Foods

21 pages, 2171 KB

Open AccessArticle

A Cyanide-Free UHPLC-MS/MS Workflow for the Analysis of Major Cobalamin Vitamers in Foods

by Fengen Wang, Li Cao, Min Ding, Ruiju Li, Chao Zhang, Baorui Li, Zhaowei Yang, Kaizhen Liu, Jiamei Xin, Xia Li, Tongcheng Xu and Ligang Deng

Foods 2026, 15(9), 1506; https://doi.org/10.3390/foods15091506 (registering DOI) - 26 Apr 2026

Abstract

Accurate determination of cobalamin vitamers in foods remains analytically challenging because conventional cyanidation-based methods convert native cobalamins into cyanocobalamin (CNCbl) and may distort their original distribution. In this study, a cyanide-free UHPLC-MS/MS workflow was developed for the analysis of major cobalamin vitamers in [...] Read more.

Accurate determination of cobalamin vitamers in foods remains analytically challenging because conventional cyanidation-based methods convert native cobalamins into cyanocobalamin (CNCbl) and may distort their original distribution. In this study, a cyanide-free UHPLC-MS/MS workflow was developed for the analysis of major cobalamin vitamers in foods, with particular emphasis on preserving native forms during sample preparation. Light, temperature, and cleanup procedures were systematically evaluated. Methylcobalamin (MeCbl) and adenosylcobalamin (AdoCbl) showed pronounced light sensitivity, whereas red-light handling better preserved vitamer integrity during pre-analytical operations. A tandem cleanup procedure combining immunoaffinity and Oasis HLB solid-phase extraction improved extract cleanliness in complex food matrices. The workflow showed good chromatographic separation and excellent linearity (R² > 0.999). The validated limits of detection were 0.5 μg/kg for CNCbl, 1.0 μg/kg for AdoCbl, and 0.75 μg/kg for MeCbl. Application to food samples showed no detectable target cobalamins in the tested plant-derived foods, whereas animal liver and oyster samples showed comparatively high levels of the target cobalamin vitamers, with AdoCbl predominating in liver. The proposed workflow may serve as a practical cyanide-free option for exploratory or comparative native-vitamer analysis of CNCbl, AdoCbl, and MeCbl in foods within the current validation scope, particularly when full sets of matched isotope-labeled standards are not readily available. Full article

(This article belongs to the Special Issue Advanced Chromatographic and Spectroscopic Techniques in Food Analysis and Quality Control: 3rd Edition)

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34 pages, 7222 KB

Open AccessArticle

Effect of Short-Term Static Magnetic Field Pretreatment on Cold-Storage Quality and Phenolic Metabolism of Blueberries

by Ying Lu, Hui Liu, Zhenzhen Lv, Chengheng Li, Muhammad Nawaz, Qiang Zhang, Wenbo Yang, Jiechao Liu, Wenqiang Guan and Zhonggao Jiao

Foods 2026, 15(9), 1505; https://doi.org/10.3390/foods15091505 (registering DOI) - 25 Apr 2026

Abstract

Blueberries are widely consumed due to their richness in nutrients, yet they are also prone to quality deterioration after being harvested, even at cold temperatures. Non-thermal physical technology is an important auxiliary method worth considering for maintaining the quality of this fruit while [...] Read more.

Blueberries are widely consumed due to their richness in nutrients, yet they are also prone to quality deterioration after being harvested, even at cold temperatures. Non-thermal physical technology is an important auxiliary method worth considering for maintaining the quality of this fruit while refrigerated. In this study, a static magnetic field (SMF) was applied as a complementary pretreatment strategy prior to cold storage of blueberries. The optimal SMF parameters were identified as 5 mT exposure for 12 h, as this significantly retarded decay and softening. The contents of ascorbic acid, total polyphenols, flavonoids and proanthocyanidins were elevated by 20.0%, 17.7%, 23.9%, and 9.1%, respectively. Concurrently, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging capacity, catalase (CAT), and superoxide dismutase (SOD) activity markedly improved. Targeted metabolomic analysis revealed that SMF pretreatment significantly regulated polyphenol metabolic pathways and redirected polyphenol biosynthesis toward more stable and functional compounds, including three hydroxycinnamic acids, quercetin, dihydromyricetin, glycosylated hesperetin, and acylated delphinidin derivates. The synergistic effect of these SMF-elevated phenolics and the reinforced antioxidant system preserved the overall cold-storage quality of blueberries. These findings underscore the potential of SMF pretreatment as an effective physical technique for reducing postharvest blueberry losses. Full article

(This article belongs to the Special Issue Postharvest Storage and Preservation Technologies for Agri-Food)

17 pages, 1041 KB

Open AccessArticle

Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability

by Bojana Voučko, Saša Drakula, Nikolina Čukelj Mustač, Vedrana Pleš, Ljiljana Nanjara, Tomislava Grgić and Dubravka Novotni

Foods 2026, 15(9), 1504; https://doi.org/10.3390/foods15091504 (registering DOI) - 25 Apr 2026

Abstract

The growing demand for clean-label foods has stimulated interest in minimally processed ingredients capable of improving the nutritional and technological quality of gluten-free bakery products. Carob (Ceratonia siliqua L.) is an underutilized Mediterranean crop whose seeds are mainly used for locust bean [...] Read more.

The growing demand for clean-label foods has stimulated interest in minimally processed ingredients capable of improving the nutritional and technological quality of gluten-free bakery products. Carob (Ceratonia siliqua L.) is an underutilized Mediterranean crop whose seeds are mainly used for locust bean gum production, while other fractions of the fruit remain insufficiently valorized. This study investigated the potential of carob seed flour (CSF) and the whole carob fruit flour (pods and seeds; CSPF) as natural structuring ingredients in gluten-free flatbread (GFFB), combined with sourdough fermentation. The initial technological properties (pasting profile, baking loss, specific volume, color, and texture profile) and nutritional composition were evaluated, alongside storage stability, through textural and sensory changes during 72 h. The incorporation of carob ingredients improved the nutritional profile of GFFB, nearly doubling total dietary fiber and iron content without compromising sensory acceptance. CSF use resulted in an improved pasting profile and a 50% softer crumb structure. Sourdough fermentation successfully mitigated the increased hardness and lower sensory freshness perception in CSPF formulations. Carob seed flour, as well as whole carob fruit flour combined with sourdough, represent effective natural strategies for improving the technological properties, nutritional quality, texture profile, and freshness perception of gluten-free flatbread without compromising sensory acceptability. Full article

(This article belongs to the Special Issue Approaches for Improving Nutritional Aspects of Cereals and Cereal-Based Foods)

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17 pages, 1640 KB

Open AccessArticle

Textural Optimization of Plant-Based Patties with Textured Fibrous Soy Protein and Konjac Glucomannan: A Response Surface Methodology Approach Targeting Springiness

by Hao Xu, Dongqin Liu, Weihua Du, Ke Hu, Jing Sun, Zhitong Xia, Zhengfei Yang, Yongqi Yin and Jiangyu Zhu

Foods 2026, 15(9), 1503; https://doi.org/10.3390/foods15091503 (registering DOI) - 25 Apr 2026

Abstract

Replicating the authentic masticatory properties of conventional animal meat remains a primary technical bottleneck for sustainable plant-based analogues. To address critical textural deficiencies like structural fragmentation, this study systematically optimized plant-based patty formulations. The independent and interactive effects of textured fibrous soy protein [...] Read more.

Replicating the authentic masticatory properties of conventional animal meat remains a primary technical bottleneck for sustainable plant-based analogues. To address critical textural deficiencies like structural fragmentation, this study systematically optimized plant-based patty formulations. The independent and interactive effects of textured fibrous soy protein (TFSP), water, and konjac glucomannan (KGM) were quantified using single-factor experiments and Response Surface Methodology (RSM). Single-factor experiments revealed that springiness peaked at 60 g TFSP, 15 g water, and 10 g KGM, respectively, with excessive additions of each component resulting in structural network disruption. Designating springiness as the core metric, a reliable quadratic regression model identified the optimal matrix: 63.36 g TFSP, 14.39 g water, and 8.57 g KGM. Empirical validation achieved a maximum springiness of 1.56 mm and hardness of 5.51 N, with a negligible relative error (1.27%) from theoretical predictions. Mechanistically, KGM functioned as an active polymeric filler, interacting synergistically with hydrated protein fibers via hydrogen bonding and hydrophobic associations to reinforce the structural network. Comparative Texture Profile Analysis demonstrated that the optimized PBP exhibited a tender masticatory profile with hardness and springiness approximating conventional beef patties, while presenting lower chewiness and higher adhesiveness attributable to the water-binding capacity of KGM. Ultimately, this research provides mathematically validated engineering parameters and theoretical insights into protein–polysaccharide phase behaviors to facilitate the industrial manufacturing of premium plant-based meats. Full article

(This article belongs to the Special Issue Plant-Based Functional Foods and Innovative Production Technologies)

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25 pages, 2305 KB

Open AccessArticle

Pesticides and Trace Element Residues in Honey from Northern Croatia

by Damir Pavliček, Marija Sedak, Nina Bilandžić, Ivana Varenina, Ivana Tlak Gajger, Anton Gradišek, Mariša Ratajec and Maja Đokić

Foods 2026, 15(9), 1502; https://doi.org/10.3390/foods15091502 (registering DOI) - 25 Apr 2026

Abstract

The rapid translocation of pesticide and metal residues in the environment and their entry into the food chain pose a significant risk to human health. Given the high global consumption of honey, quality control emphasizes the need for continuous monitoring and risk assessment. [...] Read more.

The rapid translocation of pesticide and metal residues in the environment and their entry into the food chain pose a significant risk to human health. Given the high global consumption of honey, quality control emphasizes the need for continuous monitoring and risk assessment. To evaluate contamination levels in honey from northern Croatia, a region with intensive agricultural land use, 38 comb honey and 22 extracted honey samples were collected by purposive one-time sampling in June 2023. These samples were analyzed for 190 pesticides using liquid chromatography–tandem mass spectrometry (LC-MS/MS) and gas chromatography–tandem mass spectrometry (GC-MS/MS), and for 17 trace metal(loid)s using inductively coupled plasma mass spectrometry (ICP-MS). The highest detection frequencies were observed for fipronil-sulfone, trifloxystrobin, and coumaphos in comb honey, and for N-(2,4-dimethylphenyl)-formamide (DMF) and N-(2,4-dimethylphenyl)-N′-methylformamidine (DPMF) in extracted honey. Glyphosate was the only pesticide to exceed the European Union (EU) maximum residue level (MRL) of 0.05 mg/kg in three honey samples. Elemental analysis quantified most target metals, with aluminum (Al), copper (Cu), iron (Fe), manganese (Mn), nickel (Ni) and zinc (Zn) being the most abundant, while silver (Ag), arsenic (As), and selenium (Se) were not detected in this study. None of the samples contained lead (Pb) above the regulatory limit for honey established in the EU (0.1 mg/kg). To ensure food safety, further efforts are required to assess the health risks associated with exposure to these contaminants through consumption of the evaluated food. Full article

(This article belongs to the Section Food Toxicology)

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20 pages, 4132 KB

Open AccessArticle

Milling and Differential Sieving to Impact Buckwheat (Fagopyrum esculentum) Flour Techno-Functional Properties and Steamed Buckwheat Cake Quality

by Cailin Niu, Sevenur Sarıkaya, Meiling Ren, Junhong Feng and Fayin Ye

Foods 2026, 15(9), 1501; https://doi.org/10.3390/foods15091501 (registering DOI) - 25 Apr 2026

Abstract

Variations in the particle size of cereal flour could influence its techno-functional properties and affect the quality of the end products. In this study, common buckwheat (Fagopyrum esculentum) seeds were milled and then sieved into five fractions (≥200, 150–200, 100–150, 80–100, [...] Read more.

Variations in the particle size of cereal flour could influence its techno-functional properties and affect the quality of the end products. In this study, common buckwheat (Fagopyrum esculentum) seeds were milled and then sieved into five fractions (≥200, 150–200, 100–150, 80–100, and 60–80 mesh). Proximate analysis showed that the protein and ash contents of buckwheat flour decreased with decreased particle size, whereas the starch content increased. Reducing the particle size did not change the A-type crystalline structure and the short-range ordered structure of buckwheat starch, whereas the buckwheat batter flowability, foaming properties and foam stability of the batter supernatant increased. The steamed buckwheat cakes made from ≥100-mesh flour showed a desirable appearance, cross-sectional structure, color, flavor, and texture. Pearson correlation analysis revealed that the starch content and relative crystallinity of buckwheat flour were significantly positively correlated with its pasting parameters and the textural properties (springiness, cohesiveness, resilience) and overall acceptability of steamed buckwheat cake, whereas the protein, lipid, and β-sheet content of buckwheat flour showed the opposite trend. This study demonstrated that differential sieving caused a difference in particle size and chemical composition, which were key variables governing the processing performance of buckwheat flour and important to the quality of its end products. Full article

(This article belongs to the Section Grain)

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17 pages, 1631 KB

Open AccessArticle

In Vitro and Ex Vivo Evaluation of a Multi-Target Combination of Plant Extracts and Policosanols: Effects in Mitigating Heart Inflammation and Oxidative Stress

by Lucia Recinella, Giorgia Bray, Angelica Pia Centulio, Davide Ciaramellano, Annalisa Chiavaroli, Gianluca Genovesi, Giustino Orlando, Alessandra Acquaviva, Valentina Citi, Serena Veschi, Anna Piro, Alessandro Cama, Alma Martelli, Vincenzo Calderone, Luigi Brunetti and Sheila Leone

Foods 2026, 15(9), 1500; https://doi.org/10.3390/foods15091500 (registering DOI) - 25 Apr 2026

Abstract

Heart inflammation and oxidative stress are pivotal pathological drivers in the pathophysiology of various cardiovascular diseases. The present study aims to investigate the beneficial effects induced by extracts derived from edible plants, such as Olea europaea, and sugar cane on heart health. [...] Read more.

Heart inflammation and oxidative stress are pivotal pathological drivers in the pathophysiology of various cardiovascular diseases. The present study aims to investigate the beneficial effects induced by extracts derived from edible plants, such as Olea europaea, and sugar cane on heart health. In particular, we investigated the effects of a novel combination constituting Olea europaea, Scutellaria baicalensis, and policosanol extracts on heart, in in vitro and ex vivo models. Olea europaea, S. baicalensis, policosanol extracts and their combination prevented H₂O₂-induced reduction in H9c2 cell (immortalized myoblasts, isolated from rat heart tissue) viability. Moreover, pre-incubation with the combination significantly reduced H₂O₂-induced ROS levels in the same cells. Our present findings also showed that Olea europaea, S. baicalensis and policosanol extracts, as well as their combination, increased lipopolysaccharide (LPS)-induced catalase gene expression at all concentrations tested, in mouse heart specimens. In addition, we also observed that Olea europaea, S. baicalensis and policosanol extracts, as well as their combination, significantly inhibited LPS-induced inducible nitric oxide synthase, cyclooxygenase-2, nuclear factor-kB, and tumor necrosis factor-α gene expression, in the same experimental model. Interestingly, the combination was more effective at decreasing the mRNA levels of all pro-inflammatory markers investigated. Finally, the combination was also able to suppress LPS-induced B-type natriuretic peptide and cardiac troponin I gene expression ex vivo. In conclusion, these findings suggest that this plant-based combination could offer potential benefits for cardiovascular health and support overall heart function in humans. Full article

(This article belongs to the Special Issue Plant-Based Food: From Nutritional Value to Health Benefits: 3rd Edition)

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15 pages, 1736 KB

Open AccessCommunication

Screening Potential Coating Materials to Reduce the Absorption of Volatile Phenols into Grapes During Simulated Wildfire Conditions

by Ignacio Arias-Pérez, Yan Wen, Arran Rumbaugh, Lik Xian Lim, Cristina Medina-Plaza and Anita Oberholster

Foods 2026, 15(9), 1499; https://doi.org/10.3390/foods15091499 (registering DOI) - 25 Apr 2026

Abstract

Wildfires release volatile phenolic compounds (VPs) that can be absorbed by grapevines, potentially resulting in “smoke taint” in wines. This has emerged as a prominent issue for the global wine industry due to negative impact on wine quality and subsequent financial losses. Since [...] Read more.

Wildfires release volatile phenolic compounds (VPs) that can be absorbed by grapevines, potentially resulting in “smoke taint” in wines. This has emerged as a prominent issue for the global wine industry due to negative impact on wine quality and subsequent financial losses. Since effective vineyard mitigation strategies remain limited, this study evaluated the efficacy of different materials applied to grapes to reduce the absorption of smoke marker compounds under simulated wildfire conditions. Twelve materials were applied to individual Cabernet Sauvignon clusters close to harvest. Treated vines were exposed to intentional smoke using a purpose-built tent. Grapes from treated vines, as well as smoke-exposed and non-exposed controls, were harvested at commercial maturity. The results showed a strong stratification of VPs within the tent and in the grapes. Glycosylation began within hours of smoke exposure, with significant increases in almost all glycosylated compounds within 4 hours compared to non-smoked controls. Some materials reduced VP uptake relative to untreated controls (kaolin, charcoal, and two commercial coating formulations—GM3E and GMB6), whereas others increased the absorption of smoke-derived compounds (Parka and wipe-out). These findings highlight that those protective treatments may have variable and sometimes counterproductive effects on smoke compound uptake. Full article

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

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13 pages, 519 KB

Open AccessArticle

Study on the Effect of Heavy Metal Contamination of Milk on the Coagulation Process

by Maria Natalia Chira and Sonia Amariei

Foods 2026, 15(9), 1498; https://doi.org/10.3390/foods15091498 (registering DOI) - 25 Apr 2026

Abstract

This study investigated how Pb, Cd, and Cu are distributed between curd and whey during milk coagulation in milk from different animal species, and how the level of metal addition and the coagulation method influence metal retention. Raw milk from buffalo, cow, donkey, [...] Read more.

This study investigated how Pb, Cd, and Cu are distributed between curd and whey during milk coagulation in milk from different animal species, and how the level of metal addition and the coagulation method influence metal retention. Raw milk from buffalo, cow, donkey, goat, and sheep was supplemented with Pb, Cd, and Cu under controlled laboratory conditions at two levels corresponding to the regulatory maximum level (ML) and ten times this level (10 × ML). All three metals were added simultaneously to the same milk aliquot, and coagulation was induced either enzymatically or by acidification at pH 4.6. Metal concentrations in curd and whey were determined by atomic absorption spectrophotometry. In all milk types, Pb, Cd, and Cu were retained mainly in the curd fraction. At ML, curd retention generally ranged from about 77% to 97%, whereas at 10 × ML, retention decreased and transfer to whey increased. Donkey milk consistently showed lower metal retention in curd than ruminant milk. Statistical analysis of curd retention showed that metal type, milk species, the level of metal addition, and their interactions significantly influenced metal retention, indicating that the effect of coagulation method depended on the experimental conditions rather than being uniform across all cases. Overall, the results show that milk coagulation favours the association of Pb, Cd, and Cu with the curd fraction, highlighting the importance of the milk protein phase in determining metal distribution during dairy processing. These findings improve our understanding of heavy-metal behaviour during milk processing and help clarify their potential transfer into curd-based dairy products. Full article

(This article belongs to the Special Issue Novel Techniques for the Detection of Toxins and Harmful Substances in Food)

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18 pages, 3485 KB

Open AccessArticle

Structure–Function Modulation of Antarctic Krill Protein via Maillard Glycosylation with Mono- and Polysaccharides

by Linjing Huang, Weixin Ke, Chunbao Li and Danchen Aaron Yang

Foods 2026, 15(9), 1497; https://doi.org/10.3390/foods15091497 (registering DOI) - 25 Apr 2026

Abstract

Antarctic krill protein (AKP) was conjugated with three reducing monosaccharides (ribose, glucose, fructose) and five polysaccharides (xanthan gum, konjac glucomannan, inulin, κ-carrageenan, and pectin) via a controlled Maillard-type glycation process (pH 7.0, 90 °C, 24 h). We comparatively evaluated glycation reactivity (color change [...] Read more.

Antarctic krill protein (AKP) was conjugated with three reducing monosaccharides (ribose, glucose, fructose) and five polysaccharides (xanthan gum, konjac glucomannan, inulin, κ-carrageenan, and pectin) via a controlled Maillard-type glycation process (pH 7.0, 90 °C, 24 h). We comparatively evaluated glycation reactivity (color change and degree of glycation), structural responses (particle size, FTIR, intrinsic fluorescence, surface hydrophobicity, and microstructure), and key techno-functional properties (solubility, water- and oil-holding capacities, and emulsifying performance). Monosaccharide-conjugated AKP exhibited stronger browning and higher apparent glycation activity, consistent with the higher reactivity of small-molecule sugars. In contrast, polysaccharide-conjugated AKP showed more pronounced improvements in dispersion-related and interfacial functions, reflecting enhanced steric stabilization and hydration after polysaccharide grafting. Notably, κ-carrageenan conjugation delivered the strongest overall functional enhancement (water-holding capacity ≈ 22.1 g/g; oil-holding capacity ≈ 10 g/g) and the most stable emulsions. These findings clarify how glycosylating-agent size and architecture steer AKP glycation outcomes, providing a practical basis for tailoring AKP ingredients for aqueous and emulsion-based foods. Full article

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

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37 pages, 1328 KB

Open AccessArticle

Linking Sustainable Smart Food Packaging to Healthy Eating Behaviors: A TPB–Perceived Value Framework with IPMA Analysis

by Juncheng Mu, Linglin Zhou and Chun Yang

Foods 2026, 15(9), 1496; https://doi.org/10.3390/foods15091496 (registering DOI) - 25 Apr 2026

Abstract

Driven by the iteration of digital technologies and the upgrading of residents’ health consumption demands, smart food packaging has developed rapidly and is widely applied across various food categories. However, issues such as consumer cognitive biases and insufficient acceptance hinder its market penetration. [...] Read more.

Driven by the iteration of digital technologies and the upgrading of residents’ health consumption demands, smart food packaging has developed rapidly and is widely applied across various food categories. However, issues such as consumer cognitive biases and insufficient acceptance hinder its market penetration. This paper constructs a chained mediation model based on the Theory of Planned Behavior (TPB) and Perceived Value Theory, employing PLS-SEM and IPMA methods to validate multiple research hypotheses. It innovatively integrates multiple theories to establish an interdisciplinary research framework, overcoming the limitations of single theories. The analysis, combined with IPMA, clarifies the priority of each variable, addressing existing research gaps. The results indicate that the four perceptual factors of smart food packaging significantly and positively influence the three core constructs of TPB, with experiential factors exerting the strongest drive on individual needs. The TPB constructs significantly and positively affect perceived value, perceived trust, and self-efficacy, with the drive of individual needs being most prominent. Perceived trust has the strongest influence on healthy eating behavior. IPMA analysis reveals that perceived value (PV) is a key area for improvement, while individual needs (IN) and self-efficacy (SEHB) are key areas of strength. This study elucidates the internal mechanisms through which smart food packaging influences consumers’ healthy eating behaviors, providing theoretical and practical support for enterprises to optimize design and guide healthy consumption. Full article

(This article belongs to the Special Issue Sustainable Applications of Bioactive Compounds from Food By-Products in Smart Packaging)

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25 pages, 632 KB

Open AccessArticle

Green Extraction Strategies for Orange Peel Dust Valorization with Enhanced Bioactive Potential

by Isidora Vlaović, Slađana Krivošija, Vanja Travičić, Ivana Mitrović, Gordana Ćetković, Aleksandra Gavarić and Senka Vidović

Foods 2026, 15(9), 1495; https://doi.org/10.3390/foods15091495 (registering DOI) - 25 Apr 2026

Abstract

Despite its rich bioactive composition, orange peel dust (OPD), a fine industrial by-product generated during citrus processing in the filter tea industry, has not received much attention as a valuable matrix. Using antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and reducing power (RP)), [...] Read more.

Despite its rich bioactive composition, orange peel dust (OPD), a fine industrial by-product generated during citrus processing in the filter tea industry, has not received much attention as a valuable matrix. Using antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and reducing power (RP)), α-amylase inhibitory activity, antimicrobial potential, and sugar composition as function-oriented indicators, this study aimed to compare four green extraction technologies: subcritical water extraction (SWE), pressurized ethanol extraction (PEE), ultrasound-assisted extraction (UAE), and sequential supercritical CO₂–UAE (Sc-CO₂–UAE) applied to OPD derived from Citrus sinensis L. Among thermally driven techniques, PEE at 220 °C had the highest radical-scavenging activity, while UAE showed the broadest antifungal activity against Fusarium spp. and Alternaria alternata, along with selective antibacterial activity against Bacillus cereus. Sequential Sc-CO₂ pretreatment at 300 bar followed by UAE resulted in the highest α-amylase inhibitory activity. Sugar analysis indicated that thermal conditions enhanced carbohydrate hydrolysis, while UAE and Sc-CO₂-UAE maintained structural sugars under mild conditions. All green extraction approaches outperformed conventional maceration. These findings validate OPD as a valuable industrial by-product suitable for sustainable valorization, supporting circular economy concepts in the citrus processing sector. Full article

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

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20 pages, 699 KB

Open AccessArticle

Ultrasound and Enzyme-Assisted Development of Advanced Ingredients from Rowanberry (Sorbus aucuparia L.) Pomace and Its Application in Bread

by Simona Ražanaitė, Laura Jūrienė, Rita Kazernavičiūtė, Michail Syrpas and Petras Rimantas Venskutonis

Foods 2026, 15(9), 1494; https://doi.org/10.3390/foods15091494 - 24 Apr 2026

Abstract

Novel ingredients from rowanberry pomace were developed for French-type bread applications via supercritical CO₂ extraction and the enzymatic and ultrasound treatment of the defatted residue (DFR), which contained 6.367% of proteins, 8.36% of soluble, and 43.04% insoluble fiber. Proteolytic enzymes from Bacillus [...] Read more.

Novel ingredients from rowanberry pomace were developed for French-type bread applications via supercritical CO₂ extraction and the enzymatic and ultrasound treatment of the defatted residue (DFR), which contained 6.367% of proteins, 8.36% of soluble, and 43.04% insoluble fiber. Proteolytic enzymes from Bacillus licheniformis and Aspergillus oryzae, and cellulolytic enzyme mixtures Viscozyme L and Celuclast, were used to increase the soluble fraction. Treating DFR with enzymes generated significant amounts of soluble substances containing oligosaccharides, fructose, and glucose, with Viscozyme L being more effective than proteases. Tri-, and tetrapeptides, chlorogenic acids, and dihydroxy coumarins were also present in the soluble extracts of fermented DFR. The antioxidant characteristics of treated DFR were evaluated by the in vitro assays. Substitution of >5% of wheat flour with untreated DFR significantly reduced bread volume and crumb porosity; however, these adverse effects were mitigated by using fermented DFR. The highest bread volume (1845 cm³) and porosity (78.38%) were observed in bread containing 5% pomace that underwent enzymatic hydrolysis and ultrasound treatment. The substitution of flour with DFR significantly increased the antioxidant characteristics of bread samples and the substances generated during the in vitro digestion. It may be concluded that rowanberry pomace ingredients may improve bread nutritional quality and assist in the sustainable use of fruit processing by-products. Full article

(This article belongs to the Special Issue Research on Processing Characteristics, Bioactive Substances and Product Development of Cereals)

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13 pages, 3089 KB

Open AccessArticle

In Silico Structural Characterization and Hypoglycemic Potential of a Novel Fucose-Specific Lectin (MEP5) from Morchella esculenta

by Wanchao Chen, Peng Liu, Wen Li, Di Wu, Zhong Zhang and Yan Yang

Foods 2026, 15(9), 1493; https://doi.org/10.3390/foods15091493 - 24 Apr 2026

Abstract

Natural food-derived proteins are increasingly explored as alternatives to synthetic inhibitors for managing Type 2 diabetes mellitus. Despite the recognized health-promoting properties of Morchella esculenta, the potential of its bioactive proteins to modulate glucose metabolism remains largely unexplored. This study systematically investigated [...] Read more.

Natural food-derived proteins are increasingly explored as alternatives to synthetic inhibitors for managing Type 2 diabetes mellitus. Despite the recognized health-promoting properties of Morchella esculenta, the potential of its bioactive proteins to modulate glucose metabolism remains largely unexplored. This study systematically investigated the structural basis and hypoglycemic mechanisms of MEP5 (Morchella esculenta Protein 5), a fucose-specific lectin from M. esculenta, using an integrated in silico pipeline. MEP5 (33.12 kDa) adopts a stable β-sheet-rich conformation and harbors a conserved fucose-binding carbohydrate-recognition domain. Protein–protein docking revealed that intact MEP5 binds directly to surface glycans of human α-glucosidase, generating steric hindrance that obstructs the catalytic pocket. Simulated gastrointestinal digestion yielded a highly bioavailable peptide profile. Following a rigorous multiparametric screening for toxicity, allergenicity, and water solubility, 11 short oligopeptides were identified as potent dipeptidyl peptidase-IV (DPP-IV) inhibitors. Molecular docking demonstrated that the top-ranked peptides, QPPR, DGTY, and DPDSH, occupy the S2 pocket of DPP-IV and form hydrogen bonds with catalytic triad residues (Ser630/His740). These findings delineate a dual-stage hypoglycemic mechanism, pre-digestion enzymatic blockade and post-digestion incretin regulation, and support the potential of MEP5 as a multifunctional candidate for glucose homeostasis-oriented functional foods. Full article

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

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16 pages, 6376 KB

Open AccessArticle

Encapsulation of Citral by Sodium Carboxymethyl Starch and Sodium Caseinate: Antibacterial Activity Characterization and Evaluation

by Jinfang Hu, Hui Wang, Lufeng Wang and Xuerui Li

Foods 2026, 15(9), 1492; https://doi.org/10.3390/foods15091492 - 24 Apr 2026

Abstract

Citral exhibits favorable broad-spectrum antibacterial activity; however, it is prone to oxidative degradation or structural changes. To improve its stability and practical applicability, citral-loaded microcapsules were prepared using sodium carboxymethyl starch (CMS) and sodium caseinate (CS) via emulsification and freeze-drying. We then investigated [...] Read more.

Citral exhibits favorable broad-spectrum antibacterial activity; however, it is prone to oxidative degradation or structural changes. To improve its stability and practical applicability, citral-loaded microcapsules were prepared using sodium carboxymethyl starch (CMS) and sodium caseinate (CS) via emulsification and freeze-drying. We then investigated the effects of the CMS-to-CS mass ratio on the physicochemical properties and microstructure of the microcapsules, and systematically evaluated the antibacterial activity and underlying mechanisms of the citral-loaded microcapsules against typical foodborne pathogenic bacteria and food-related bacteria. The results showed that when the CMS-to-CS mass ratio was 3:1, the microcapsules prepared exhibited the highest encapsulation efficiency (83.87%). The molecular interactions between citral and the wall materials were confirmed. The citral-loaded microcapsules demonstrated good thermal stability and a compact morphology with dense blocks. Furthermore, treatment with the citral-loaded microcapsules led to the leakage of intracellular contents and compromised the cell membrane integrity of Staphylococcus aureus, thereby inhibiting its normal physiological functions, as well as effectively disrupting bacterial aggregation at high concentrations. These findings offer a valuable reference for future studies aimed at improving the stability of citral when used as an antibacterial agent and at enhancing its practical application value. Full article

(This article belongs to the Section Food Microbiology)

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20 pages, 3022 KB

Open AccessArticle

The Stability and Digestive Characteristics of Soybean Protein Fibril/κ-Carrageenan Composite Gels for Riboflavin Encapsulation

by Bowen Yang, Yaqi Tang, Tianhe Xu, Shicheng Dai, Qi Fang, Guangxin Lv, Huan Wang and Lianzhou Jiang

Foods 2026, 15(9), 1491; https://doi.org/10.3390/foods15091491 - 24 Apr 2026

Abstract

To address the environmental sensitivity and low bioavailability of riboflavin, this study constructed a soybean protein isolate fibril (SPF)/κ-carrageenan (κC) composite gel delivery system. This study systematically investigated the effects of two independent variables (protein type: SPI/SPF; κC concentration: 2, 4, 6, 8 [...] Read more.

To address the environmental sensitivity and low bioavailability of riboflavin, this study constructed a soybean protein isolate fibril (SPF)/κ-carrageenan (κC) composite gel delivery system. This study systematically investigated the effects of two independent variables (protein type: SPI/SPF; κC concentration: 2, 4, 6, 8 mg/mL) on the gel structural stability, riboflavin encapsulation performance, and in vitro digestive delivery characteristics of the system. Thioflavin T (ThT) fluorescence and ultraviolet (UV) absorption spectroscopy confirmed the successful preparation of SPF and verified specific intermolecular interactions between SPF and κC. Intermolecular forces, protein leaching rates, and differential scanning calorimetry (DSC) results indicated that compared with SPI-κC composite gels, κC regulates SPF molecular conformation via hydrogen bonding and hydrophobic interactions to exert a synergistic effect. This conformational regulation significantly reduced the protein leaching rates in SPF-κC composite gels, elevated the thermal denaturation temperatures (up to 79.82 °C), and enhanced the gel structural stability. As the κC concentration increased, the environmental stability of SPF-κC riboflavin-loaded composite gels were markedly enhanced, which effectively delayed the gel degradation during simulated gastrointestinal digestion. This was manifested as a reduced protein loss rate (reduced to 22.23%). At a κC concentration of 8 mg/mL, the in vitro release mechanism of riboflavin shifted from Fickian to non-Fickian diffusion. Full article

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

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48 pages, 48175 KB

Open AccessArticle

A Multi-Scenario Coupled Simulation of Diet–Land Systems: Diet–Land Supply–Demand Matching and Responses from the Historical-to-Future

by Liu Zhang, Xuanyun Zhang, Jiabao Zhang, Bin Fang, Chunhua Xia, Yun Ling, Kaili Zhang, Shihan Zhang, Zongchen Zhao and Xueying Lv

Foods 2026, 15(9), 1490; https://doi.org/10.3390/foods15091490 - 24 Apr 2026

Abstract

Dietary transition is reshaping cropland demand and intensifying the challenge of matching food demand with land supply in rapidly urbanizing regions. This study examines how different dietary structure scenarios generate differentiated cropland demand, how these demands match with land supply under alternative development [...] Read more.

Dietary transition is reshaping cropland demand and intensifying the challenge of matching food demand with land supply in rapidly urbanizing regions. This study examines how different dietary structure scenarios generate differentiated cropland demand, how these demands match with land supply under alternative development pathways, and how the land system responds when diet-driven demand is incorporated into land-use simulation. Using Jiangsu Province, China, as a case study, we developed a coupled diet–land simulation framework. On the demand side, five dietary structure scenarios—current, balanced, U.S., Japanese, and Greek—were constructed based on seven food categories, and their cropland demand in 2035 and 2050 was estimated using the cropland footprint approach and LSTM forecasting. On the supply side, the GeoSOS-FLUS model was used to simulate future land-use patterns under four development scenarios: natural development, cultivated land protection, ecological protection, and economic development. The cropland demand associated with each dietary scenario was then introduced into the land-use simulation process as an external demand constraint to identify land-system feedbacks and scenario differences. The results show that cropland demand differs markedly across dietary scenarios, forming a clear gradient from moderate-demand to high-demand diets. These differences are driven primarily by changes in the composition of key food categories, especially grains, livestock and poultry meat, plant oils, and fruits, rather than by proportional increases across all foods. In terms of supply–demand matching, the cultivated land protection scenario provides the strongest support for high-demand diets, whereas the natural development, ecological protection, and economic development scenarios are more compatible with moderate-demand dietary pathways. Once diet-driven demand is incorporated into land-use simulation, the land system shows clear sensitivity and strong scenario dependence. High-demand dietary scenarios intensify cropland compensation pressure and trigger structural reallocation among cultivated land and flexible land types. Under natural development, the response is mainly reflected in cropland expansion and grassland compression; under cultivated land protection and ecological protection, it is expressed more through substitutions among grassland, water bodies, and unused land; under economic development, the most prominent feedback is the competitive reallocation among cultivated land, construction land, and water bodies, with high dietary demand even constraining construction land expansion. Overall, the robustness of cropland supply–demand matching depends not only on the scale of dietary demand but also on how different dietary pathways interact with development-oriented land-use structures. Full article

(This article belongs to the Special Issue Food Security, Nutrition, and Sustainability in Low- and Middle- Income Countries)

20 pages, 1649 KB

Open AccessArticle

A Novel Peptide Derived from Sea Buckthorn Leaves: Enzymatic Preparation, Dual Inhibitory Activity Against α-Glucosidase and DPP-IV, and Its Molecular Mechanism

by Xuwei Qin, Yuchong Peng, Yingqi Huang, Fang Wang and Jianfeng Guo

Foods 2026, 15(9), 1489; https://doi.org/10.3390/foods15091489 - 24 Apr 2026

Abstract

Sea buckthorn leaves are a relatively underutilised component of sea buckthorn processed products; however, various studies have indicated that they possess hypoglycaemic potential. Under alkaline solubilisation and acid-precipitation conditions, the extraction yield of sea buckthorn leaf protein (SLP) reached 19.33%. Trypsin was selected [...] Read more.

Sea buckthorn leaves are a relatively underutilised component of sea buckthorn processed products; however, various studies have indicated that they possess hypoglycaemic potential. Under alkaline solubilisation and acid-precipitation conditions, the extraction yield of sea buckthorn leaf protein (SLP) reached 19.33%. Trypsin was selected as the hydrolysing enzyme to extract SLPPs-T, with half-maximal inhibitory concentrations (IC₅₀) against α-glucosidase and DPP-IV of 0.1361 ± 0.017 mg/mL and 0.1286 ± 0.012 mg/mL, respectively. UV spectroscopy, Fourier transform infrared spectroscopy, circular dichroism spectroscopy and particle size analysis indicated that the secondary and microstructures of SLP underwent changes following its hydrolysis to SLPPs-T; following separation, purification, sequence identification and computer screening, two novel peptides, PM-8 and VG-11, were obtained; molecular docking, solid-phase synthesis and in vitro experiments confirmed that VG-11 exhibited superior inhibitory activity, with half-maximal inhibitory concentrations (IC₅₀) against α-glucosidase and DPP-IV of 0.3885 ± 0.015 mM and 0.2611 ± 0.021 mM, respectively. In summary, this study explored the potential of sea buckthorn leaf protein as a natural hypoglycaemic product through a combination of computational modelling and experimental methods, thereby significantly enhancing the value of sea buckthorn resources. Full article

(This article belongs to the Special Issue Bioactive Peptides from Food-Derived: Preparation, Development and Functional Utilizations)

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22 pages, 740 KB

Open AccessArticle

Valorization of Olive Milling By-Products: Development and Application of an Antioxidant-Enriched Leavening Powder for Bakery Products

by Umile Gianfranco Spizzirri, Luigi Esposito, Donatella Restuccia, Pasquale Crupi, Donatello Fosco, Gianfranco Desideri, Domizia Vescovo, Maria Lisa Clodoveo, Maria Martuscelli and Francesca Aiello

Foods 2026, 15(9), 1488; https://doi.org/10.3390/foods15091488 - 24 Apr 2026

Abstract

This research focuses on the synthesis of a novel baking powder enriched with bioactive molecules recovered from olive pomace via ultrasound-assisted extraction using a hydro-ethanolic mixture. The functional ingredient was engineered by anchoring the extracted phytocompounds onto a starch backbone through a sustainable [...] Read more.

This research focuses on the synthesis of a novel baking powder enriched with bioactive molecules recovered from olive pomace via ultrasound-assisted extraction using a hydro-ethanolic mixture. The functional ingredient was engineered by anchoring the extracted phytocompounds onto a starch backbone through a sustainable grafting technique. Biscuits formulated with the innovative ingredient showed an increased concentration of phenolic compounds (2.162 mg GAE/g), encompassing both phenolic acids (0.372 mg GAE/g) and flavonoids (0.360 mg CTE/g). Enhanced antioxidant efficacy was recorded, mostly in aqueous media (IC₅₀ = 0.554 mg mL⁻¹ against ABTS radical) compared to organic environments (IC₅₀ = 0.132 mg mL⁻¹ against DPPH radical). Furthermore, Oxitest and oxidation stability reactor analyses revealed exceptional antioxidant capacity (induction period = 37 ± 2 h). By an accelerated shelf-life test, a marked instrumental color difference was observed with the fortified sample showing a darker, redder/brown color (ΔE > 16), as also confirmed by trained panelists. On the contrary, similar scores were achieved for the olfactory, textural and tasting attributes of the two samples, as well as values of the friability index (<1 mm⁻¹) evaluated by instrumental techniques. This approach represents a sustainable strategy, transforming a high-polluting agri-food by-product into a source of bioactive compounds for nutritional and technological improvement of baked foods. Full article

(This article belongs to the Special Issue Valorization of Agrifood Waste and Byproducts in the Development of New Added-Value Applications)

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