 | Viewed by 3025

Abstract

Food fraud and adulteration have been persistent issues affecting food supply chains throughout history. They intensify in parallel with the continuous growth in the global food market. Plant-based proteins, which are recognized as sustainable alternatives, face increased food fraud risks because of disparities [...] Read more.

Food fraud and adulteration have been persistent issues affecting food supply chains throughout history. They intensify in parallel with the continuous growth in the global food market. Plant-based proteins, which are recognized as sustainable alternatives, face increased food fraud risks because of disparities in the cost of raw materials and complex processing methods. Despite these challenges, most efforts toward preventing food fraud and developing detection technologies have largely focused on animal-based products, with limited attention given to plant-based proteins. This comprehensive review systematically examines the characteristics of major plant protein sources and explores documented instances of food fraud (e.g., ingredient substitution, adulteration with lower-cost alternatives, and mislabeling) within this sector. Furthermore, we discuss key analytical techniques in detecting food fraud, including chromatography, DNA analysis, spectroscopy, and imaging-based approaches, examining their applications and effectiveness. A systematic literature review was conducted using structured search strategies across Scopus, Web of Science, and PubMed, covering publications from 2010 to 2025 and incorporating keywords related to plant-based proteins, food fraud, adulteration, and authentication, thereby ensuring methodological rigor and comprehensive coverage. This study provides a foundational framework to strengthen food fraud prevention strategies and uphold the integrity of the expanding plant-based protein market. Full article

(This article belongs to the Special Issue Advances of Novel Technologies in Food Analysis and Food Safety)

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16 pages, 251 KB

Open AccessEditor’s ChoiceArticle

Evaluating the Effectiveness of Food Safety Policies in Portugal: A Stakeholder-Based Analysis of Challenges and Opportunities for Food Safety Governance

by Júlia Rodrigues, Cristina Saraiva, Juan García-Díez, José Castro and Alexandra Esteves

Foods 2025, 14(9), 1534; https://doi.org/10.3390/foods14091534 - 27 Apr 2025

Cited by 4 | Viewed by 1880

Abstract

Food safety is a fundamental component of public health, economic stability, and consumer confidence. In Portugal, the National Integrated Multiannual Control Plan (NIMCP) serves as a strategic framework for ensuring food safety and compliance with European Union food regulations. However, challenges persist in [...] Read more.

Food safety is a fundamental component of public health, economic stability, and consumer confidence. In Portugal, the National Integrated Multiannual Control Plan (NIMCP) serves as a strategic framework for ensuring food safety and compliance with European Union food regulations. However, challenges persist in policy implementation and enforcement, as well as in stakeholder engagement, which impact the effectiveness of food safety governance. This study employs a mixed-methods approach to assess stakeholder perceptions of the NIMCP, focusing on levels of compliance, barriers to its implementation, and potential improvement measures. A structured online survey was conducted with 217 stakeholders, including representatives of public institutions, private entities, associations, and consumer groups. The survey assessed the perceived importance of the NIMCP objectives and levels of compliance and identified barriers, such as a lack of communication between public entities, the dispersion of responsible agencies, and insufficient dissemination of information. The results indicate that stakeholders perceive a satisfactory level of compliance with the NIMCP objectives, especially in areas such as animal health and risk control. However, challenges persist in ensuring plant health and implementing official controls. Furthermore, stakeholders highlight systemic inefficiencies and resource constraints. The main barriers include fragmented governance structures, limited inter-agency collaboration, and insufficient professional training. Stakeholders proposed various improvement measures, emphasizing the need for better coordination, planning, and communication, including awareness campaigns for operators, the creation of an integrated IT network, and the development of training programs. The Analytical Hierarchy Process (AHP) revealed that risk control and consumer protection are top priorities for all stakeholder groups, while plant and animal health receive lower priority. The study concludes that while the NIMCP is generally perceived as effective, addressing systemic issues such as coordination, communication, and resource allocation is essential to improving food safety governance. Policymakers are encouraged to adopt a more structured and integrated approach to improve implementation of the NIMCP, ultimately strengthening public health protection and consumer confidence in the food supply chain. Full article

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

25 pages, 5069 KB

Open AccessEditor’s ChoiceArticle

Bioactive Potential of Sweet Cherry (Prunus avium L.) Waste: Antioxidant and Anti-Inflammatory Properties for Sustainable Applications

by Luisa Frusciante, Collins Nyaberi Nyong’a, Alfonso Trezza, Behnaz Shabab, Tommaso Olmastroni, Roberta Barletta, Pierfrancesco Mastroeni, Anna Visibelli, Maurizio Orlandini, Luisa Raucci, Michela Geminiani and Annalisa Santucci

Foods 2025, 14(9), 1523; https://doi.org/10.3390/foods14091523 - 26 Apr 2025

Cited by 6 | Viewed by 2299

Abstract

This study presents an innovative approach to the sustainable valorization of industrial sweet cherry (Prunus avium L.) waste from the Vignola Region, Italy, transforming what is typically discarded into a high-value bioactive resource. Unlike conventional extractions, our hydroethanolic extract (VCE) was obtained [...] Read more.

This study presents an innovative approach to the sustainable valorization of industrial sweet cherry (Prunus avium L.) waste from the Vignola Region, Italy, transforming what is typically discarded into a high-value bioactive resource. Unlike conventional extractions, our hydroethanolic extract (VCE) was obtained from the entire cherry waste, including the pericarp, pulp, and stone, as generated by industrial processing. This full-fruit extraction strategy represents a novel and efficient use of agricultural by-products, aligning with circular bioeconomy principles. Sweet cherries are known for their phenolic richness, and spectrophotometric assays (TPC, TFC, reducing power, DPPH, and ABTS) confirmed the extract’s antioxidant capacity. In vitro studies using RAW 264.7 macrophages revealed no cytotoxic effects (MTT assay), along with significant anti-inflammatory activity, evidenced by reduced ROS and NO production and downregulation of iNOS and COX-2. Western blotting showed inhibition of NF-κB nuclear translocation and MAPK pathway signaling. Additionally, agarose gel electrophoresis showed protection against oxidative DNA damage. UPLC-MS/MS analysis identified sakuranetin, aequinetin, and dihydrowogonin as the most representative compounds in VCE. Molecular docking simulations revealed strong and specific binding affinities of these compounds to NF-κB p65 and key MAPK targets. These findings highlight whole sweet cherry waste—including the pit—as a potent and sustainable source of bioactive compounds with promising nutraceutical and pharmaceutical applications. Full article

(This article belongs to the Section Food Nutrition)

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26 pages, 267 KB

Open AccessEditor’s ChoiceArticle

Will Australians Eat Alternative Proteins?

by Diana Bogueva and Dora Marinova

Foods 2025, 14(9), 1526; https://doi.org/10.3390/foods14091526 - 26 Apr 2025

Cited by 2 | Viewed by 1814

Abstract

Australia, which has one of the world’s highest per capita meat consumption rates, is hesitant toward adopting alternative proteins. This study examines consumer perceptions of protein alternatives and their perceived safety, nutritional value, health risks, cost and willingness to incorporate them into their [...] Read more.

Australia, which has one of the world’s highest per capita meat consumption rates, is hesitant toward adopting alternative proteins. This study examines consumer perceptions of protein alternatives and their perceived safety, nutritional value, health risks, cost and willingness to incorporate them into their diets. Using a mixed-methods approach, a survey of 520 Australians aged 18 to 64 revealed that while alternative proteins are viewed as occasional dietary options, younger consumers—despite their tendency to favour traditional food choices—show interest in plant-based milk and algae-based products. However, across all generations, interest in regular consumption of plant-based meats, insects and cultured meat remains low. These findings highlight evolving attitudes, challenges to market growth, and the importance of fostering greater consumer trust to encourage wider adoption of alternative proteins. Addressing generational differences in adoption and resistance will be essential for expanding market penetration. Full article

(This article belongs to the Special Issue Food Proteins in Functional Food Development, Nutritional Health Promotion, and Modern Food Industry)

18 pages, 3298 KB

Open AccessEditor’s ChoiceArticle

From Emulsions to Films: The Role of Polysaccharide Matrices in Essential Oil Retention Within Active Packaging Films

by Elisa Othero Nahas, Guilherme F. Furtado, Melina S. Lopes and Eric Keven Silva

Foods 2025, 14(9), 1501; https://doi.org/10.3390/foods14091501 - 25 Apr 2025

Cited by 9 | Viewed by 1593

Abstract

Essential oil-loaded edible films have emerged as promising natural systems for active food packaging due to their antimicrobial and antioxidant potential. However, retaining volatile bioactives within hydrophilic matrices remains challenging. In this regard, this study compared the performance of carboxymethylcellulose (CMC), citrus peel [...] Read more.

Essential oil-loaded edible films have emerged as promising natural systems for active food packaging due to their antimicrobial and antioxidant potential. However, retaining volatile bioactives within hydrophilic matrices remains challenging. In this regard, this study compared the performance of carboxymethylcellulose (CMC), citrus peel pectin (CPP), and potato starch (PS) edible films as encapsulating systems of orange (Citrus sinensis L. Osbeck) essential oil using Tween 80 as surfactant and glycerol as a plasticizer. Film-forming emulsions were characterized regarding droplet size distribution and rheological behavior. Films were analyzed by scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and thermogravimetric analysis (TGA). Limonene retention was quantitatively determined post-drying through gas chromatography. CMC-based films exhibited the highest retention (~65%), primarily due to their higher viscosity, which limited oil droplet mobility and volatilization. Despite presenting similar internal porosity, PS films showed significantly lower retention (~53%), attributed to larger droplet size and lower viscosity. CPP films, with the smallest droplets and intermediate viscosity, showed similar limonene retention to PS-based films, highlighting that high internal porosity may compromise encapsulation efficacy. The results emphasize that matrix viscosity and emulsion stability are critical determinants of essential oil retention. Although polysaccharide films, particularly CMC, are promising carriers, further structural and processing optimizations are required to enhance their encapsulation performance for commercial applications. Full article

(This article belongs to the Special Issue Advances in Encapsulation Technology in Edible Films/Coatings for the Delivery of Food Bioactive Compounds)

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36 pages, 1745 KB

Open AccessEditor’s ChoiceReview

The Role of Whey in Functional Microorganism Growth and Metabolite Generation: A Biotechnological Perspective

by Iuliu Gabriel Malos, Andra-Ionela Ghizdareanu, Livia Vidu, Catalin Bogdan Matei and Diana Pasarin

Foods 2025, 14(9), 1488; https://doi.org/10.3390/foods14091488 - 24 Apr 2025

Cited by 11 | Viewed by 6437

Abstract

The valorization of cheese whey, a rich by-product of the dairy industry that is rich in lactose (approx. 70%), proteins (14%), and minerals (9%), represents a promising approach for microbial fermentation. With global whey production exceeding 200 million tons annually, the high biochemical [...] Read more.

The valorization of cheese whey, a rich by-product of the dairy industry that is rich in lactose (approx. 70%), proteins (14%), and minerals (9%), represents a promising approach for microbial fermentation. With global whey production exceeding 200 million tons annually, the high biochemical oxygen demand underlines the important need for sustainable processing alternatives. This review explores the biotechnological potential of whey as a fermentation medium by examining its chemical composition, microbial interactions, and ability to support the synthesis of valuable metabolites. Functional microorganisms such as lactic acid bacteria (Lactobacillus helveticus, L. acidophilus), yeasts (Kluyveromyces marxianus), actinobacteria, and filamentous fungi (Aspergillus oryzae) have demonstrated the ability to efficiently convert whey into a wide range of bioactive compounds, including organic acids, exopolysaccharides (EPSs), bacteriocins, enzymes, and peptides. To enhance microbial growth and metabolite production, whey fermentation can be carried out using various techniques, including batch, fed-batch, continuous and immobilized cell fermentation, and membrane bioreactors. These bioprocessing methods improve substrate utilization and metabolite yields, contributing to the efficient utilization of whey. These bioactive compounds have diverse applications in food, pharmaceuticals, agriculture, and biofuels and strengthen the role of whey as a sustainable biotechnological resource. Patents and clinical studies confirm the diverse bioactivities of whey-derived metabolites and their industrial potential. Whey peptides provide antihypertensive, antioxidant, immunomodulatory, and antimicrobial benefits, while bacteriocins and EPSs act as natural preservatives in foods and pharmaceuticals. Also, organic acids such as lactic acid and propionic acid act as biopreservatives that improve food safety and provide health-promoting formulations. These results emphasize whey’s significant industrial relevance as a sustainable, cost-efficient substrate for the production of high-quality bioactive compounds in the food, pharmaceutical, agricultural, and bioenergy sectors. Full article

(This article belongs to the Special Issue Recent Advances and Future Trends in Fermented and Functional Foods: 2nd Edition)

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28 pages, 2929 KB

Open AccessEditor’s ChoiceArticle

Spatial Spillover Effects of Digital Infrastructure on Food System Resilience: An Analysis Incorporating Threshold Effects and Spatial Decay Boundaries

by Yani Dong, Chunjie Qi, Cheng Gui and Yueyuan Yang

Foods 2025, 14(9), 1484; https://doi.org/10.3390/foods14091484 - 24 Apr 2025

Cited by 8 | Viewed by 1517

Abstract

As an important carrier for the application of digital technologies, digital infrastructure plays a crucial role in promoting the digital transformation of the grain system and ensuring food security in the current era. This study utilizes panel data from 31 provinces (municipalities) in [...] Read more.

As an important carrier for the application of digital technologies, digital infrastructure plays a crucial role in promoting the digital transformation of the grain system and ensuring food security in the current era. This study utilizes panel data from 31 provinces (municipalities) in China, spanning the years from 2006 to 2022, and constructs a comprehensive evaluation index system for grain system resilience, grounded in its core components of resistance, recovery, and transformation. The grain system resilience index is measured using the entropy method. A spatial Durbin model is employed to estimate the impact of digital infrastructure on grain system resilience, and a panel threshold model is used to analyze the nonlinear effects of digital infrastructure on grain system resilience. The research findings are as follows: (1) Both the direct and spatial spillover effects of digital infrastructure on grain system resilience are significantly positive, but considerable regional heterogeneity is observed. Due to differences in economic development levels, digital infrastructure investments, and policy priorities, the indirect and total effects of digital infrastructure on food system resilience are more pronounced in the southeast region, whereas the direct effects are more significant in the northwest region. (2) The threshold regression results show that when market integration is below the threshold value, the estimated coefficient of digital infrastructure is 0.2242, which is significant at the 1% significance level. When market integration is above the threshold value, the estimated coefficient of digital infrastructure is 0.0790, which is also significant at the 1% significance level. However, its regression coefficient significantly decreases, indicating that the impact of digital infrastructure on food system resilience will weaken as the degree of market integration increases. (3) The analysis of the attenuation boundary of spatial spillover effects shows that within a distance of 225 km, the estimated coefficients of the indirect effects of digital infrastructure on grain system resilience are positive and statistically significant at least at the 10% significance level. However, beyond 225 km, the regression coefficients become negative and insignificant, indicating that the effective boundary of the spillover effect of digital infrastructure on grain system resilience is 225 km, after which the spillover effect gradually diminishes. Based on these findings, it is recommended that the southeast region further strengthen regional digital governance collaboration to maximize spillover effects, whereas the northwest region should prioritize improving digital infrastructure and introduce digital technologies through models such as an “enclave economy” to bridge the digital divide. This study reveals the impact of digital infrastructure on grain system resilience and provides a new perspective for scientifically evaluating the spatial spillover effects of digital infrastructure. Full article

(This article belongs to the Topic Food Security and Healthy Nutrition)

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20 pages, 3810 KB

Open AccessEditor’s ChoiceArticle

Effect of Ultrasound Combined with Plasma-Activated Water on Lethal and Sublethal Injury Against Escherichia coli

by Xin Wen, Meimei Nie, Zhongyuan Zhang, Lingming Xiong, Jialin Feng, Zhi Zhang, Dajing Li, Yihong Bao and Haihong Wu

Foods 2025, 14(9), 1457; https://doi.org/10.3390/foods14091457 - 23 Apr 2025

Cited by 2 | Viewed by 1533

Abstract

Plasma-activated water (PAW) treatment is a promising technique for food processing, but it causes sublethal injury (SI) to microorganisms. This study investigated the effect of ultrasound (US) combined with PAW (US-PAW) on SI of Escherichia coli (E. coli). Results showed that, [...] Read more.

Plasma-activated water (PAW) treatment is a promising technique for food processing, but it causes sublethal injury (SI) to microorganisms. This study investigated the effect of ultrasound (US) combined with PAW (US-PAW) on SI of Escherichia coli (E. coli). Results showed that, after plasma activation for 10 min and treatment for 10 min, the US-PAW treatment caused a 4.89 ± 0.07 log CFU/mL reduction in E. coli. Meanwhile, under these conditions, the SI rate of E. coli was decreased to 13.3 ± 2.15%, significantly reduced by 52.74% compared to using PAW alone. The inactivation process of US-PAW treatment fitted the Weibull model better. The morphology of E. coli was destroyed by PAW and US-PAW treatment. Additionally, US-PAW treatment significantly increased the leakage of protein and nucleic acid, as well as cell membrane permeability and potential. Compared to PAW or US treatment, the proportion of membrane fatty acids and the structure of membrane proteins were altered in the US-PAW group. Furthermore, intracellular reactive oxygen species (ROS) levels increased by US-PAW treatment, and the levels of GSH, SOD, and CAT enzyme activities were significantly reduced, compared to PAW or US treatment. The combined treatment also resulted in significant DNA oxidative damage. The disruption of cell membrane structure and oxidative damage caused by US-PAW treatment resulted in irreversible damage to bacteria, thus reducing the SI rate. Full article

(This article belongs to the Special Issue Recent Research on the Processing Technology and Quality Control of Fruit and Vegetables)

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17 pages, 5105 KB

Open AccessEditor’s ChoiceArticle

Influence of Drying Methods on the Post-Harvest Quality of Coffee: Effects on Physicochemical, Sensory, and Microbiological Composition

by Danilo José Machado de Abreu, Mário Sérgio Lorenço, Gilson Gustavo Lucinda Machado, Joana Moratto Silva, Estela Corrêa de Azevedo and Elisângela Elena Nunes Carvalho

Foods 2025, 14(9), 1463; https://doi.org/10.3390/foods14091463 - 23 Apr 2025

Cited by 5 | Viewed by 5242

Abstract

This study evaluated the impact of different drying methods on the physicochemical, microbiological, and sensory qualities of coffees produced in the Campos das Vertentes (CV) and Alta Mogiana (AM) regions of Brazil. The sun-drying (S), sun-drying combined with rotary mechanical dryer (SM), and [...] Read more.

This study evaluated the impact of different drying methods on the physicochemical, microbiological, and sensory qualities of coffees produced in the Campos das Vertentes (CV) and Alta Mogiana (AM) regions of Brazil. The sun-drying (S), sun-drying combined with rotary mechanical dryer (SM), and CoffeeDryer^® mechanical dryer (C) methods were compared at different harvest times for the same crop (2024). The results indicated that CoffeeDryer^® preserved relatively high levels of phenolic compounds and antioxidant activity, reaching 3.24 g of gallic acid equivalents per 100 g (g EAG·100 g⁻¹) and 47.96% antioxidant protection in the coffees produced in Alta Mogiana, whereas the sun-dried coffees presented relatively low values (2.20 g EAG·100 g⁻¹ and 28.96% protection). In the Campos das Vertentes region, C maintained 2.78 g EAG·100 g⁻¹ phenolic compounds and 50.29% antioxidant protection, outperforming combined drying (2.48 g EAG·100 g⁻¹ and 41.17%). Regardless of the region and time of harvest, the coffees dried by C had a water activity of less than 0.6 and more stable moisture content (7.73–10.42%), reducing the possibility of proliferation of filamentous fungi and, consequently, mycotoxins. In the sensory evaluation, CoffeeDryer^® guaranteed higher scores for fragrance/aroma and flavor, allowing the coffees to reach 80 to 81 points on the SCA scale, which is classified as special. Thus, the use of CoffeeDryer^® proved to be an efficient alternative for optimizing coffee drying, preserving its chemical and microbiological qualities, and enhancing its commercial and sensory value. Full article

(This article belongs to the Special Issue The Effect of Processing Methods on the Quality and Health-Related Ingredients of Plant-Based Foods)

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31 pages, 1074 KB

Open AccessEditor’s ChoiceReview

Dietary Fibres in Processed Meat: A Review on Nutritional Enhancement, Technological Effects, Sensory Implications and Consumer Perception

by Marius-Mihai Ciobanu, Diana-Remina Manoliu, Mihai Cătălin Ciobotaru, Elena-Iuliana Flocea and Paul-Corneliu Boișteanu

Foods 2025, 14(9), 1459; https://doi.org/10.3390/foods14091459 - 23 Apr 2025

Cited by 13 | Viewed by 4834

Abstract

Meat is an essential source of nutrients in the human diet and a component of global food security. In the context of a growing demand for functional and healthy foods, the addition of non-meat ingredients, such as dietary fibres, is a promising strategy [...] Read more.

Meat is an essential source of nutrients in the human diet and a component of global food security. In the context of a growing demand for functional and healthy foods, the addition of non-meat ingredients, such as dietary fibres, is a promising strategy for improving the quality of meat products. This review aimed to identify and synthesise the available recent literature regarding the impact of fibre-rich ingredients on the properties of meat products, investigating how various plant sources (such as cereals, vegetables, legumes, and fruits) can be used in various forms of meat products, such as meat pastes, emulsified products, and minced and restructured meat products. Analyses of technological parameters revealed improvements in water-holding capacity, cooking losses, and an increased production yield. The addition of fibre has demonstrated a favourable effect on low-fat products, stabilising the emulsion and improving its physical texture properties. The chemical analysis highlighted an increase in dietary fibre and mineral content, as well as a decrease in fat content depending on the type and level of fibre added. Sensory changes included aspects related to the colour, aroma, texture, and overall acceptability of the products. The optimisation of the type and level of fibre is essential to obtain meat products with improved characteristics. Full article

(This article belongs to the Collection Food Additives)

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27 pages, 3219 KB

Open AccessEditor’s ChoiceArticle

The Valorization of Rapeseed Meal as Hydrolyzed and Lyophilized Extract to Improve the Antioxidant Properties of Refined Rapeseed Oil During Frying and Fried French Fries

by Dobrochna Rabiej-Kozioł and Aleksandra Szydłowska-Czerniak

Foods 2025, 14(9), 1444; https://doi.org/10.3390/foods14091444 - 22 Apr 2025

Cited by 3 | Viewed by 1738

Abstract

In the present study, methanolic extracts from rapeseed meal, an oil industry by-product, were treated with alkaline hydrolysis, acid hydrolysis, and lyophilization to enhance their antioxidant features. Antioxidant activity (AA) of the prepared rapeseed meal extracts was determined using three modified spectrophotometric methods: [...] Read more.

In the present study, methanolic extracts from rapeseed meal, an oil industry by-product, were treated with alkaline hydrolysis, acid hydrolysis, and lyophilization to enhance their antioxidant features. Antioxidant activity (AA) of the prepared rapeseed meal extracts was determined using three modified spectrophotometric methods: 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) methods. The effect of acid-hydrolyzed and lyophilized rapeseed meal extract (HLRME) at 200 ppm on the antioxidant properties of refined rapeseed oil heating at 180 °C for 24 h and French fries fried in it was estimated. Moreover, the total phenolic content (TPC) in rapeseed meal extracts, enriched rapeseed oils before and after the thermo-degradation processes, and fried French fries was analyzed. The addition of HLRME affected the oxidation stability of refined rapeseed oil heated for 8 h daily for 3 days at 180 °C by preventing an increase in the peroxide values (PV), anisidine values (p-AnV), TOTOX and INTOX indexes, conjugated dienes (K₂₃₂), and total polar material (TPM). However, thermal degradation generated similar amounts of conjugated trienes (K₂₆₈) in non-supplemented and supplemented rapeseed oils. Fortified rapeseed oils after each heating cycle and French fries fried in them revealed higher antioxidant properties than those prepared in refined rapeseed oils without HLRME. Results from the present study suggest that HLRME, as a potential source of natural antioxidants from oil industry by-products, can prevent the degradation of refined rapeseed oil and help improve the quality of French fries. Full article

(This article belongs to the Special Issue Extracts from Plant Foods: Biological Characterization and Application)

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23 pages, 4335 KB

Open AccessEditor’s ChoiceReview

Non-Thermal Stabilization Strategies for Rice Bran: Mechanistic Insights, Technological Advances, and Implications for Industrial Applications

by Lu Zhou, Jiangqi Huang, Yutong Du, Fanghao Li, Wenbin Xu, Chenguang Zhou and Siyao Liu

Foods 2025, 14(9), 1448; https://doi.org/10.3390/foods14091448 - 22 Apr 2025

Cited by 1 | Viewed by 3511

Abstract

Rice bran, a major byproduct of rice processing, is rich in unsaturated fatty acids, high-quality proteins, and bioactive compounds such as γ-oryzanol and ferulic acid. However, its poor storage stability and susceptibility to hydrolytic and oxidative rancidity critically limit industrial exploitation. Recent advances [...] Read more.

Rice bran, a major byproduct of rice processing, is rich in unsaturated fatty acids, high-quality proteins, and bioactive compounds such as γ-oryzanol and ferulic acid. However, its poor storage stability and susceptibility to hydrolytic and oxidative rancidity critically limit industrial exploitation. Recent advances in non-thermal stabilization technologies—valued for their energy efficiency, scalability, and nutrient preservation—offer promising solutions. This review systematically elucidates the enzymatic and microbial mechanisms driving bran rancidity, emphasizing lipase and lipoxygenase activity, and critically evaluates the efficacy of emerging non-thermal strategies. Key findings highlight the superiority of non-thermal methods: cold plasma reduces lipase activity by 70% within 5 min via reactive oxygen species-induced structural disruption; ultra-high pressure preserves 95% of γ-oryzanol by selectively breaking hydrogen bonds in enzymes; high-energy electron beam irradiation suppresses rancidity markers by 45–78%; and enzymatic stabilization with immobilized papain achieves 78% lipase inactivation while retaining <5% nutrient loss. Compared to thermal approaches, non-thermal technologies enhance bioactive retention, while extending shelf-life by 2–3 weeks. By addressing challenges such as microbial synergy, parameter optimization, and industrial scalability, this review provides actionable insights for deploying green, energy-efficient strategies to valorize rice bran into functional foods and nutraceuticals, aligning with global demands for sustainable ingredient innovation. Full article

(This article belongs to the Special Issue Innovations and Advances in Coarse Cereals: Nutritional Aspects, Functional Properties, and Processing Technology)

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25 pages, 3622 KB

Open AccessEditor’s ChoiceReview

Valorization of Fruit and Vegetable Waste: An Approach to Focusing on Extraction of Natural Pigments

by Khadija Ramzan, Syeda Hijab Zehra, Aiste Balciunaitiene, Pranas Viskelis and Jonas Viskelis

Foods 2025, 14(8), 1402; https://doi.org/10.3390/foods14081402 - 18 Apr 2025

Cited by 11 | Viewed by 5348

Abstract

The increasing demand for functional foods has spurred interest in bioactive compounds, particularly their role in health promotion and disease prevention. This review comprehensively explores the bioavailability, mechanisms of action, and potential applications of bioactive compounds derived from natural food sources. We have [...] Read more.

The increasing demand for functional foods has spurred interest in bioactive compounds, particularly their role in health promotion and disease prevention. This review comprehensively explores the bioavailability, mechanisms of action, and potential applications of bioactive compounds derived from natural food sources. We have systematically compiled and synthesized data from the recent scientific literature, including peer-reviewed journal articles, clinical studies, and meta-analyses, to present an in-depth evaluation of these compounds’ physicochemical properties, stability, and interactions within food matrices. Furthermore, this review discusses advanced delivery systems, such as nanoencapsulation and emulsification, for enhancing bioavailability and targeted release. By addressing critical gaps in the understanding of the functional and technological aspects of bioactive compounds, this review underscores their relevance in formulating novel nutraceuticals and functional foods. The insights presented herein provide a foundation for future research and practical applications in the food industry, ultimately contributing to improving human health and well-being. Although recovering bioactive compounds from food waste is a sustainable way to reduce waste and use resources, additional research is required to make these procedures more efficient for use on an industrial scale. Full article

(This article belongs to the Special Issue Functional Bioactive Compounds from Fruit and Vegetable By-Products: Extraction, Identification, and Valorisation)

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17 pages, 296 KB

Open AccessEditor’s ChoiceReview

Edible Insects from the Perspective of Sustainability—A Review of the Hazards and Benefits

by Filip Kłobukowski, Maria Śmiechowska and Magdalena Skotnicka

Foods 2025, 14(8), 1382; https://doi.org/10.3390/foods14081382 - 17 Apr 2025

Cited by 5 | Viewed by 7067

Abstract

The increasing global population, projected to exceed 9.1 billion by 2050, presents a critical challenge for sustainable food production. Edible insects have emerged as a promising alternative protein source due to their high nutritional value, low environmental footprint, and efficient resource utilization. This [...] Read more.

The increasing global population, projected to exceed 9.1 billion by 2050, presents a critical challenge for sustainable food production. Edible insects have emerged as a promising alternative protein source due to their high nutritional value, low environmental footprint, and efficient resource utilization. This review explores the opportunities and challenges of integrating edible insects into food systems. Benefits include their high protein content and quality, low greenhouse gas emissions, low-cost production, and ability to thrive on organic waste. Furthermore, edible insect cultivation requires significantly less land and water compared to traditional livestock. Edible insects are nutritionally rich, containing substantial amounts of essential amino acids, unsaturated fatty acids, and minerals. However, barriers to widespread adoption persist, such as cultural perceptions, regulatory hurdles, potential allergenicity, and biological and chemical contamination. Furthermore, standardizing rearing practices and ensuring food safety are critical for broader adoption. While edible insects represent a nutritious, low-cost food and feed, there are a lot of variables that have not been fully investigated. Only after further research, promising results, and solutions that are relatively easy to apply might edible insects be considered a sustainable food source. Considering the challenges that may arise by 2050, more intensive research is highly advised. Full article

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

24 pages, 1374 KB

Open AccessEditor’s ChoiceReview

Plant-Based Alternatives to Meat Products

by Claire Darizu Munialo, Vahid Baeghbali and Parag Acharya

Foods 2025, 14(8), 1396; https://doi.org/10.3390/foods14081396 - 17 Apr 2025

Cited by 4 | Viewed by 5810

Abstract

Animal proteins have been used in the formulation and production of food products for many centuries, which has mainly been attributed to their excellent functional properties. However, the rearing of animals has been associated with an increased emission of greenhouse gases that contributes [...] Read more.

Animal proteins have been used in the formulation and production of food products for many centuries, which has mainly been attributed to their excellent functional properties. However, the rearing of animals has been associated with an increased emission of greenhouse gases that contributes to global warming and climate change. Consequently, there has been a drive toward using alternative proteins, such as those from plant origins, which have been found to be more sustainable. A climate-smart strategy to contribute toward a reduction in meat consumption has been the formulation of plant-based meat analogues. The lower acceptance of these meat substitutes is mainly attributed to their sensorial, nutritional, and textural properties, which fail to resemble conventional meat. As such, there is a knowledge gap in understanding key aspects that come into play while formulating meat alternatives from plant sources by deciphering the link between the techno-functional attributes of protein and the various quality attributes of these food products. Therefore, this review aims to discuss the technical advances that have been made when it comes to plant-based meat substitutes that could drive consumer acceptance. There is also a huge impetus to diversify plant protein usage in meat analogues beyond soy and pea, which requires the applications of underutilised plant proteins to overcome their functional and organoleptic shortcomings, as well as the techno-economic challenges that have also been addressed in this work. Additionally, the nutritional equivalency of plant-based meat alternatives is reviewed, and the ways in which these products have been fabricated are discussed to assess the opportunities and challenges that exist in current product formulations. Other key determinants, such as environmental sustainability factors, prospective supply chain issues, and the market adoptability of plant-based meat alternatives, are also discussed. This review emphasises the fact that interlinking technical challenges with consumer insights and socioeconomic perspectives for protein transition is critical to ensure that innovations successfully land in the market. Full article

(This article belongs to the Special Issue Plant-Based Alternatives to Meat Products: Innovative Processing Technologies and Their Future Perspectives)

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