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Editor’s Choice Articles

Editor’s Choice articles are based on recommendations by the scientific editors of MDPI journals from around the world. Editors select a small number of articles recently published in the journal that they believe will be particularly interesting to readers, or important in the respective research area. The aim is to provide a snapshot of some of the most exciting work published in the various research areas of the journal.

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28 pages, 1867 KB  
Article
Comparative Bioaccessibility of Phenolic Compounds from Almonds, Peanuts, Pistachios and Their Corresponding Butters
by Maddalena De Angeli, Melissa Zannini, Angela Conte and Davide Tagliazucchi
Foods 2026, 15(13), 2302; https://doi.org/10.3390/foods15132302 - 27 Jun 2026
Viewed by 562
Abstract
Nuts are an important dietary source of phenolic compounds, which are associated with potential health benefits. In the present study, the bioaccessibility of phenolic compounds from almonds, peanuts, pistachios and their corresponding butters was investigated after in vitro gastro-intestinal digestion. High-resolution mass spectrometry [...] Read more.
Nuts are an important dietary source of phenolic compounds, which are associated with potential health benefits. In the present study, the bioaccessibility of phenolic compounds from almonds, peanuts, pistachios and their corresponding butters was investigated after in vitro gastro-intestinal digestion. High-resolution mass spectrometry analysis provided a comprehensive picture of the phenolic profiles across samples, with a total of 55–95 compounds identified per matrix. Pistachios showed the highest amount of phenolic compounds (60.603 ± 1.170 mg/100 g), followed by peanuts and almonds. Processing into butter affected phenolic concentration in a matrix-specific manner. Almond and peanut butters showed higher phenolic content compared to whole nuts, whereas pistachio butter exhibited lower levels than the whole nut. After digestion, differences in bioaccessibility were observed. Peanuts showed the highest phenolic bioaccessibility (84.31%), while almonds and pistachios exhibited lower values (<15%). Overall, phenolic bioaccessibility was mainly influenced by nut type and phenolic compound structure, rather than by their initial concentration or processing. These findings are based on an in vitro model representing an estimate of bioaccessibility rather than in vivo absorption. However, nut type and processing appear to influence the release of phenolic compounds, which is relevant for the nutritional evaluation of nuts and nut-derived products. Full article
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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17 pages, 8630 KB  
Article
Combined Application of Ultra-High-Pressure Homogenization and Non-Saccharomyces Yeasts to Reduce Sulfites and Improve Wine Quality
by Maria Soler, Carmen Gonzalez, Antonio Morata and Iris Loira
Foods 2026, 15(13), 2271; https://doi.org/10.3390/foods15132271 - 25 Jun 2026
Viewed by 314
Abstract
In recent years, the wine industry has searched for alternatives to reduce the use of sulfites, with ultra-high-pressure homogenization (UHPH) emerging as a promising technology. The objective of this study was to evaluate the combined effect of UHPH and non-Saccharomyces yeasts ( [...] Read more.
In recent years, the wine industry has searched for alternatives to reduce the use of sulfites, with ultra-high-pressure homogenization (UHPH) emerging as a promising technology. The objective of this study was to evaluate the combined effect of UHPH and non-Saccharomyces yeasts (Lachancea thermotolerans and Metschnikowia pulcherrima) on wine quality. To this end, fermentations were carried out using control Verdejo must, must treated with UHPH, and must treated with 50 mg/L SO2, using pure cultures and co-inoculations. Enological parameters, volatile compounds, colour, redox potential, and sensory profile were analyzed. The results showed that the co-inoculation of L. thermotolerans and M. pulcherrima reduced the final ethanol content by 0.5% (v/v) and increased lactic acid production, resulting in a decrease in pH of 0.3 units; however, L. thermotolerans in monoculture failed to implant properly in UHPH-treated must. In addition, wines from UHPH-treated musts exhibited 20% lower redox potential, suggesting that treatment with UHPH was effective in inactivating oxidative enzymes, as did those fermented with M. pulcherrima. Regarding volatile compounds, UHPH wines showed a 30% reduction in higher alcohols and carbonyl compounds, resulting in a characteristic aromatic profile that was positively evaluated in sensory analysis. In conclusion, the combination of UHPH and non-Saccharomyces yeasts represents an effective strategy for improving wine quality and reducing the use of sulfites. Full article
(This article belongs to the Special Issue Factors Affecting Wine Quality and Flavor)
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27 pages, 1961 KB  
Article
Optimization of Olive Paste Acidification with Ascorbic and Malic Acids via RSM to Maximize Oil Phenolic and Volatile Composition
by Raul Peralta, Alfonso Manuel Vidal, Francisco Espínola, María Teresa Ocaña and Manuel Moya
Foods 2026, 15(12), 2214; https://doi.org/10.3390/foods15122214 - 19 Jun 2026
Viewed by 401
Abstract
Phenolic compounds, particularly secoiridoids derived from oleuropein and ligstroside, are the main determinants of the antioxidant capacity and health-promoting properties of virgin olive oil, yet their content is strongly affected by processing conditions. This study aimed to enhance phenolic enrichment in Picual olive [...] Read more.
Phenolic compounds, particularly secoiridoids derived from oleuropein and ligstroside, are the main determinants of the antioxidant capacity and health-promoting properties of virgin olive oil, yet their content is strongly affected by processing conditions. This study aimed to enhance phenolic enrichment in Picual olive oil through mild acidification of the paste. Four olive samples were processed under a Central Composite Design varying malaxation time (40–80 min), acid concentration (0.02–0.08 mol/kg paste), and acid type (ascorbic or malic), across two maturity indices (MI) per acid, and evaluated by Response Surface Methodology. Ascorbic acid outperformed malic acid for most of the evaluated responses, with the majority of the monitored parameters exhibiting progressive improvements with increasing acid concentration across the tested range. Extraction efficiency reached 75.8–80.0%, increasing with ripening, malaxation time, and acid dose. Acidification did not affect standard quality parameters but enhanced pigment retention (up to 18.9 mg/kg carotenoids; 28.9 mg/kg chlorophylls) and selectively increased oleuropein- and ligstroside-derived secoiridoids. Antioxidant capacity correlated with phenolic content, reaching 1177.9 µmol Trolox equivalents/kg at high acid concentration and medium–high malaxation times. The optimal acid dose depended on MI, with higher doses favoring riper fruit. Overall, in the Picual cultivar, mild acidification is an effective strategy to enrich the antioxidant fraction of olive oil without compromising its quality. Full article
(This article belongs to the Special Issue Advances in Functional Foods with Antioxidant Bioactivity: 2nd Edition)
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30 pages, 10414 KB  
Review
Animal-Origin Food Waste Across Global Supply Chains: Trends, Upcycling Strategies, and Circular Economy Solutions
by Joana Gonçalves, Raquel P. F. Guiné, Paulo Ribeiro, Sofia G. Florença, Luisa Cruz-Lopes, Ofélia Anjos and Da-Wen Sun
Foods 2026, 15(12), 2202; https://doi.org/10.3390/foods15122202 - 18 Jun 2026
Viewed by 551
Abstract
Recently, the problem of food waste management has attracted the attention of producers, processors, retailers, and consumers due to economic, environmental, food safety, and sustainability consequences, affecting the entire food supply chain. This article reviews data on food waste of animal origin at [...] Read more.
Recently, the problem of food waste management has attracted the attention of producers, processors, retailers, and consumers due to economic, environmental, food safety, and sustainability consequences, affecting the entire food supply chain. This article reviews data on food waste of animal origin at different stages along the production and transformation systems, from an environmental, economic, or social perspective. Results show differences between developed and developing countries. While in developed countries, most waste occurs at the end of the food chain, in developing countries, most waste occurs in primary production and transportation. Food waste is very expressive in production and retail, but also in final consumption in households and food services. Mitigating measures include upcycling, i.e., recovering valuable food components for industrial use with economic and environmental benefits, and alternatives for food waste reutilization. The role of the consumer is unquestionable, particularly when shopping for food for the household or when consuming food in restaurants or canteens. Hence, it is crucial to understand the behaviours leading to food waste as a way to reduce it and implement strategies to effectively reduce food waste at various levels. The role of education, regulation, and policies is pivotal in achieving minimal food waste. Full article
(This article belongs to the Special Issue Drivers, Prevention Strategies and Solution Pathways for Food Loss and Waste)
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17 pages, 4119 KB  
Article
Comparative Impact of Saccharomycodes ludwigii Inactivation Techniques on the Physicochemical and Sensory Characteristics of Two Spanish White Wines
by Valentina Civa, Ignacio Arias-Pérez, Carolina Castillo-Rio, Purificación Fernández-Zurbano, Maria-Pilar Sáenz-Navajas and Paola Domizio
Foods 2026, 15(12), 2165; https://doi.org/10.3390/foods15122165 - 16 Jun 2026
Viewed by 363
Abstract
Despite the widespread use of yeast derivatives (YDs) in winemaking, comparative studies on the impact of different inactivation technologies remain limited, especially when applied to non-conventional yeast species. To address this, the present study evaluated the impact of Saccharomycodes ludwigii (SL#64) derivatives, a [...] Read more.
Despite the widespread use of yeast derivatives (YDs) in winemaking, comparative studies on the impact of different inactivation technologies remain limited, especially when applied to non-conventional yeast species. To address this, the present study evaluated the impact of Saccharomycodes ludwigii (SL#64) derivatives, a non-conventional species characterized by a high cell wall polysaccharide content, produced via Thermal Inactivation (TI), High-Pressure Processing (HPP), and Partial Lysis combined with HPP (PL + HPP), on the polysaccharide content, colloidal stability, and sensory profiles of Garnacha Blanca and Tempranillo Blanco wines. A commercial Saccharomyces cerevisiae derivative was used as a reference yeast derivative. Polysaccharide concentration and colloidal stability were monitored at 2 and 15 days post-addition. All YDs significantly increased polysaccharide levels (3–21%), primarily within the first 48 h. HPP-treated SL#64-YDs proved the most effective in enhancing protein stability, reducing heat-induced turbidity by 21% after 15 days. SDS-PAGE analysis suggested that YD-derived polysaccharides acted as protective colloids, partially maintaining pathogenesis-related (PR) proteins in solution. In contrast, no significant improvement in tartaric stability was observed across treatments. Overall sensory evaluation, including quality, balance, aroma intensity, and Flash Profile characterization, revealed that YD treatments more clearly modified the sensory profile of the aromatically neutral Garnacha Blanca wines, whereas the greater aromatic complexity of the Tempranillo Blanco matrix partially masked these effects, although prolonged contact with TI and HPP reduced aroma intensity and perceived quality. These results suggest that HPP-derived yeast derivatives could be especially suitable for short contact applications, representing a promising non-thermal strategy for tailoring functional YDs to specific wine matrices. Full article
(This article belongs to the Special Issue Effects of Processing Technology on the Quality of Wine and Winemaking By-Products)
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24 pages, 296 KB  
Article
Enhancing HACCP Decisions: A Comparative Risk Assessment for Table Olive Processing
by Cristina Campanero Pintado, Kharla Andreina Segovia Bravo, Antonio Benítez Cabello, Francisco Noé Arroyo-López and Efrén Pérez-Santín
Foods 2026, 15(12), 2153; https://doi.org/10.3390/foods15122153 - 14 Jun 2026
Viewed by 483
Abstract
Table olive processing comprises multiple stages in which physical, chemical, and biological hazards may occur. Although risk assessment is a core element of Hazard Analysis and Critical Control Points (HACCP) systems, the selection of assessment tools remains insufficiently standardized. This study compared a [...] Read more.
Table olive processing comprises multiple stages in which physical, chemical, and biological hazards may occur. Although risk assessment is a core element of Hazard Analysis and Critical Control Points (HACCP) systems, the selection of assessment tools remains insufficiently standardized. This study compared a 4 × 4 risk matrix and Failure Mode and Effects Analysis (FMEA) for hazard evaluation in Spanish-style and Californian-style table olive processing. Hazards were assessed across 41 processing stages for Spanish-style olives and selected key stages for Californian-style olives using probability × severity in the 4 × 4 matrix and severity × occurrence × detection in FMEA. Significant hazards were further evaluated using the Codex Alimentarius decision tree to identify critical control points (CCPs) and strengthened prerequisite programs (PRPs). Both tools identified similar significant hazards, including biological hazards associated with fermentation, brine management, storage, container sealing, and heat treatment, as well as physical hazards from foreign bodies and chemical hazards related to heavy metals, pesticide residues, mycotoxins, and food-contact material migration. FMEA provided greater analytical detail through the detection parameter, whereas the 4 × 4 matrix was simpler and more practical for complex flow diagrams. Overall, both tools were suitable for HACCP-based risk assessment in table olive processing. Full article
(This article belongs to the Section Food Quality and Safety)
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29 pages, 6798 KB  
Article
Effect of Spatial Distribution, Storage, and Cooking Methods on the Volatile Profile of Atlantic Salmon (Salmo salar): Influence of Pre-Harvest Rearing Conditions, Sex and Presence of Skin
by Manpreet Kaur, Md Zakir Hossain, Kevin J. Fisher and Sheryl Barringer
Foods 2026, 15(12), 2124; https://doi.org/10.3390/foods15122124 - 12 Jun 2026
Viewed by 382
Abstract
Off-odor volatiles limit the acceptability of Atlantic salmon. This study investigated the effects of spatial distribution within the fillet, storage conditions, and cooking methods on the volatile profile of salmon and evaluated how pre-harvest rearing conditions, sex, and the presence of skin influence [...] Read more.
Off-odor volatiles limit the acceptability of Atlantic salmon. This study investigated the effects of spatial distribution within the fillet, storage conditions, and cooking methods on the volatile profile of salmon and evaluated how pre-harvest rearing conditions, sex, and the presence of skin influence volatile compound formation during storage and cooking. Volatiles were classified as lipid-derived, protein-derived, and environmental contaminants. Spatial distribution within the fillet influenced volatile formation, with the head region exhibiting higher concentrations than the center and tail, reflecting differences in lipid distribution and precursor availability. During storage, fillets stored on ice generally exhibited higher volatile concentrations than samples frozen immediately, particularly for lipid-derived and environmental compounds, consistent with continued biochemical and microbial activity during chilled holding, whereas frozen storage preserved the biochemical state of the fillet. The magnitude of these differences depended on pre-harvest rearing conditions, the presence of skin, and harvest age. Cooking significantly increased volatile concentrations compared to raw fillets, with dry-heat methods, particularly baking, producing the highest levels, while boiling resulted in lower concentrations due to leaching into the cooking medium. Lower volatile formation was generally associated with cool-reared fish, male fillets, and muscle-only samples, while warm-reared, female, and skin-on samples exhibited greater volatile formation or retention, reflecting differences in precursor availability and tissue structure. These findings demonstrate that volatile formation in salmon is governed by the interaction between precursor accumulation during growth, spatial variability within the fillet, and transformation during post-harvest storage and cooking. Full article
(This article belongs to the Special Issue Advances in Preservation and Processing Technologies for Aquatic Products)
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16 pages, 1821 KB  
Article
Silica Particles Functionalization with Thymol and Eugenol as a Novel Strategy to Control Histamine-Producing Bacteria
by Oumaima Moumane, Alejandro Rivas, Ana Fuentes, José Manuel Barat and Édgar Pérez-Esteve
Foods 2026, 15(12), 2067; https://doi.org/10.3390/foods15122067 - 8 Jun 2026
Viewed by 322
Abstract
Histamine accumulation in foods poses significant public health risks, yet current control strategies present important limitations. This study assessed the in vitro antimicrobial activity of silica microparticles covalently functionalized with thymol (SiO2-THY) and eugenol (SiO2-EUG) against four representative histamine-producing [...] Read more.
Histamine accumulation in foods poses significant public health risks, yet current control strategies present important limitations. This study assessed the in vitro antimicrobial activity of silica microparticles covalently functionalized with thymol (SiO2-THY) and eugenol (SiO2-EUG) against four representative histamine-producing bacterial strains: Raoultella planticola, Limosilactobacillus reuteri, Levilactobacillus hilgardii, and Pediococcus parvulus. For this purpose, functionalized particles were characterized by FESEM, zeta potential measurements, and elemental analysis, confirming successful immobilization of both compounds at comparable functionalization degrees (137–139 mg EOC/g SiO2). Functionalized materials exhibited significant antimicrobial activity against all tested strains, with reductions exceeding 3 logarithmic cycles at the lowest concentrations tested. This effect is attributed to the functionalized particles altering bacterial membrane fluidity and disrupting membrane potential, thereby impairing cellular homeostasis, as revealed by mechanistic assays. Among the strains confirmed as histamine producers, SiO2-THY and SiO2-EUG substantially reduced histamine formation, with reductions reaching up to approximately 100% at bactericidal concentrations and remaining significant at sub-inhibitory levels. These findings suggest that immobilized compounds interfere not only with bacterial growth but also with histamine biosynthetic pathways. Therefore, the use of silica-immobilized essential oil constituents represents a promising strategy for mitigating histamine accumulation and enhancing food safety. Nevertheless, further validation in relevant food matrices is required. Full article
(This article belongs to the Special Issue Recent Research on Foodborne Bacteria Detection and Inactivation Technology)
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39 pages, 1312 KB  
Review
Upcycling Discarded Apples into Cider: Yeast and Nutrient Strategies Shaping Fermentation and Sensory Quality
by Catarina Marques-Gomes, Beatriz Cardeal, António Inês, Fernanda Cosme, Virgílio Falco and Alice Vilela
Foods 2026, 15(12), 2053; https://doi.org/10.3390/foods15122053 - 6 Jun 2026
Cited by 1 | Viewed by 576
Abstract
The increasing volume of discarded apples generated by commercial grading standards and postharvest losses represents both an environmental burden and an opportunity for sustainable valorization. Despite growing interest in circular economy strategies in the fruit-processing sector, a comprehensive review of the technological, microbiological, [...] Read more.
The increasing volume of discarded apples generated by commercial grading standards and postharvest losses represents both an environmental burden and an opportunity for sustainable valorization. Despite growing interest in circular economy strategies in the fruit-processing sector, a comprehensive review of the technological, microbiological, and nutritional factors influencing cider production from discarded apples remains limited. To address this gap, this review discusses key aspects of cider production from discarded apples, focusing on raw material characterization, nutrient management, yeast strategies, and fermentation technologies. The physicochemical and microbiological properties of discarded apples are examined, including soluble solids, acidity, phenolic composition, and microbial spoilage risks. Special attention is given to nutrient optimization, particularly yeast assimilable nitrogen (YAN), vitamins, and minerals, as deficiencies may cause sluggish fermentation and adversely affect volatile compound formation and stability. This review evaluates yeast selection, comparing Saccharomyces cerevisiae with non-Saccharomyces yeasts and mixed fermentations, highlighting their effects on chemical composition, aroma, and sensory quality. Innovative approaches such as yeast immobilization and repeated-batch fermentation are reviewed as tools to improve process performance. Key technical challenges, including variability in raw material quality, nutrient supplementation needs, contamination risks, and process scalability, are discussed alongside opportunities for valorization of cider pomace within a circular economy framework. Full article
(This article belongs to the Section Drinks and Liquid Nutrition)
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56 pages, 4833 KB  
Review
Advanced Green Extraction Methods for Valorising Artichoke Waste: Bioactive Composition, Stabilisation, and Implications for Nutrition and Disease Prevention
by Batuwitage Kosambi Hansini Hirupraba Batuwita, Andrew Tilley, Sung Tong Chin and Costas Stathopoulos
Foods 2026, 15(12), 2048; https://doi.org/10.3390/foods15122048 - 6 Jun 2026
Cited by 1 | Viewed by 1019
Abstract
Globe artichoke (Cynara scolymus) processing generates large amounts of agro-industrial waste, including stems, leaves, and bracts. These by-products represent a valuable and underexplored source of bioactive compounds, particularly phenolic acids, flavonoids, pectin, and inulin, which exhibit significant nutritional, health-promoting, and functional [...] Read more.
Globe artichoke (Cynara scolymus) processing generates large amounts of agro-industrial waste, including stems, leaves, and bracts. These by-products represent a valuable and underexplored source of bioactive compounds, particularly phenolic acids, flavonoids, pectin, and inulin, which exhibit significant nutritional, health-promoting, and functional properties. This review provides a comprehensive overview of green extraction strategies applied to the recovery of bioactive compounds from globe artichoke waste, with emphasis on green extraction techniques such as deep eutectic solvent, ultrasound-assisted, microwave-assisted, enzyme-assisted, subcritical water, supercritical CO2, and the use of green solvents. Nutritional composition and biological activities, including antioxidant, antimicrobial, anti-inflammatory, hypolipidemic, and hepatoprotective effects of artichoke waste extracts, are critically discussed. Given the inherent instability and limited bioavailability of many phenolic compounds, recent advances in encapsulation and stabilisation approaches, alginate-based systems, spray-drying, and nano and microencapsulation technologies are highlighted as effective strategies to enhance shelf life and controlled release. The valorisation of globe artichoke waste through green extraction and encapsulation of bioactive compounds contributes to circular economy principles by reducing environmental impact while adding value. Overall, the promising role of artichoke by-products as sustainable resources for functional food development is discussed. Full article
(This article belongs to the Special Issue Advanced Extraction Technologies for Food Bioactive Compounds: Implications for Nutrition and Disease Prevention)
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17 pages, 605 KB  
Article
Impact of Sucrose Replacement on Physicochemical Properties of Whole-Wheat Biscuits
by Virginia Teresa Glicerina, Hazel Dilşad Tatar, Tawanda Edzai Jeke, Roberta Foligni and Marta Bertolino
Foods 2026, 15(11), 2032; https://doi.org/10.3390/foods15112032 - 5 Jun 2026
Cited by 1 | Viewed by 545
Abstract
In recent years, consumers have become increasingly aware of the health implications of diets high in sugar. This has prompted the baking industry to engage in the development of low-calorie biscuits while preserving the sensory and technological properties typically provided by sucrose. The [...] Read more.
In recent years, consumers have become increasingly aware of the health implications of diets high in sugar. This has prompted the baking industry to engage in the development of low-calorie biscuits while preserving the sensory and technological properties typically provided by sucrose. The present study evaluated the use of five polyols (erythritol, isomalt, maltitol, sorbitol, and xylitol), trehalose, and fructose (included because of its lower postprandial glycemic response compared with sucrose) as sucrose replacers in whole-wheat biscuits by assessing their physicochemical properties and sensory acceptability. The results demonstrated that the isomalt, maltitol and trehalose were able to preserve or improve the structural characteristics of the biscuits. Such an outcome was mainly associated with their ability to promote adequate dough spreadability and to produce biscuits with desirable crispness. Moreover, the biscuits formulated with isomalt and trehalose achieved the highest sensory appreciation, likely due to their high content of 2,4-decadienol, 2-acetatone and 2-pentanone, compounds associated with roasted and buttery flavour notes. Overall, the study demonstrated the feasibility of a complete replacement of sucrose in the production of reduced-calorie biscuits that could be highly acceptable by the consumers, utilizing polyols or low-digestibility sugar such as trehalose. Full article
(This article belongs to the Section Food Nutrition)
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15 pages, 10865 KB  
Article
Deep Learning and Microbiome Analysis Reveal the Preservation Mechanism of Cinnamomum cassia for Strawberry
by Shanxue Jiang, Haishu Sun, Chenyu Zhang and Yihan Zhang
Foods 2026, 15(11), 2005; https://doi.org/10.3390/foods15112005 - 4 Jun 2026
Viewed by 391
Abstract
Strawberry preservation remains a critical challenge due to rapid postharvest microbial spoilage. This study investigated the preservative efficacy of Cinnamomum cassia and Punica granatum peel aqueous extracts, prepared via spray drying, on strawberries over 5 days of storage, with a specific focus on [...] Read more.
Strawberry preservation remains a critical challenge due to rapid postharvest microbial spoilage. This study investigated the preservative efficacy of Cinnamomum cassia and Punica granatum peel aqueous extracts, prepared via spray drying, on strawberries over 5 days of storage, with a specific focus on their regulatory impact on the fruit surface microbiome. Preservation tests demonstrated that the C. cassia extract was more effective in reducing visible mold development. High-throughput sequencing revealed that the C. cassia treatment reshaped microbial community structures, decreasing the relative abundance of spoilage-associated bacteria and the primary pathogenic fungus Botrytis (94.37%), while enriching potentially beneficial or antagonistic genera such as Sphingobium (28.72%), Sphingomonas (9.52%), and Cladosporium (0.62%). Using a probability threshold of 0.7, 121 compounds were identified as potential active candidates from a library of 675 C. cassia constituents. These compounds predominantly have a molecular weight between 100 and 250 and are characterized by prevalent functional groups including alkene (49.60%), hydroxyl (38.80%), and benzene rings (36.40%). In vitro antibacterial assays confirmed the inhibitory activity of vanillin and its isomers, validating the reliability of the computational predictions. These findings suggest that the preservative mechanism of C. cassia is likely mediated by the collective action of a multi-component matrix that modulates the microecological balance on the fruit surface, rather than the isolated effect of a single compound. This integrated approach provides an effective framework for developing plant-derived preservation strategies by combining microbiome dynamics with machine learning. Full article
(This article belongs to the Special Issue Natural Bioactives and Extracts in Food, Packaging, Preservation, and Health)
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21 pages, 2381 KB  
Article
Environmental Risk Awareness Among Romanian High School Students Enrolled in Food-Related Study Programs
by Loredana Dumitrascu, Iulia Bleoanca and Daniela Borda
Foods 2026, 15(11), 2017; https://doi.org/10.3390/foods15112017 - 4 Jun 2026
Viewed by 436
Abstract
This paper evaluated low environmental risk awareness related to the food industry among students in Romanian high schools offering food-related educational programs, within the framework of Sustainable Development Goal 4 (SDG4). The study used a questionnaire based on 349 self-reported answers and interviews [...] Read more.
This paper evaluated low environmental risk awareness related to the food industry among students in Romanian high schools offering food-related educational programs, within the framework of Sustainable Development Goal 4 (SDG4). The study used a questionnaire based on 349 self-reported answers and interviews conducted with an independent group of 20 students. Using an informed theory of planned behavior (TPB) model and a structural equation modeling (SEM) approach, the influence of knowledge, attitude, and subjective norms on low environmental risk awareness was tested in order to understand the potential of Romanian high school students to become responsible food citizens. Subjective norms and knowledge showed significant effects on self-reported low environmental risk awareness (p < 0.001), indicating the need for interventions to consolidate pro-environmental social norms and offset low environmental risk awareness in Romanian high schools with food-related educational programs. The interviews supported the dominant importance of subjective norms over the other variables in relation to low environmental risk awareness and in shaping future food citizens. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—4th Edition)
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24 pages, 15492 KB  
Article
Genistein Pretreatment Attenuates Ovalbumin-Induced Food Allergy in Mice with Intestinal Barrier Preservation and Modulation of Gut Microbiota and Metabolites
by Xiaomei Yi, Wen Deng, Kuan Gao, Xiaoying Ou, Keyu Tang, Qian Zeng, Yuanyuan Ni, Xiaohui Liang, Zhihua Wu, Yong Wu, Yanhai Xie, Hongbing Chen and Anshu Yang
Foods 2026, 15(11), 1995; https://doi.org/10.3390/foods15111995 - 3 Jun 2026
Viewed by 458
Abstract
Food allergy (FA) is an increasing public health concern, highlighting the urgent need for safe, bioactive-based preventive strategies. This study evaluated genistein, a plant-derived isoflavone, in an ovalbumin (OVA)-induced murine FA model. Genistein was administered before sensitization and throughout allergy induction. Clinical symptoms, [...] Read more.
Food allergy (FA) is an increasing public health concern, highlighting the urgent need for safe, bioactive-based preventive strategies. This study evaluated genistein, a plant-derived isoflavone, in an ovalbumin (OVA)-induced murine FA model. Genistein was administered before sensitization and throughout allergy induction. Clinical symptoms, rectal temperature, diarrhea, OVA-specific antibodies, mast cell responses, intestinal barrier markers, gut microbiota, short-chain fatty acids (SCFAs), and fecal metabolites were assessed using immunological, histological, microbiome, and metabolomic analyses. Genistein pretreatment prevented OVA-induced clinical symptom scores, rectal temperature decline, diarrhea occurrence, OVA-specific antibody responses, and mast cell responses. These changes were accompanied by preservation of jejunal tight junction-related markers and modulation of T-cell-associated immune responses. In vitro, genistein modulated antigen uptake, maturation-associated features of bone marrow-derived dendritic cells (BMDCs), and BMDC-driven CD4+ T-cell polarization. In parallel, genistein-pretreated mice showed altered gut microbial structure, higher relative abundances of selected SCFA-associated taxa, increased fecal butyrate, and fecal metabolomic alterations involving purine metabolism, bile-acid-related metabolism, and tryptophan-related microbial metabolites. Consistently, correlation analyses indicated associations among microbial taxa, metabolites, immune indicators, and intestinal barrier markers. Together, these findings provide preliminary mechanistic insight into genistein in experimental FA and support further investigation of genistein as a dietary bioactive candidate for FA prevention. Full article
(This article belongs to the Special Issue Transforming the Food System: Technological Innovations in Biomass Utilization for Functional Food Production and Circular Economy)
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18 pages, 5429 KB  
Article
Preliminary Screening of Mineral-Based Active Packaging Films for Banana Postharvest Quality: Origin-Dependent Efficacy and Superiority of Tourmaline-Based Formulations
by Sungmo Ahn and Seokwon Lim
Foods 2026, 15(11), 1989; https://doi.org/10.3390/foods15111989 - 3 Jun 2026
Viewed by 455
Abstract
Six active packaging films were prepared by melt-compounding Ti/boehmite, Zn/zeolite, and tourmaline into low-density polyethylene via masterbatch (15 wt% loading). Postharvest quality of Ecuador-, Jeju-, and Mexico-origin bananas was evaluated under sealed and perforated conditions using browning index, pulp-to-peel (P/P) ratio, and Δ°Brix. [...] Read more.
Six active packaging films were prepared by melt-compounding Ti/boehmite, Zn/zeolite, and tourmaline into low-density polyethylene via masterbatch (15 wt% loading). Postharvest quality of Ecuador-, Jeju-, and Mexico-origin bananas was evaluated under sealed and perforated conditions using browning index, pulp-to-peel (P/P) ratio, and Δ°Brix. Despite high filler content, films retained adequate mechanical integrity (tensile strength 27.7 MPa; elongation 244%). Under sealed storage, zeolite-blended formulations consistently showed the lowest browning: Tour+ZL recorded 3.48% (Ecuador, day 13) and 2.99% (Jeju, day 15); T/BM+ZL recorded 5.12% and 5.22%, respectively. The single-component T/BM film showed browning comparable to or exceeding the control. Tour+ZL also maintained the lowest terminal P/P ratio for Jeju bananas (28.99%) with no decrease throughout storage, indicating superior peel moisture retention. For Mexico-origin bananas, all films failed to retard browning after day 8 regardless of composition, demonstrating that packaging efficacy is strongly origin-dependent and must be matched to commodity postharvest history rather than applied universally. Perforated packaging extended the monitorable shelf life by 6–8 days but diminished inter-film differences. Tour+ZL was identified as the lead candidate for controlled validation trials, and a cross-validated framework combining browning index with P/P ratio is proposed to detect overripening. Full article
(This article belongs to the Special Issue Advances in Post-Harvest Technologies and Comprehensive Evaluation of Quality in Fresh and Processed Fruits and Vegetables)
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17 pages, 2461 KB  
Article
The Influence of SPI 7S and 11S on the Stability of Lonicera caerulea L. Anthocyanins and Interaction Mechanism with C3G
by Yingying Zhou, Yixin Yuan, Zhicong Wang, Di Wu, Yinan Du and Jiangning Hu
Foods 2026, 15(11), 1933; https://doi.org/10.3390/foods15111933 - 29 May 2026
Viewed by 310
Abstract
This study examined the effects of soy protein isolate (SPI) 7S and SPI 11S on the anthocyanin (AN) retention rate of Lonicera caerulea L. under different processing conditions and further analyzed the molecular interaction mechanisms between 7S/11S and cyanidin-3-O-glucoside (C3G). The results demonstrated [...] Read more.
This study examined the effects of soy protein isolate (SPI) 7S and SPI 11S on the anthocyanin (AN) retention rate of Lonicera caerulea L. under different processing conditions and further analyzed the molecular interaction mechanisms between 7S/11S and cyanidin-3-O-glucoside (C3G). The results demonstrated that SPI increased the retention rate of anthocyanins to varying degrees while also enhancing the digestive stability. Multispectral results indicated that static quenching occurred between 7S/11S and C3G, and the polarity changes in the amino acid microenvironment varied with pH. Thermodynamic analysis indicated that hydrogen bonds dominated the interaction under both pH conditions, while a certain degree of hydrophobic interaction was additionally observed under neutral conditions. After binding with C3G, the proportion of β-sheet structures in SPI decreased and the proportion of other structures increased. Finally, molecular docking further simulated the binding between SPI and C3G and revealed the important roles of hydrophobic interactions and hydrogen bonding, which also promoted the combination of SPI and C3G to form a stable complex. This study provides a mechanistic reference for using proteins as effective carriers to protect anthocyanins, with implications for developing functional food components with enhanced stability. Full article
(This article belongs to the Section Plant Foods)
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19 pages, 1922 KB  
Article
Comparative Extraction of Polyphenolic Co-Pigments and Proteins from Annatto (Bixa orellana L.) Seed By-Products
by Elsa F. Vieira, Pamela Ramires, Manuela M. Moreira and Cristina Delerue-Matos
Foods 2026, 15(11), 1900; https://doi.org/10.3390/foods15111900 - 28 May 2026
Viewed by 358
Abstract
Annatto (Bixa orellana L.) seed by-products (ASBs), generated after industrial pigment extraction, remain a largely underexplored source of bioactive compounds, including residual carotenoids, phenolics, and proteins. This study compares three extraction strategies—maceration (ME), ultrasound-assisted extraction (UAE), and subcritical water extraction (SWE)—for the [...] Read more.
Annatto (Bixa orellana L.) seed by-products (ASBs), generated after industrial pigment extraction, remain a largely underexplored source of bioactive compounds, including residual carotenoids, phenolics, and proteins. This study compares three extraction strategies—maceration (ME), ultrasound-assisted extraction (UAE), and subcritical water extraction (SWE)—for the recovery of these compounds from ASB within a green processing framework. Extraction efficiency was assessed based on the yield, protein recovery, total carotenoid content (TCC), total phenolic content (TPC), antioxidant capacity (DPPH, ABTS, FRAP), and phenolic profile (HPLC-DAD). SWE at 140 °C (40 bar, 1:30 g/mL) achieved the highest extraction yields and compound recovery (proteins: 80.0 ± 3.22 mg/g extract; TCC expressed as bixin equivalents: 1.60 ± 0.07 mg/g extract; TPC: 17.96 ± 0.90 mg GAE/g extract). Phenolic profiling identified gallic and protocatechuic acids as major constituents, with significantly higher concentrations in SWE extracts. However, discrepancies between spectrophotometric and chromatographic data suggest the presence of unidentified phenolics. Cytotoxicity assays using Caco-2 cells indicated no significant effects at concentrations up to 10 µg/mL. While SWE demonstrates superior extraction performance, further studies on protein functionality, pigment stability, and bioavailability are required to validate food and nutraceutical applications. This work highlights ASB as a promising resource for circular bioeconomy strategies. Full article
(This article belongs to the Special Issue The Hidden Treasure in Agri-Food By-Products: Bioactives and Health Benefits)
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16 pages, 10263 KB  
Article
Lactiplantibacillus plantarum CCNH185 Attenuates Citrobacter rodentium-Induced Colitis by Reshaping Gut Microbiota Structure and Modulating Innate Immunity
by Yizhi Jing, Xiaoyue Bai, Yuanzhi Yin, Xinfeng Liu, Junzhu Li, Zhichao Chen, Zhengyuan Zhai and Yanling Hao
Foods 2026, 15(10), 1815; https://doi.org/10.3390/foods15101815 - 20 May 2026
Viewed by 488
Abstract
Infectious enteritis caused by bacterial pathogens are a significant global health concern, with high incidence and mortalities worldwide. The objective of this research was to explore the benefits of Lactiplantibacillus plantarum CCNH185 against Citrobacter rodentium-induced colitis in mice. Female C57BL/6J mice ( [...] Read more.
Infectious enteritis caused by bacterial pathogens are a significant global health concern, with high incidence and mortalities worldwide. The objective of this research was to explore the benefits of Lactiplantibacillus plantarum CCNH185 against Citrobacter rodentium-induced colitis in mice. Female C57BL/6J mice (n = 8 per group) were orally administered L. plantarum CCNH185 at a dose of 2 × 109 CFU daily for 24 days, followed by a single oral challenge with C. rodentium (2 × 109 CFU) on day 21. L. plantarum CCNH185 significantly alleviated disease symptoms including body weight loss, colon shortening and histopathological damage (p < 0.05). Treatment with L. plantarum CCNH185 also reduced pro-inflammatory cytokine levels, such as IL-1β and IL-6 (p < 0.05), while increasing anti-inflammatory IL-10 expression (p < 0.05) in the colon. Histological and immunofluorescence demonstrated that L. plantarum CCNH185 improved the intestinal barrier integrity by increasing goblet cell numbers, upregulating MUC2 expression, reducing crypt hyperplasia, and suppressing epithelial cell apoptosis. Furthermore, transcriptomic analysis revealed that L. plantarum CCNH185 suppressed excessive immune cell infiltration and inflammatory responses in the colon during C. rodentium infection. Flow cytometry analysis further confirmed that L. plantarum CCNH185 suppressed hyperactivation of innate immune cells including macrophages, dendritic cells, neutrophils to alleviate inflammation. Furthermore, L. plantarum CCNH185 reshaped the gut microbiota by increasing the abundance of beneficial genera such as Lactobacillus, Dubosiella, and Romboutsia. Correlation analysis linked these microbial shifts with improved inflammatory and apoptotic markers. These findings highlight L. plantarum CCNH185 may serve as a promising preventive probiotic candidate for ameliorating infectious colitis possibly through strengthening the gut mucus barrier, modulating immune responses, and altering gut microbiota composition. Full article
(This article belongs to the Special Issue Key Bioactive Components of Probiotics and Postbiotics and Their Applications in Foods)
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19 pages, 2974 KB  
Article
Mechanisms of Isoliquiritigenin Against Protein Glycation: A Comparative Study in PBS Solution and Crowding Environment
by Yushi Wei, Deming Gong and Guowen Zhang
Foods 2026, 15(10), 1796; https://doi.org/10.3390/foods15101796 - 19 May 2026
Cited by 2 | Viewed by 376
Abstract
The advanced glycation end products generated from protein glycation are associated with the development of diabetic complications. This study aimed to investigate the inhibitory mechanisms of isoliquiritigenin on protein glycation and compare its anti-glycation activity in PBS versus a macromolecular crowding environment. The [...] Read more.
The advanced glycation end products generated from protein glycation are associated with the development of diabetic complications. This study aimed to investigate the inhibitory mechanisms of isoliquiritigenin on protein glycation and compare its anti-glycation activity in PBS versus a macromolecular crowding environment. The results showed that in PBS, 500 μmol/L isoliquiritigenin showed an advanced glycation end product inhibition rate of 37.78%, outperforming aminoguanidine. Meanwhile, isoliquiritigenin inhibited the protein carbonylation process, reduced the generation of protein oxidation products, and inhibited the formation of β-crosslinking structures with a rate of 34.20%. Molecular docking results indicated that isoliquiritigenin bound to site I of bovine serum albumin, effectively blocked glycation reactions by occupying multiple arginine residues and contributed to stabilizing the secondary structure of bovine serum albumin. In addition, isoliquiritigenin exhibited significant hydroxyl radical scavenging and Fe2+-chelating abilities, achieving a 34.35% trapping efficiency for methylglyoxal. Isoliquiritigenin exerted its anti-glycation activity through multiple pathways, including scavenging free radicals, protecting protein structure, interacting with bovine serum albumin, and trapping methylglyoxal. However, in the crowding environment, the excluded volume effect and higher viscosity might lead to limited isoliquiritigenin binding to bovine serum albumin, reducing its inhibition of glycation and decreasing advanced glycation end product inhibition to 16.38%. This study realistically evaluated the inhibitory effects of isoliquiritigenin in complex crowding environments and provided a theoretical basis for isoliquiritigenin as a functional food ingredient for the prevention of diabetes complications. Future studies need to establish animal models to further explore its effects in vivo. Full article
(This article belongs to the Section Food Biotechnology)
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19 pages, 3128 KB  
Article
Fractionation and Functional Characterization of Limnospira platensis Extracellular Polysaccharides as Potential Food Ingredients from Recycled Cultivation Media
by Zihan Li, Chen Sang, Yuhuan Liu, Roger Ruan and Qi Zhang
Foods 2026, 15(10), 1801; https://doi.org/10.3390/foods15101801 - 19 May 2026
Cited by 1 | Viewed by 382
Abstract
Limnospira platensis is a promising sustainable biomass for functional food production. During cultivation, it secretes extracellular polysaccharides (EPS) with underutilized potential as food ingredients. This study aimed to strategically fractionate Spirulina EPS (SEPS) by molecular weight (MW: <30, 30–100, >100 kDa) to elucidate [...] Read more.
Limnospira platensis is a promising sustainable biomass for functional food production. During cultivation, it secretes extracellular polysaccharides (EPS) with underutilized potential as food ingredients. This study aimed to strategically fractionate Spirulina EPS (SEPS) by molecular weight (MW: <30, 30–100, >100 kDa) to elucidate their structure-function relationships for targeted food applications. We found distinct functional diversification: The mid-MW fraction (SEPS-2, 30–100 kDa) was an amphiphilic glycoprotein complex with potential interfacial activity. The high-MW fraction (SEPS-3, >100 kDa) formed a dense, glucose-rich glucan network, suggesting utility as a natural thickener or texturizer. In contrast, the low-MW fraction (SEPS-1, <30 kDa), rich in deoxy-sugars, exhibited superior antioxidant capacity, indicating potential as a bioactive preservative or nutraceutical. Spectroscopic and morphological analyses linked these structural differences to their physicochemical properties. Notably, the 30–100 kDa fraction transitions from a cultivation byproduct to a functional food architect, where its interfacial properties can be leveraged to engineer stable, clean-label emulsion-based food products. This work provides a foundation for the valorization of L. platensis EPS, demonstrating how MW-directed fractionation can unlock tailored functionalities-from bioactive agents to structural polymers-for the development of next-generation foods from circular bioeconomy streams. Full article
(This article belongs to the Special Issue Transforming the Food System: Technological Innovations in Biomass Utilization for Functional Food Production and Circular Economy)
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25 pages, 980 KB  
Article
Physical–Chemical and Microbiological Characterisation of Blueberry By-Products (Vaccinium myrtillus L.) as Potential Food Ingredients
by Miriam Ortega-Heras, Mª Luisa González-Sanjosé, Ruth Hortigüela-Delgado, Ángela Fernández-Varona, Verónica Rodríguez and Beatriz Melero
Foods 2026, 15(10), 1800; https://doi.org/10.3390/foods15101800 - 19 May 2026
Viewed by 503
Abstract
The production of blueberry juice generates large quantities of waste products such as skins, pulp and seeds. These by-products contain high levels of bioactive compounds and are suitable for use as functional ingredients in food systems. In this study three powdered products obtained [...] Read more.
The production of blueberry juice generates large quantities of waste products such as skins, pulp and seeds. These by-products contain high levels of bioactive compounds and are suitable for use as functional ingredients in food systems. In this study three powdered products obtained from blueberry pomace—with skins and seeds, seedless, and with seeds—have been physically–chemically and microbiologically characterised as being the individual anthocyanins and phenolic compounds identified by HPLC-QTOF. Furthermore, to ensure product safety, the effect of a heat treatment at 90 °C for 30, 60, 90 and 120 min was also studied. The three products showed high concentrations of fibre, phosphorus, calcium and potassium. The two products with skins also showed high levels of anthocyanins, phenolic compounds and antioxidant activity. The product from seeds had the highest load of Aerobic Mesophilic Bacteria and Enterobacteriaceae whereas Bacillus spp. was found in the three products. Heat treatment at 90 °C for 90 min reduced the Aerobic Mesophilic Bacteria count below the detection limit. This treatment did not significantly affect the anthocyanin content, although some anthocyanins seemed to be more thermolabile than others, and increased the concentration of the phenolic acids and their derivatives. This study demonstrates the high nutritional and functional value of blueberry by-products, highlighting their potential as sustainable ingredients in the food industry and their viability after a heat treatment. Full article
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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19 pages, 6615 KB  
Article
The Functional Properties and In Vitro Digestibility of Casein-Rich Powder Prepared by Calcium Chelation and Spray Drying
by Dan Hu, Jieyu Tan, Yichun Li, Qiantong Zhong, Zonglin Guo, Jie Lin, Hua Zheng, Hongtao Lei and Shaozong Wu
Foods 2026, 15(10), 1771; https://doi.org/10.3390/foods15101771 - 17 May 2026
Viewed by 508
Abstract
To improve the functional performance and digestibility of casein-rich ingredients, this study investigated the effects of trisodium citrate (TC) chelation and spray drying on the functional properties and in vitro digestibility of micellar casein isolate (MCI). TC chelation improved the foaming, emulsifying, gelling, [...] Read more.
To improve the functional performance and digestibility of casein-rich ingredients, this study investigated the effects of trisodium citrate (TC) chelation and spray drying on the functional properties and in vitro digestibility of micellar casein isolate (MCI). TC chelation improved the foaming, emulsifying, gelling, and digestive properties of casein to different extents. Compared with MCI, trisodium citrate-chelated casein (TCC) exhibited significantly enhanced foaming capacity; specifically, the foaming capacities of TCC-40 and TCC-60 increased to 58.0% and 60.0%, respectively. TC reduced particle size, leading to increased foam volume, whereas foam stability decreased at higher chelation levels. In terms of emulsifying properties, TCC-10 exhibited optimal performance, with most emulsion droplet diameters distributed within 1–5 μm. TC chelation induced a significant negative shift in zeta potential (p < 0.05), suggesting improved emulsion stability. Gelation behavior was linked with concentration, showing TCC-40 induced the shortest gelation time (3.98 min) and the highest storage modulus. TC significantly enhanced casein digestibility in both adult and elderly in vitro digestion models, with digestion efficiency in the elderly model approaching that of the adult model. Confocal laser scanning microscopy (CLSM) pictures indicated that calcium chelation reduced gastric floc compactness, facilitating enzymatic access and improving protein hydrolysis efficiency. The study reveals the advantage of calcium chelation on the functional properties and digestibility of casein-based powder. Full article
(This article belongs to the Special Issue Exploring the Role of Protein in Dairy Products: Nutrition, Functionality and Innovation)
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24 pages, 1417 KB  
Article
Construction, Interfacial Characteristics, and Stability of External Gelation Soy Protein Isolate–Dextran/Sodium Alginate Water-in-Oil-in-Water Emulsions and Freeze-Dried Microcapsules Loaded with Beech Mushroom-Derived Spermidine
by Chongshu Xia and Min Zhang
Foods 2026, 15(10), 1734; https://doi.org/10.3390/foods15101734 - 14 May 2026
Viewed by 1285
Abstract
During thermal processing of the beech mushroom, water-soluble bitterness-related compounds migrate into the cooking liquor. Spermidine (SPD), one of the representative hydrophilic polyamines, has potential nutritional value, but its direct exposure may also contribute to bitterness. To improve its utilization while limiting the [...] Read more.
During thermal processing of the beech mushroom, water-soluble bitterness-related compounds migrate into the cooking liquor. Spermidine (SPD), one of the representative hydrophilic polyamines, has potential nutritional value, but its direct exposure may also contribute to bitterness. To improve its utilization while limiting the direct exposure of SPD, SPD recovered from beech mushroom cooking liquor was used as the core material to prepare soy protein isolate–dextran (SPI–Dex)/sodium alginate (SA) external gelation water-in-oil-in-water (W/O/W) emulsion and freeze-dried microcapsules. The study evaluated SPD recovery, emulsion stability, and the structural and encapsulation properties of the resulting microcapsules. The initial SPD concentration in the cooking liquor was 69.17 mg/L and increased to 520.10 mg/L after membrane filtration, low-temperature concentration, and food-grade enrichment, with an overall recovery of 72.16%. The emulsions showed a typical W/O/W multiple structure, with encapsulation efficiency (EE) and retention efficiency (RE) of 92.90–99.76% and 92.47–96.87%, respectively. SA improved emulsion structure, interfacial charge, and physical stability. After freeze-drying, the microcapsules showed a porous network structure, low water activity (0.2139–0.2279), and low moisture content (2.14–2.88%), with EE of 56.44–98.13% and RE of 70.21–89.12%. These results show that the SPI–Dex/SA system can effectively encapsulate and stabilize beech mushroom-derived SPD, and may provide a feasible strategy for limiting its direct exposure in food systems while improving the utilization of thermal processing by-products. Full article
(This article belongs to the Special Issue Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food: 2nd Edition)
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16 pages, 2034 KB  
Article
Proso Millet Cultivar Effects on Rheology of Dough and Quality Characteristics of Gluten-Free Breads
by Manjot Singh and Akinbode A. Adedeji
Foods 2026, 15(10), 1711; https://doi.org/10.3390/foods15101711 - 13 May 2026
Viewed by 507
Abstract
Proso millet (Panicum miliaceum L.) is being increasingly used in gluten-free baking; however, the influence of cultivar-dependent functionality on gluten-free dough remains insufficiently characterized. This study systematically evaluated the impact of nine proso millet cultivars (Cope, Dawn, Sunrise, Earlybird, Huntsman, Minco, Panhandle, [...] Read more.
Proso millet (Panicum miliaceum L.) is being increasingly used in gluten-free baking; however, the influence of cultivar-dependent functionality on gluten-free dough remains insufficiently characterized. This study systematically evaluated the impact of nine proso millet cultivars (Cope, Dawn, Sunrise, Earlybird, Huntsman, Minco, Panhandle, Plateau, and Rise) on dough rheology, bread quality, and texture stability in a gluten-free formulation. Dough viscoelasticity was characterized using small-amplitude oscillatory shear (G′, G″, tan δ) and creep–recovery (Jend, Jnr, Jr/J, strain recovery, and t90). Breads were then evaluated for specific volume, crust and crumb color, and texture profile analysis (TPA) over 0, 2, and 5 days of storage. All doughs exhibited weak gel behavior (tan δ = 0.30–0.36) with G′ consistently exceeding G″. The waxy, low-amylose cultivar Plateau produced the stiffest dough (highest G′ and G″) and the lowest loaf specific volume (1.97 mL/g), whereas Rise and Earlybird yielded the greatest expansion (2.43–2.40 mL/g). Storage induced typical staling (increased firmness, decreased springiness, cohesiveness, and resilience) with cultivar-dependent retention of elastic attributes linked to rheological parameters. Overall, cultivar starch structure impacts dough viscoelasticity, loaf expansion, and texture evolution, highlighting cultivar selection as a practical route to improve gluten-free bread quality and shelf-life consistency. Full article
(This article belongs to the Special Issue Cereal and Cereal-Derived Products: Processing, Functional Properties and Applications in Foods)
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25 pages, 1965 KB  
Article
Visual Assessment and Information Effects on Consumer Acceptance of Insect-Based Foods: The Role of Attitudes, Knowledge, and Sociodemographics
by Alessandra Verardi, Paola Sangiorgio, Olga Mileti, Mariateresa Chiodo, Noemi Baldino and Simona Errico
Foods 2026, 15(10), 1703; https://doi.org/10.3390/foods15101703 - 12 May 2026
Cited by 1 | Viewed by 471
Abstract
This study investigates consumer acceptance of insect-based foods, focusing on changes in visual evaluation after information disclosure and the influence of sociodemographic, attitudinal, and knowledge-related factors. An online survey among Italian consumers (n = 350) assessed the visual attractiveness of a cupcake containing [...] Read more.
This study investigates consumer acceptance of insect-based foods, focusing on changes in visual evaluation after information disclosure and the influence of sociodemographic, attitudinal, and knowledge-related factors. An online survey among Italian consumers (n = 350) assessed the visual attractiveness of a cupcake containing 10% w/w Tenebrio molitor flour before (PRE) and after (POST) disclosure of the insect ingredient. Attractiveness decreased from 2.6 to 2.0, with 79% of POST evaluations in the lowest appeal categories. Women expressed more negative POST ratings and experienced a larger decline in attractiveness (Δ = POST − PRE), indicating greater sensitivity to information disclosure than men. The change in attractiveness (Δ) was linked to psychological variables: negative attitudes showed moderate negative correlations with Δ (r ≈ −0.3 to −0.6), whereas higher knowledge of regulatory, nutritional, and environmental aspects showed positive correlations (r ≈ +0.3 to +0.7), mitigating the decrease. Principal Component Analysis revealed two latent dimensions: PC1 (61.6%), representing an attitudinal continuum from aversion to acceptance, and PC2 (33.3%), reflecting differences in awareness. Respondents with higher PC1 and PC2 scores showed attenuated Δ values, indicating greater resilience to the disclosure effect. Overall, findings highlight a gap between visual familiarity and acceptance, shaped by emotions, knowledge, and gender-specific sensitivities. Full article
(This article belongs to the Special Issue Edible Insects: Safety, Sustainability, and Potential Applications in Food Systems and Bioproducts)
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20 pages, 1762 KB  
Article
Home-Produced Eggs as Indicators of PFAS Contamination in Food Following a Fire at a Plastic Recycling Plant
by Nina Bilandžić, Tomislav Klapec, Biljana Crevar, Ines Varga, Jelena Kaurinović, Bruno Čalopek, Maja Đokić, Damir Pavliček and Luka Cvetnić
Foods 2026, 15(10), 1702; https://doi.org/10.3390/foods15101702 - 12 May 2026
Viewed by 543
Abstract
This study evaluated the impact of a fire at a plastic recycling plant in the suburbs of Osijek on the concentrations of per- and polyfluoroalkyl substances (PFAS) in home-produced eggs (HPE) collected from nearby settlements exposed to smoke. The assessment was conducted over [...] Read more.
This study evaluated the impact of a fire at a plastic recycling plant in the suburbs of Osijek on the concentrations of per- and polyfluoroalkyl substances (PFAS) in home-produced eggs (HPE) collected from nearby settlements exposed to smoke. The assessment was conducted over three time periods following the fire. Commercial eggs from supermarkets and HPE from northwestern Croatia were also analyzed. Thirteen out of 30 compounds were quantified. In both HPE groups—the one closer to and more exposed to smoke (Zone A) and the one farther from fire (Zone B)—linear perfluorooctane sulfonic acid (L-PFOS) showed the highest detection frequency (91–100%). The highest mean concentrations of L-PFOS and the sum of the four main PFAS (∑4PFAS: PFOS, perfluorooctanoic acid (PFOA), perfluorononanoic acid (PFNA), and perfluorohexane sulfonic acid (PFHxS)), at 1.33 μg/kg, were measured in HPE from Zone A one month after the fire. In Zone B, a lower total ∑4PFAS of 0.93 μg/kg was detected. After eight months, concentrations of all quantified compounds decreased. The sums of ∑4PFAS decreased to 0.41 μg/kg (A) and 0.37 μg/kg (B), respectively. Concentrations are higher than those from northwestern Croatia and the previously determined national average. Weekly intakes of ∑4PFAS exceeded the tolerable weekly intake for toddlers and children even eight months after the fire. Full article
(This article belongs to the Special Issue Chemical Contaminants in Food: Risk Assessment and Mitigation Strategies)
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19 pages, 344 KB  
Review
Supercritical Fluid Extraction to Valorise Fruit and Vegetable by-Products
by Miriana De Feo, Amalia Conte and Matteo Alessandro Del Nobile
Foods 2026, 15(10), 1692; https://doi.org/10.3390/foods15101692 - 12 May 2026
Viewed by 678
Abstract
The global transition toward a circular bioeconomy requires the urgent valorization of agro-industrial by-products, specifically fruit and vegetable residues, which represent a significant environmental burden but also a rich source of high-value bioactive compounds. This review critically examines Supercritical Fluid Extraction (SFE) using [...] Read more.
The global transition toward a circular bioeconomy requires the urgent valorization of agro-industrial by-products, specifically fruit and vegetable residues, which represent a significant environmental burden but also a rich source of high-value bioactive compounds. This review critically examines Supercritical Fluid Extraction (SFE) using carbon dioxide (CO2) as a highly efficient and versatile technological platform for the sustainable recovery of specialty lipids and secondary metabolites. By analysing the thermodynamic foundations of the supercritical state, the study explores how the tuneable density and transport properties of supercritical CO2 (SC-CO2) facilitate molecular preservation compared to conventional solvent-based methods. The discussion focuses on the mechanistic aspects of the process, including the role of green co-solvents in overcoming polarity barriers and the application of kinetic models to describe mass transfer phenomena in complex matrices. Unlike general surveys, this work integrates technical-economic considerations with critical analysis of SFE’s role within a multi-stage biorefinery framework, essential for aligning economic profitability with the ecological mandate of strategic molecular recovery. Full article
(This article belongs to the Special Issue Effect of Cooking and Processing Methods on the Bioactivities and Nutrition of Food Products)
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25 pages, 7824 KB  
Article
Mineral-Fortified and Sodium-Reduced Pimento-Paste-Stuffed Spanish-Style Manzanilla Olives
by Antonio López-López, José María Moreno-Baquero and Antonio Garrido-Fernández
Foods 2026, 15(10), 1658; https://doi.org/10.3390/foods15101658 - 9 May 2026
Viewed by 624
Abstract
This study evaluates the concentrations and distributions of major minerals in pimento-paste-stuffed Spanish-style olives, their mineral-fortified products, and their components. Mineral partitioning was assessed using the distribution coefficient (Kd). Model formulations and optimisation were performed using Response Surface Methodology (RSM). [...] Read more.
This study evaluates the concentrations and distributions of major minerals in pimento-paste-stuffed Spanish-style olives, their mineral-fortified products, and their components. Mineral partitioning was assessed using the distribution coefficient (Kd). Model formulations and optimisation were performed using Response Surface Methodology (RSM). In the raw pimento-paste-stuffed olives, sodium was highest in the brine compared to the whole product, pitted olives, or stuffing. The Kd was < 1 on a whole-product basis but approached equilibrium (Kd = 1) when moisture was factored in, indicating a balance between product moisture and brine. Desalting reduced mainly sodium, potassium, and magnesium, followed by calcium, phosphorus, and other minor naturally occurring minerals. Fortification through packaging brines resulted in a product with low sodium (~7.1 g/kg, 30% of the Daily Reference Intake, DRI) and potentially high levels of potassium (up to~5.4 g/kg; 27% DRI), calcium (~4.6 g/kg; 58% DRI), and magnesium (~1.8 g/kg; 32% DRI). For practical purposes, mineral profiles were grouped into four formulation categories: sodium-dominant, calcium-rich, potassium–calcium-abundant, and potassium–magnesium-rich. RSM optimisation showed that brines containing 1.189% KCl, 0.334% CaCl2, and 0.978% MgCl2 achieved the most desirable mineral balance, enabling substantial sodium reduction while enhancing nutritional value. Full article
(This article belongs to the Special Issue Development and Exploration of Salt-Reduction Strategies in Processed Foods)
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17 pages, 5314 KB  
Article
Chinese Yam Polysaccharide Alleviates DSS-Induced Ulcerative Colitis After Antibiotic Pretreatment
by Yushun Qian, Fuhao Leng, Yan Yu, Yi Wu, Jiaxin Zhang, Lanlan Cheng, Mingyue Shen and Jianhua Xie
Foods 2026, 15(10), 1633; https://doi.org/10.3390/foods15101633 - 8 May 2026
Viewed by 695
Abstract
This study investigated whether the therapeutic efficacy of Chinese yam polysaccharide (CYP) against ulcerative colitis (UC) depends on an intact gut microbiota. A dextran sulfate sodium (DSS)-induced colitis mouse model was established, and one treatment group received broad-spectrum antibiotics (ABXs) before CYP administration [...] Read more.
This study investigated whether the therapeutic efficacy of Chinese yam polysaccharide (CYP) against ulcerative colitis (UC) depends on an intact gut microbiota. A dextran sulfate sodium (DSS)-induced colitis mouse model was established, and one treatment group received broad-spectrum antibiotics (ABXs) before CYP administration to deplete the intestinal microbiota. CYP markedly attenuated colonic injury, reduced disease activity, and suppressed inflammatory mediators under both microbiota-intact and microbiota-depleted conditions. CYP also enhanced intestinal barrier integrity, as evidenced by reduced serum endotoxin levels and increased expression of MUC-2, Claudin-1, Occludin, and ZO-1. In addition, CYP improved hepatic antioxidant status by increasing GSH-Px and catalase activities and decreasing malondialdehyde levels. Moreover, CYP reduced the activation of the NF-κB and MAPK signaling pathways, with similar trends observed under microbiota-depleted conditions. Microbiota profiling showed that CYP partially corrected DSS-induced dysbiosis, whereas the ABX + CYP group exhibited distinct microbial patterns with enrichment of carbohydrate-related metabolic pathways predicted by PICRUSt2. Collectively, these findings suggest that CYP retains protective efficacy after antibiotic pretreatment, indicating that its effects may not be exclusively dependent on gut microbiota modulation, possibly involving direct actions on immune and intestinal epithelial cells. Full article
(This article belongs to the Special Issue Bioactive Polysaccharides in Foods: Novel Sources, Characterization, Activity, and Applications)
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30 pages, 8293 KB  
Article
Food Origin Authenticity Using Deep Learning and Citizen Science: Bananas Case Study
by Nikolaos Fragkos, Yamine Bouzembrak, Sara Wilhelmina Erasmus and Filipi Miranda Soares
Foods 2026, 15(10), 1628; https://doi.org/10.3390/foods15101628 - 7 May 2026
Viewed by 835
Abstract
This study introduces an Artificial Intelligence (AI)-based proof-of-concept approach to tackle food fraud by using convolutional neural networks (CNNs) and citizen science-generated imagery to predict the country of origin of Cavendish banana cultivars (Musa spp.). A total of 6000 images were collected [...] Read more.
This study introduces an Artificial Intelligence (AI)-based proof-of-concept approach to tackle food fraud by using convolutional neural networks (CNNs) and citizen science-generated imagery to predict the country of origin of Cavendish banana cultivars (Musa spp.). A total of 6000 images were collected from iNaturalist, and a CNN classifier was trained to distinguish bananas sourced from six countries. Transfer learning was leveraged, and among nine pre-trained models tested, MobileNetV1 demonstrated the best trade-off between performance and computational efficiency. Following model fine-tuning, data augmentation was implemented to mitigate class imbalance and ensure a dense feature space. The model achieved an average accuracy of 0.86 with Monte Carlo Cross Validation and 0.77 with a 5-Fold Cross Validation. The final selected model attained a validation accuracy of 0.79. Accordingly, this study should be viewed as a foundational proof-of-concept demonstrating the potential of AI for origin detection at the cultivation stage. While the current evaluation framework reflects an early-stage experimental setting, the findings introduce a promising new dimension for proactive food fraud detection. Moving forward, this pipeline provides a foundation that can be expanded and independently validated. Full article
(This article belongs to the Special Issue Artificial Intelligence and Modeling Science in the Food Industry)
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20 pages, 2142 KB  
Article
Preliminary Study of the Impact of Zwitterionic Ion-Exchange Resins on the Phenolic and Volatile Profiles of Fetească Neagră and Cabernet Sauvignon Wines
by Georgiana-Diana Gabur, Marcela Mihai, Marius-Mihai Zaharia, Fernando Sánchez-Suárez, Raquel Muñoz-Castells, Rafael A. Peinado, Carmen Teodosiu, Ionel-Bogdan Cioroiu and Iulian Gabur
Foods 2026, 15(10), 1621; https://doi.org/10.3390/foods15101621 - 7 May 2026
Viewed by 594
Abstract
Zwitterionic ion-exchange polymers, known for advanced sorption properties, were used in this study to investigate their impact on the phenolic and volatile aroma compounds of Fetească neagră (FN) and Cabernet Sauvignon (CS) wines. Treatments with these compounds showed decreases in total phenolic content [...] Read more.
Zwitterionic ion-exchange polymers, known for advanced sorption properties, were used in this study to investigate their impact on the phenolic and volatile aroma compounds of Fetească neagră (FN) and Cabernet Sauvignon (CS) wines. Treatments with these compounds showed decreases in total phenolic content from 7.08 to 5.79 g/L gallic acid equivalents (GAE) in CS and from 5.96 to 4.76 g/L GAE in FN, reducing tannins and reactive phenolics and enhancing colloidal stability. Analysis of volatile compounds revealed selective increases in key esters and higher alcohols, contributing to enhanced fruity notes reaching 22.9% in CS and 26.8% in FN, and floral notes reaching 14.9% in CS and 20.4% in FN. Principal component analysis (PCA) showed clear separation by variety (PC1: 54.8%) and treatment (PC2: 30.1%), while heatmap clustering highlighted variety-specific volatile profiles. These results demonstrate that zwitterionic resin treatment represents a novel approach for controlled modulation of wine composition and aroma, enhancing stability and aromatic complexity while preserving varietal typicity. Full article
(This article belongs to the Special Issue Chemical Fingerprinting for Food Integrity: Safety, Quality, and the Circular Bioeconomy)
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20 pages, 11880 KB  
Article
Robotic Tactile Sensing for Early Detection of Frost-Damaged Citrus Fruits with Pressure–Vibration Multimodal Fusion
by Yida Yu, Zihao Wu, Changqing An, Xiaopeng Lv, Yiran Zhao and Huirong Xu
Foods 2026, 15(9), 1597; https://doi.org/10.3390/foods15091597 - 5 May 2026
Viewed by 486
Abstract
Early-stage frost damage in citrus fruits is difficult to detect because external symptoms are often weak or absent, hindering intelligent robotic sorting in postharvest scenarios. To address this challenge, this study proposes a robotic multimodal tactile sensing approach inspired by human mechanoreception for [...] Read more.
Early-stage frost damage in citrus fruits is difficult to detect because external symptoms are often weak or absent, hindering intelligent robotic sorting in postharvest scenarios. To address this challenge, this study proposes a robotic multimodal tactile sensing approach inspired by human mechanoreception for frost-damage detection during grasping. A robotic gripper equipped with a 6×6 pressure matrix sensor and a piezoelectric vibration sensor was used to capture complementary tactile cues during standardized fruit handling, enabling the perception of subtle mechanical changes associated with early frost injury. Using 240 Citrus reticulata ‘Hong Mei Ren’ fruits under controlled experimental conditions, a Transformer-based multimodal fusion network was developed to jointly model pressure and vibration sequences for binary classification of normal and frost-damaged fruits. Across repeated stratified random-split experiments, the proposed method achieved a mean classification accuracy of 93.1%. Comparative experiments showed that the fusion model outperformed representative sequence-learning baselines, and ablation analysis confirmed that pressure–vibration fusion was more effective than either single modality alone. Attention-based temporal attribution further revealed that the most informative cues were concentrated in the initial contact and early loading stages, indicating the importance of early transient mechanical responses for frost-damage discrimination. Overall, the proposed approach demonstrates the feasibility of grasp-based robotic frost-damage detection under controlled experimental conditions. Full article
(This article belongs to the Special Issue Artificial Intelligence and Computer Vision Applications in Food Science and Industry)
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21 pages, 1082 KB  
Article
Bran-Enriched Fractions from Blue and Purple Wheat Improve Antioxidant Potential and Nutritional Profile
by Samuela Palombieri, Giuliana Bruno, Maria Dolores Garcia Molina, Alessandro Cammerata, Cecilia Miccoli, Linda Felici, Sara Francesconi, Gianluca Giuberti, Federica Castellani, Matteo Vitali, Giorgio Mariano Balestra and Francesco Sestili
Foods 2026, 15(9), 1598; https://doi.org/10.3390/foods15091598 - 5 May 2026
Viewed by 518
Abstract
Pigmented wheat varieties represent a promising source of bioactive compounds, particularly anthocyanins, with potential applications in the development of functional cereal-based foods. This study investigated the combined effect of pigmented wheat genetics and innovative milling technologies on the nutritional and technological properties of [...] Read more.
Pigmented wheat varieties represent a promising source of bioactive compounds, particularly anthocyanins, with potential applications in the development of functional cereal-based foods. This study investigated the combined effect of pigmented wheat genetics and innovative milling technologies on the nutritional and technological properties of wheat-derived products. Two pigmented bread wheat genotypes, the blue-grained cultivar Purendo and the purple-grained line Vanilnoir, were compared with the non-pigmented cultivar Peralba. Grains were processed using conventional milling or through micronization followed by air-classification to obtain enriched fractions (F250 and G250). The resulting flours and fractions were evaluated for compositional traits, rheological properties, antioxidant activity, and pasta-making performance. Air-classification significantly increased ash, protein, and lipid contents while reducing total starch, confirming the enrichment of outer kernel components. Bran-enriched fractions exhibited enhanced antioxidant capacity, with the highest FRAP and TEAC values observed in pigmented genotypes. Pasta produced from enriched fractions showed improved nutritional profiles and, in most cases, a reduced predicted glycemic index compared with conventional flour-based pasta. Technological responses were genotype-dependent: while bran enrichment negatively affected dough rheology, the purple genotype maintained more balanced technological and sensory properties in pasta compared with the blue genotype. These results demonstrate that integrating pigmented wheat genetics with targeted milling strategies can support the development of functional cereal-based foods with enhanced antioxidant potential and improved nutritional quality. Full article
(This article belongs to the Special Issue Innovative Cereal Technologies and the Quality of Cereal Products)
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20 pages, 1881 KB  
Article
Correlating Chemical Fingerprint to Sensory Evaluation: A Four-Vintage Study (2017–2020) of Xinomavro Red Wine
by Artemis Toulaki, Dimitrios Kalompatsios, Martha Mantiniotou, Vassilis Athanasiadis, Kosmas Roufas and Stavros I. Lalas
Foods 2026, 15(9), 1592; https://doi.org/10.3390/foods15091592 - 4 May 2026
Viewed by 691
Abstract
Understanding how chemical composition, phenolic profile, volatile compounds and sensory attributes evolve during wine aging is essential for optimizing quality in premium red wines. This study investigated four consecutive vintages (2017–2020) of Xinomavro red wine (PDO Amyndeo), each produced under identical viticultural and [...] Read more.
Understanding how chemical composition, phenolic profile, volatile compounds and sensory attributes evolve during wine aging is essential for optimizing quality in premium red wines. This study investigated four consecutive vintages (2017–2020) of Xinomavro red wine (PDO Amyndeo), each produced under identical viticultural and enological conditions and aged for either 12 or 24 months in French oak barrels. Comprehensive chemical, phenolic, colorimetric and volatile analyses were combined with sensory evaluation and multivariate statistics to elucidate vintage- and aging-driven differences. Wines aged for 24 months exhibited higher phenolic richness and antioxidant capacity, with the 2020–24 m sample showing the highest total polyphenols (4230 mg GAE/L) and FRAP values. Sensory analysis revealed clear differentiation among vintages, with younger wines expressing red fruit and tomato leaf aromas, while older vintages displayed dried fruit, caramel, spice and oak-derived notes. PCA demonstrated that PC1 captured phenolic and antioxidant variation, PC2 reflected chromatic intensity and residual sugars, and PC3 represented spicy/vegetal and acidity-related attributes. Multivariate correlation analysis confirmed strong associations between phenolic indices, volatile compounds, and sensory descriptors. Overall, the integration of chemical fingerprinting, volatile profiling and sensory evaluation provides valuable insights into how vintage and barrel aging shape the complexity and quality of Xinomavro wines. Full article
(This article belongs to the Special Issue Exploring Fermentation, Flavor and Structural Compounds in Wine)
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22 pages, 883 KB  
Review
Valorization of By-Products for Functional Ingredients in Meat and Meat Replacers: A Circular Bioeconomy Approach
by Ana Leite, Lia Vasconcelos, Alfredo Teixeira and Sandra S. Q. Rodrigues
Foods 2026, 15(9), 1567; https://doi.org/10.3390/foods15091567 - 1 May 2026
Cited by 1 | Viewed by 2182
Abstract
To address the pressing dual challenge of meeting global protein demand while mitigating environmental impacts, the food sector must transition to a circular bioeconomy. In this context, this review comprehensively examines the valorization of plant and animal byproducts, emphasizing how the recovery and [...] Read more.
To address the pressing dual challenge of meeting global protein demand while mitigating environmental impacts, the food sector must transition to a circular bioeconomy. In this context, this review comprehensively examines the valorization of plant and animal byproducts, emphasizing how the recovery and application of their inherent bioactive and functional compounds can transform waste into high-value resources. Plant processing residues, such as fruit peels and pomace, and animal residues, such as blood and bones, are increasingly recognized as untapped sources of functional ingredients. These by-products yield bioactive compounds with health benefits. Simultaneously, the same or different compounds serve as structural building blocks, offering valuable technological properties. They improve water-holding capacity, texture, and emulsion stability in both traditional meats and plant-based analogs. While upcycling these materials reduces disposal costs and formulation expenses, challenges remain regarding compositional variability, regulatory barriers, and consumer perception of “waste-derived” ingredients. Ultimately, integrating advanced processing technologies such as enzymatic hydrolysis and fermentation is essential to building a resilient, sustainable, and circular global food system. Full article
(This article belongs to the Special Issue Meat and Its Replacers: Green Processing and Quality Innovation)
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29 pages, 11345 KB  
Article
Extracts from the Edible Mushroom Sparassis crispa: Nematicidal, Antimicrobial, and Antiviral Properties Supporting Its Functional Food Potential
by Marta Ziaja-Sołtys, Barbara Rajtar, Łukasz Świątek, Anna Biernasiuk, Katarzyna Dos Santos Szewczyk, Sebastian Granica, Andrzej Parzonko, Daniel Zalewski, Łucja Smolarska, Sebastian Skowron and Anna Bogucka-Kocka
Foods 2026, 15(9), 1559; https://doi.org/10.3390/foods15091559 - 1 May 2026
Viewed by 1241
Abstract
Sparassis crispa (cauliflower mushroom) is an edible medicinal fungus known for its diverse array of bioactive metabolites. Despite its established nutritional and pharmacological relevance, its antimicrobial, antiviral, and antiparasitic activities remain insufficiently investigated. In the present study, extracts of the fruiting bodies of [...] Read more.
Sparassis crispa (cauliflower mushroom) is an edible medicinal fungus known for its diverse array of bioactive metabolites. Despite its established nutritional and pharmacological relevance, its antimicrobial, antiviral, and antiparasitic activities remain insufficiently investigated. In the present study, extracts of the fruiting bodies of S. crispa were prepared using four solvents (water, 60% ethanol, methanol–acetone–water [3:1:1], and 1% acetic acid) and evaluated for their chemical composition and broad-spectrum biological activities. UHPLC-MS/MS profiling revealed distinct metabolite profiles among the extracts, including identification of nucleosides such as adenosine and methylthioadenosine. All extracts exhibited nematicidal activity against Rhabditis sp. nematodes in a dose-dependent manner, with the 60% ethanol extract being the most potent (LD50 = 4.2 mg/mL). In antiviral assays, the water extract partially inhibited Coxsackievirus B3 (CVB3) replication, reducing infectious titers by approximately 2 log units, whereas none of the extracts showed a significant effect against Herpes simplex virus type 1 (HSV-1). Antibacterial testing demonstrated activity only for the 1% acetic acid extract, which inhibited several Gram-positive and Gram-negative bacteria at minimum inhibitory concentrations of 10–20 mg/mL. No antifungal activity against Candida spp. was observed. These findings identify Sparassis crispa as a promising edible source of bioactive compounds, exhibiting pronounced nematicidal and moderate antimicrobial activities, and support its potential application in the development of functional foods and nutraceuticals. They further justify targeted isolation and mechanistic studies to characterize the metabolites responsible for these effects and to clarify their relevance for food-based health promotion. Full article
(This article belongs to the Special Issue Mushrooms and Edible Fungi as Future Foods)
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23 pages, 16495 KB  
Article
Visualization of Three-Dimensional SSC (Soluble Solids Content) Across the Entire Surface of Strawberries Using Near-Infrared Hyperspectral Imaging
by Hayato Seki, Bin Li, Tetsuo Kawaide, Te Ma, Satoru Tsuchikawa and Tetsuya Inagaki
Foods 2026, 15(9), 1563; https://doi.org/10.3390/foods15091563 - 1 May 2026
Viewed by 614
Abstract
Near-infrared hyperspectral imaging (NIR-HSI) is widely used as a non-destructive technique for evaluating internal fruit quality; however, reliable pixel-wise visualization remains challenging due to geometry-induced spectral distortions and the lack of statistically interpretable validation criteria. This study proposes an integrated framework for three-dimensional [...] Read more.
Near-infrared hyperspectral imaging (NIR-HSI) is widely used as a non-destructive technique for evaluating internal fruit quality; however, reliable pixel-wise visualization remains challenging due to geometry-induced spectral distortions and the lack of statistically interpretable validation criteria. This study proposes an integrated framework for three-dimensional visualization of soluble solids content (SSC) across the entire surface of strawberries using NIR-HSI combined with shape-aware spectral correction and pixel-level reliability assessment. Two complementary imaging systems—a line-scan system and a rotation-scan system—were used to acquire hyperspectral and 3D shape data. Fruit height and surface orientation were incorporated into spectral preprocessing to reduce illumination and curvature effects. Partial least squares regression (PLSR) models were developed using region-of-interest-averaged spectra and applied to pixel-wise SSC mapping. To assess the statistical validity of pixel-level predictions, an imaging reliability index based on the Mahalanobis distance in the PLS score space was introduced. The results show that models with high sample-level accuracy do not necessarily produce reliable SSC maps, whereas reliability-based model selection improves image interpretability. This framework enables consistent three-dimensional SSC visualization and is applicable to hyperspectral imaging of internal fruit attributes. Full article
(This article belongs to the Special Issue Hyperspectral Imaging and Other Nondestructive Methods for Analyzing Food Quality)
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21 pages, 1545 KB  
Article
Lipid-, Protein-, and Environmental Contamination Derived Off-Odor Volatile Compound Formation in Refrigerated Atlantic Salmon (Salmo salar) Fillets and the Role of Rearing Conditions
by Manpreet Kaur, Md Zakir Hossain, Kevin J. Fisher and Sheryl Barringer
Foods 2026, 15(9), 1558; https://doi.org/10.3390/foods15091558 - 30 Apr 2026
Cited by 1 | Viewed by 685
Abstract
Atlantic salmon (Salmo salar) is highly perishable during refrigerated storage due to the formation of off-odor volatile compounds that limit shelf life and consumer acceptance. This study investigated the development of off-odor volatiles in Atlantic salmon fillets during refrigerated storage and [...] Read more.
Atlantic salmon (Salmo salar) is highly perishable during refrigerated storage due to the formation of off-odor volatile compounds that limit shelf life and consumer acceptance. This study investigated the development of off-odor volatiles in Atlantic salmon fillets during refrigerated storage and evaluated how rearing conditions influence storage-induced volatile formation. Salmon reared under warm (20.3 ± 1.95 °C with continuous light) or cool (13.1 ± 0.85 °C with a 12 h light–12 h dark cycle) conditions were harvested, stored at 4 ± 1 °C, and analyzed at 0, 3, 7, 9, and 15 days using selected-ion flow-tube mass spectrometry (SIFT-MS). Refrigerated storage was the primary driver of volatile formation, with lipid-derived aldehydes and alcohols forming early, followed by additional oxidation products as deterioration progressed, and finally, terminal oxidation products. These findings demonstrate distinct temporal pathways of off-odor volatile formation during refrigerated storage, linking early-stage oxidation of polar lipids, mid-stage involvement of neutral lipids, and late-stage accumulation of terminal and microbial products. Protein-derived volatiles exhibited compound-specific behavior, with reactive sulfur- and nitrogen-containing compounds increasing early or mid-storage and microbial metabolites accumulating steadily over time. Environmentally derived off-odor compounds, including geosmin and 2-methylisoborneol, were progressively released during storage as lipid structures degraded. Warm-reared salmon consistently exhibited higher concentrations of lipid- and protein-derived volatiles, indicating greater oxidative and proteolytic susceptibility. Rearing conditions modulate the extent but not the progression of these spoilage mechanisms. This mechanistic understanding provides a basis for targeted strategies to control off-odor volatile compound development and improve refrigerated shelf life and sensory quality of Atlantic salmon. Full article
(This article belongs to the Special Issue Research on the Impact of Processing and Storage Conditions on Seafood Quality)
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17 pages, 4207 KB  
Article
Enriched Fresh Noodles Incorporating Chestnut Starch–Resveratrol Complexes: Quality, Structural Properties and Predicted Glycemic Index
by Lu Li, Yawei Xu, Yunfei Huang, Yufan Wu and Chunmei Li
Foods 2026, 15(9), 1547; https://doi.org/10.3390/foods15091547 - 29 Apr 2026
Viewed by 732
Abstract
Starch–polyphenol complexes have attracted increasing attention as functional ingredients for improving the structural stability and reducing the glycemic potential of starch-based foods, yet their application in extruded fresh noodles remains insufficiently understood. In this study, chestnut starch–resveratrol complexes prepared by heat-moisture synergistic recrystallization [...] Read more.
Starch–polyphenol complexes have attracted increasing attention as functional ingredients for improving the structural stability and reducing the glycemic potential of starch-based foods, yet their application in extruded fresh noodles remains insufficiently understood. In this study, chestnut starch–resveratrol complexes prepared by heat-moisture synergistic recrystallization treatment (CS-HMRT-Res) were incorporated into extruded fresh noodles, and their quality, structural characteristics, digestibility, and glycemic response were systematically evaluated. Compared with commercial wheat-based Regan noodles, CS-HMRT-Res noodles exhibited enhanced cooking stability (lower swelling and leaching) and improved texture (hardness, chewiness, tensile strength), with a markedly lower total color difference after cooking (ΔE = 1.8 vs. 6.5). SEM, FTIR and XRD indicated a more compact and ordered network; the relative crystallinity of cooked noodles increased to approximately 30.8%. In in vitro digestion, CS-HMRT-Res showed the lowest starch hydrolysis extent at 180 min (45.92%) and yielded a low predicted glycemic index of 53.35, compared with 70.65 for Regan noodles. Consistently, gavage studies in mice confirmed that HMRT-Res-chestnut starch produced the lowest postprandial blood glucose increment response (4.31 mmol/L). Molecular dynamics simulations further suggested that resveratrol could competitively occupy the α-amylase binding cavity and reduce starch accessibility to the enzyme. Overall, CS-HMRT-Res improved processing quality, structural integrity, and reduced glycemic potential, offering a structure-function framework for designing low-GI products. Full article
(This article belongs to the Special Issue Biofortified Foods for a Healthier Future: Analytical Tools and Technological Advances)
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15 pages, 6945 KB  
Article
Mechanistic Insights into Pancreatic Lipase Inhibition by Pea-Derived Peptides: Integrating Process Optimization, Activity Assays, Docking, and Molecular Dynamics
by Yi Zhao, Jinhong Wang, Xiang Li and Guizhao Liang
Foods 2026, 15(9), 1523; https://doi.org/10.3390/foods15091523 - 28 Apr 2026
Cited by 1 | Viewed by 539
Abstract
Pancreatic lipase (PL) plays a central role in dietary lipid digestion and is a promising target for food-derived inhibitors. In this study, pea protein hydrolysates (PPHs) with PL inhibitory activity were prepared by enzymatic hydrolysis and characterized for their functional and peptidomic properties. [...] Read more.
Pancreatic lipase (PL) plays a central role in dietary lipid digestion and is a promising target for food-derived inhibitors. In this study, pea protein hydrolysates (PPHs) with PL inhibitory activity were prepared by enzymatic hydrolysis and characterized for their functional and peptidomic properties. Compared with pea protein isolate, PPH showed lower surface hydrophobicity, and moderate antioxidant activity. Peptidomic analysis identified 1740 peptides in the active hydrolysate. Combined in silico screening and in vitro validation further identified three peptides, GFSL, WFE, and FGF, as effective PL inhibitors, with IC50 values of 337.81 ± 17.32, 473.32 ± 19.61, and 689.45 ± 39.32 μM, respectively. Molecular simulations indicated that these peptides interact with the catalytic pocket of PL mainly through hydrophobic interactions, van der Waals forces, and hydrogen bonding, with Ile79 serving as a key residue for peptide recognition. Overall, these findings indicate the potential of pea-derived peptides as natural PL inhibitors and support their application as functional food ingredients for modulating lipid digestion. Full article
(This article belongs to the Section Food Physics and (Bio)Chemistry)
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24 pages, 1497 KB  
Article
Effects of Grape Seed Proanthocyanidins with Different Polymerization Degrees on the Phenolic Compounds and Sensory Quality of Cabernet Sauvignon Wine During Bottle Aging
by Yilan Zhang, Qiuyu Zhang, Junyi Liu, Yunxuan Nan, Xiaoyu Cheng, Yulin Fang, Xiangyu Sun and Junjun Li
Foods 2026, 15(9), 1512; https://doi.org/10.3390/foods15091512 - 27 Apr 2026
Cited by 1 | Viewed by 658
Abstract
Wine phenolic composition is strongly influenced by tannin structure, yet how the polymerization degree of exogenous proanthocyanidins modulates wine quality during aging remains unclear. This study investigated the effects of adding grape seed proanthocyanidins (GSP) with different mean degrees of polymerization (mDP 4.63, [...] Read more.
Wine phenolic composition is strongly influenced by tannin structure, yet how the polymerization degree of exogenous proanthocyanidins modulates wine quality during aging remains unclear. This study investigated the effects of adding grape seed proanthocyanidins (GSP) with different mean degrees of polymerization (mDP 4.63, 3.29, and 1.31) to Cabernet Sauvignon wine by analyzing phenolic compounds, tannin structure, anthocyanin components, CIELAB color parameters, and astringency over 6 months of bottle aging. Low-mDP GSP (rich in galloylated monomers) provided the biggest initial phenolic boost, while high-mDP GSP (dominated by non-galloylated units) sustained tannin enrichment throughout aging. Low-mDP GSP accelerated tannin maturation and color evolution toward aged wine characteristics, with Mv-3-Coglu identified as a key precursor for brick-red hue development. Sensory evaluation revealed that high-mDP GSP enhanced coarse and drying astringency, whereas low-mDP GSP promoted velvety mouthfeel. These findings establish that GSP polymerization degree critically determines phenolic evolution, color stability, and mouthfeel during bottle aging, providing a scientific basis for selecting structure-specific proanthocyanidins to achieve targeted wine quality outcomes. Full article
(This article belongs to the Special Issue The Winemaking Processes Applied to the Industrial Level of Wines)
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20 pages, 4132 KB  
Article
Milling and Differential Sieving to Impact Buckwheat (Fagopyrum esculentum) Flour Techno-Functional Properties and Steamed Buckwheat Cake Quality
by Cailin Niu, Sevenur Sarıkaya, Meiling Ren, Junhong Feng and Fayin Ye
Foods 2026, 15(9), 1501; https://doi.org/10.3390/foods15091501 - 25 Apr 2026
Viewed by 519
Abstract
Variations in the particle size of cereal flour could influence its techno-functional properties and affect the quality of the end products. In this study, common buckwheat (Fagopyrum esculentum) seeds were milled and then sieved into five fractions (≥200, 150–200, 100–150, 80–100, [...] Read more.
Variations in the particle size of cereal flour could influence its techno-functional properties and affect the quality of the end products. In this study, common buckwheat (Fagopyrum esculentum) seeds were milled and then sieved into five fractions (≥200, 150–200, 100–150, 80–100, and 60–80 mesh). Proximate analysis showed that the protein and ash contents of buckwheat flour decreased with decreased particle size, whereas the starch content increased. Reducing the particle size did not change the A-type crystalline structure and the short-range ordered structure of buckwheat starch, whereas the buckwheat batter flowability, foaming properties and foam stability of the batter supernatant increased. The steamed buckwheat cakes made from ≥100-mesh flour showed a desirable appearance, cross-sectional structure, color, flavor, and texture. Pearson correlation analysis revealed that the starch content and relative crystallinity of buckwheat flour were significantly positively correlated with its pasting parameters and the textural properties (springiness, cohesiveness, resilience) and overall acceptability of steamed buckwheat cake, whereas the protein, lipid, and β-sheet content of buckwheat flour showed the opposite trend. This study demonstrated that differential sieving caused a difference in particle size and chemical composition, which were key variables governing the processing performance of buckwheat flour and important to the quality of its end products. Full article
(This article belongs to the Section Grain)
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17 pages, 1640 KB  
Article
Textural Optimization of Plant-Based Patties with Textured Fibrous Soy Protein and Konjac Glucomannan: A Response Surface Methodology Approach Targeting Springiness
by Hao Xu, Dongqin Liu, Weihua Du, Ke Hu, Jing Sun, Zhitong Xia, Zhengfei Yang, Yongqi Yin and Jiangyu Zhu
Foods 2026, 15(9), 1503; https://doi.org/10.3390/foods15091503 - 25 Apr 2026
Viewed by 637
Abstract
Replicating the authentic masticatory properties of conventional animal meat remains a primary technical bottleneck for sustainable plant-based analogues. To address critical textural deficiencies like structural fragmentation, this study systematically optimized plant-based patty formulations. The independent and interactive effects of textured fibrous soy protein [...] Read more.
Replicating the authentic masticatory properties of conventional animal meat remains a primary technical bottleneck for sustainable plant-based analogues. To address critical textural deficiencies like structural fragmentation, this study systematically optimized plant-based patty formulations. The independent and interactive effects of textured fibrous soy protein (TFSP), water, and konjac glucomannan (KGM) were quantified using single-factor experiments and Response Surface Methodology (RSM). Single-factor experiments revealed that springiness peaked at 60 g TFSP, 15 g water, and 10 g KGM, respectively, with excessive additions of each component resulting in structural network disruption. Designating springiness as the core metric, a reliable quadratic regression model identified the optimal matrix: 63.36 g TFSP, 14.39 g water, and 8.57 g KGM. Empirical validation achieved a maximum springiness of 1.56 mm and hardness of 5.51 N, with a negligible relative error (1.27%) from theoretical predictions. Mechanistically, KGM functioned as an active polymeric filler, interacting synergistically with hydrated protein fibers via hydrogen bonding and hydrophobic associations to reinforce the structural network. Comparative Texture Profile Analysis demonstrated that the optimized PBP exhibited a tender masticatory profile with hardness and springiness approximating conventional beef patties, while presenting lower chewiness and higher adhesiveness attributable to the water-binding capacity of KGM. Ultimately, this research provides mathematically validated engineering parameters and theoretical insights into protein–polysaccharide phase behaviors to facilitate the industrial manufacturing of premium plant-based meats. Full article
(This article belongs to the Special Issue Plant-Based Functional Foods and Innovative Production Technologies)
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30 pages, 4720 KB  
Article
Effect of Short-Term Static Magnetic Field Pretreatment on Cold-Storage Quality and Phenolic Metabolism of Blueberries
by Ying Lu, Hui Liu, Zhenzhen Lv, Chengheng Li, Muhammad Nawaz, Qiang Zhang, Wenbo Yang, Jiechao Liu, Wenqiang Guan and Zhonggao Jiao
Foods 2026, 15(9), 1505; https://doi.org/10.3390/foods15091505 - 25 Apr 2026
Cited by 1 | Viewed by 590
Abstract
Blueberries are widely consumed due to their richness in nutrients, yet they are also prone to quality deterioration after being harvested, even at cold temperatures. Non-thermal physical technology is an important auxiliary method worth considering for maintaining the quality of this fruit while [...] Read more.
Blueberries are widely consumed due to their richness in nutrients, yet they are also prone to quality deterioration after being harvested, even at cold temperatures. Non-thermal physical technology is an important auxiliary method worth considering for maintaining the quality of this fruit while refrigerated. In this study, a static magnetic field (SMF) was applied as a complementary pretreatment strategy prior to cold storage of blueberries. The optimal SMF parameters were identified as 5 mT exposure for 12 h, as this significantly retarded decay and softening. The contents of ascorbic acid, total polyphenols, flavonoids and proanthocyanidins were elevated by 20.0%, 17.7%, 23.9%, and 9.1%, respectively. Concurrently, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging capacity, catalase (CAT), and superoxide dismutase (SOD) activity markedly improved. Targeted metabolomic analysis revealed that SMF pretreatment significantly regulated polyphenol metabolic pathways and redirected polyphenol biosynthesis toward more stable and functional compounds, including three hydroxycinnamic acids, quercetin, dihydromyricetin, glycosylated hesperetin, and acylated delphinidin derivates. The synergistic effect of these SMF-elevated phenolics and the reinforced antioxidant system preserved the overall cold-storage quality of blueberries. These findings underscore the potential of SMF pretreatment as an effective physical technique for reducing postharvest blueberry losses. Full article
(This article belongs to the Special Issue Postharvest Storage and Preservation Technologies for Agri-Food)
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22 pages, 740 KB  
Article
Valorization of Olive Milling By-Products: Development and Application of an Antioxidant-Enriched Leavening Powder for Bakery Products
by Umile Gianfranco Spizzirri, Luigi Esposito, Donatella Restuccia, Pasquale Crupi, Donatello Fosco, Gianfranco Desideri, Domizia Vescovo, Maria Lisa Clodoveo, Maria Martuscelli and Francesca Aiello
Foods 2026, 15(9), 1488; https://doi.org/10.3390/foods15091488 - 24 Apr 2026
Viewed by 747
Abstract
This research focuses on the synthesis of a novel baking powder enriched with bioactive molecules recovered from olive pomace via ultrasound-assisted extraction using a hydro-ethanolic mixture. The functional ingredient was engineered by anchoring the extracted phytocompounds onto a starch backbone through a sustainable [...] Read more.
This research focuses on the synthesis of a novel baking powder enriched with bioactive molecules recovered from olive pomace via ultrasound-assisted extraction using a hydro-ethanolic mixture. The functional ingredient was engineered by anchoring the extracted phytocompounds onto a starch backbone through a sustainable grafting technique. Biscuits formulated with the innovative ingredient showed an increased concentration of phenolic compounds (2.162 mg GAE/g), encompassing both phenolic acids (0.372 mg GAE/g) and flavonoids (0.360 mg CTE/g). Enhanced antioxidant efficacy was recorded, mostly in aqueous media (IC50 = 0.554 mg mL−1 against ABTS radical) compared to organic environments (IC50 = 0.132 mg mL−1 against DPPH radical). Furthermore, Oxitest and oxidation stability reactor analyses revealed exceptional antioxidant capacity (induction period = 37 ± 2 h). By an accelerated shelf-life test, a marked instrumental color difference was observed with the fortified sample showing a darker, redder/brown color (ΔE > 16), as also confirmed by trained panelists. On the contrary, similar scores were achieved for the olfactory, textural and tasting attributes of the two samples, as well as values of the friability index (<1 mm−1) evaluated by instrumental techniques. This approach represents a sustainable strategy, transforming a high-polluting agri-food by-product into a source of bioactive compounds for nutritional and technological improvement of baked foods. Full article
(This article belongs to the Special Issue Valorization of Agrifood Waste and Byproducts in the Development of New Added-Value Applications)
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22 pages, 1178 KB  
Review
The Route of Biogenic Amines in Alcoholic Beverages: A Focus on Wine
by Luigi Esposito, Andrea Piva, Dino Mastrocola and Maria Martuscelli
Foods 2026, 15(9), 1457; https://doi.org/10.3390/foods15091457 - 22 Apr 2026
Viewed by 872
Abstract
Biogenic amines (BAs) are important qualitative indicators of quality, as they are produced by specific microbial strains and can therefore reflect the activity of specific spoilage organisms (SSOs). Their presence in food, including wine, provides valuable information on processing conditions, hygiene practices and [...] Read more.
Biogenic amines (BAs) are important qualitative indicators of quality, as they are produced by specific microbial strains and can therefore reflect the activity of specific spoilage organisms (SSOs). Their presence in food, including wine, provides valuable information on processing conditions, hygiene practices and storage management throughout the production chain. In wine, the accumulation of BAs—particularly histamine, tyramine and putrescine—is mainly associated with microbial activity during fermentation, especially malolactic fermentation, and may pose potential risks to consumer health. Despite the recognized toxicological relevance of BAs, current European Union (EU) regulations only establish limits for histamine in certain fish products, with no specific legal thresholds defined for wine. However, growing evidence on the interactions and adverse effects of BAs highlights the need to better address their occurrence in wine and to improve consumer awareness regarding safety and quality aspects. In addition to safety concerns, the implementation of good hygiene and manufacturing practices across the entire production process plays a crucial role in controlling BA levels in the final product. These factors, together with the intrinsic characteristics of wine, may influence consumer perception and choice, integrating aspects of health, production methods and product quality. Recent findings suggest a shift in perspective, where BAs are not only considered risk markers but also useful indicators for assessing wine quality and enhancing consumer safety. Full article
(This article belongs to the Special Issue Quality Control and Chemical Analysis for Pesticide Residues, Mycotoxins, and Other Contaminant Components in Agri-Food)
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29 pages, 5408 KB  
Article
Environmental Regulation, Molecular Profiling, and Preliminary Functional Evaluation of Extracellular Vesicles from Pleurotus tuber-regium
by Wen Li, Junyi Fang, Xiaoyan Zhang, Mengmeng Xu, Peter Chi Keung Cheung, Guiyang Shi, Lei Chen and Zhongyang Ding
Foods 2026, 15(8), 1439; https://doi.org/10.3390/foods15081439 - 21 Apr 2026
Viewed by 767
Abstract
Extracellular vesicles (EVs) from the edible mushroom Pleurotus tuber-regium (PTR) were investigated with respect to their environmental responsiveness, molecular features, and preliminary functional properties. PTR-EVs were characterized by dynamic light scattering, nanoparticle tracking analysis, and transmission electron microscopy. Proteomic analysis revealed enrichment of [...] Read more.
Extracellular vesicles (EVs) from the edible mushroom Pleurotus tuber-regium (PTR) were investigated with respect to their environmental responsiveness, molecular features, and preliminary functional properties. PTR-EVs were characterized by dynamic light scattering, nanoparticle tracking analysis, and transmission electron microscopy. Proteomic analysis revealed enrichment of ribosomal and proteasomal proteins, redox-related enzymes, and vesicle trafficking components, suggesting non-random molecular representation. Small RNA sequencing identified abundant novel miRNAs with predicted targets involved in nitrogen metabolism, cell wall remodeling, redox regulation, and ubiquitin-mediated proteolysis. Among the tested factors, temperature showed the strongest association with vesicle production, with particle concentration increasing from 1.22 × 109 to 7.31 × 109 particles/mL at 34 °C, approximately six-fold higher than at 30 °C. Transcriptomic profiling showed coordinated repression of cell wall-associated genes and redox enzymes, together with induction of endoplasmic reticulum proteostasis pathways, consistent with stress-associated changes in the cellular context of vesicle release. Ultrasonicated PTR-EVs exhibited enhanced DPPH and ABTS radical-scavenging activities in chemical assays, with DPPH increasing from 59.52% to 71.73% and ABTS from 38.25% to 40.51%. Encapsulation efficiencies reached 32.67% ± 1.3% for proanthocyanidins and 46.01% ± 0.5% for curcumin. PTR-EVs showed the best short-term stability at pH 7 and 4 °C, supporting their further evaluation as an edible fungal vesicle platform for food-related nanoscale delivery. Full article
(This article belongs to the Section Food Microbiology)
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21 pages, 2904 KB  
Review
Gut Microbiota Modulation by Carboxymethyl Cellulose and Carrageenan: Current Evidence and Health Implications
by Ana Fernandes, Débora A. Campos, Ezequiel R. Coscueta and Maria Manuela Pintado
Foods 2026, 15(8), 1437; https://doi.org/10.3390/foods15081437 - 20 Apr 2026
Viewed by 1793
Abstract
The gut microbiota plays a central role in digestion, metabolism, immune regulation, and inflammatory processes, and is highly responsive to dietary factors, including food additives. With the increasing consumption of ultra-processed foods, growing attention has been directed toward the long-term effects of commonly [...] Read more.
The gut microbiota plays a central role in digestion, metabolism, immune regulation, and inflammatory processes, and is highly responsive to dietary factors, including food additives. With the increasing consumption of ultra-processed foods, growing attention has been directed toward the long-term effects of commonly used additives on gut health. This review examines the interactions between food additives and the gut microbiota, with a specific focus on the emulsifiers carboxymethyl cellulose (CMC) and carrageenan (CGN), which are widely used in processed foods. Evidence from in vitro, animal, and limited human studies indicates that both CMC and CGN can alter gut microbiota composition, disrupt intestinal barrier integrity, and promote pro-inflammatory responses, although their mechanisms of action differ. CGN has been more consistently associated with direct activation of inflammatory signalling pathways and epithelial stress, whereas CMC primarily induces microbiota-mediated effects, including altered microbial spatial organisation and mucus barrier disruption, leading to low-grade inflammation. The magnitude of these effects appears to depend on dosage, duration of exposure, and the experimental model employed. Overall, the findings summarised in this review suggest that chronic exposure to CMC and CGN may contribute to gut dysbiosis and increased inflammatory susceptibility, particularly within dietary patterns rich in ultra-processed foods. These observations highlight the need for harmonised research methodologies, more human-relevant long-term studies, and reconsideration of current food safety assessment frameworks to better account for microbiota-related outcomes. Full article
(This article belongs to the Special Issue Impacts of Diet–Gut Microbiota Interactions on Health)
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23 pages, 10934 KB  
Article
Sustainable Recovery and Biofunctional Characterization of Polyphenol-Rich Extracts from Norway Spruce, Chestnut Wood, and Pomegranate By-Products
by Francesca Vidotto, Cristiana Sbrana, Laryssa Peres Fabbri, Andrea Cavallero, Giulia Baini, Luca Tagliavento, Francesco Meneguzzo and Morena Gabriele
Foods 2026, 15(8), 1422; https://doi.org/10.3390/foods15081422 - 19 Apr 2026
Cited by 1 | Viewed by 709
Abstract
In the sustainability framework, valorization of organic by-products as reservoirs of phytochemicals useful for human health represents a hot topic. Therefore, this study evaluated Norway spruce bark and twigs (NSB, NST), chestnut tree wood (CTW), and pomegranate fruit waste/pomace (PFW) as sources of [...] Read more.
In the sustainability framework, valorization of organic by-products as reservoirs of phytochemicals useful for human health represents a hot topic. Therefore, this study evaluated Norway spruce bark and twigs (NSB, NST), chestnut tree wood (CTW), and pomegranate fruit waste/pomace (PFW) as sources of bioactive compounds by employing green technologies. Microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE), applied individually or sequentially, were optimized by modulating solvent composition, temperature, time, microwave power, and ultrasound amplitude. Hydroalcoholic extraction (50% ethanol) combined with MAE yielded the highest phenolic recovery and antioxidant activity across all matrices. PFW exhibited the highest antioxidant activity assessed through FRAP, ORAC, and DPPH assays. Phytochemical profiling by HPLC-DAD identified stilbenes in spruce extracts, ellagic acid in chestnut wood, and ellagic acid and punicalagins in pomegranate waste as major bioactive constituents. Additionally, NSB and PFW exhibited α-amylase inhibitory activity. Antimicrobial testing demonstrated dose-dependent activity against Gram-positive (Staphylococcus epidermidis and Bacillus subtilis) and Gram-negative (Pseudomonas stutzeri) strains, with PFW exhibiting the strongest inhibition and NSB displaying broad-spectrum effects. Total phenolic content changed moderately after 21 days of storage. These results demonstrate that sustainable extraction enables efficient recovery of bioactive compounds from plant by-products, supporting their further functional, dietary, and medicinal applications. Full article
(This article belongs to the Special Issue Beyond Sustenance: The Rise of Nutraceuticals and Functional Foods in Health and Well-Being)
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18 pages, 3040 KB  
Article
Fibre-Enriched Pasta from Wet Milled Royal Quinoa: Technological and Nutritional Characterisation
by Andrea Alonso-Álvarez and Claudia Monika Haros
Foods 2026, 15(8), 1374; https://doi.org/10.3390/foods15081374 - 15 Apr 2026
Viewed by 679
Abstract
Quinoa fibre-rich fraction (QFi), obtained through wet milling, represents an innovative approach to improving the nutritional and functional quality of cereal-based products. Unlike conventional whole quinoa flour (WhQF), wet milling induces phytate losses during steeping, generating ingredients with enhanced mineral bioavailability. This study [...] Read more.
Quinoa fibre-rich fraction (QFi), obtained through wet milling, represents an innovative approach to improving the nutritional and functional quality of cereal-based products. Unlike conventional whole quinoa flour (WhQF), wet milling induces phytate losses during steeping, generating ingredients with enhanced mineral bioavailability. This study evaluated the incorporation of QFi into wheat pasta, assessing dietary fibre contribution, mineral bioavailability, cooking behaviour, and colour. Six fortified formulations were prepared by partially replacing wheat flour with WQF (white, red, or black) or QFi from the same varieties, with inclusion levels adjusted to provide equivalent dietary fibre across formulations. All quinoa-enriched pastas raised dietary fibre contribution compared with the control. Mineral contents also incremented, with the greatest values observed in formulations containing black quinoa ingredients. Fe and Zn contents were greatest in pastas with black WhQF, while Ca concentration was richer in formulations containing black QFi. Mineral absorption may be partially inhibited in pastas with WhQF, particularly in those containing the red quinoa. In contrast, QFi showed reduced phytate levels, highlighting the nutritional advantage of wet milling. Technologically, quinoa ingredients increased water absorption during pasta cooking. Overall, wet milled QFi provides a novel alternative to WhQF, combining improved mineral bioavailability with suitable technological properties for pasta processing. Full article
(This article belongs to the Section Grain)
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