You seem to have javascript disabled. Please note that many of the page functionalities won't work as expected without javascript enabled.

Search for Articles:

Title / Keyword

Author / Affiliation / Email

Journal

Article Type

Advanced Search

Section

Special Issue

Volume

Issue

Number

Page

Logical OperatorOperator

Search Text

Search Type

Sustainability Indicators in Rice and Wheat Supply Chain
Daily Mango Intake Improves Glycemic and Body Composition Outcomes in Adults with Prediabetes: A Randomized Controlled Study
Development of Organic Sourdough Bread with Paste from Germinated Seeds
The Role of Omega-3 and Omega-6 Polyunsaturated Fatty Acid Supplementation in Human Health

Journal Description

Foods

Foods is an international, peer-reviewed, open access journal on food science published semimonthly online by MDPI. The Italian Society of Food Sciences (SISA) and Spanish Nutrition Foundation (FEN) are affiliated with Foods and their members receive discounts on the article processing charges.

Open Access— free for readers, with article processing charges (APC) paid by authors or their institutions.
High Visibility: indexed within Scopus, SCIE (Web of Science), PubMed, PMC, FSTA, AGRIS, PubAg, and other databases.
Journal Rank: JCR - Q1 (Food Science and Technology) / CiteScore - Q1 (Health Professions (miscellaneous))
Rapid Publication: manuscripts are peer-reviewed and a first decision is provided to authors approximately 14.9 days after submission; acceptance to publication is undertaken in 2.6 days (median values for papers published in this journal in the first half of 2025).
Recognition of Reviewers: reviewers who provide timely, thorough peer-review reports receive vouchers entitling them to a discount on the APC of their next publication in any MDPI journal, in appreciation of the work done.
Journal Cluster of Food, Nutrition, and Health Science: Beverages, Dietetics, Foods, Nutraceuticals, Nutrients and Obesities.

Impact Factor: 5.1 (2024); 5-Year Impact Factor: 5.6 (2024)

Imprint Information Journal Flyer Open Access ISSN: 2304-8158

Latest Articles

32 pages, 4033 KB

Open AccessArticle

A Comprehensive Study via Proton Nuclear Magnetic Resonance of a Variety of Omega-3 Lipid-Rich Supplements Available in the Spanish Market: Acyl Group Profile, Minor Components, and Oxidative Status

by Dafne Denise Weinbinder, María J. Manzanos and Patricia Sopelana

Foods 2025, 14(24), 4217; https://doi.org/10.3390/foods14244217 - 8 Dec 2025

Dietary supplements are a means of increasing the consumption of beneficial ω-3 lipids. Their composition in acyl groups, the structures supporting them, and their minor component profile can influence their oxidative stability and even their health effects. However, information about all these features [...] Read more.

Dietary supplements are a means of increasing the consumption of beneficial ω-3 lipids. Their composition in acyl groups, the structures supporting them, and their minor component profile can influence their oxidative stability and even their health effects. However, information about all these features is not always provided to consumers. The purpose of this study was to characterise via Proton Nuclear Magnetic Resonance (¹H NMR) a variety of ω-3 lipid-rich supplements available in the Spanish market, addressing the previously mentioned aspects, together with their oxidative status. Despite not being indicated on the labelling, ethyl esters were found in most fish oil concentrate-based supplements, sometimes as the main lipid class. Furthermore, considerable levels of partial glycerides were present in some samples. Minor components include tocopherols, sterols, terpenic compounds from added flavourings, and vitamin A, many of them with antioxidant and/or bioactive potential. In addition, other unexpected compounds such as BHT and ethanol were detected. Some discrepancies between real sample composition and label information have been noticed regarding the tocopherol profile. Most supplements contained small quantities of hydroperoxides and considerably fewer aldehydes, with significant differences observed among samples, which were not directly associated with their unsaturation degree. These outcomes reinforce the usefulness of ¹H NMR to provide data about key factors determining the quality of ω-3 lipid-rich supplements in a very simple and fast way. Full article

(This article belongs to the Special Issue Edible Oils: Composition, Processing and Nutritional Properties)

► Show Figures

Graphical abstract

17 pages, 2658 KB

Open AccessArticle

Maple Quality Testing: An Evaluation of Maple Syrup Compliance with Grade A Standards

by Emmanuel Owoicho Abah, Mark Isselhardt and Mark Cannella

Foods 2025, 14(24), 4216; https://doi.org/10.3390/foods14244216 - 8 Dec 2025

This study assesses the quality of pure maple syrup sold online to consumers. It aims to determine how likely consumers are to receive syrup that meets legal grading standards. Grade A clarity, color, density, and flavor tests were performed using visual color comparison [...] Read more.

This study assesses the quality of pure maple syrup sold online to consumers. It aims to determine how likely consumers are to receive syrup that meets legal grading standards. Grade A clarity, color, density, and flavor tests were performed using visual color comparison to known standards, refractometry, and sensory analysis, respectively. The lowest compliance rates were observed in the color test for Golden syrup samples, with 1.7% in 2021, 26.4% in 2023, and 21.9% in 2024. The 2021 test was delayed due to COVID-19, which increased cases of color darkening. Flavor compliance was the second lowest, with Dark samples exhibiting compliance rates of 79.6% in 2021, 79.5% in 2023, and 73.9% in 2024, due to their ability to mask flavor, making it difficult for producers to detect. Syrup color often fails Grade A standards, especially for Golden syrup, likely due to producer grading issues and post-packaging darkening. The producer’s ability to accurately evaluate flavor differs between Golden and Dark syrup, with higher observed flavor compliance for Golden syrup and lower compliance due to off-flavors in Dark syrup, as observed in this study. Using proper instruments to verify defects, accuracy, and limitations is essential, and consistent staff training and unbiased feedback are vital in preventing human error. Full article

► Show Figures

Figure 1

33 pages, 985 KB

Open AccessArticle

Slovenian Consumer Food Safety Study: Knowledge, Attitudes, and Practices from Shopping to Preparation Based on Questionnaire Analysis

by Maja Bensa, Mojca Jevšnik Podlesnik, Lato Pezo and Irena Vovk

Foods 2025, 14(24), 4215; https://doi.org/10.3390/foods14244215 - 8 Dec 2025

Foodborne diseases remain a persistent public health problem. Most foodborne outbreaks in Europe occur in consumers’ homes, highlighting that improvements in consumer food safety are needed and that consumers have an important role in maintaining food safety. A better understanding of consumer food [...] Read more.

Foodborne diseases remain a persistent public health problem. Most foodborne outbreaks in Europe occur in consumers’ homes, highlighting that improvements in consumer food safety are needed and that consumers have an important role in maintaining food safety. A better understanding of consumer food safety knowledge, attitudes, and food handling practices is required to prepare effective interventions. The aim of this study was to evaluate consumer food safety knowledge, attitudes, and food handling practices in Slovenia as well as the interrelationships between knowledge, attitudes, and practices. Adult consumers in Slovenia (n = 1621) participated in a validated online questionnaire. The questionnaire included demographic characteristics and explored the aspects of knowledge, attitudes, and practices on the following topics: food related habits, food shopping and transportation, food refrigeration, food labeling, and food preparation. Data were analyzed using descriptive statistics and structural equation modeling (SEM). Overall, participants demonstrated good levels of knowledge, attitudes, and practice. However, some of the areas that require improvement include use of cooling bags, measuring and knowing the correct refrigerator temperature and not washing raw meat and poultry. SEM analysis revealed that knowledge affects attitudes and, in most cases, both knowledge and attitudes affect practices. Enhanced communication strategies targeting consumers are needed to reduce the risk of foodborne illnesses. Educational campaigns need to focus on all three aspects: knowledge, attitudes, and practices. Building a culture of consumer food safety is essential because consumer food safety truly is everyone’s business. Full article

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

20 pages, 4850 KB

Open AccessArticle

Efficient Decolorization and Preparation of Sparassis crispa Polysaccharides Using Amino-Modified Silica Gel and Evaluation of Their Biological Activites

by Jiebo Chen, Chunyan Zhang, Cheng Peng, Lu Wang and Shoujing Zheng

Foods 2025, 14(24), 4214; https://doi.org/10.3390/foods14244214 - 8 Dec 2025

This study synthesized an efficient amino-modified silica gel decolorizer by aminating silica hydroxyls, characterized via SEM, FT-IR, N₂ adsorption and XPS. It investigated its decolorization of Sparassis crispa crude polysaccharides using decolorization rate and polysaccharide retention as indices, revealing pigment adsorption mechanisms. [...] Read more.

This study synthesized an efficient amino-modified silica gel decolorizer by aminating silica hydroxyls, characterized via SEM, FT-IR, N₂ adsorption and XPS. It investigated its decolorization of Sparassis crispa crude polysaccharides using decolorization rate and polysaccharide retention as indices, revealing pigment adsorption mechanisms. Polysaccharide activity preservation by physical adsorption was evaluated via antioxidant (DPPH, ABTS, •OH scavenging) and zebrafish caudal fin repair assays. The results showed 79.85% decolorization and 86.54% polysaccharide retention within 5 min, with over 75% decolorization after five cycles of reuse. Results suggest that pigment adsorption may involve interactions between amino groups and chromophoric compounds. The decolorized polysaccharides showed better antioxidant and zebrafish caudal fin repair activities than those treated with traditional H₂O₂. These findings support the development of efficient, low-damage decolorization strategies for edible and medicinal polysaccharides. Full article

(This article belongs to the Section Food Nutrition)

► Show Figures

Figure 1

17 pages, 4490 KB

Open AccessArticle

Effects of Thawing Methods on the Roasting Quality and Flavor Profiles of Reduced-Salt Marinated Large Yellow Croaker (Larimichthys crocea)

by Yijia Deng, Shumin Liu, Shengjun Chen, Yaqi Kou, Xin Liang, Xinyi Jiang, Chen Wang, Ravi Gooneratne and Jianrong Li

Foods 2025, 14(24), 4213; https://doi.org/10.3390/foods14244213 - 8 Dec 2025

This study investigated the impact of thawing methods on the roasting quality and flavor of reduced-salt marinated large yellow croaker to optimize processing protocols for frozen products. Three thawing methods, low-temperature thawing (LTT), room-temperature thawing (RTT), and flowing-water thawing (FWT), were systematically evaluated. [...] Read more.

This study investigated the impact of thawing methods on the roasting quality and flavor of reduced-salt marinated large yellow croaker to optimize processing protocols for frozen products. Three thawing methods, low-temperature thawing (LTT), room-temperature thawing (RTT), and flowing-water thawing (FWT), were systematically evaluated. Freshly marinated (FM) and non-thawed (WT) samples served as controls. Key parameters, including thawing efficiency, physicochemical properties, texture, color, sensory attributes, and volatile organic compounds (VOCs), were analyzed. The results showed that FWT achieved the fastest thawing (14.67 min), significantly outperforming RTT (32.57 min) and LTT (591 min) (p < 0.05). Moisture content and springiness remained stable across treatments (p > 0.05). For color parameters, lightness (L*), yellowness (b*), and browning index (BI) showed no significant variations (p > 0.05), while the total color difference (ΔE) was significantly affected by thawing methods (p < 0.05). FWT exhibited the lowest salt retention (3.49 g/100 g), a 18.8% reduction compared to WT (4.30 g/100 g). Texture analysis revealed that FWT samples maintained optimal hardness and chewiness, with sensory scores second only to WT. Volatile profiling identified distinct “thermal–oxygen–temporal” effects, referring to the respective influences of heating conditions, oxidative environments, and processing time on flavor compound formation. RTT and WT treatments significantly increased the relative 1-propanethiol and 5-methyl-2-furanmethanol (>10% increase) contents, respectively, and markedly reduced the 2-butanol levels (<0.3%) due to volatilization losses. GC-IMS and electronic nose analysis established a robust correlation network among three major VOC clusters (aldehydes/alcohols, esters/acid/sulfides, and ketones), with sensory scores showing strong positive correlations with the alkane- and aromatic-sensitive sensors (W5C/W1C) of the electronic nose (r > 0.90) and negative correlations with other sensors (r < −0.70). These findings demonstrate that FWT offers the best balance of efficiency, salt reduction, and sensory quality, making it a superior method for reduced-salt marinated large yellow croaker industrial applications. Full article

(This article belongs to the Special Issue Research on Aquatic Product Processing and Quality Control)

► Show Figures

Figure 1

25 pages, 1271 KB

Open AccessArticle

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

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)

► Show Figures

Figure 1

26 pages, 4119 KB

Open AccessReview

The ‘Criaderas and Solera’ System in Sherry Wines: Biological Aging, Flor Yeast Dynamics, Industrial Applications and Emerging Challenges—A Review

by Juan C. García-García, Juan C. Mauricio, Teresa García-Martínez and Juan Carbonero-Pacheco

Foods 2025, 14(24), 4211; https://doi.org/10.3390/foods14244211 - 8 Dec 2025

The Criaderas and Solera system represents one of the most sophisticated aging methodologies in winemaking, producing distinctive Sherry wines through dynamic blending and biological aging processes. This traditional Spanish system, combined with the unique metabolic activities of flor yeast (Saccharomyces cerevisiae), [...] Read more.

The Criaderas and Solera system represents one of the most sophisticated aging methodologies in winemaking, producing distinctive Sherry wines through dynamic blending and biological aging processes. This traditional Spanish system, combined with the unique metabolic activities of flor yeast (Saccharomyces cerevisiae), creates wines of exceptional complexity and consistency. This comprehensive review synthesizes current literature on the Criaderas and Solera system, focusing on biological aging mechanisms, flor yeast dynamics, industrial applications, and contemporary challenges. Recent advances in genomic, proteomic and metabolomic studies of flor yeasts have been analyzed, alongside modern analytical approaches to the characterization of Sherry wine. The Criaderas and Solera system enables consistent wine quality through fractional blending across multiple aging levels. Flor yeasts exhibit specialized metabolic adaptations, including enhanced ethanol oxidation capacity, biofilm formation abilities, and stress resistance mechanisms. Modern applications extend beyond traditional winemaking to include biotechnological uses, immobilization techniques, and sustainable production methods. Current challenges include climate change impacts, maintaining genetic diversity, adapting to new technologies and meeting evolving consumer preferences. The integration of traditional knowledge with modern biotechnology offers promising opportunities for optimizing Sherry production. Understanding flor yeast ecology and metabolic pathways provides insights for developing innovative applications while preserving the authenticity of this centuries-old winemaking tradition. Full article

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

► Show Figures

Figure 1

18 pages, 1630 KB

Open AccessArticle

Pretreatment and Thermal Stability of Idesia polycarpa Virgin Oil

by Hongxia Feng, Yazhen Zhao, Qingya Li, Wenhui Ye, Shuwen Zheng, Juncai Hou and Yunhe Chang

Foods 2025, 14(24), 4210; https://doi.org/10.3390/foods14244210 - 8 Dec 2025

As a novel woody oilseed, the application of Idesia polycarpa in oil processing has been limited by the lack of systematic research. In this study, the effects of different drying methods, impurity contents, and filtration cycles on the quality of Idesia polycarpa virgin [...] Read more.

As a novel woody oilseed, the application of Idesia polycarpa in oil processing has been limited by the lack of systematic research. In this study, the effects of different drying methods, impurity contents, and filtration cycles on the quality of Idesia polycarpa virgin oil were evaluated using physicochemical indicators such as acid value (AV), phospholipid content, color, etc. The thermal stability of the obtained Idesia polycarpa virgin oil was also assessed under high-temperature heating conditions in comparison with refined oil, soybean oil, and rapeseed oil. The results indicated that oil with higher transparency was obtained by microwave vacuum drying with zero impurity content and five filtration cycles with a peroxide value of 11.03 meq/kg and a phospholipid content of 1.07 mg/g. After high-temperature heating, lower total oxidation values (TOTOX = 106.05 ± 1.63) and polar compounds (7.99 ± 0.54 meq/kg) were detected in Idesia polycarpa virgin oil (IPVO) compared with soybean oil and rapeseed oil, confirming superior thermal stability. Overall, IPVO yield was improved and exceptional thermal stability was achieved by this pretreatment, underscoring its potential as a functional cooking oil for high-temperature culinary applications. Full article

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

► Show Figures

Figure 1

21 pages, 4923 KB

Open AccessArticle

Gut Microbiota and Liver Metabolism Regulation Mediate the Protective Effects of Inactivated Selenium-Enriched Yeast Against Alcohol-Induced Liver Damage in Mice

by Zihua Liang, Xiangchen Zhang, Shiwei Chen, Meiting Wang, Deying Men, Wangxin Liu and Xucong Lv

Foods 2025, 14(24), 4209; https://doi.org/10.3390/foods14244209 - 8 Dec 2025

Inactivated Selenium-enriched yeast (YSe), as an organic source of selenium with multiple physiological activities, has attracted widespread attention. However, its potential to alleviate alcoholic liver injury (ALD) and its underlying mechanisms remain largely unexplored. This study explores the protective effects of inactivated YSe [...] Read more.

Inactivated Selenium-enriched yeast (YSe), as an organic source of selenium with multiple physiological activities, has attracted widespread attention. However, its potential to alleviate alcoholic liver injury (ALD) and its underlying mechanisms remain largely unexplored. This study explores the protective effects of inactivated YSe intervention on ALD in mice and clarifies its mechanism of action. The results indicated that, at the same selenium dose, inactivated YSe intervention was superior to inorganic selenium (sodium selenite) in alleviating ALD. Specifically, high-dose inactivated YSe significantly reduced the levels of serum ALT and AST in alcohol-exposed mice (38.69% and 24.67%, respectively), increased the level of HDL-C (16.83%), and effectively improved alcohol-induced lipid metabolism disorders and liver oxidative damage. At the same time, it significantly increased the concentration of short-chain fatty acids (SCFAs) in feces. 16S rRNA sequencing indicates that inactivated YSe intervention enhances the abundance of beneficial flora (such as Blautia, Oscillibacter, Anaerotruncus, Butyricicoccus, and Ruminiclostridium) and simultaneously inhibits potentially harmful microbiota (such as xylanophium, Escherichia–Shigella and oscilliumspirates) to restore the homeostasis of the intestinal microbiota in ALD mice. Liver metabolomics analysis revealed that inactivated YSe intervention significantly altered the liver metabolic profile. The core pathways that are regulated by YSe after alcohol disruption include glutathione metabolism, purine metabolism, riboflavin metabolism, etc. In conclusion, this study demonstrates that inactivated YSe can effectively alleviate ALD in mice by regulating the structure of the intestinal flora and restoring liver metabolic homeostasis, providing a scientific basis for its potential functional food component in the prevention and auxiliary management of ALD. Full article

(This article belongs to the Special Issue The Regulation of Gut Microbiota by Probiotics and Dietary Nutrients in Foods to Improve Human Health)

► Show Figures

Figure 1

20 pages, 3714 KB

Open AccessReview

Nature’s Cardioprotective Sweetness: A Review of Dates as Functional Food in Hypertension

by Edwin Leopold Jim, Edmond Leonard Jim, Achmad Wildan, Antonello Santini and Fahrul Nurkolis

Foods 2025, 14(24), 4208; https://doi.org/10.3390/foods14244208 - 8 Dec 2025

Dates contain numerous beneficial nutrients and bioactive compounds, including potassium, magnesium, dietary fiber, polyphenols, flavonoids, and essential fatty acids, which contribute to their antihypertensive effects. Mechanistically, these bioactives reduce oxidative stress, lower inflammation, enhance endothelial function through increased nitric oxide bioavailability, and modulate [...] Read more.

Dates contain numerous beneficial nutrients and bioactive compounds, including potassium, magnesium, dietary fiber, polyphenols, flavonoids, and essential fatty acids, which contribute to their antihypertensive effects. Mechanistically, these bioactives reduce oxidative stress, lower inflammation, enhance endothelial function through increased nitric oxide bioavailability, and modulate the renin–angiotensin system. Clinical studies demonstrate that regular, moderate consumption of dates can reduce systolic and diastolic blood pressure, improve lipid profiles, and positively regulate inflammatory and oxidative biomarkers without adverse metabolic or glycemic outcomes. Despite promising findings, variability in date cultivars, ripening stages, and limited standardized human trials necessitate further research. Larger, randomized clinical studies across diverse demographics are recommended to establish optimal dosage, confirm mechanisms of action, and assess long-term safety and effectiveness. This review investigates the potential of dates (Phoenix dactylifera) as a functional food for controlling blood pressure and protecting cardiovascular health in hypertensive individuals. Full article

(This article belongs to the Special Issue Feature Review on Nutraceuticals, Functional Foods, and Novel Foods)

► Show Figures

Figure 1

25 pages, 794 KB

Open AccessArticle

Multidirectional Effects of Acerola and Ginger Extracts on the Quality of Dry-Cured Ham

by Robert Pietrasik, Sylwester Pawęta, Grażyna Budryn, Joanna Grzelczyk, Zuzanna Paprocka and Małgorzata Zakłos-Szyda

Foods 2025, 14(24), 4207; https://doi.org/10.3390/foods14244207 - 7 Dec 2025

Meat, as a primary source of complete protein, vitamins, and minerals, remains a key component of the human diet despite controversies surrounding its production. The aim of this study was to develop a production technology for dry-cured ham with reduced nitrite content, using [...] Read more.

Meat, as a primary source of complete protein, vitamins, and minerals, remains a key component of the human diet despite controversies surrounding its production. The aim of this study was to develop a production technology for dry-cured ham with reduced nitrite content, using natural plant extracts (from acerola and ginger) and microbial (Lactobacillus sakei, Pediococcus acidilactici) and mold (Penicillium nalgiovense) starter cultures. The process included tumbling, fermentation, and curing under various conditions, including vacuum. Physicochemical analyses (pH, shear force, color, WHC, TBARS, salt and nitrites content) and sensory evaluation were conducted. Results showed that the synergistic use of plant extracts and microbial additives enabled the production of high-quality ham with desirable sensory properties, reduced lipid oxidation when vacuum curing or additional stocking was applied (TBARS < 2 mg MDA/kg), stable color, and optimal pH (5.6–5.7). Vacuum curing reduced weight loss, while smoking improved sensory traits. The proposed technology offers a promising alternative for industrial meat production, allowing for reduced chemical additives while maintaining safety, quality, and consumer acceptability. Full article

(This article belongs to the Special Issue New Approaches to Improving the Quality and Safety of Meat and Meat Products)

18 pages, 469 KB

Open AccessArticle

NaCl-Supplemented Alfalfa-Based TMR Improves Meat Quality by Enhancing Essential Amino Acids and Optimizing Fatty Acid Profile in AOHU Sheep Under Simulated Saline–Alkaline Conditions

by Hunegnaw Abebe, Ruochen Yang, Guicong Wei, Jiajun Cui, Haixin Wang, Xiaoran Feng, Mulugeta Walelegne, Junnan Ma, Luxin Kong and Yan Tu

Foods 2025, 14(24), 4206; https://doi.org/10.3390/foods14244206 - 7 Dec 2025

Saline–alkaline soils are increasingly reducing global forage productivity and may indirectly compromise the nutritional quality of animal-derived foods for human consumption. Alfalfa, grown under saline–alkaline conditions, often accumulates sodium, thereby altering its nutritional composition and digestibility. NaCl was added to an alfalfa-based total [...] Read more.

Saline–alkaline soils are increasingly reducing global forage productivity and may indirectly compromise the nutritional quality of animal-derived foods for human consumption. Alfalfa, grown under saline–alkaline conditions, often accumulates sodium, thereby altering its nutritional composition and digestibility. NaCl was added to an alfalfa-based total mixed ration (TMR) to model saline-alkaline alfalfa with high salt content. This method is a simplified modeling approach wherein sodium chloride is used to simulate saline stress. We have studied, using this model, changes in growth performance, nutrient digestibility, amino acid composition, and meat quality of AOHU (Hu × Australian White) lambs. The levels of dietary NaCl were set at 0.43% (to reflect the baseline NaCl content of standard alfalfa-based TMR and 1.71% (to reflect a level of high-salt alfalfa produced under saline–alkaline growing conditions). Compared to the control group, supplementation with NaCl enhanced the average daily gain, feed conversion efficiency, relative growth rate, and dry matter intake (p < 0.05). Apparent digestibility of dry matter, organic matter, crude protein, ether extract, fiber fractions (NDF and ADF), and gross energy was also improved (p < 0.001), reflecting enhanced nutrient utilization. Total saturated fatty acids had decreased, while meat redness increased, and the PUFA/SFA ratio increased, reflecting a leaner and healthier lipid profile. Moreover, essential amino acids-threonine, valine, methionine, isoleucine, leucine, and lysine-were significantly higher (p < 0.05), revealing a better meat nutritional quality. In summary, dietary NaCl supplementation in an alfalfa-based TMR effectively simulates saline–alkaline conditions that improve growth performance, nutrient digestibility, and meat nutritional composition. Results from this study show how NaCl supplementation in alfalfa-based rations—used here to mimic the elevated salt levels found in alfalfa grown on saline–alkaline soils—affects growth performance, nutrient digestibility, and meat quality in lambs, providing insight for feeding strategies in salt-affected production systems. Full article

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

16 pages, 3402 KB

Open AccessArticle

Anti-Inflammatory Activity-Guided Isolation and In Silico Validation of Turmeric (Curcuma longa L.) Phytochemicals

by Zhuldyz Uvaniskanova, Salar Hafez-Ghoran, Muhammad Ikhlas Abdjan, Bel Youssouf G. Mountessou, Fatemeh Taktaz, Fadjar Mulya, Gulnaz A. Seitimova and Muhammad Iqbal Choudhary

Foods 2025, 14(24), 4205; https://doi.org/10.3390/foods14244205 - 7 Dec 2025

Turmeric (Curcuma longa L., Zingiberaceae) is a widely consumed spice and functional food valued for its bioactive constituents. Using an activity-guided strategy, this study identified the dichloromethane fraction as the most potent anti-inflammatory fraction, exhibiting markedly stronger inhibition of reactive oxygen species [...] Read more.

Turmeric (Curcuma longa L., Zingiberaceae) is a widely consumed spice and functional food valued for its bioactive constituents. Using an activity-guided strategy, this study identified the dichloromethane fraction as the most potent anti-inflammatory fraction, exhibiting markedly stronger inhibition of reactive oxygen species (ROS) production than ibuprofen (IC₅₀

\leq

0.4 vs. 11.2 μg/mL). Bioassay-guided purification yielded bisacurone (1), didemethoxycurcumin (2), and β-turmerone (3), with compounds 1 and 2 reported here for the first time in this fraction. Among them, β-turmerone displayed the strongest anti-inflammatory activity (IC₅₀ = 4.7 μg/mL), consistent with in silico docking and molecular dynamics analyses, revealing greater binding affinity and complex stability with myeloperoxidase (ΔG_bind = −20.90 vs. −18.89 kcal/mol for ibuprofen). Gas chromatography–mass spectrometry (GC-MS) profiling revealed a phytochemical profile dominated by turmerones and curlone, correlating with the observed bioactivity. None of the fractions exhibited acute toxicity in brine shrimp lethality assays, indicating a favorable preliminary safety profile. Our findings demonstrate the value of activity-guided isolation combined with computational validation for identifying turmeric-derived bioactives with promising nutraceutical potential, warranting further in vivo evaluation. Full article

(This article belongs to the Special Issue Nutraceuticals and Medicine Foods: Processing Technologies, Metabolic Mechanisms, and Human Health)

► Show Figures

Graphical abstract

23 pages, 8231 KB

Open AccessArticle

Influence of Environmental Factors on the Starch Quality of Sorghum: A Multifaceted Analysis of Structural, Nutritional, and Functional Profiles

by Fulai Ke, Baizhi Chen, Kuangye Zhang, Jiaxu Wang, Linlin Yang, Zeyang Zhao, Fei Zhang, Han Wu, Zhipeng Zhang, Feng Lu, Yanqiu Wang, Youhou Duan, Zhiqiang Liu, Jianqiu Zou and Kai Zhu

Foods 2025, 14(24), 4204; https://doi.org/10.3390/foods14244204 - 7 Dec 2025

Understanding how environmental factors modulate starch structure and functionality in sorghum is critical for optimizing its application in the food processing and fermentation industries. In this study, two sorghum cultivars with distinct starch types—Liaonian 3 (LN3, waxy) and Liaoza 82 (LZ82, non-waxy)—were cultivated [...] Read more.

Understanding how environmental factors modulate starch structure and functionality in sorghum is critical for optimizing its application in the food processing and fermentation industries. In this study, two sorghum cultivars with distinct starch types—Liaonian 3 (LN3, waxy) and Liaoza 82 (LZ82, non-waxy)—were cultivated across four major ecological regions in China to systematically investigate the combined effects of temperature and precipitation on grain composition, starch molecular structure, and processing properties. Comprehensive analyses, including scanning electron microscopy, molecular weight profiling, chain-length distribution, crystallinity, molecular order, and thermal/pasting behaviors, demonstrated that precipitation is the predominant environmental factor driving starch biosynthesis and structural assembly. High precipitation levels promoted amylopectin accumulation, shorter chain formation, increased branching degree, and higher crystallinity and molecular order, ultimately enhancing starch thermal stability and paste consistency. Genotypic differences further modulated starch structural patterns and environmental responsiveness, with LN3 consistently exhibiting higher amylopectin content, crystallinity, double-helix proportion, and gelatinization enthalpy compared to LZ82. Correlation analyses revealed genotype-dependent regulatory relationships linking environmental cues to starch structure and processing functionality. These findings provide a comprehensive framework elucidating the environmental regulation of starch structure–function relationships in sorghum, offering theoretical insights for climate-resilient breeding and functional starch development. Full article

(This article belongs to the Section Grain)

22 pages, 3722 KB

Open AccessArticle

Sodium Alginate-Based Antibacterial Coatings Reinforced with Quaternized Lignin–Cinnamaldehyde Composite Particles for Fruit Preservation

by Jianshuo Miao, Yuanrong Lai, Yidan Zhang, Jiapeng Wei, Kehao Fan, Ningjing Sun and Zhiyong Qin

Foods 2025, 14(24), 4203; https://doi.org/10.3390/foods14244203 - 7 Dec 2025

Sodium alginate (SA) is widely used as an edible coating for fruit preservation, but its weak water barrier and antibacterial properties limit broader application. In this study, quaternary ammonium lignin–cinnamaldehyde (QKC) composite particles were incorporated into SA as multifunctional fillers to construct antibacterial [...] Read more.

Sodium alginate (SA) is widely used as an edible coating for fruit preservation, but its weak water barrier and antibacterial properties limit broader application. In this study, quaternary ammonium lignin–cinnamaldehyde (QKC) composite particles were incorporated into SA as multifunctional fillers to construct antibacterial coatings. Electrostatic and hydrogen-bonding interactions between cationic QKC and anionic SA yielded a uniform, stable network with improved hydrophobicity and UV-shielding capacity. At 5 wt% QKC loading (SA5), the tensile strength increased from 11.53 to 24.42 MPa (111.8% higher than SA0), while water vapor permeability decreased by 35.4%. SA coatings also exhibited strong antioxidant activity, and the ABTS radical scavenging rate increased to 70.22% at 7 wt% QKC, with SA5 offering a favorable balance between antioxidant, barrier, and mechanical properties. SA5 showed pronounced antibacterial efficacy, giving inhibition rates of 96% against Staphylococcus aureus and 65% against Escherichia coli. Coating trials on persimmons and tangerines demonstrated that SA5 reduced weight loss, delayed firmness decline, and mitigated decay during storage. In addition, calcium-crosslinked SA/QKC hydrogel beads markedly delayed visible mold growth on blueberries. These results indicate that QKC-reinforced SA coatings provide a promising strategy for enhancing the postharvest quality and shelf life of fresh fruit. Full article

(This article belongs to the Special Issue Postharvest Technologies to Enhance Food Quality and Safety)

22 pages, 618 KB

Open AccessArticle

Application of Membrane Technology to Obtain Bioactive Products from Orange Peel Extract

by Asunción M. Hidalgo, José Antonio Macario Legaz, Jorge Saura-Martínez, Luis Tortosa-Díaz, Rubén López-Nicolás and Fulgencio Marín-Iniesta

Foods 2025, 14(24), 4202; https://doi.org/10.3390/foods14244202 - 7 Dec 2025

Orange peel is suitable for reuse due to the quantity and variety of bioactive compounds it contains, such as pectins, sugars and hesperidin. This study designed a scheme for reusing orange peel extract (OPE) using membrane technologies. Initially, a 100 kDa ceramic membrane [...] Read more.

Orange peel is suitable for reuse due to the quantity and variety of bioactive compounds it contains, such as pectins, sugars and hesperidin. This study designed a scheme for reusing orange peel extract (OPE) using membrane technologies. Initially, a 100 kDa ceramic membrane was used to separate the pectins and hesperidine from acids and sugars and obtain a clarified product. In the subsequent stage, two ultrafiltration membranes of 25 and 5 kDa were tested, improving the results in terms of product transmittance and obtaining permeates whose physical–chemical parameters are compatible with those established by the European Fruit Juice Association. These membranes did not achieve complete separation of monosaccharide sugars from disaccharides. Finally, a 200 Da nanofiltration membrane was used, which completely reduced the sucrose and pectin content, concentrating glucose and fructose by 40%, values higher than those obtained with the GR90PP membrane. In addition, calcium and magnesium ions were completely rejected. Color changes in the permeate and concentrate streams could be appreciated due to the high concentration produced when working in batches. The nanofiltration (NF) process obtained lower yields (approximately 30%) compared to ultrafiltration (approximately 85%). Full article

(This article belongs to the Special Issue Membranes for Innovative Bio-Food Processing)

20 pages, 3080 KB

Open AccessArticle

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

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)

20 pages, 3189 KB

Open AccessArticle

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

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)

► Show Figures

Graphical abstract

24 pages, 4697 KB

Open AccessArticle

Methodological Approach to LIBS Elemental Analysis and Plasma Characterization of Quinoa and Amaranth Pseudocereals Using a TEA CO₂ Laser

by Dragan Ranković, Marjetka Savić, Milovan Stoiljković, Miroslav Ristić, Vyacheslav V. Luchkouski, Neda Đorđević and Aleksandr N. Chumakov

Foods 2025, 14(24), 4199; https://doi.org/10.3390/foods14244199 - 6 Dec 2025

This study presents a methodological investigation of laser-induced breakdown spectroscopy (LIBS) for elemental analysis of quinoa and amaranth pseudocereals using a TEA CO₂ laser. Solid samples were prepared as pressed pellets, and reference data were obtained by ICP–OES [...] Read more.

This study presents a methodological investigation of laser-induced breakdown spectroscopy (LIBS) for elemental analysis of quinoa and amaranth pseudocereals using a TEA CO₂ laser. Solid samples were prepared as pressed pellets, and reference data were obtained by ICP–OES. Synthetic solid standards were developed for calibration of selected elements (Ca, Fe, Zn, and Mg). Laser parameters were optimized based on the signal-to-noise ratio of characteristic spectral lines and applied to both pseudocereal samples. Emission lines of Mg, Ca, Fe, K, P, Zn, Al, Sr, and Cu were identified, and limits of detection were determined. Quantitative analysis used calibration curves from analyte-to-internal standard line intensity ratios, showing good linearity and agreement with reference values. Plasma diagnostics under optimized conditions revealed an average temperature of ~11,000 K and electron number densities of ~5 × 10¹⁶ cm⁻³ for both samples. Numerical plasma simulations confirmed the experimental results and provided additional insight into plasma composition and behavior. The developed LIBS methodology proved effective for multi-elemental analysis of pseudocereals and shows potential for application to other cereal and plant-based materials with similar composition. It should be noted that this methodology was demonstrated on pelletized samples prepared under controlled laboratory conditions; adaptation to rapid or field-based measurements would require alternative sample preparation strategies. This work provides a methodological framework and experimental validation for LIBS application in food compositional and nutritional analysis. Full article

(This article belongs to the Section Food Analytical Methods)

► Show Figures

Figure 1

31 pages, 2315 KB

Open AccessReview

Mashua (Tropaeolum tuberosum Ruiz & Pavón): Nutritional Composition, Bioactive Compounds, and Functional Potential as an Andean Natural Ingredient

by Suny Luera-Quiñones, María Jimena Correa, Cesar Moreno-Rojo, Rebeca Salvador-Reyes and Luz María Paucar-Menacho

Foods 2025, 14(24), 4198; https://doi.org/10.3390/foods14244198 - 6 Dec 2025

Mashua (Tropaeolum tuberosum), an underutilized Andean tuber, has gained increasing scientific interest due to its exceptional nutritional composition and high bioactive phytochemical content. This narrative review synthesizes evidence from 68 peer-reviewed studies published up to August 2025, obtained through searches in [...] Read more.

Mashua (Tropaeolum tuberosum), an underutilized Andean tuber, has gained increasing scientific interest due to its exceptional nutritional composition and high bioactive phytochemical content. This narrative review synthesizes evidence from 68 peer-reviewed studies published up to August 2025, obtained through searches in Scopus and Web of Science, examining its macro- and micronutrient profile, richness in starch, proteins, and vitamin C, and diverse bioactive compounds, including glucosinolates, anthocyanins, and flavonoids. These metabolites exhibit strong antioxidant, anti-inflammatory, anticancer, and cardioprotective activities, with the highest concentrations being observed in purple and black morphotypes. Recent studies demonstrated that incorporating mashua into bakery, extruded, and fermented food formulations enhanced nutritional value and oxidative stability. Overall, mashua represents a promising natural ingredient for functional foods and nutritional applications. Further research is required to optimize processing conditions, improve the stability and bioavailability of its active compounds, and validate its health-promoting effects. Full article

(This article belongs to the Special Issue Natural Ingredients for Functional Foods: Advances in Composition, Bioactivity, and Applications)

► Show Figures

Figure 1

More Articles...

Submit to Foods Review for Foods

Journal Menu

Journal Browser

► Journal Browser

Highly Accessed Articles

View More...

Latest Books

More Books and Reprints...

E-Mail Alert

News

6 November 2025
MDPI Launches the Michele Parrinello Award for Pioneering Contributions in Computational Physical Science

1 October 2025
2024 MDPI Top 1000 Reviewers

27 November 2025
Interview with Dr. Jasmina Lukinac—Winner of the Foods Outstanding Reviewer Award

More News & Announcements...

Topics

Propose a Topic

Topic in Applied Microbiology, Fermentation, Foods, Microbiology Research, Microorganisms

Fermented Food: Health and Benefit Topic Editors: Niel Van Wyk, Alice Vilela
Deadline: 31 December 2025

Topic in Agriculture, Dairy, Foods, Nutrients, Animals

Advances in Animal-Derived Non-Cow Milk and Niche Cow Milk. Properties, Processing, Dairy Products and Environmental Impact, 2nd Edition Topic Editors: Jacek Wójtowski, Jan Pikul, Maria Markiewicz-Kęszycka
Deadline: 31 January 2026

Topic in Applied Sciences, Clean Technol., Foods, Materials, Polymers, Sensors

Scientific Advances in STEM: Synergies to Achieve Success, 4th Volume Topic Editors: Yadir Torres Hernández, Ana María Beltrán Custodio, Manuel Félix Ángel
Deadline: 28 February 2026

Topic in Agriculture, Agronomy, Horticulturae, Plants, Foods, Water, Sustainability, Seeds

Innovative Strategies for Enhancing Plant Tolerance to Abiotic and Biotic Stresses and Ensuring Food Safety in Changing Climates Topic Editors: José Ramón Acosta-Motos, Sara Álvarez, María del Rosario Álvarez Morales, María José Clemente-Moreno, María del Rosario Conesa-Saura, Juan de Dios Franco-Navarro, María José Gómez-Bellot, Isabel M. Martínez Alcalá, Victor Meseguer Sánchez
Deadline: 30 March 2026

More Topics

Conferences

Propose a Conference Collaboration

More Conferences...

Special Issues

Propose a Special Issue

Special Issue in Foods

Edible Oils in Food Science: Antioxidant Activity, Innovation and Applications, and Sustainable Use of By-Products Guest Editors: Francesco Cairone, Antonia Iazzetti
Deadline: 10 December 2025

Special Issue in Foods

Bioactive Molecules in Food: Natural Strategies to Support Health and Longevity Guest Editors: Nunzio Antonio Cacciola, Annunziata Corteggio
Deadline: 10 December 2025

Special Issue in Foods

Foodborne Pathogenic Bacteria: Prevalence and Control: Third Edition Guest Editors: Chunlei Shi, Shimo Kang
Deadline: 10 December 2025

Special Issue in Foods

Food Habits, Nutritional Knowledge, and Nutrition Education Guest Editors: Celia Carrillo, Celia Rodriguez Perez
Deadline: 10 December 2025

More Special Issues

Topical Collections

Topical Collection in Foods

Phytonutrients in Food: From Traditional to Rational Usage Collection Editor: Quanhong Li

Topical Collection in Foods

Advances in Tea Chemistry Collection Editors: Yongquan Xu, Ying Gao, Qingqing Cao

Topical Collection in Foods

Milk and Dairy Products: Chemistry, Structure, Processing and Properties Collection Editor: Débora Parra Baptista

Topical Collection in Foods

Physicochemical, Biochemical, and Microbiological Characteristics of Cheese Collection Editors: Richardos Nikolaos Salek, Eva Lorencová, Zuzana Lazárková

Back to TopTop