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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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15 pages, 1089 KB  
Review
Machine Learning in Transforming the Food Industry
by Malik A. Hussain, Md Imran H. Khan and Azharul Karim
Foods 2026, 15(1), 90; https://doi.org/10.3390/foods15010090 - 29 Dec 2025
Cited by 4 | Viewed by 2000
Abstract
The continued evolution and advances in Artificial Intelligence (AI) technologies are offering innovative solutions and setting the futuristic trends in the food sector. The use of different Machine Learning (ML)-based models has demonstrated promising applications in the food processing industry. Processing operations such [...] Read more.
The continued evolution and advances in Artificial Intelligence (AI) technologies are offering innovative solutions and setting the futuristic trends in the food sector. The use of different Machine Learning (ML)-based models has demonstrated promising applications in the food processing industry. Processing operations such as drying, frying, cooking, heating, and baking are complex and challenged by multifaceted problems due to simultaneous heat, mass and momentum transport processes. The ML-based tools could potentially categorize each food material and efficiently predict its processing kinetics for optimization of the processing conditions. Furthermore, ML technologies have shown excellent applications in ensuring the traceability of food provenance and quality, enhancing the transparency and traceability from farm to fork, and providing consumers with more reliable product information. Overall, ML tools have untapped potential to identify and accelerate multiple development opportunities across the entire agri-food sector to improve productivity, profitability, and sustainability in the future. Full article
(This article belongs to the Special Issue Artificial Intelligence for the Food Industry)
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16 pages, 2892 KB  
Article
Edible Yellow Mealworm-Derived Antidiabetic Peptides: Dual Modulation of α-Glucosidase and Dipeptidyl-Peptidase IV Inhibition Revealed by Integrated Proteomics, Bioassays, and Molecular Docking Analysis
by Yuying Zhu, Enning Zhou, Yingran Tang, Qiangqiang Li and Liming Wu
Foods 2026, 15(1), 96; https://doi.org/10.3390/foods15010096 - 29 Dec 2025
Viewed by 742
Abstract
Type 2 diabetes mellitus (T2DM) poses a critical global health burden, necessitating safer multi-target therapies. We pioneer the exploration of novel bioactive peptides from Tenebrio molitor larvae—an underexplored, sustainable, and edible insect protein—through proteomics-guided screening and bioassays. Six unique peptides (DK-7, WK-6, GR-7, [...] Read more.
Type 2 diabetes mellitus (T2DM) poses a critical global health burden, necessitating safer multi-target therapies. We pioneer the exploration of novel bioactive peptides from Tenebrio molitor larvae—an underexplored, sustainable, and edible insect protein—through proteomics-guided screening and bioassays. Six unique peptides (DK-7, WK-6, GR-7, FK-8, SK-6, and DK-8) demonstrated significant α-glucosidase and dipeptidyl-peptidase IV (DPP-IV) inhibitory effects, and significant glucose consumption enhancement in insulin-resistant HepG2 cells. Molecular docking revealed a binding topology where peptides interacted with α-glucosidase at its active sites (Glu271, Arg643, Arg647, Arg653, Tyr733, Lys765, and Glu767) and with DPP-IV at active residues (Phe357, Tyr547, Trp629, Asp729, and Gln731) through dual hydrogen-bond networks and hydrophobic interactions, establishing a novel inhibition mechanism. We wish to propose that insect-derived biopeptides have potential value as next-generation therapeutics, simultaneously advancing sustainable drug discovery and approximating functional food bioresources to biomedicine. Full article
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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17 pages, 5539 KB  
Article
Barley Leaves Improves Loperamide-Induced Constipation via Gut Barrier and Microbiota Modulation in Mice
by Yuting Xu, Zhiqian Wu, Matthew Lee Cohoon, Mengting Ma, Zhongquan Sui and Harold Corke
Foods 2026, 15(1), 95; https://doi.org/10.3390/foods15010095 - 29 Dec 2025
Cited by 2 | Viewed by 765
Abstract
Constipation is a common gastrointestinal disorder that seriously affects quality of life and is associated with multiple secondary complications. Barley leaves (BLs) have been suggested as potential functional foods for constipation prevention. Here, we investigated the preventive effects of common barley leaves (CBLs) [...] Read more.
Constipation is a common gastrointestinal disorder that seriously affects quality of life and is associated with multiple secondary complications. Barley leaves (BLs) have been suggested as potential functional foods for constipation prevention. Here, we investigated the preventive effects of common barley leaves (CBLs) and hulless barley leaves (HBLs) in a loperamide-induced constipation model in C57BL/6 mice. Both BLs improved stool parameters and gastrointestinal transit. Notably, high-dose HBLs increased stool weight to 263.84 ± 66.70 mg and stool amount to 250.20 ± 66.88 pellets, which were 12.7 and 11.1 times higher than those in the model group, respectively. BLs also modulated gut motility-related hormones (MTL, SP, Gas, SS, and VIP) and normalized colonic AQP3, AQP4, and 5-HT4R expression levels. Furthermore, BLs enhanced SCFAs production and modulated gut microbiota by increasing Bacteroides abundance and decreasing Akkermansia abundance. CBLs and HBLs also exhibited distinct mechanisms. High-dose CBLs affected SERT expression, whereas HBLs uniquely decreased Alistipes abundance and increased SCFA production. These findings suggest that BLs may help prevent loperamide-induced constipation in mice by modulating the gut barrier and microbiota. Future studies should identify key active components and validate efficacy in longer-term and clinical studies. Full article
(This article belongs to the Section Food Nutrition)
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17 pages, 2987 KB  
Article
Hybrid Genome Sequencing and Comparative Analysis of Three Novel Listeria monocytogenes Strains: Insights into Lineage Diversity, Virulence, Antibiotic Resistance, and Defense Systems
by Violeta Pemaj, Aleksandra Slavko, Konstantinos Konandreas, Dimitrios E. Pavlidis, Anastasios Ioannidis, Konstantinos Panousopoulos, Nikoletta Xydia, Vassiliki Antonopoulou, Marina Papadelli, Eleftherios H. Drosinos, Panagiotis N. Skandamis, Simon Magin and Konstantinos Papadimitriou
Foods 2026, 15(1), 88; https://doi.org/10.3390/foods15010088 - 28 Dec 2025
Viewed by 937
Abstract
Listeria monocytogenes is a major foodborne pathogen, responsible for severe listeriosis outbreaks associated with contaminated foods. This study reports the comparative genomic analysis of three novel L. monocytogenes strains C5, A2D9 and A2D10, obtained from dairy and clinical sources. Hybrid genome sequencing with [...] Read more.
Listeria monocytogenes is a major foodborne pathogen, responsible for severe listeriosis outbreaks associated with contaminated foods. This study reports the comparative genomic analysis of three novel L. monocytogenes strains C5, A2D9 and A2D10, obtained from dairy and clinical sources. Hybrid genome sequencing with Oxford-Nanopore and Illumina technologies provided high-quality complete chromosomes. Phylogenomic analysis revealed a highly conserved core genome alongside accessory genome diversity. Strain C5 belonged to sequence type ST2, while A2D9 and A2D10 were assigned to ST155 and ST1, respectively. All strains exhibited close genomic relatedness to isolates from dairy animals and/or the dairy environment. Functional analysis identified conserved metabolic functions across all genomes. A total of 40 virulence genes were detected, including the LIPI-1 island in all strains and the LIPI-3 operon exclusively in A2D10, indicating a potential hypervirulent phenotype consistent with its ST1 background and the associated fatal clinical outcome. All strains exhibited similar antimicrobial resistance profiles typical of L. monocytogenes and diverse defense systems. The newly sequenced strains provide a valuable resource for functional analyses of the mechanisms underlying adaptation of L. monocytogenes to diverse environments. Full article
(This article belongs to the Special Issue Pathogen Detection, Identification, and Analysis in Food Safety Control)
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15 pages, 628 KB  
Article
Knowledge of Dietary Supplements and Attitudes Towards Complementary Medicine Among University Students: A Cross-Sectional Study
by Sara Bezak, Ksenija Baždarić, Lea Huzjak Horvat, Darko Lončarić, Vanja Brandić Mičetić, Sabina Fijan, Maja Šikić Pogačar and Sandra Kraljević Pavelić
Foods 2026, 15(1), 61; https://doi.org/10.3390/foods15010061 - 24 Dec 2025
Viewed by 1367
Abstract
Despite the increasing global consumption of dietary supplements (DS) and the growing interest in complementary and alternative medicine (CAM), there is a significant gap in evidence-based knowledge and understanding of these practices among university students, particularly those in non-health-focused programs. This gap may [...] Read more.
Despite the increasing global consumption of dietary supplements (DS) and the growing interest in complementary and alternative medicine (CAM), there is a significant gap in evidence-based knowledge and understanding of these practices among university students, particularly those in non-health-focused programs. This gap may lead to misconceptions, misuse, and unsafe practices, which necessitate targeted educational interventions. The presented cross-national comparative study assessed knowledge of DS and attitudes towards CAM among 809 university students from Croatia and Slovenia, including health-focused and non-health-focused study programs by use of validated questionnaires. The study integrated DS and CAM within the same analytical framework. Assessed knowledge on DS was moderate, with an average of 71.2% correct answers. Slovenian students from health-focused studies achieved the highest scores, while Croatian students from non-health focused studies scored the lowest values. Misconceptions persisted across all groups, while usage of supplements was widespread. Attitudes toward CAM were overall mildly positive, where Slovenian students from health-focused studies reported the most favorable views. Attitudes were more strongly associated with supplement use than with knowledge, indicating that personal experience and cultural context shape perceptions more than formal education. Our findings challenge the usual assumption that higher knowledge automatically leads to rational health decisions. Full article
(This article belongs to the Section Food Nutrition)
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27 pages, 1223 KB  
Article
Controlling Off-Odors in Plant Proteins Using Sequential Fermentation
by Manpreet Kaur, Charlotte Gray and Sheryl Barringer
Foods 2026, 15(1), 39; https://doi.org/10.3390/foods15010039 - 23 Dec 2025
Viewed by 1595
Abstract
Off-odors produced by volatile compounds remain a major barrier to consumer acceptance of plant-based proteins. This study presents a novel two-stage fermentation strategy to effectively reduce undesirable volatiles in eight plant proteins. A sequential fermentation process was developed using Lactobacillus plantarum in Stage [...] Read more.
Off-odors produced by volatile compounds remain a major barrier to consumer acceptance of plant-based proteins. This study presents a novel two-stage fermentation strategy to effectively reduce undesirable volatiles in eight plant proteins. A sequential fermentation process was developed using Lactobacillus plantarum in Stage 1 and a traditional yogurt culture, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus and Lactobacillus acidophilus, in Stage 2. This method was applied to solutions of 9% soy, pea, chickpea, mung bean, faba bean, rice, barley-rice, and hemp proteins. Volatile profiles were analyzed via Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) and sensory evaluation before and after fermentation. The two-stage fermentation resulted in significant deodorization, with 95–99% reduction in key odorants such as hexanal, 2-pentylfuran, methoxypyrazines, and sulfur compounds across all proteins. The sequential approach significantly outperformed a one-stage fermentation. Allulose enhanced L. plantarum activity while strawberry preserves supported traditional yogurt culture performance. Non-fermentable additives such as pectin, xanthan gum, and oil had minimal effects on volatiles. The proposed fermentation method offers an effective, scalable, and clean-label solution for mitigating off-odors in plant-based proteins. By leveraging microbial metabolism and formulation synergies, this strategy provides a foundation for developing more palatable plant-based dairy alternatives. Full article
(This article belongs to the Special Issue Proteins from Plant Food: Processing, Functionality, Flavour, and Nutritional Properties)
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20 pages, 1644 KB  
Article
An Analysis of the Severity of Food Safety Hazards in EU Food Fraud Cases
by Martin Alewijn, Pauline Goemans, Karen E. Gussow, Kate J. Turner and Annemieke M. Pustjens
Foods 2025, 14(24), 4328; https://doi.org/10.3390/foods14244328 - 16 Dec 2025
Cited by 1 | Viewed by 2741
Abstract
We aim to evaluate the extent to which food fraud incidents cause food safety concerns, using three complementing sources: (1) the publicly available fraud issues as collected by the Joint Research Centre (JRC) of the European Union in monthly food fraud reports; (2) [...] Read more.
We aim to evaluate the extent to which food fraud incidents cause food safety concerns, using three complementing sources: (1) the publicly available fraud issues as collected by the Joint Research Centre (JRC) of the European Union in monthly food fraud reports; (2) academic literature that documents food fraud incidents; and (3) reports of criminal investigations of food fraud in The Netherlands. We studied the nature of these concerns in terms of their severity, types of hazard and investigate this in relation to the type of food fraud as well as the types of product. The findings reveal that approximately one out of three cases of food fraud carries a considerable food safety risk. Within these cases, food laundering—(re)introducing already illegal food into the food chain—was the main type of fraud most predominant and carried most food safety risk. This study demonstrates how food frauds have further-reaching food safety consequences than meets the eye, impacting on the food safety system. Perpetrators, amongst other flaws, seem to consciously ignore food safety risks and regulations. The analytical research community could consider not focusing exclusively on fraudulent food enhancement, but also consider how to extend their contribution to the detection of food laundering. Full article
(This article belongs to the Special Issue Risk Assessment in Food Safety)
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22 pages, 748 KB  
Review
Lactic Acid Bacteria Isolated from Traditional Dry-Cured Fermented Foods with Probiotic Effect: Selection, Mechanisms of Action and Applications
by José M. Martín-Miguélez, Belén Peromingo, Cristina Castaño, Juan J. Córdoba, Josué Delgado and Irene Martín
Foods 2025, 14(24), 4332; https://doi.org/10.3390/foods14244332 - 16 Dec 2025
Cited by 1 | Viewed by 1637
Abstract
Traditional dry-cured and fermented foods are part of the diet of many countries all over the world. These products are a source of lactic acid bacteria (LAB). Some of the LAB isolated from these products have a variety of probiotic effects on the [...] Read more.
Traditional dry-cured and fermented foods are part of the diet of many countries all over the world. These products are a source of lactic acid bacteria (LAB). Some of the LAB isolated from these products have a variety of probiotic effects on the consumers, among others, maintaining gastrointestinal homeostasis, enhancing immunity, providing antioxidant effects, preventing vaginal and urinary tract infections, and treating obesity. In addition, LAB has antagonistic properties against human pathogens and foodborne bacteria. This review summarizes methods for isolation, characterization, and selection of LAB with probiotic effects. Besides the effect of the selected probiotic LAB, focusing on gastrointestinal adhesion and colonization, and the described mechanisms of action, emphasizing their potential to advance nutritional innovations, will also be discussed. Furthermore, the advantages of the application of selected probiotic LAB in traditional dry-cured and fermented foods and in plant-based analogues will also be reviewed. Full article
(This article belongs to the Special Issue Feature Reviews on Food Microbiology)
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18 pages, 1142 KB  
Article
Preparation and Characterization of Eel (Anguilla) Bone Collagen Based on Intelligent Algorithm
by Li Yuan, Jiayu Lu, Yingxi Jia, Zitao Guo and Ruichang Gao
Foods 2025, 14(24), 4338; https://doi.org/10.3390/foods14244338 - 16 Dec 2025
Viewed by 1236
Abstract
Eel (Anguilla) is an aquatic animal with high nutritional value and multiple health benefits for the human body. To fully utilize its processing by-products fish bone, this study optimized the enzymatic preparation process of using BP neural network and GA genetic [...] Read more.
Eel (Anguilla) is an aquatic animal with high nutritional value and multiple health benefits for the human body. To fully utilize its processing by-products fish bone, this study optimized the enzymatic preparation process of using BP neural network and GA genetic algorithm, with collagen extraction yield as the key evaluation metric, and characterized the properties of the obtained collagen. The results demonstrated that the optimal extraction conditions for eel bone collagen were as follows: enzyme dosage of 2%, hydrolysis time of 2.65 h, solid-to-liquid ratio of 1:22, and ultrasonic pretreatment for 21 min at 250 W power, achieving an extraction yield of 57.6%. The main amino acids identified were glycine, glutamic acid, proline, and arginine. SDS-PAGE electrophoresis revealed that eel bone collagen exhibited structural characteristics of type I collagen. Raman spectroscopy and X-ray diffraction indicated an intact triple-helix structure with partial ordered features. The DSC and TGA results demonstrated good thermal stability, with a denaturation temperature of 106.73 °C. SEM imaging displayed a loose, porous fibrous network structure, while rheological analysis suggested potential biomedical material properties. The findings of this study provide fundamental data for the high-value utilization and development of eel bone resources. Full article
(This article belongs to the Special Issue Innovative Technology of Aquatic Product Processing)
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17 pages, 502 KB  
Article
Turning Mushy Lipids into Fruity Notes: Unlocking Lactone Biosynthesis Potential in Fat Industry Lipid Waste
by Jolanta Małajowicz, Katarzyna Wierzchowska, Karina Jasińska and Agata Fabiszewska
Foods 2025, 14(24), 4326; https://doi.org/10.3390/foods14244326 - 15 Dec 2025
Viewed by 490
Abstract
Waste from the fat-processing industry represents a challenging stream due to its physicochemical properties and environmental impact. Valorization through recovery and reuse offers ecological, economic, and social benefits. This study focused on mushy lipid residues generated during cold pressing of oilseeds (sunflower, flax, [...] Read more.
Waste from the fat-processing industry represents a challenging stream due to its physicochemical properties and environmental impact. Valorization through recovery and reuse offers ecological, economic, and social benefits. This study focused on mushy lipid residues generated during cold pressing of oilseeds (sunflower, flax, blue poppy, hemp, black cumin, and walnut) and evaluated their potential for lactone biosynthesis. The waste was analyzed for protein and fat content, while fatty acid profile, acid and peroxide values, oxidation stability, and health-related indices characterized the extracted oils. Polyphenol content and antioxidant activity of the residues were also determined. Subsequently, the waste was used as a substrate in biotransformation processes with Lactiplantibacillus plantarum and Yarrowia lipolytica. The results showed high protein (13.1–19.4%) and fat levels (65.0–77.3%) across all residues. The lipid fractions were rich in monounsaturated and polyunsaturated fatty acids, comprising nearly 90% of the total fatty acids, with oleic and linoleic acids being the dominant components. These features highlight their strong valorization potential, particularly for the microbial synthesis of aroma-active lactones. Under the applied conditions, the production of γ-dodecalactone and δ-decalactone reached 0.76 g/L and 1.62 g/L, respectively, confirming the suitability of cold-press residues as substrates for sustainable biotechnological applications. Full article
(This article belongs to the Special Issue Sustainable Uses and Applications of By-Products of the Food Industry)
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18 pages, 2985 KB  
Article
Bioprotective Potential of Pediococcus acidilactici L1 and Lactiplantibacillus plantarum HG1-1 in Harbin Red Sausage Under Vacuum Packaging
by Qiang Wang, Kaida Zhang, Qian Chen, Haotian Liu, Chao Zhang, Qian Liu and Baohua Kong
Foods 2025, 14(24), 4293; https://doi.org/10.3390/foods14244293 - 13 Dec 2025
Cited by 1 | Viewed by 597
Abstract
Effective biopreservation strategies are essential to maintain product quality and extend shelf life. However, the low storage temperature (4 °C) of low-temperature meat products limits the growth and activity of most protective cultures, highlighting the need for psychrotrophic strains. This study evaluated the [...] Read more.
Effective biopreservation strategies are essential to maintain product quality and extend shelf life. However, the low storage temperature (4 °C) of low-temperature meat products limits the growth and activity of most protective cultures, highlighting the need for psychrotrophic strains. This study evaluated the impact of various bioprotective cultures on the bacterial counts, physicochemical quality, flavor profile, and sensory characteristics of the Harbin red sausage under vacuum packaging for 28 days. In comparison with the control (uninoculated) and B2 (commercial Latilactobacillus sakei B2) groups, individual and mixed (1:1) inoculations with psychrotrophic Pediococcus acidilactici L1 and Lactiplantibacillus plantarum HG1-1 significantly inhibited the growth of Acinetobacter and Staphylococcus (p < 0.05), providing the sausage with superior color and texture and delaying lipid oxidation, thereby improving the sausage’s overall acceptability on day 28. The electronic nose analyses indicated that Harbin red sausages inoculated with individual and mixed cultures of Pe. acidilactici L1 and Lac. plantarum HG1-1 exhibited less development of odor compounds during storage. Overall, both individual and mixed inoculations with Pe. acidilactici L1 and Lac. plantarum HG1-1 showed superior bioprotective effects on Harbin red sausages under vacuum packaging compared with commercial Lat. sakei B2, with the mixed inoculation treatment being the most effective. Full article
(This article belongs to the Special Issue Meat Processing Technologies: Innovations in Quality, Safety, and Sensory)
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18 pages, 4143 KB  
Article
Impact of Alcohol Content on Alcohol–Ester Interactions in Qingxiangxing Baijiu Through Threshold Analysis
by Huan Zhang, Liuyan Zheng, Kaixuan Zhu, Tianxu Liu, Lexuan Yang, Lijuan Ma, Xin Zhang, Lin Yuan and Liping Du
Foods 2025, 14(24), 4290; https://doi.org/10.3390/foods14244290 - 12 Dec 2025
Viewed by 992
Abstract
Alcohols and esters are core flavor-active constituents of Qingxiangxing Baijiu (QXB), yet ethanol concentration’s regulatory role in their thresholds and interactions remains unclear. Physicochemical analysis showed reduced-alcohol QXB (L-QX, 42%, v/v) had higher total acid (1.48 g/L) but lower total [...] Read more.
Alcohols and esters are core flavor-active constituents of Qingxiangxing Baijiu (QXB), yet ethanol concentration’s regulatory role in their thresholds and interactions remains unclear. Physicochemical analysis showed reduced-alcohol QXB (L-QX, 42%, v/v) had higher total acid (1.48 g/L) but lower total ester (1.52 g/L) than high-alcohol QXB (H-QX, 53%, v/v; 1.20 g/L total acid, 2.05 g/L total ester). Sensory evaluation (0–5 scale) revealed H-QX had higher fruity (3.6 vs. 2.0), grassy (3.2 vs. 1.8), and grainy (3.0 vs. 1.9) aroma scores, while L-QX showed higher sour (2.1 vs. 1.5) and lees (1.7 vs. 1.1) notes (p < 0.05). The quantification of gas chromatography-flame ionization detection (GC-FID) determined the concentrations of eight alcohols and esters in H-QX samples and identified that most flavor compounds had higher concentrations than L-QX samples. Three alternative forced-choice tests showed 53% ethanol elevated olfactory thresholds (OTs) of five compounds, with ethyl lactate (1.53-fold) and isopentanol (1.89-fold) vs. 42%. For 16 alcohol–ester binary mixtures, 12 pairs had OT ratios (53% vs. 42%) < 1, especially 3 pairs (e.g., n-propanol-ethyl acetate) < 0.5. OAV/S curve analyses indicated all 16 mixtures had masking effects, with 11 pairs stronger at 42%. Verification validated 53% ethanol mitigated masking, enhancing fruity/grassy aromas by 38.1%/25.0%. This study provides support for QXB dealcoholization flavor regulation. Full article
(This article belongs to the Section Drinks and Liquid Nutrition)
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18 pages, 725 KB  
Article
Impact of Different Grilling Temperatures on the Volatile Profile of Beef
by Fathi Morsli, Aidan P. Moloney, Frank J. Monahan, Peter G. Dunne, David T. Mannion, Iwona Skibinska and Kieran N. Kilcawley
Foods 2025, 14(24), 4239; https://doi.org/10.3390/foods14244239 - 10 Dec 2025
Viewed by 772
Abstract
The volatile profiles of beef steaks (Longissimus lumborum) were analysed both raw and grilled to five different internal temperatures, 55 °C, 60 °C, 71 °C, 77 °C, and 85 °C, representing very-rare, rare, medium rare, well-done, and very well-done, respectively. Volatile [...] Read more.
The volatile profiles of beef steaks (Longissimus lumborum) were analysed both raw and grilled to five different internal temperatures, 55 °C, 60 °C, 71 °C, 77 °C, and 85 °C, representing very-rare, rare, medium rare, well-done, and very well-done, respectively. Volatile organic compounds (VOCs) were extracted using direct immersion high-capacity sorptive extraction (DI-HiSorb) and analysed by gas chromatography–mass spectrometry (GC–MS). A total of ninety-one VOCs were detected with forty-two significantly impacted by the degree of doneness, thirty of which had Variable in Projection score > 1. Principal Component Analysis produced three distinct clusters, (i) raw, (ii) very-rare, rare, and medium-rare, (iii) and well-done and very well-done. Direct immersion high-capacity sorptive extraction (DI-HiSorb) provided a comprehensive volatile profile of grilled beef steak across different degrees of doneness and revealed that the abundance of methyl esters. The main findings were that in relation to the degree of doneness methyl esters were significantly reduced, with both aldehydes and pyrazines increasing due to thermal lipid oxidation, Strecker degradation, and Maillard reaction, highlighting the significance of internal temperature on the volatile profile of steak during grilling. Full article
(This article belongs to the Special Issue Volatile Aroma Compounds—Food Sensory and Nutrition Attributes)
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18 pages, 1582 KB  
Article
A Machine Learning Model to Reframe the Concept of Shelf-Life in Bakery Products: PDO Sourdough as a Technological Preservation Model
by Andrea Marianelli, Cecilia Akotowaa Offei, Monica Macaluso, Nicola Mercanti, Bruno Casu and Angela Zinnai
Foods 2025, 14(24), 4236; https://doi.org/10.3390/foods14244236 - 10 Dec 2025
Cited by 1 | Viewed by 790
Abstract
Traditional shelf-life (SL) determination in bakery products relies primarily on subjective sensory evaluation, limiting both predictive capability and technological transfer. This study aimed to develop an objective, data-driven framework by integrating statistical and Machine Learning (ML) methods to identify and quantify the core [...] Read more.
Traditional shelf-life (SL) determination in bakery products relies primarily on subjective sensory evaluation, limiting both predictive capability and technological transfer. This study aimed to develop an objective, data-driven framework by integrating statistical and Machine Learning (ML) methods to identify and quantify the core determinants of bread SL. Samples were produced under a 2 × 2 × 2 factorial design (Fermentation, Temperature, Packaging), with continuous monitoring of physicochemical and atmospheric parameters. Three-way ANOVA confirmed that Storage x Temperature (η2 ÷ 0.41) and Modified Atmosphere Packaging (η2 ÷ 0.36) were the dominant factors. The optimal synergy (4 °C + ATM) achieved a 100% Success Rate, extending SL to 54 days vs. 16 days under ambient conditions. For prediction, a Generalized Linear Model (GLM) was developed for binary classification and rigorously validated via 10-fold cross-validation. The GLM achieved an Overall Accuracy of 89% (AUC 92%), uniquely identifying pH and Total Titratable Acidity (TTA) as the most influential predictors. In conclusion, GLM provides a robust tool for objective SL prediction. The integrated ANOVA–GLM framework achieved a 3.3-fold SL extension and 92% predictive accuracy. The findings confirm that preservative effectiveness is not solely due to the process itself, but is mediated by the resulting chemical acidity, offering a scalable framework for Real-Time Quality Control (QC) in the food industry. Full article
(This article belongs to the Special Issue Next-Generation Preservation Processes for a Resilient Agri-Food Supply Chain)
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25 pages, 2654 KB  
Article
Effects of Active Paper Sheets on the Quality of Cherry Tomatoes and Kale During Storage
by Alejandra Navarro-Martínez, Yineth Piñeros-Castro, Alberto Garre, Antonio López-Gómez and Ginés Benito Martínez-Hernández
Foods 2025, 14(24), 4225; https://doi.org/10.3390/foods14244225 - 9 Dec 2025
Viewed by 624
Abstract
The effect of active packaging on maintaining the quality of cherry tomatoes and kale during storage was investigated. The active packaging consisted of kraft paper sheets coated with thymol/eugenol (50:50) encapsulated in β-cyclodextrin. Cherry tomatoes were stored at 10, 15, and 22 °C [...] Read more.
The effect of active packaging on maintaining the quality of cherry tomatoes and kale during storage was investigated. The active packaging consisted of kraft paper sheets coated with thymol/eugenol (50:50) encapsulated in β-cyclodextrin. Cherry tomatoes were stored at 10, 15, and 22 °C for 15, 14, and 8 days, respectively, while kale was stored at 2, 8, 15, and 22 °C for 21, 16, 9, and 7 days. Physicochemical (pH, total soluble solids, titratable acidity, colour, and firmness), microbiological (mesophilic, psychrophilic, enterobacteria, moulds, and yeasts) and pigment/bioactive/nutritional (chlorophylls, carotenoids, total phenolic content, vitamin C, and total antioxidant capacity) characteristics were analysed. Active packaging significantly reduced microbial growth, particularly enterobacteria and moulds, in cherry tomatoes and psychrophiles and moulds in kale, without negatively affecting the physicochemical quality. The microbial kinetics were successfully described using the Baranyi–Ratkowsky predictive model, which quantified the effects of temperature and active packaging on microbial growth parameters. This modelling approach revealed that active packaging increased the minimum growth temperature and reduced the specific growth rate of key microbial groups, confirming its inhibitory action under different storage conditions. The use of active packaging slowed colour degradation in kale by reducing chlorophyll loss up to 50% at 22 °C and maintained tomato firmness and colour during storage. Furthermore, a strong correlation (R2 = 0.87) between colour index and carotenoid content was found, enabling the non-destructive prediction of ripening in tomatoes. Overall, active packaging enhanced microbial stability, delayed visual deterioration, and sustainably extended the shelf life and post-harvest quality of perishable products, offering a promising alternative to conventional preservation methods. Full article
(This article belongs to the Special Issue Sustainable Food Packaging and Its Impact on Shelf Life and Safety of Agrifoods)
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16 pages, 1730 KB  
Article
Effects of Ultrasonic-Assisted Enzymatic Treatment on the Solubility and Stability of Myofibrillar Protein from Tilapia (Oreochromis niloticus)
by Juanjuan Zhao, Huan Xiang, Hui Huang, Ya Wei, Yongqiang Zhao and Shuxian Hao
Foods 2025, 14(24), 4232; https://doi.org/10.3390/foods14244232 - 9 Dec 2025
Cited by 1 | Viewed by 551
Abstract
Myofibrillar protein (MP) aggregation in solutions with NaCl concentrations below 0.3 M results in poor solubility. Ultrasound-assisted glutaminase treatment (UGT) was applied to improve MP solubility in a low-salt solution (containing 0.1 M NaCl). The solubility increased with ultrasonic power and time, peaking [...] Read more.
Myofibrillar protein (MP) aggregation in solutions with NaCl concentrations below 0.3 M results in poor solubility. Ultrasound-assisted glutaminase treatment (UGT) was applied to improve MP solubility in a low-salt solution (containing 0.1 M NaCl). The solubility increased with ultrasonic power and time, peaking at 44.34% (480 W, 15 min) and reaching 61% after UGT. Subsequently, the effect of post-sonication heat treatment (60 °C, 30 min) on the physicochemical and structural characteristics of ultrasound-enzyme treated MP (UEMP), prepared under specific ultrasonic conditions (480 W, 20 min), was systematically investigated. The findings revealed that UEMP exhibited higher hydrophobicity, sulfhydryl content, and turbidity, but reduced particle size, ζ-potential, and fluorescence, suggesting disulfide disruption and exposure of hydrophobic residues. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis revealed weakened high-molecular weight bands and intensified low-molecular weight bands. Fourier-transform infrared spectroscopy confirmed these structural rearrangements, with a blue-shifted amide A band and decreased amide I intensity. Heating further increased the hydrophobicity and fluorescence without altering the size, ζ-potential, or molecular weight. The red shift in the amide A band suggests reinforced local ordering. Rheology analysis showed non-Newtonian shear-thinning behavior, which was unchanged by UGT or heating. Collectively, UGT with moderate heating enhances MP solubility and thermal stability by disrupting stabilizing bonds and modulating the structure. Full article
(This article belongs to the Special Issue Advanced Innovations in Seafood Processing, Preservation, and Bioactive Compounds)
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25 pages, 1271 KB  
Article
An Assessment of Sociodemographic Factors, Attitude, Knowledge, and Practices of the Elderly’s Caregivers with Respect to Elderly Food Safety
by Wing-Tung Leung, Sirui Li, Peter Hoi-Fu Yu and Shun-Wan Chan
Foods 2025, 14(24), 4212; https://doi.org/10.3390/foods14244212 - 8 Dec 2025
Viewed by 630
Abstract
In the past decades, outbreaks of food poisoning have been a significant concern in Hong Kong. Under the stressful workplace culture, people nowadays overlook the importance of food safety and food handling practices. Elderly people are at a higher risk of foodborne illness [...] Read more.
In the past decades, outbreaks of food poisoning have been a significant concern in Hong Kong. Under the stressful workplace culture, people nowadays overlook the importance of food safety and food handling practices. Elderly people are at a higher risk of foodborne illness among the infected groups due to weakened immunity. It is important for the elderly’s caregivers to be equipped with good food safety knowledge and food handling practices in order to ensure the food safety of the elderly. An online questionnaire was distributed in Hong Kong using online platforms with the aim of investigating the sociodemographic characteristics, attitudes, knowledge, and handling practices with respect to elderly food safety among 390 participants who are the elderly’s caregivers. These factors represent different backgrounds of the elderly’s caregivers, and the questionnaire provides evidence to support how food safety knowledge and attitudes of elderly’s caregivers associate with elderly food safety. By investigating them, it helps the public understand the significance of preventing food poisoning outbreaks. Thus, the public health of the elderly can be improved. It was observed that the elderly’s caregivers with a higher level of education had better knowledge of food safety in elderly care and better food handling practices. Their attitudes had a strong positive correlation with their knowledge and handling practices towards food safety. This study emphasized that food safety knowledge and practices of the elderly’s caregivers in Hong Kong should be improved effectively by enforcing stricter regulations on elderly food safety protocols, raising public awareness on elderly food safety and implementing tailored educational programmes according to the background of the elderly’s caregivers. Full article
(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)
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19 pages, 3392 KB  
Article
Microwave-Assisted Subcritical Water Extraction of Hemp Seeds for the Simultaneous Recovery of Proteins and Phenolic Compounds
by Aziadé Chemat, Salah Chaji, Christian Cravotto, Giorgio Capaldi, Luisa Boffa, Giorgio Grillo, Anne-Sylvie Fabiano-Tixier and Giancarlo Cravotto
Foods 2025, 14(24), 4201; https://doi.org/10.3390/foods14244201 - 7 Dec 2025
Viewed by 717
Abstract
This work presents an innovative microwave-assisted subcritical water extraction (MA-SWE) approach for the simultaneous recovery of proteins and phenolic compounds from hemp seeds (HS). The extraction temperature (100–180 °C), time (5–60 min), and solid-to-liquid ratio (1:5–1:30 w/v) were optimized via [...] Read more.
This work presents an innovative microwave-assisted subcritical water extraction (MA-SWE) approach for the simultaneous recovery of proteins and phenolic compounds from hemp seeds (HS). The extraction temperature (100–180 °C), time (5–60 min), and solid-to-liquid ratio (1:5–1:30 w/v) were optimized via Box–Behnken design. The effects of whole, crushed and defatted HS were investigated, with defatted HS exhibiting higher selectivity for proteins and polyphenols. Two optimization strategies were explored: one maximizing protein and polyphenol yields and another minimizing solvent and energy consumption, while maintaining competitive yields. The maximized conditions (MAPPY) were 180 °C, 57 min, and a ratio of 1:28, providing a protein selectivity of 48.91 g/100 g of dry extract (DE) and a total phenolic content of 7.24 g gallic acid equivalent/100 g DE. Regarding functional properties, both strategies yielded extracts with similar performance; however, the maximization strategy resulted in higher emulsifying capacities. These results support the industrial valorization of defatted HS by MA-SWE under optimized conditions to produce antioxidant- and protein-rich ingredients. Full article
(This article belongs to the Special Issue Green/Waste Biomass Utilization in Food Industry: Biorefinery Process and High Value-Added Products)
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20 pages, 3189 KB  
Article
Enhancement of Quality and Safety of Low-Salt Pixian Douban Fermentation with Paenibacillus polymyxa M17 27-6
by Zirong Gao, Weihong Tao, Xiaolei Ren, Ningbo Qin, Yingxi Chen, Chaofan Ji, Xinping Lin, Yiwei Dai and Sufang Zhang
Foods 2025, 14(24), 4200; https://doi.org/10.3390/foods14244200 - 7 Dec 2025
Viewed by 687
Abstract
Traditional pixian douban is characterized by elevated salt concentrations, often exceeding 12%. Given the established correlation between high-salt diets and various health disorders, the necessity for effective salinity reduction becomes evident. However, the reduction in salt content may result in quality deterioration. To [...] Read more.
Traditional pixian douban is characterized by elevated salt concentrations, often exceeding 12%. Given the established correlation between high-salt diets and various health disorders, the necessity for effective salinity reduction becomes evident. However, the reduction in salt content may result in quality deterioration. To address the adverse effects associated with decreased salt concentration, the strain Paenibacillus polymyxa M17 27-6, which possesses the capability to produce antimicrobial compounds, was used in the fermentation of low-salt pixian douban. Additionally, we employed low-salt uninoculated and high-salt uninoculated groups as fermentation controls, with the entire fermentation cycle lasting 35 d. In terms of safety, microbial diversity sequencing and the content of biogenic amines and aflatoxin B1 were conducted. Microbial diversity sequencing analyses indicated the presence of potentially pathogenic Escherichia and Shigella, as well as the spoilage-causing Trichosporon and Issatchenkia, in the uninoculated low-salt group, whereas no contaminating bacteria were detected in the inoculated group. Relative to the uninoculated low-salt group, levels of aflatoxin B1 and biogenic amines were significantly reduced. In terms of quality and volatiles, compared to the uninoculated high-salt group, concentrations of amino acid nitrogen and total acids increased to 0.93 g/100 g and 1.21 g/100 g, respectively, alongside significantly enhanced levels of organic acids and antioxidant activity. At the same time, volatile compound content and abundance increased. In conclusion, the incorporation of P. polymyxa M17 27-6 in the production of low-salt broad-bean paste effectively enhances quality and safety and provides a theoretical basis for developing low-salt pixian douban products. Full article
(This article belongs to the Special Issue Fermentation and Its Role in Food Quality: Microbial, Physicochemical, Sensory and Safety Issues)
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14 pages, 2667 KB  
Article
Modulating Protein Glycation in Skim Milk Powder via Low Humidity Dry Heating to Improve Its Heat-Stabilizing Properties
by Zijun Zhao, Riza Flores, Bruno De Meulenaer and Paul Van der Meeren
Foods 2025, 14(24), 4197; https://doi.org/10.3390/foods14244197 - 6 Dec 2025
Cited by 1 | Viewed by 705
Abstract
The limited heat stability of skim milk powder (SMP) constrains its application in high-temperature processes. While dry heating can improve its thermal resistance, it often accelerates the advanced Maillard reaction, compromising protein quality. This study applied low relative humidity conditions (<10% RH) during [...] Read more.
The limited heat stability of skim milk powder (SMP) constrains its application in high-temperature processes. While dry heating can improve its thermal resistance, it often accelerates the advanced Maillard reaction, compromising protein quality. This study applied low relative humidity conditions (<10% RH) during dry heating to modulate the Maillard reaction, aiming to enhance the heat resistance of SMP and derive recombined filled evaporated milk emulsions with fewer undesirable changes in colour and solubility. SMP was subjected to dry heating at 80, 100, and 120 °C for durations ranging from 2 to 20 min (at 120 °C) and up to 16 h (at 80 °C). The progression of the Maillard reaction and associated protein modifications were evaluated. The results indicate that the advanced Maillard reaction was retarded, evidenced by minimal colour development and well-preserved protein solubility (90–97%, n = 3), determined using the Lowry assay on the supernatants. The hydroxymethylfurfural and protein carbonyl contents increased only moderately with temperature and time. Moreover, the sulfhydryl group content remained largely stable, consistent with limited disulfide-mediated aggregation. Heat treatment of SMP at 120 °C for 10 min greatly improved its heat stability, as reflected by a 25-fold reduction in the volume-weighted average diameter (D4,3; 95% CI = 3 to 47) and a 108-fold reduction in the consistency coefficient (K; 95% CI = 12 to 200) of the SMP-derived sterilised recombined filled evaporated milk (RFEM) compared to the control. These findings demonstrate that dry heating under low RH helps to improve the functional properties of SMP without inducing the detrimental effects associated with advanced Maillard products. Full article
(This article belongs to the Special Issue Future Technology and Sustainable Interventions for the Improvement of the Quality of Dairy Products)
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45 pages, 1164 KB  
Review
Integrating Cutting-Edge Technologies in Food Sensory and Consumer Science: Applications and Future Directions
by Dongju Lee, Hyemin Jeon, Yoonseo Kim and Youngseung Lee
Foods 2025, 14(24), 4169; https://doi.org/10.3390/foods14244169 - 5 Dec 2025
Cited by 1 | Viewed by 2568
Abstract
With the introduction of emerging digital technologies, sensory and consumer science has evolved beyond traditional laboratory-based and self-response-centered sensory evaluations toward more objective assessments that reflect real-world consumption contexts. This review examines recent trends and potential applications in sensory evaluation research focusing on [...] Read more.
With the introduction of emerging digital technologies, sensory and consumer science has evolved beyond traditional laboratory-based and self-response-centered sensory evaluations toward more objective assessments that reflect real-world consumption contexts. This review examines recent trends and potential applications in sensory evaluation research focusing on key enabling technologies—artificial intelligence (AI) and machine learning (ML), extended reality (XR), biometrics, and digital sensors. Furthermore, it explores strategies for establishing personalized, multimodal, and intelligent–adaptive sensory evaluation systems through the integration of these technologies, as well as the applicability of sensory evaluation software. Recent studies report that AI/ML models used for sensory or preference prediction commonly achieve RMSE values of approximately 0.04–24.698, with prediction accuracy ranging from 79 to 100% (R2 = 0.643–0.999). In XR environment, presence measured by the IPQ (7-point scale) is generally considered adequate when scores exceed 3. Finally, the review discusses ethical considerations arising throughout data collection, interpretation, and utilization processes and proposes future directions for the advancement of sensory and consumer science research. This systematic literature review aims to identify emerging technologies rather than provide a quantitative meta-analysis and therefore does not cover domain-specific analytical areas such as chemometrics beyond ML approaches or detailed flavor and aroma chemistry. Full article
(This article belongs to the Special Issue Advances in Sensory Science: Integrating Cutting-Edge Technologies to Decode Sensory and Consumer Perceptions)
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16 pages, 1719 KB  
Article
Rediscovering Olive Mill Wastewater: New Chemical Insights Through Untargeted UHPLC-QTOF-MS Data-Dependent Analysis Approach
by Laura Alessandroni, Massimo Ricciutelli, Simone Angeloni, Giovanni Caprioli and Gianni Sagratini
Foods 2025, 14(23), 4128; https://doi.org/10.3390/foods14234128 - 2 Dec 2025
Viewed by 563
Abstract
With the advent of new analytical technologies and the urgent environmental problem, reopening investigations into polluting waste matrices becomes a priority. Olive mill wastewater is a pollutant and phytotoxic by-product of olive oil production. An untargeted UHPLC-QTOF analysis of three olive mill wastewaters [...] Read more.
With the advent of new analytical technologies and the urgent environmental problem, reopening investigations into polluting waste matrices becomes a priority. Olive mill wastewater is a pollutant and phytotoxic by-product of olive oil production. An untargeted UHPLC-QTOF analysis of three olive mill wastewaters from three different olive cultivars was performed, and modern informatic platforms were involved to characterize the chemical components in-depth. Data elaboration and statistical analysis confirmed the differences between samples and revealed a total of 364 annotated compounds, including iridoids, phenolic compounds, flavonoids, lignans, cinnamic acid derivatives, and pyrrolidine derivatives. Many of these metabolites, including compounds with known antioxidant and bioactive potential, are scarcely reported in olive products and by-products. The outcomes of this work could be useful for rethinking olive mill wastewater as a source of bioactive compounds to develop and optimize new detoxification strategies. Full article
(This article belongs to the Special Issue Applications of Foodomics Strategies in Advancing Food Quality, Safety and Authenticity)
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19 pages, 1308 KB  
Article
A New Approach with Agri-Food By-Products: A Case Study of Fortified Fresh Pasta with Red Onion Peels
by Alessia Pagazzo, Anna Rita Bavaro, Isabella D’Antuono, Vito Linsalata, Angela Cardinali, Amalia Conte and Matteo Alessandro Del Nobile
Foods 2025, 14(23), 4101; https://doi.org/10.3390/foods14234101 - 28 Nov 2025
Viewed by 624
Abstract
The current study aimed to fortify fresh pasta with red onion peels in the form of powder (OPP). For this aim, three concentrations were used (3%, 6%, and 9% w/w) and properly added to the dough. A control sample was [...] Read more.
The current study aimed to fortify fresh pasta with red onion peels in the form of powder (OPP). For this aim, three concentrations were used (3%, 6%, and 9% w/w) and properly added to the dough. A control sample was also prepared for comparison (CTRL). Raw and cooked pasta samples were assessed for sensory acceptability and technological properties. Fibre content, total polyphenols, and antioxidant activity (by ABTS and FRAP) were assessed in raw materials and pasta samples. The glycaemic index was also predicted. Results from sensory evaluation and technological analyses demonstrated that with increasing OPP, some defects were perceived to provoke a complete unacceptance with the highest fortification level (9% score < 5). However, these effects were counterbalanced by a significant functional quality increase in fibre content, total polyphenols, and antioxidant activity, justified by the presence of the new onion-based ingredient. Therefore, to better balance benefits and drawbacks of onion peel recycling, a global quality index (GQI) was calculated, which accounted for nutritional improvements and sensory worsening. The most interesting GQI values were found for both 3% and 6% levels of fortification (52.58 vs. 51.86). Considering that these values are very comparable, the 6% can be considered the optimal concentration because it represents the highest concentration to give a fortified and sensorially friendly product. Full article
(This article belongs to the Special Issue Plant By-Products Fortify the Nutritional and Functional Properties of Foods)
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19 pages, 4642 KB  
Article
Inactivated Akkermansia muciniphila AKK PROBIO Preserves Intestinal Homeostasis and Ameliorates DSS-Induced Colitis in Mice
by Hongyan Zhang, Chunwen Liu, Yutian Huang, Xin Ma and Dayong Ren
Foods 2025, 14(23), 4063; https://doi.org/10.3390/foods14234063 - 27 Nov 2025
Viewed by 1851
Abstract
Ulcerative colitis (UC) is a chronic relapsing inflammatory bowel disease with escalating global incidence. Conventional therapies face limitations including substantial costs and adverse effects, while live probiotics pose safety risks in vulnerable populations. Postbiotics—inactivated microorganisms conferring health benefits—offer therapeutic potential without viable bacterial [...] Read more.
Ulcerative colitis (UC) is a chronic relapsing inflammatory bowel disease with escalating global incidence. Conventional therapies face limitations including substantial costs and adverse effects, while live probiotics pose safety risks in vulnerable populations. Postbiotics—inactivated microorganisms conferring health benefits—offer therapeutic potential without viable bacterial risks. This study investigated inactivated Akkermansia muciniphila AKK PROBIO in dextran sulfate sodium (DSS)-induced colitis mice. Inactivated AKK PROBIO significantly ameliorated disease manifestations, restoring body weight and food intake during days 10–14 (p < 0.01) and reducing Disease Activity Index scores (p < 0.0001). Treatment preserved colonic architecture, enhanced tight junction proteins (Claudin-1, Occludin, ZO-1), and elevated mucin 2 expression. Mechanistically, AKK PROBIO modulated inflammatory responses by increasing anti-inflammatory interleukin-10 (p < 0.05) while decreasing pro-inflammatory cytokines IL-1β, IL-6, and TNF-α (all p < 0.05). 16S rRNA sequencing revealed selective microbiota remodeling with enriched beneficial genera (Ligilactobacillus, Lachnospiraceae_NK4A136_group, Bacteroides, Akkermansia) and depleted pathobionts (Escherichia-Shigella). Functional profiling demonstrated enhanced microbial metabolic capacity in carbohydrate and amino acid metabolism pathways. Gas chromatography–mass spectrometry analysis confirmed elevated short-chain fatty acid production, particularly butyrate and isocaproate (p < 0.05). Correlation analyses revealed interconnected relationships among beneficial microbiota, short-chain fatty acids, and anti-inflammatory mediators, while showing inverse associations with pro-inflammatory cytokines. In summary, our findings demonstrate that inactivated AKK PROBIO alleviates colitis, supporting its development as a safe, food-derived postbiotic. Full article
(This article belongs to the Section Food Microbiology)
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17 pages, 1555 KB  
Article
Exfoliated Graphite as a Solid Sorbent in Ultrasound-Assisted Dispersive Micro-Solid-Phase Extraction for Determination of Chromium and Vanadium in Herbs
by Małgorzata Osińska, Piotr Krawczyk and Magdalena Krawczyk-Coda
Foods 2025, 14(23), 4075; https://doi.org/10.3390/foods14234075 - 27 Nov 2025
Cited by 1 | Viewed by 454
Abstract
In this research, a preconcentration procedure was developed for the sequential determination of chromium and vanadium using high-resolution continuum source graphite furnace atomic absorption spectrometry (HR-CS GFAAS). Due to low concentrations, chromium and vanadium were determined following preconcentration onto exfoliated graphite using ultrasound-assisted [...] Read more.
In this research, a preconcentration procedure was developed for the sequential determination of chromium and vanadium using high-resolution continuum source graphite furnace atomic absorption spectrometry (HR-CS GFAAS). Due to low concentrations, chromium and vanadium were determined following preconcentration onto exfoliated graphite using ultrasound-assisted dispersive micro-solid-phase extraction (US DMSPE). The experimental parameters, including pH of the sample solution, the amount of exfoliated graphite, extraction time, elution conditions, as well as the main parameters of HR-CS GFAAS, were investigated. The calculated limits of detection for Cr and V were 0.003 µg g−1 and 0.006 µg g−1, respectively. The preconcentration factors obtained for Cr and V were 28 and 34, respectively. The RSD ranged from 0.3% to 3.4% for Cr and from 0.9% to 4.6% for V. The accuracy of this method was validated by analyses of INCT-MP4-2 (Mixed Polish Herbs) certified reference material. The measured chromium and vanadium contents were in satisfactory agreement with the certified values according to the t-test for a 95% confidence level. The proposed method was successfully applied for the determination of both elements in herbs such as hawthorn flower, hawthorn fruit, motherwort, white mulberry leaf, common milkweed, mistletoe, valerian root, and horse chestnut bark. Full article
(This article belongs to the Section Food Analytical Methods)
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25 pages, 2233 KB  
Article
Grains, Cereals, and Legumes: Implications in Glycemic Index and Perspectives
by Manish Kumar Singh, Hyeong Rok Yun, Jyotsna S. Ranbhise, Sunhee Han, Songhyun Ju, Salima Akter, Seung Geun Yeo, Sung Soo Kim and Insug Kang
Foods 2025, 14(23), 4038; https://doi.org/10.3390/foods14234038 - 25 Nov 2025
Cited by 1 | Viewed by 2269
Abstract
Background/Objectives: The glycemic index (GI) is a critical factor in managing blood sugar levels and related diseases. Grains, as staple foods consumed worldwide, are primary sources of carbohydrates, starch, and dietary fiber (DF). The carbohydrate composition of grains can significantly influence postprandial blood [...] Read more.
Background/Objectives: The glycemic index (GI) is a critical factor in managing blood sugar levels and related diseases. Grains, as staple foods consumed worldwide, are primary sources of carbohydrates, starch, and dietary fiber (DF). The carbohydrate composition of grains can significantly influence postprandial blood glucose levels. Therefore, understanding how different carbohydrate components affect blood glucose is essential. Methods: This study retrospectively examined the relationship between carbohydrate composition and GI in various grains, cereals, and legumes. Data on grain and cereal components were obtained from reputable public databases, including PubMed, the U.S. Department of Agriculture (USDA), FooDB, and published studies. Results: Analysis of the GI and glycemic load (GL) across grain components revealed several key findings. In addition to total carbohydrate (TC), both dietary starch (DS) and dietary fiber (DF) had substantial effects on GI. Interestingly, total sugar (TS), often considered a primary concern, showed no significant association with GI. Multiple regression and linear regression analyses demonstrated strong correlations between GI and both TC and DS. Among ratio metrics, the TC-to-DF ratio displayed significant correlation with GI (R = 0.48, p = 0.0003), followed by the DS-to-DF ratio (R = 0.33, p = 0.0159). The TS-to-DF ratio, however, showed no significant correlation (R = 0.04, p = 0.7544). Conclusions: These findings suggest that carbohydrate-to-fiber ratios, especially TC-to-DF, may play an important role in determining GI. Other dietary components, such as dietary fiber and dietary starch, might also affect these results. Additional studies are needed to examine how factors beyond carbohydrates influence GI. These observations may help guide future work aimed at better understanding dietary effects on health. Further, our results offer valuable insights for making healthier nutritional choices and improving the management of chronic diseases. Full article
(This article belongs to the Special Issue New Insights into Cereals and Cereal-Based Foods, 4th Edition)
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21 pages, 4090 KB  
Article
Directive vs. Reductive Front-of-Pack Labels: Differences in Italian Consumers’ Responses to the Nutri-Score and the NutrInform Battery
by Nazarena Cela, Federica Quintiero, Cinzia Ferraris and Luisa Torri
Foods 2025, 14(23), 4033; https://doi.org/10.3390/foods14234033 - 25 Nov 2025
Viewed by 664
Abstract
There is no clear consensus regarding which Front-of-Pack (FoP) label is more effective in promoting healthier food choices. This study explored consumers’ healthiness perception (HP) and willingness to buy (WTB) foods labelled with two different FoP labels: Nutri-Score (NS) and NutrInform Battery (NIB). [...] Read more.
There is no clear consensus regarding which Front-of-Pack (FoP) label is more effective in promoting healthier food choices. This study explored consumers’ healthiness perception (HP) and willingness to buy (WTB) foods labelled with two different FoP labels: Nutri-Score (NS) and NutrInform Battery (NIB). The role of individual characteristics, such as sociodemographic variables, purchasing behaviors, orthorexia nervosa tendency, and cognitive abilities, in predicting consumers’ responses was also examined. Through an online survey, Italian consumers (n = 436; 71% female; average age: 38.9 ± 14.7) evaluated the HP and WTB of yoghurt and fruit jam, with three different nutritional qualities (high, medium, low) and labelled with both NS and NIB. The results showed significant differences between NS and NIB, with effects varying across product categories and nutritional profiles. Age, frequency of nutrition label reading, and role in buying decisions emerged as significant predictors of consumers’ responses, particularly for products with high nutritional quality. Conversely, orthorexia nervosa tendencies and cognitive abilities did not significantly predict differences in HP and WTB between FoP labels. These findings expand the understanding of the complexity involved in selecting an appropriate FoP labelling system and offer valuable insights to effectively guide healthier food choices while accommodating diverse consumers’ profiles. Full article
(This article belongs to the Special Issue Consumer Behavior and Food Choice—4th Edition)
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15 pages, 1111 KB  
Article
Regional Differentiation of Olive Oil of the Koroneiki Olive Cultivar from the Ionian Islands Based on Key Volatile Compounds and Descriptive Data Analysis
by Nikolaos Kopsahelis, Ioannis K. Karabagias and Effimia Eriotou
Foods 2025, 14(23), 4026; https://doi.org/10.3390/foods14234026 - 24 Nov 2025
Viewed by 902
Abstract
Given that olive oil produced in the Ionian islands has not been extensively studied, forty-seven olive oil samples of the Koroneiki olive cultivar were collected from Zakynthos, Kerkyra, Kefalonia, and Leukada, which comprise well-known islands of the Ionian Sea. The samples were subjected [...] Read more.
Given that olive oil produced in the Ionian islands has not been extensively studied, forty-seven olive oil samples of the Koroneiki olive cultivar were collected from Zakynthos, Kerkyra, Kefalonia, and Leukada, which comprise well-known islands of the Ionian Sea. The samples were subjected to analysis of volatile compounds using headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry (HS-SPME/GC-MS). Based on HS-SPME/GC-MS analysis, twenty-five volatile compounds were tentatively identified and semi-quantified using the internal standard method. Volatile compounds included alcohols, aldehydes, benzene derivatives, esters, hydrocarbons, ketones, and terpenoids. The application of descriptive data analysis, such as multivariate analysis of variance (MANOVA), linear discriminant analysis (LDA), and factor analysis (FA), to the semi-quantitative data (μg/L) of the identified volatile compounds resulted in the extraction of key volatile compounds that differentiated olive oil samples of the Koroneiki olive cultivar according to geographical origin. The cross-validation method of LDA showed a prediction rate of 83.0%, whereas the variance explained by FA was approximately 69.06% (69.055%). The key volatile compounds that were associated most with the geographical origin of olive oil samples were (Z)-1,3-pentadiene, dodecane, 2,2,4,6,6-pentamethyl-heptane, 3-ethyl-1,5-octadiene, 2,4-dimethyl-heptane, 4-methyloctane, ethanol, 2-hexanol, and 3-methylbutanal, among others. The study contributes to the regional features of olive oil of the Koroneiki olive cultivar from the Ionian islands based on key volatile compounds and further supports the consecutive research of the international community regarding olive oil authentication. Full article
(This article belongs to the Special Issue Natural Active Substances in Foods: Sources, Analysis Techniques and Health Benefits)
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38 pages, 1376 KB  
Review
Incorporation of Edible Plant Extracts as Natural Food Preservatives: Green Extraction Methods, Antibacterial Mechanisms and Applications
by Zafeiria Lemoni, Konstantinos Evangeliou, Theopisti Lymperopoulou and Diomi Mamma
Foods 2025, 14(23), 4000; https://doi.org/10.3390/foods14234000 - 22 Nov 2025
Cited by 4 | Viewed by 3136
Abstract
The review article critically evaluates the application of edible plant extracts as natural preservatives in food systems, with a particular focus on environmentally sustainable extraction methodologies. It examines green extraction methods designed to enhance the yield of bioactive compounds responsible for plants’ strong [...] Read more.
The review article critically evaluates the application of edible plant extracts as natural preservatives in food systems, with a particular focus on environmentally sustainable extraction methodologies. It examines green extraction methods designed to enhance the yield of bioactive compounds responsible for plants’ strong antibacterial properties. The biochemical mechanisms underlying antibacterial activity are studied, namely disruption of bacterial cell walls and membranes; inhibition of metabolic enzymes; interference with nucleic acid synthesis; induction of oxidative stress; and suppression of quorum sensing, biofilm formation, efflux pumps, and β-lactamase activity, along with standardized methodologies for efficacy assessment and extracts’ incorporation into food matrices. Recent research demonstrates the potential of plant extracts to extend the shelf life of meat, seafood, dairy, and fresh products while meeting consumer demand for clean-label products. Although large-scale application remains limited due to challenges, future research should focus on optimizing green extraction approaches, establishing standardized evaluation protocols, and developing regulatory frameworks to facilitate their safe and sustainable use in the food industry. Full article
(This article belongs to the Special Issue Feature Reviews on Food Microbiology)
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21 pages, 6955 KB  
Article
Dietary Intervention with Resistant Starch-Rich Unripe Plantain Flour Restores Gut Microbiome–Metabolome Axis and Ameliorates Type 2 Diabetes in Rats
by Jinfeng Fu, Cancan Liu, Shiyun Tu, Hongjie Liu, Zixin Liu, Weidi He, Lu Dong, Ganjun Yi, Yiji Xia, Juan Wang and Ou Sheng
Foods 2025, 14(23), 3996; https://doi.org/10.3390/foods14233996 - 21 Nov 2025
Cited by 1 | Viewed by 1692
Abstract
Plantain (Musa spp., AAB group) possesses a complex triploid genetics originating from interspecific hybridization, which underlies its agronomic traits and nutritional composition, making it a vital global staple food crop. Unripe plantain flour (UPF), a rich source of resistant starch (RS), has [...] Read more.
Plantain (Musa spp., AAB group) possesses a complex triploid genetics originating from interspecific hybridization, which underlies its agronomic traits and nutritional composition, making it a vital global staple food crop. Unripe plantain flour (UPF), a rich source of resistant starch (RS), has demonstrated anti-diabetic properties in diabetic rats, yet its mechanisms of action remain unclear. This study investigated whether unripe plantain flour attenuates type 2 diabetic traits in rats made diabetic with a high-fat diet plus streptozotocin through regulation of the gut microbiome–metabolome axis, including short-chain fatty acids and bile acids. We found that UPF intervention significantly ameliorated gut microbiota dysbiosis. It enriched beneficial bacteria, particularly SCFA producers (Lachnoclostridium, Blautia, Butyricicoccus) and others (Bifidobacterium, Akkermansia), while inhibiting harmful genera (Romboutsia, Allobaculum). Consequently, UPF altered bile-acid composition by lowering hydrophobic species (e.g., cholic acid and deoxycholic acid) while elevating hydrophilic species (e.g., ursodeoxycholic acid and tauroursodeoxycholic acid). It also enhanced the excretion of secondary bile acids (lithocholic acid). These coordinated changes in the gut ecosystem are conducive to improved glycolipid metabolism. Spearman correlation analysis further reinforced the close relationships between the altered microbiota and metabolites. Our results elucidate that UPF exerts its anti-diabetic effects by remodeling the gut microbiota and modulating its associated metabolites, highlighting a novel dietary intervention strategy for diabetes management. Full article
(This article belongs to the Special Issue The Role of Functional Foods, Nutraceuticals, and Food Supplements in Health Promotion and Disease Prevention)
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18 pages, 888 KB  
Article
Nutrient Composition of Autochthonous Beef from Southwest Spain
by Miguel Ángel Cantarero-Aparicio, Manuel García-Infante, Carlos Álvarez, Oliva Polvillo, José Manuel Perea and Alberto Horcada
Foods 2025, 14(22), 3961; https://doi.org/10.3390/foods14223961 - 19 Nov 2025
Cited by 1 | Viewed by 817
Abstract
The aim of this study was to evaluate the nutritional composition of beef from five autochthonous calving breeds from Southwest Spain (Retinta, Pajuna, Marismeña, Berrenda en Colorado, and Lidia) reared under their traditional production systems. Longissimus dorsi samples were analyzed for pH, fat, [...] Read more.
The aim of this study was to evaluate the nutritional composition of beef from five autochthonous calving breeds from Southwest Spain (Retinta, Pajuna, Marismeña, Berrenda en Colorado, and Lidia) reared under their traditional production systems. Longissimus dorsi samples were analyzed for pH, fat, moisture, ash protein content, mineral composition, fatty acid profile, and volatile compounds. Carcass weights of calves ranged from 108 to 328 kg according to the Spanish market, with significant breed differences in fat (range 2.98–8.41%), moisture (69.47–72.62%), and protein (20.98–23.82%), but not in ash (1.03–1.17%). Sodium levels were below 120 mg/100 g, allowing all breeds to be classified as low-sodium, while phosphorus values supported a high-phosphorus label. The Pajuna, Berrenda en Colorado, and Lidia breeds showed higher levels of beneficial fatty acids such as EPA, DPA, DHA, and CLA, with n-6/n-3 ratios ≤ 4, while Retinta and Marismeña presented higher ratios (6.09 and 5.23, respectively). The breeds from Southwest Spain stand out for their content in ketone, ester, and aromatic hydrocarbon volatile compounds linked to the intake of grass, forage, and food concentrate. These results highlight the favorable nutrient profiles and distinctive traits of Spanish autochthonous cattle breeds, emphasizing their value in sustainable production and conservation programs. Full article
(This article belongs to the Special Issue Meat and Meat Products: Processing Technology, Quality Control and Sensory Evaluation)
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21 pages, 2802 KB  
Article
Microplastic Contamination from Ready-to-Cook Clams: Implications for Food Safety and Human Exposure
by Flavia Capuozzo, Angela Dambrosio, Salud Deudero, Michele De Rosa, Federica Ioanna and Nicoletta Cristiana Quaglia
Foods 2025, 14(22), 3971; https://doi.org/10.3390/foods14223971 - 19 Nov 2025
Viewed by 1223
Abstract
Microplastic contamination in seafood has emerged as a significant concern for public health and food safety. Bivalve molluscs are especially vulnerable because of their filter-feeding behaviour, leading to the accumulation of different substances in seawater, including contaminants like microplastics. This study examines microplastic [...] Read more.
Microplastic contamination in seafood has emerged as a significant concern for public health and food safety. Bivalve molluscs are especially vulnerable because of their filter-feeding behaviour, leading to the accumulation of different substances in seawater, including contaminants like microplastics. This study examines microplastic contamination by comparing commercially available ready-to-cook frozen and deep-frozen clams, assessing particle morphologies, dimensions, colours, and chemical identities. The Polymer Hazard Index (PHI) derived from the proportions of polymers in the samples and their hazard scores, whereas the Estimated Average Daily Intake (EADI) was determined based on per capita consumption and microplastic counts. The results indicated a significantly higher prevalence of microplastics in deep-frozen clams compared to frozen clams, with 2.58 ± 0.87 and 0.43 ± 0.13, respectively. EADI was estimated at 0.47 and 0.76 MP/kg(bw)/day for deep-frozen clams and frozen clams, respectively (before cooking). Our findings highlight the influence of industrial processing on microplastic contamination, other than the environmental contribution, with considerable implications for human exposure, underscoring the necessity for monitoring initiatives and regulatory policies to reduce microplastic exposure in seafood, thereby safeguarding food safety and public health. Full article
(This article belongs to the Special Issue Microplastics in Seafood and Their Impact on Food Safety and Human Health)
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24 pages, 1111 KB  
Review
Fishery Anesthetics in Aquaculture Products: Safety Concerns and Analytical Methods
by Bao-Zhu Jia, Xue-Ying Rui, Yu Wang, Xi Zeng, Shu-Jing Sheng, Bi-Jian Zeng, Zhen-Lin Xu and Lin Luo
Foods 2025, 14(22), 3928; https://doi.org/10.3390/foods14223928 - 17 Nov 2025
Cited by 2 | Viewed by 1650
Abstract
Fishery anesthetics are extensively employed in aquaculture to mitigate stress and reduce mortality during handling, transportation, and processing of farmed fish. While they enhance operational efficiency and reduce economic losses for fish merchants, the potential residual presence of these anesthetics raises concerns regarding [...] Read more.
Fishery anesthetics are extensively employed in aquaculture to mitigate stress and reduce mortality during handling, transportation, and processing of farmed fish. While they enhance operational efficiency and reduce economic losses for fish merchants, the potential residual presence of these anesthetics raises concerns regarding human health risks and environmental impact. This review examines six commonly used anesthetics in aquaculture—eugenol, MS-222, benzocaine, 2-phenoxyethanol, diazepam, and quinaldine—focusing on their mechanisms of action, application risks, ecotoxicological effects, and methods for residue analysis. The objective is to promote the safe and informed application of these anesthetics, mitigate their biological toxicity, and minimize their ecological impact. Furthermore, the review provides technical insights into monitoring and managing anesthetic residues in aquaculture to ensure the safety of aquatic products and safeguard environmental health while also supporting the development of sustainable aquaculture practices. Full article
(This article belongs to the Special Issue Latest Research on the Degradation and Detection of Toxins and Contaminants in Food Matrics)
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42 pages, 1413 KB  
Review
Advances in Food Processing Techniques for Allergenicity Reduction and Allergen Identification
by Marta Wójcik, Krystian Marszałek and Edyta Juszczuk-Kubiak
Foods 2025, 14(22), 3933; https://doi.org/10.3390/foods14223933 - 17 Nov 2025
Cited by 4 | Viewed by 2449
Abstract
Food allergies represent a growing global public health concern, affecting individuals of all ages in developed and developing countries. Complete avoidance of allergenic foods remains challenging, underscoring the need for effective strategies to reduce food allergenicity. Consequently, there is increasing interest in techniques [...] Read more.
Food allergies represent a growing global public health concern, affecting individuals of all ages in developed and developing countries. Complete avoidance of allergenic foods remains challenging, underscoring the need for effective strategies to reduce food allergenicity. Consequently, there is increasing interest in techniques that lower the immunoreactivity of allergenic proteins in food. The use of processes such as thermal treatment, enzymatic treatment, or fermentation can lead to structural changes in proteins, limiting their ability to bind IgE antibodies. However, the effectiveness of these methods varies and depends on both the type of protein and the conditions of the process used. At the same time, it is crucial to select the appropriate method for determining protein immunoreactivity, as there is no single, universal measurement tool. Differences in sensitivity and detection range between methods, such as ELISA, Western blot, and LC-MS/MS, may affect the reproducibility of the results obtained. The development of a “hypoallergenic” product remains a major challenge, highlighting the need for an integrated approach combining a variety of technological strategies. The aim of this article is to review the available food processing methods that reduce protein allergenicity and to analyze the appropriate selection of analytical tools for their evaluation. Full article
(This article belongs to the Section Food Engineering and Technology)
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16 pages, 2422 KB  
Article
Cold-Pressed Walnut-Oil Adulteration with Edible Oils Detection Using Vis-NIR Spectroscopy
by Georgiana Fediuc, Mariana Spinei and Mircea Oroian
Foods 2025, 14(22), 3877; https://doi.org/10.3390/foods14223877 - 13 Nov 2025
Cited by 4 | Viewed by 1004
Abstract
The aim of this study is to evaluate the usefulness of UV-Vis-NIR spectroscopy as a tool for detecting the adulteration of cold-pressed walnut oil and other edible oils (rapeseed, sunflower, and soybean oils) at varying percentages. The spectra were recorded between 200 and [...] Read more.
The aim of this study is to evaluate the usefulness of UV-Vis-NIR spectroscopy as a tool for detecting the adulteration of cold-pressed walnut oil and other edible oils (rapeseed, sunflower, and soybean oils) at varying percentages. The spectra were recorded between 200 and 1800 nm, but the analyses focused on 350–1650 nm due to high UV and NIR absorption. Color was determined in CIEL*a*b* coordinates to achieve the differences among the samples. The spectra were submitted to several pre-treatment (none, normalization, SNV, MSC, baseline/detrend, first/second derivative, and 1st-order smoothing) to improve the statistical model’s parameters. The differentiation of the samples was carried out using an unsupervised method (principal component analysis—PCA) and two supervised methods (linear discriminant analysis—LDA and partial least squares linear discriminant analysis—PLS-DA). Partial least squares regression (PLS-R) was used for predicting the degree of adulteration. Separation between the authentic and adulterated samples was visible in the PCA scores plot, primarily along the spectral regions of 420–500 nm (pigment-related absorption band) and 1150–1450 nm (lipid-associated band). PLS-DA was superior to DA for the discrimination of authentic/adulterated samples, with baseline spectra of 350–1650 nm yielding a 100% overall accuracy and near-perfect accuracy with MSC (98.48%). PLS-R was able to predict the adulteration level, depending on the pre-treatment applied. Full article
(This article belongs to the Special Issue Emerging Approaches for the Detection of Food Fraud and Adulteration)
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19 pages, 1182 KB  
Article
Evaluation of Digestion Methods in Microplastic Recovery from Mussels (Mytilus galloprovincialis) for a Standardised Microplastic Isolation Protocol
by Flavia Capuozzo, Nicoletta Cristiana Quaglia, Angela Di Pinto, Michele De Rosa, Federica Ioanna and Angela Dambrosio
Foods 2025, 14(22), 3853; https://doi.org/10.3390/foods14223853 - 11 Nov 2025
Cited by 2 | Viewed by 1348
Abstract
Although microplastics are known as bivalve mollusc contaminants, the standardisation of isolation protocols hasn’t been developed yet. This study aims at assessing the best microplastic recovery rates and digestion efficiencies, applying two chemical reagents (10% KOH and 30% H2O2) [...] Read more.
Although microplastics are known as bivalve mollusc contaminants, the standardisation of isolation protocols hasn’t been developed yet. This study aims at assessing the best microplastic recovery rates and digestion efficiencies, applying two chemical reagents (10% KOH and 30% H2O2) across a wide range of known temperatures, on mussels (Mytilus galloprovincialis) contaminated with virgin microplastic standards. Both reagents provided good digestion efficiencies, but microplastic recovery was optimised employing 30% H2O2 at 50–60 °C, which also preserved polymer integrity. Indeed, recovery rates ranged from 88.75 to 91.86% at 50 and 60 °C, respectively, whereas 85.8 and 99.4% were the values of the digestion efficiency at 50 and 60 °C, respectively. Flotation and supernatant fractionation were found to be decisive parameters in maximising microplastic recovery; therefore, they shouldn’t be overlooked. These findings lay the foundations for standardising microplastic isolation protocol from mussels, allowing for the reproducibility of data and consequently the comparison of different laboratories’ results in order to concretely assess the risk for consumer health and lead to determining the benchmarks for food safety policymaking. Further studies are needed to standardise the method for the detection of microplastics from other foods. Full article
(This article belongs to the Special Issue Food Contamination: Threats, Impacts and Challenges to Food Security)
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16 pages, 2112 KB  
Article
Nondestructive Detection of Soluble Solids Content in Apples Based on Multi-Attention Convolutional Neural Network and Hyperspectral Imaging Technology
by Yan Tian, Jun Sun, Xin Zhou, Sunli Cong, Chunxia Dai and Lei Shi
Foods 2025, 14(22), 3832; https://doi.org/10.3390/foods14223832 - 9 Nov 2025
Cited by 1 | Viewed by 956
Abstract
Soluble solids content is the most important attribute related to the quality and price of apples. The objective of this study was to detect the soluble solids content (SSC) in ‘Fuji’ apples using hyperspectral imaging combined with a deep learning algorithm. The hyperspectral [...] Read more.
Soluble solids content is the most important attribute related to the quality and price of apples. The objective of this study was to detect the soluble solids content (SSC) in ‘Fuji’ apples using hyperspectral imaging combined with a deep learning algorithm. The hyperspectral images of 570 apple samples were obtained and the whole region of apple sample hyperspectral data was collected and preprocessed. In addition, a method involving multi-attention convolutional neural network (MA-CNN) is proposed, which extracts spectral and spatial features from hyperspectral images by embedding channel attention (CA) and spatial attention (SA) modules in a convolutional neural network. The CA and SA modules help the network adaptively focus on important spectral–spatial features while reducing the interference of redundant information. Additionally, the Bayesian optimization algorithm (BOA) is used for model hyperparameter optimization. A comprehensive evaluation is conducted by comparing the proposed model with CA-CNN models, SA-CNN, and the current mainstream models. Furthermore, the best prediction performances for detecting SSC in apple samples were obtained from the MA-CNN model, with an Rp2 value of 0.9602 and an RMSEP value of 0.0612 °Brix. The results of this study indicated that the MA-CNN algorithm combined with hyperspectral imaging technology can be used as an effective method for rapid detection of apple quality parameters. Full article
(This article belongs to the Special Issue Hyperspectral Imaging and Other Nondestructive Methods for Analyzing Food Quality)
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18 pages, 1406 KB  
Article
Honey Geographical Origin Characterization and Authentication Based on Spectrophotometric Assays, Physicochemical Parameters, and LC-MS/MS Polyphenolic Profiling
by Danica Mostoles, Fleur de Krijger, Andrea Mara, Gavino Sanna, Javier Saurina, Sònia Sentellas and Oscar Núñez
Foods 2025, 14(22), 3828; https://doi.org/10.3390/foods14223828 - 8 Nov 2025
Cited by 5 | Viewed by 1317
Abstract
Honey is a widely consumed natural sweetener produced by honeybees from the nectar of plants, secretions of living parts of plants, or insect excretions. Its high value is due to its nutritional value and multiple benefits to human health. However, due to the [...] Read more.
Honey is a widely consumed natural sweetener produced by honeybees from the nectar of plants, secretions of living parts of plants, or insect excretions. Its high value is due to its nutritional value and multiple benefits to human health. However, due to the diversity in geographical origins, the properties of honey can vary depending on the region of production, leading to discrepancies in honey pricing. Therefore, it is essential to examine these variations by analyzing several parameters in honey from diverse regions. In this work, honeys from eight countries were characterized by measuring several physicochemical parameters and spectrophotometric assays aiming at geographical origin authentication. In addition, the polyphenolic profile of the samples was obtained by LC-LRMS. An acceptable discrimination of the samples was obtained when considering all variables altogether, with classification errors lower than 31.9%. Full article
(This article belongs to the Section Food Analytical Methods)
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20 pages, 1545 KB  
Article
Encapsulation of Allyl Isothiocyanate by Freeze- and Spray-Drying: Effects on Retention and Sensory Perception in Sodium-Reduced Soups
by Emily Dolan, Nicoletta Faraone and Matthew B. McSweeney
Foods 2025, 14(22), 3810; https://doi.org/10.3390/foods14223810 - 7 Nov 2025
Viewed by 1061
Abstract
Allyl isothiocyanate (AITC) has been shown to enhance perceived saltiness in food products; however, it is also associated with a pungent and spicy flavour. The objective of this study was to assess the encapsulation of AITC with maltodextrin (MD) and gum Arabic (GA) [...] Read more.
Allyl isothiocyanate (AITC) has been shown to enhance perceived saltiness in food products; however, it is also associated with a pungent and spicy flavour. The objective of this study was to assess the encapsulation of AITC with maltodextrin (MD) and gum Arabic (GA) using spray-drying (SD) and freeze-drying (FD) techniques, with and without the addition of a surfactant. Furthermore, the different encapsulated formulations were evaluated for their impact on sensory properties when added to soups. In total, twelve different treatments were investigated. The physicochemical characteristics (i.e., encapsulation efficiency, surface oil content, capsule morphology, and moisture content) and sensory properties (i.e., hedonic scales and rate-all-that-apply) of the encapsulated AITC particles were analyzed. Gas chromatography revealed low AITC retention in all FD formulations, while SD formulations with surfactants achieved up to 136.71 mg AITC/g powder. Sensory trials were conducted on eight formulations added to tomato soup (0.500 mg AITC/100 mL) (SD trial: n = 79, and FD trial: n = 93). FD resulted in relatively low AITC retention (with and without surfactants), while SD with surfactants led to higher AITC retention. None of the formulations significantly impacted the saltiness perception of the soups. FD soups significantly enhanced thickness, creaminess, and tomato flavour, increasing overall liking. This is the first study to evaluate the sensory properties and cross-modal interactions of encapsulated AITC. Further studies are needed to continue exploring the sensory properties, its release behaviour, overall stability, and shelf life of encapsulated AITC. Full article
(This article belongs to the Section Sensory and Consumer Sciences)
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20 pages, 7157 KB  
Review
Advances of MXene in Detection and Sterilization of Foodborne Pathogens
by Wenjie Gao, Han Yan, Rui Wang, Wei Wu and Qinzhi Wang
Foods 2025, 14(22), 3807; https://doi.org/10.3390/foods14223807 - 7 Nov 2025
Viewed by 1233
Abstract
MXene, owing to its high electrical conductivity, large specific surface area, and abundant surface functional groups, has been widely applied in the detection of foodborne pathogens. Therefore, it is necessary to review recent developments in the emerging material MXene for the detection and [...] Read more.
MXene, owing to its high electrical conductivity, large specific surface area, and abundant surface functional groups, has been widely applied in the detection of foodborne pathogens. Therefore, it is necessary to review recent developments in the emerging material MXene for the detection and killing of foodborne pathogens, which is expected to facilitate the further development and utilization of MXene. This work comprehensively reviews advances in MXene applications for detecting and killing foodborne pathogens. Firstly, applications of MXene in electrochemical sensors, surface-enhanced Raman scattering (SERS), fluorescence platforms, and fluorescence–electrochemical dual-mode sensing systems are introduced. Subsequently, the sterilization mechanisms of MXene are described, followed by a detailed explanation of its practical applications in active food packaging, surface modification of food processing equipment, and instant sterilization techniques. Finally, conclusions, challenges, and future prospects in the area of MXene for the detection and killing of foodborne pathogens are discussed in depth. Significantly, this review uniquely summarizes applications of MXene in the detection and sterilization of foodborne pathogens, offering new perspectives on its use in food safety. Full article
(This article belongs to the Special Issue Nanomaterials and Nanotechnology in Food: Applicability, Functionality, and Safety—2nd Edition)
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29 pages, 2080 KB  
Review
A Comprehensive Review on Minimally Destructive Quality and Safety Assessment of Agri-Food Products: Chemometrics-Coupled Mid-Infrared Spectroscopy
by Lakshmi B. Keithellakpam, Renan Danielski, Chandra B. Singh, Digvir S. Jayas and Chithra Karunakaran
Foods 2025, 14(22), 3805; https://doi.org/10.3390/foods14223805 - 7 Nov 2025
Cited by 4 | Viewed by 1604
Abstract
Ensuring the quality and safety of agricultural and food products is crucial for protecting consumer health, meeting market expectations, and complying with regulatory requirements. Quality and safety parameters are commonly assessed using chemical and microbiological analyses, which are time-consuming, impractical, and involve the [...] Read more.
Ensuring the quality and safety of agricultural and food products is crucial for protecting consumer health, meeting market expectations, and complying with regulatory requirements. Quality and safety parameters are commonly assessed using chemical and microbiological analyses, which are time-consuming, impractical, and involve the use of toxic solvents, often disrupting the material’s original structure. An alternative technique, infrared spectroscopy, including near-infrared (NIR), mid-infrared (MIR), and short-wave infrared (SWIR), has emerged as a rapid, powerful, and minimally destructive technique for evaluating the quality and safety of food and agricultural products. This review focuses on discussing MIR spectroscopy, particularly Fourier transform infrared (FTIR) techniques, with emphasis on the attenuated total reflectance (ATR) measurement mode (globar infrared light source is commonly used) and on the use of synchrotron radiation (SR) as an alternative high-brightness light source. Both approaches enable the extraction of detailed spectral data related to molecular and functional attributes concerning quality and safety, thereby facilitating the assessment of crop disorders, food chemical composition, microbial contamination (e.g., mycotoxins, bacteria), and the detection of food adulterants, among several other applications. In combination with advanced chemometric techniques, FTIR spectroscopy, whether employing ATR as a measurement mode or SR as a high-brightness light source, is a powerful analytical tool for classification based on attributes, variety, nutritional and geographical origins, with or without minimal sample preparation, no chemical use, and short analysis time. However, limitations exist regarding calibrations, validations, and accessibility. The objective of this review is to address recent technological advancements and existing constraints of FTIR conducted in ATR mode and using SR as a light source (not necessarily in combination). It defines potential pathways for the comprehensive integration of FTIR and chemometrics for real-time quality and safety monitoring systems into the global food supply chain. Full article
(This article belongs to the Special Issue Infrared Spectroscopy and Hyperspectral Imaging for Detecting Food Contaminants and Residues)
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21 pages, 1463 KB  
Article
Assessment of the Functional Quality of Extra Virgin Olive Oil: Green Extraction of Phenolic Compounds Using Ethyl Lactate
by Chrysostomos Tsitsipas, Athanasios Gerasopoulos, Nikolaos Nenadis and Dimitrios Gerasopoulos
Foods 2025, 14(22), 3822; https://doi.org/10.3390/foods14223822 - 7 Nov 2025
Viewed by 1573
Abstract
Phenolic compounds are regarded as one of the components responsible for olive oil’s functional properties and health benefits. These chemicals act as antioxidants and anti-inflammatories, and prevent chronic diseases. The Folin–Ciocalteu reagent or HPLC procedures are commonly used to determine the concentration of [...] Read more.
Phenolic compounds are regarded as one of the components responsible for olive oil’s functional properties and health benefits. These chemicals act as antioxidants and anti-inflammatories, and prevent chronic diseases. The Folin–Ciocalteu reagent or HPLC procedures are commonly used to determine the concentration of total phenolic compounds in olive oil. The use of ethyl lactate or lactic acid ethyl ester (LAEE) instead of methanol (MeOH) was examined in terms of green chemistry. Six extra virgin olive oils (EVOOs) with phenolic content ranging from 20 to 350 mg/L, were first extracted with 1:4, 2:3, 3:2, 4:1, and 5:0 MeOH or LAEE/water, (v/v), to determine total phenolic content (TPC) and antiradical activity (%RSA) using the Folin–Ciocalteu reagent and DPPH assay, respectively. The concentration of extracted phenolics or extracts’ RSA increased as the water content in the organic solvent mixture decreased. Also, TPC values were greater when extracted with LAEE than MeOH, while the differences were modest. The HPLC profiles of EVOO phenolic extracts produced by 4:1 MeOH or LAEE/water, (v/v), were indistinguishable in principal component analysis. Simplification of the phenolic profile via acid hydrolysis, resulting in increased hydroxytyrosol and tyrosol content liberated from the corresponding bound forms, showed that both organic solvents equally recovered the predominating phenols of the polar fraction. A noted limitation of LAEE extraction is the need for freeze-drying to remove it prior to HPLC analysis of aqueous extracts. Nonetheless, these findings support LAEE as an effective and environmentally friendly alternative to MeOH for EVOO phenolic extraction in both analytical and industrial contexts. Full article
(This article belongs to the Special Issue Advances in Research on Olive Oil Quality, Production, and Consumption: 2nd Edition)
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16 pages, 1834 KB  
Article
Transcriptomics-Based Evaluation of the Effects of Polyethylene Microplastics on Pleurotus pulmonarius
by Xin Yu, Bo Zhang, Shuyi Chen, Caijing Wan, Sumin Chen, Ying Wang, Lei Ye and Xiaolin Li
Foods 2025, 14(21), 3783; https://doi.org/10.3390/foods14213783 - 4 Nov 2025
Cited by 1 | Viewed by 815
Abstract
Microplastics are widely distributed, but their potential impact on crops cannot be ig-nored. Most current studies focus on common crops such as rice and buckwheat and are mostly at the macro level. In this study, we explored for the first time the changes [...] Read more.
Microplastics are widely distributed, but their potential impact on crops cannot be ig-nored. Most current studies focus on common crops such as rice and buckwheat and are mostly at the macro level. In this study, we explored for the first time the changes in agro-nomic traits of Pleurotus pulmonarius by PE-MPs with different concentrations and particle sizes and applied confocal scanning microscopy (CLSM) to observe the uptake of PE-MPs by P. pulmonarius hyphae and combined it with transcriptomics to reveal the stress mech-anism of PE-MPs at the molecular level. Results indicate that among the small-particle groups, only the A5 and A20 groups exhibited significantly lower fresh weight than the CK group. The A5 group was 33.83% lower than the control, while the A20 group was 63.21% lower than CK (p < 0.05). Both the A5 and A20 groups showed significantly lower dry weight than the CK group (p < 0.05). Cap thickness was only greater in the B5 and B10 groups, exceeding the control by 1.46 mm and 1.58 mm, respectively. Cap length was longer only in the A10 group, increasing by 7.85% compared to the control (p < 0.05). Cap width in the A5 and A20 groups was 25.44% and 6.65% lower than the control, respec-tively (p < 0.05). Transcriptomics showed that as the concentration of PE-MPs increased, P. pulmonarius responded to PE-MPs stress by up-regulating the expression of cell membrane composition and metal–ion binding-related genes, while as the particle size increased, P. pulmonarius resisted the toxic effects by up-regulating the coming carbon metabolism and amino acid metabolism. Compared with the CK group, 1706, 1378, and 792 DEGs were identified in the A5, B5, and B10 groups, respectively. A total of 1610 DEGs were identified between the A5 and B5 groups. Additionally, 295 DEGs were identified between the A5 and B10 groups, while 1424 DEGs were identified between the B5 and B10 groups. This study reveals the effects of PE-MPs on the agronomic traits of P. pulmonarius and their re-sponse mechanisms, further indicating their potential risk to edible fungi. Full article
(This article belongs to the Section Foodomics)
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22 pages, 4804 KB  
Article
Inhibition of Quorum Sensing-Mediated Biofilm Formation and Spoilage Factors in Pseudomonas fluorescens by Plasma-Activated Water
by Yi-Ming Zhao, Qing-Yun Zhang, Lin Zhang, Yu-Long Bao, Yi-Ting Guo, Liu-Rong Huang, Rong-Hai He, Hai-Le Ma and Da-Wen Sun
Foods 2025, 14(21), 3773; https://doi.org/10.3390/foods14213773 - 4 Nov 2025
Cited by 4 | Viewed by 1894
Abstract
Plasma-activated water (PAW) is an emerging disinfectant; however, its potential as a quorum sensing inhibitor (QSI) for biofilm control remains underexplored, and its action mechanisms have not been elucidated. This study investigated the effects of PAW on biofilm formation and spoilage factors secretion [...] Read more.
Plasma-activated water (PAW) is an emerging disinfectant; however, its potential as a quorum sensing inhibitor (QSI) for biofilm control remains underexplored, and its action mechanisms have not been elucidated. This study investigated the effects of PAW on biofilm formation and spoilage factors secretion in Pseudomonas fluorescens under sub-inhibitory conditions. PAW generated by treating water for 60 s (PAW-60) reduced biofilm biomass by up to 1.29 log CFU/mL after 12 h incubation. It also completely inhibited protease production (100%) and decreased siderophore production by 31.87%. N-butyryl-homoserine lactone (C4-HSL) was identified as the dominant signaling molecule, with its production decreasing by 34.34–84.07% following PAW treatments. Meanwhile, C4-HSL activity was significantly suppressed by 42.58–65.38%. An FTIR analysis revealed the formation of a new C=O group, indicating oxidative degradation of acyl homoserine lactones (AHLs). Exogenous C4-HSL progressively restored the biofilm biomass, spoilage factors production, and QS-related gene expression levels, with no significant difference observed compared with the control at 0.05 µg/mL (p < 0.05). The results suggest that the inhibitory effects of PAW are primarily due to the disruption of AHLs transduction in the QS pathway. Molecular docking showed that the long-lived reactive species in PAW could bind to AHLs’ synthetic protein (FadD1) and receptor protein (LuxR) via hydrogen bonding. PAW-60 reduced the spoilage activity of P. fluorescens inoculated into fish muscle juice and extended its shelf life from 8 to 10 days during storage at 4 °C. A strong positive correlation was observed between AHLs accumulation and the spoilage process. These findings demonstrate that PAW mitigates biofilm formation and food spoilage by blocking signaling transduction, which involves suppression of AHLs production, oxidative degradation of AHLs molecules, and disruption of AHLs recognition. Full article
(This article belongs to the Special Issue Food Preservation and Safety: Innovative Applications of Physical, Chemical, and Biological Methods and Their Interactions with Foodborne Microorganisms)
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21 pages, 6670 KB  
Article
Impact of Hydrogel-to-Oleogel Ratio and Presence of Carob Fruit Extracts on Formulated Bigels: Rheological, Thermal, Physicochemical and Microstructural Properties
by María Dolores Álvarez, Arancha Saiz and Susana Cofrades
Foods 2025, 14(21), 3753; https://doi.org/10.3390/foods14213753 - 31 Oct 2025
Cited by 1 | Viewed by 883
Abstract
This study explores the development of bigels (BGs) combining a hydrophilic hydrogel (HG) and a lipophilic oleogel (OG) for co-delivery of two carob fruit extracts (CFEs): I-CFE (inositols) and P-CFE (phenolics). The BGs were formulated in HG:OG ratios of 70:30 and 30:70, using [...] Read more.
This study explores the development of bigels (BGs) combining a hydrophilic hydrogel (HG) and a lipophilic oleogel (OG) for co-delivery of two carob fruit extracts (CFEs): I-CFE (inositols) and P-CFE (phenolics). The BGs were formulated in HG:OG ratios of 70:30 and 30:70, using a sodium alginate-based HG and an OG composed of olive pomace oil (OPO) and microcrystalline wax (MW). CFEs were loaded in three modes: I-CFE in HG, P-CFE in OG, and both in their respective phases. Rheological, thermal, physicochemical, and microstructural properties were assessed. All the BGs exhibited solid-like viscoelastic behavior, with greater rigidity in 30:70 formulations. The OG phase enhanced the structural BG network, especially when loaded with P-CFE. At 70:30, I-CFE conferred pseudoplasticity and conformational flexibility, particularly in the absence of P-CFE. At 30:70, both extracts acted synergistically, increasing mechanical strength and network organization. Thermal analysis confirmed MW’s role in structuration, with the BGs showing melting peaks between 40–50 °C. The effects studied affected color and stability. Polarized light microscopy confirmed organized microstructures. This is the first work demonstrating the structuring potential and interactive effects of dual carob extracts (I-CFE and P-CFE) within BGs. All the BGs showed suitable fat-replacer properties, remaining self-standing for 21 days, except the 70:30 I-CFE-free formulation. The findings highlight the potential of CFE-loaded BGs as multifunctional fat replacers in healthier meat products. Full article
(This article belongs to the Special Issue Physicochemical Characteristics of Food Polysaccharides, Starches, and Gels)
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31 pages, 2324 KB  
Article
Vegetables and Glycemic Index: Exploring Their Correlation and Health Implications
by Manish Kumar Singh, Hyeong Rok Yun, Jyotsna S. Ranbhise, Sunhee Han, Sung Soo Kim and Insug Kang
Foods 2025, 14(21), 3703; https://doi.org/10.3390/foods14213703 - 29 Oct 2025
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Abstract
Background: Vegetables are consumed worldwide in various forms, including raw, as green leaves in salads, and as ingredients in a wide range of dishes, such as curries, sauces, and burgers. They are rich in carbohydrates and dietary fiber (DF), and also provide moderate [...] Read more.
Background: Vegetables are consumed worldwide in various forms, including raw, as green leaves in salads, and as ingredients in a wide range of dishes, such as curries, sauces, and burgers. They are rich in carbohydrates and dietary fiber (DF), and also provide moderate amounts of protein, fat, oils, essential micronutrients, minerals, vitamins, and phytochemicals. Among their carbohydrate components, simple sugars such as monosaccharides/hexoses significantly influence postprandial blood glucose responses. The glycemic index (GI) is critical for managing chronic conditions, such as diabetes, obesity, hyperglycemia, and other metabolic diseases. The influence of individual carbohydrate fractions, such as hexoses, on GI and glycemic load (GL) has not been extensively investigated. Methods: This retrospective study analyzed the carbohydrates in vegetables (n = 65), focusing on hexoses and fibers, their carbohydrate-to-fiber ratio, and their effect on the GI and GL. Carbohydrate data were obtained from publicly accessible databases, including the U.S. Department of Agriculture (USDA), FooDB, European and Australian food databases, and PubMed. The study assessed total carbohydrates (TC), hexoses, dietary starch (DS), total sugars (TS), and DF, and examined their correlations with GI using regression analysis. Results: Our analysis revealed that fiber ratios are a more reliable predictor of GI than conventional net carbohydrate measures. Among the carbohydrates analyzed, TC exhibited the highest positive correlation with GI, both in absolute terms and when normalized to fiber, while TS showed a weak correlation. Among the ratios studied, TC demonstrated a stronger correlation with the GI, followed by DS. Conclusions: Comparative evaluation revealed that DF exerts a buffering effect on glycemic response (GR) and supports the use of fiber ratios as a more stable and intrinsic parameter for predicting GI than standard estimation methods. Traditional approaches that rely on net carbohydrates may overlook important factors affecting glycemic impact, particularly the buffering effects of dietary fiber. This study advocates for the incorporation of carbohydrate-to-fiber ratios into GI estimation models. Our research may help evaluate the carbohydrate content in vegetables for further in vitro and in vivo studies aimed at clarifying the mechanisms and validating these metrics in glycemic regulation. Full article
(This article belongs to the Special Issue Fruits and Vegetables: Physicochemical Properties, Product Development and Health Benefits)
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21 pages, 862 KB  
Article
Polyphasic Characterisation of Microbiota Associated with Sant’Agostino Table Olives Flavoured with Foeniculum vulgare
by Antonio Alfonzo, Raimondo Gaglio, Davide Alongi, Elena Franciosi, Giulio Perricone, Giuliana Garofalo, Rosario Prestianni, Vincenzo Naselli, Antonino Pirrone, Nicola Francesca, Giancarlo Moschetti and Luca Settanni
Foods 2025, 14(21), 3689; https://doi.org/10.3390/foods14213689 - 29 Oct 2025
Cited by 1 | Viewed by 1029
Abstract
Sant’Agostino green table olives, traditionally processed in Apulia and flavoured with Foeniculum vulgare, represent a niche product whose microbial ecology remains largely unexplored. This study aimed to characterise the microbiota of the final product (both brine and fruit) after six months of [...] Read more.
Sant’Agostino green table olives, traditionally processed in Apulia and flavoured with Foeniculum vulgare, represent a niche product whose microbial ecology remains largely unexplored. This study aimed to characterise the microbiota of the final product (both brine and fruit) after six months of storage with wild fennel. Four production batches were analysed using a combined culture-dependent and culture-independent approach. Microbiological counts revealed variable levels of aerobic mesophilic microorganisms, yeasts, lactic acid bacteria (LAB), and staphylococci, with yeasts and LAB being predominant. Ten LAB strains were identified, including Enterococcus faecium, Leuconostoc mesenteroides subsp. jonggajibkimchii, Leuconostoc mesenteroides subsp. cremoris, Leuconostoc pseudomesenteroides, Lactiplantibacillus plantarum, and Lactiplantibacillus pentosus. Yeast isolates belonged to Candida tropicalis, Torulaspora delbrueckii, and Saccharomyces cerevisiae. Amplicon sequencing (MiSeq Illumina) revealed distinct bacterial profiles between fruit and brine samples, with taxa from Actinobacteria, Bacteroidetes, Enterococcus, Lactobacillus, Leuconostoc, Alphaproteobacteria, Enterobacteriaceae, and other Gammaproteobacteria. Enterococcus and Leuconostoc were consistently detected, while Lactobacillus sensu lato appeared only in one fruit and one brine sample. These findings provide new insights into the microbial diversity of Sant’Agostino olives and contribute to the understanding of their fermentation ecology and potential for quality and safety enhancement. Full article
(This article belongs to the Special Issue Changes in Microbial Community Structure of Fermented Food)
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25 pages, 2104 KB  
Review
A Review of Nutritional Regulation of Intestinal Butyrate Synthesis: Interactions Between Dietary Polysaccharides and Proteins
by Meiyu Yuan, Kaili Gao, Kaitao Peng, Shuang Bi, Xian Cui and Yuhuan Liu
Foods 2025, 14(21), 3649; https://doi.org/10.3390/foods14213649 - 26 Oct 2025
Cited by 8 | Viewed by 4593
Abstract
Butyrate is a key short-chain fatty acid (SCFA) essential for maintaining colon health, immune homeostasis, and metabolic balance. Its synthesis primarily depends on the fermentation of dietary substrates by the gut microbiota. In a healthy state, carbohydrate fermentation sustains the stability of the [...] Read more.
Butyrate is a key short-chain fatty acid (SCFA) essential for maintaining colon health, immune homeostasis, and metabolic balance. Its synthesis primarily depends on the fermentation of dietary substrates by the gut microbiota. In a healthy state, carbohydrate fermentation sustains the stability of the gut microbiota; however, in chronic diseases, the diversity of the microbiota decreases, and the metabolic pathway shifts from carbohydrate fermentation to protein fermentation, thereby inhibiting butyrate production. Polysaccharides and proteins play key roles in regulating butyrate synthesis. As fermentable carbon sources, polysaccharides promote the proliferation of probiotics, lower colonic pH, and inhibit anaerobic fermentation of proteins. However, excessive protein fermentation produces branched-chain fatty acid (BCFA), ammonia, phenols, and other metabolites that inhibit butyrate production. The structural characteristics of polysaccharides and the digestibility of proteins can determine the substrate selection of gut microbiota. This review systematically elucidates the biosynthetic pathways of butyrate in the gut and the host metabolic signaling pathways in which it participates, focusing on the interactions between dietary proteins and polysaccharides and their key regulatory mechanisms affecting butyrate production by the gut microbiota. Full article
(This article belongs to the Section Food Nutrition)
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20 pages, 7057 KB  
Article
Colour Transition Dynamics of Commercial Plant- and Animal-Based Meat Analogues
by Dhanushka Rathnayake, Jaqueline Moura Nadolny, Yasmina Sultanbawa and Heather Eunice Smyth
Foods 2025, 14(21), 3616; https://doi.org/10.3390/foods14213616 - 23 Oct 2025
Cited by 1 | Viewed by 1283
Abstract
The inferior visual sensory attributes, particularly colour, of plant-based burgers, remain a barrier to enhancing consumer acceptance and uptake in the global market. This study aimed to comprehensively profile the colour transition dynamics at varying internal temperatures (uncooked, 35 °C, 55 °C, 75 [...] Read more.
The inferior visual sensory attributes, particularly colour, of plant-based burgers, remain a barrier to enhancing consumer acceptance and uptake in the global market. This study aimed to comprehensively profile the colour transition dynamics at varying internal temperatures (uncooked, 35 °C, 55 °C, 75 °C, and 85 °C) of four distinct commercial plant-based (PB) and six animal-based (AB) burgers, and to identify key “colour gaps” for improvement. Raw beef burgers appeared red with higher positive a* values (redness), whereas v2food, vEEF, and Beyond burgers showed comparatively higher b* (yellowness) and c* (chroma) values both externally and internally. The sample Impossible PB burgers had the lowest colour differences (∆a*, ∆b*, ∆c*, and ∆E*), showing a beef-like colour transition in both raw and cooked states. Chicken and pork+beef burgers exhibited lower redness in the processed visual images attributed to higher L* values owing to lower myoglobin content. In AB burgers, a* was negatively correlated with L* and h°, while PB burgers positively correlated with b* and c*. The browning intensity observed in both AB and PB burgers is influenced by their internal structural characteristics, which respond dynamically to changes in internal temperature. Mapping the colour transition during the cooking of AB and PB burgers is a critical first step toward identifying gaps in PB product development. Enhancement of visual sensory attributes can be achieved through the modelling of suitable natural colour combinations to target specific dimensions in the colour space. Full article
(This article belongs to the Special Issue Alternative Protein: Sources, Bioactivities, Potential Health Benefits, and Application)
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21 pages, 1140 KB  
Article
Value-Added Carp Roe Salad Supplemented with Orange Carrot Pomace Powder
by Roxana Nicoleta Rațu, Genica-Florina Oncică, Florina Stoica, Oana Emilia Constantin, Nicoleta Stănciuc, Iuliana Aprodu, Doina Georgeta Andronoiu, Marija Banožić, Nada Ćujić Nikolić and Gabriela Râpeanu
Foods 2025, 14(21), 3606; https://doi.org/10.3390/foods14213606 - 23 Oct 2025
Cited by 1 | Viewed by 917
Abstract
Carrot pomace is the solid residue left after juice extraction from carrots. Carrot pomace, typically seen as waste, is gaining recognition for its sustainability and potential to mitigate food waste while offering essential nutrients (phenolics, carotenoids, and β-carotene), which are recognized for their [...] Read more.
Carrot pomace is the solid residue left after juice extraction from carrots. Carrot pomace, typically seen as waste, is gaining recognition for its sustainability and potential to mitigate food waste while offering essential nutrients (phenolics, carotenoids, and β-carotene), which are recognized for their nutraceutical effects and health benefits. A study was conducted to develop a process for creating an innovative product, specifically a carp roe salad with added value, by incorporating carrot pomace. The innovative aspect is represented by using different proportions of carrot powder, 6% and 12%, when creating new varieties of roe salad. The study assesses the impact of carrot pomace powder on the salad’s antioxidant content, physicochemical properties, color, texture, rheological characteristics, and sensory qualities. The value-added products thus obtained are differentiated by superior phytochemical and nutritional characteristics, especially levels of carotenoids (84.01 ± 3.39–111.01 ± 1.68 mg/100 g DW), and the antioxidant activity (550.66 ± 9.25–588.32 ± 9.41 μM TE/g DW) of the developed salad. The obtained products displayed an improved color and texture profile. The sensory evaluation reveals that the carp roe salad with 12% carrot powder was favorably received by consumers, who valued the nuanced changes in flavor and the improved coloration of the product. Rich in antioxidants, fibers, and natural colorants, carrot pomace enhances the product’s value by increasing antioxidant activity and positively influencing sensory properties such as color and aroma. This research highlights the potential of using food by-products to create innovative, value-added products with improved health benefits. Full article
(This article belongs to the Special Issue Valorization of Compounds from Natural Sources: Obtaining, Characterizing and Applicability in Food Processing)
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