Foods

21 pages, 14277 KB

Open AccessArticle

Integrated MALDI-TOF MS, Microbiological, Physicochemical and Sensory Assessment of Spoilage in Vacuum-Packaged Chicken Breast During Refrigerated Storage

by Nursel Söylemez Milli

Foods 2026, 15(12), 2162; https://doi.org/10.3390/foods15122162 (registering DOI) - 15 Jun 2026

Abstract

Spoilage in vacuum-packaged chicken breast is driven by coupled microbial succession and physicochemical changes that cannot be adequately described by a single indicator. In this study, MALDI-TOF MS-based species-level identification of culturable isolates was integrated with microbiological counts (total viable count, lactic acid [...] Read more.

Spoilage in vacuum-packaged chicken breast is driven by coupled microbial succession and physicochemical changes that cannot be adequately described by a single indicator. In this study, MALDI-TOF MS-based species-level identification of culturable isolates was integrated with microbiological counts (total viable count, lactic acid bacteria, yeasts and molds, and Enterobacteriaceae), physicochemical parameters (pH, water activity, CIE

L^{*} a^{*} b^{*}

, and total volatile basic nitrogen (TVB-N)), and sensory evaluation of odor, appearance/color, surface texture/slime and overall acceptability (trained panel,

n = 8

) during 15 days of storage at 4 °C. Associations among variables were assessed using Spearman correlation analysis. MALDI-TOF MS identified 625 isolates belonging to 67 species across 19 families. The microbial community shifted from an initially diverse flora toward late-stage dominance by Latilactobacillus sakei, L. curvatus, Hafnia alvei, Serratia spp., Carnobacterium maltaromaticum and Brochothrix thermosphacta, while Candida zeylanoides persisted throughout storage. TVC exceeded 7 log CFU/g, and TVB-N increased from 10.65 to 23.20 mg N/100 g (

p < 0.05

). TVB-N showed strong positive correlations with all microbial groups (

r_{s} \geq 0.90

,

p < 0.01

) and with seven microbial families at the family level. Hafniaceae dominance coincided with a transient mid-storage decrease in pH, consistent with the deaminative activity of H. alvei.

b_{i n}^{*}

showed significant associations with four microbial families and with both microbial counts and TVB-N, supporting its value as a practical spoilage indicator. Sensory evaluation identified Day 13 as the rejection point, corresponding to TVC of 6.79 log CFU/g and TVB-N of 20.80 mg N/100 g, with simultaneous deterioration of odor and appearance, in contrast to the sequential pattern typically reported under aerobic conditions. To our knowledge, this is the first study to integrate time-resolved MALDI-TOF MS-based family-level profiling with physicochemical and sensory monitoring in vacuum-packaged chicken breast stored at 4 °C, offering a condition-specific framework for shelf-life assessment. Full article

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

17 pages, 2524 KB

Open AccessArticle

Precision Enology Strategies to Enhance the Quality of Red Wine Color: The Synergistic Effect of pH and Selected Exogenous Grape Seed Tannins

by Arianna Ricci, Cristian Galaz Torres, Giuseppina Paola Parpinello, Antonio Pizzi and Andrea Versari

Foods 2026, 15(12), 2161; https://doi.org/10.3390/foods15122161 (registering DOI) - 15 Jun 2026

Abstract

Acidification and the application of exogenous tannins are well-established oenological practices designed to ensure wine stability and quality, playing a pivotal role to address the grape compositional imbalances associated with climate change. This study investigates precision enology techniques using a 2023 Sangiovese di [...] Read more.

Acidification and the application of exogenous tannins are well-established oenological practices designed to ensure wine stability and quality, playing a pivotal role to address the grape compositional imbalances associated with climate change. This study investigates precision enology techniques using a 2023 Sangiovese di Romagna, analyzing the interaction between pH modulation (3.2, 3.6, 3.8) and the addition of commercial grape seed tannins with varying medium degrees of polymerization (TanA: 3.1 mdp vs. TanB: 10.8 mdp). Following alcoholic fermentation, a full factorial design was implemented, including control batches (pH adjustment only). After a 40-day mild thermal treatment (T = 25 ± 1 °C) to simulate aging, results indicate that the high-mdp tannin (TanB) dominated color evolution regardless of pH, whereas the low-mdp tannin (TanA) effect was pH-dependent. Notably, a pH of 3.8 resulted in colloidal instability across all samples. The findings highlight the importance of customized protocols to mitigate climate-related challenges in winemaking. Full article

(This article belongs to the Special Issue Factors Affecting Wine Quality and Flavor)

► Show Figures

Figure 1

35 pages, 1087 KB

Open AccessArticle

Proteolytic Tenderization of Pork Loin with Papain and Bromelain and Its Physicochemical and Sensory Effects

by Mihai Cătălin Ciobotaru, Bianca-Georgiana Anchidin, Diana-Remina Manoliu, Marius Mihai Ciobanu and Paul-Corneliu Boișteanu

Foods 2026, 15(12), 2160; https://doi.org/10.3390/foods15122160 (registering DOI) - 15 Jun 2026

Abstract

Improving tenderness in whole-muscle pork products remains a technological challenge, particularly when natural processing strategies are preferred over conventional additives, as texture is regarded as one of the most important quality attributes influencing consumer perception and acceptance of meat products. This study investigated [...] Read more.

Improving tenderness in whole-muscle pork products remains a technological challenge, particularly when natural processing strategies are preferred over conventional additives, as texture is regarded as one of the most important quality attributes influencing consumer perception and acceptance of meat products. This study investigated whether two plant proteases, papain and bromelain, incorporated into a red algae-based brine containing Palmaria palmata could enhance the quality of injected pork loin without compromising microbiological safety or sensory acceptance. Seven batches were produced: a control sample and six enzyme-treated samples containing papain or bromelain at 0.015%, 0.030%, and 0.045%. Overall, the enzymatic treatments had a limited effect on proximate composition. However, a modest decrease in fat content was observed, from 3.09% in the control sample to 2.70–2.82% in the samples treated with the highest concentrations of papain and bromelain (0.045%). In contrast, instrumental color and texture were strongly affected. Enzyme-treated samples became lighter, less red, and less saturated, with redness decreasing from 13.07 in the control to 5.19–6.66 in the highest-dose treatments and total color differences reaching 8.66. The most relevant effect was observed in texture, where papain and bromelain markedly reduced shear force, shear work, hardness, gumminess, and chewiness; shear force decreased from 26.22 N/cm² in the control to 10.78 N/cm² and 9.38 N/cm² in the batches treated with the highest enzyme concentrations. During refrigerated storage, total viable counts increased gradually but remained low, with a maximum of 4.56 × 10² CFU/g, while Escherichia coli, Salmonella spp., and Listeria monocytogenes were not detected. Sensory analysis further showed that enzymatic treatment improved perceived tenderness and juiciness without reducing overall acceptability. These findings indicate that papain and bromelain can be used as natural tenderizing tools in injected pork loin, offering a promising route toward cleaner-label meat products with improved texture and preserved microbiological quality. Full article

(This article belongs to the Special Issue Novel Functional Food Formulations: Properties, Sensory Perception, and Consumer Acceptance)

107 pages, 6110 KB

Open AccessReview

Flavonoids as Nutraceuticals to Treat Inflammatory Diseases: Focusing on Quercetin, Kaempferol, Luteolin, Apigenin, Epicatechin and Their Effects on Hepatic, Nervous, and Pulmonary Systems

by Maiara Piva, Geovana Martelossi-Cebinelli, Soraia Mendes-Pierotti, Willian H. Chinen, Pedro H. F. Cardines, Renata M. Martinez, Sandra R. Georgetti, Marcela M. Baracat, Fabiana T. M. C. Vicentini, Waldiceu A. Verri and Rubia Casagrande

Foods 2026, 15(12), 2159; https://doi.org/10.3390/foods15122159 (registering DOI) - 15 Jun 2026

Abstract

The immune response is essential in the protection of our body against pathogens; however, the inflammatory response caused by the immune system can become a disease itself. In fact, anti-inflammatory and immune-suppressive drugs are applied to limit the immune response to treat inflammatory [...] Read more.

The immune response is essential in the protection of our body against pathogens; however, the inflammatory response caused by the immune system can become a disease itself. In fact, anti-inflammatory and immune-suppressive drugs are applied to limit the immune response to treat inflammatory diseases. Flavonoids are plant-derived polyphenols extensively investigated for their anti-inflammatory and antioxidant properties in inflammatory diseases. Studies applying isolated compounds as well as using supplements as nutraceuticals based on flavonoids have been conducted. Our review systematically analyzed the top five studied flavonoids between 2020 and 2025: quercetin (1742 articles), kaempferol (642), luteolin (589), apigenin (419), and epicatechin (354), highlighting their major therapeutic applications in diseases affecting the liver (12%), nervous system (11%), and lungs (10%). Mechanistically, these compounds act as multi-target agents mainly by inhibiting NF-κB and inducing Nrf2-dependent antioxidant programs. Application of advanced delivery systems, which increase oral bioavailability by up to 20-fold, overcomes pharmacokinetic bottlenecks. Clinical highlights demonstrated promising therapeutic effects, including reduced intrahepatic lipid accumulation in non-alcoholic fatty liver disease patients following quercetin supplementation (11.5% to 9.6%) and accelerated SARS-CoV-2 clearance after quercetin phytosome administration. The translation of flavonoids into standardized clinical therapies remains limited by the lack of large-scale, well-controlled clinical trials. Full article

(This article belongs to the Special Issue Functional Foods for Health Promotion and Disease Prevention)

18 pages, 1351 KB

Open AccessArticle

Development of a Sensory Lexicon and Predictive ANN Modeling for Black Queen Wine: A Novel Workflow Incorporating Bridge-Linked QDA and Consumer Hedonic Analysis

by Gus Chang-Hung Han and Shuo-Wen Tsai

Foods 2026, 15(12), 2158; https://doi.org/10.3390/foods15122158 (registering DOI) - 15 Jun 2026

Abstract

Vitis vinifera L. × Vitis labrusca L. cv. Black Queen (BQ) is a hybrid cultivar with oenological potential in subtropical climates, yet its sensory structure remains insufficiently systematized. This study aimed to construct an integrated sensory framework by merging two Balanced Complete Block [...] Read more.

Vitis vinifera L. × Vitis labrusca L. cv. Black Queen (BQ) is a hybrid cultivar with oenological potential in subtropical climates, yet its sensory structure remains insufficiently systematized. This study aimed to construct an integrated sensory framework by merging two Balanced Complete Block Design (BCBD) datasets into a unified database and developing a structured descriptor reduction workflow to address multicollinearity and redundancy. The resulting “BQ Lexicon v.0” comprised nine Quantitative Descriptive Analysis (QDA) attributes and twelve check-all-that-apply (CATA) descriptors. Based on this optimized dataset, an Artificial Neural Network (ANN) model was developed to predict overall liking (OL), achieving a satisfactory performance (R²(train) = 0.70 and R²(validation) = 0.74). Three-dimensional response surface visualization further illustrated non-linear relationships as a process monitor, indicating sourness as a primary negative driver of acceptance and revealing interactive and synergistic effects between tannin, sweetness, and aroma. These findings demonstrate that integrating structured data management with machine learning can enhance sensory modeling efficiency. Ultimately, the validated BQ Lexicon v.0 and the aligned data framework establish a reliable foundation for future oenological research in Black Queen grape. This structured approach effectively resolves the challenges of integrating distributed sensory datasets, while offering practical insights for targeted winemaking strategies. Full article

(This article belongs to the Special Issue Digital, Computational, and Learning Technologies for Food Analysis)

► Show Figures

Figure 1

18 pages, 4025 KB

Open AccessArticle

Changes in Fruit Characteristics of Various Blueberry Cultivars During Ripening Stages

by Jing Xiong, Yufang Xu, Shiyu He, Xiya Hong, Bingying Zhang, Xinli Ouyang, Qiyuan Zhang and Fu Wan

Foods 2026, 15(12), 2157; https://doi.org/10.3390/foods15122157 (registering DOI) - 15 Jun 2026

Abstract

The quality of fresh blueberries is determined by physicochemical properties and sugar–acid composition, which exhibit significant variations across different cultivars and ripening stages. This study investigated two rabbiteye blueberry cultivars (‘Brightwell’, ‘Homebell’) and three highbush blueberry cultivars (‘Bluegold’, ‘Emerald’, ‘Legacy’), measuring basic physicochemical [...] Read more.

The quality of fresh blueberries is determined by physicochemical properties and sugar–acid composition, which exhibit significant variations across different cultivars and ripening stages. This study investigated two rabbiteye blueberry cultivars (‘Brightwell’, ‘Homebell’) and three highbush blueberry cultivars (‘Bluegold’, ‘Emerald’, ‘Legacy’), measuring basic physicochemical indices, soluble sugar and organic acid profiles at six ripening stages. HPLC analysis revealed that soluble sugars in blueberries are primarily composed of fructose and glucose. The organic acids in highbush blueberries are dominated by malic and citric acids, while rabbiteye blueberries contain higher levels of quinic acid in addition to malic and citric acids. Correlation analysis demonstrated that glucose and fructose contents were significantly positively correlated (p ≤ 0.01) with average fruit weight, soluble pectin to total pectin ratio (SP/TP), and total soluble solids to titratable acidity ratio (TSS/TA), but showed a highly significant negative correlation with malic acid. In contrast, malic acid exhibited a significant positive correlation (p ≤ 0.05) with firmness and moisture content. Cluster analysis divided the measured parameters into two groups: Class 1 includes average fruit weight, SP/TP, TSS/TA, and soluble sugars. Class 2 comprises fruit shape index, firmness, moisture content, and organic acids. Quality variation patterns among blueberry cultivars clustered according to cultivated type (rabbiteye and highbush), with differences within the same type being smaller than those between the two types. Rabbiteye blueberries exhibited a higher TSS/TA and a sweeter taste, whereas highbush varieties displayed softer texture, higher moisture content, and a balanced sweet–sour juiciness. This study clarified the dynamics of sugar and acid metabolism during blueberry ripening, providing a theoretical basis for quality evaluation, harvest timing, and breeding. Full article

(This article belongs to the Section Plant Foods)

► Show Figures

Figure 1

36 pages, 9194 KB

Open AccessReview

Advances in Enzymatic Production of Prebiotic Oligosaccharides from Agro-Industrial Waste: A Critical Review and Industrial Framework

by Slim Smaoui

Foods 2026, 15(12), 2156; https://doi.org/10.3390/foods15122156 (registering DOI) - 15 Jun 2026

Abstract

Agro-industrial wastes are abundant, low-cost feedstocks used for the sustainable production of prebiotic oligosaccharides via enzymatic methods. This review summarizes recent advances, with particular emphasis on studies published after 2020, in the enzymatic valorization of these by-products, highlighting pretreatment strategies, enzyme classifications, and [...] Read more.

Agro-industrial wastes are abundant, low-cost feedstocks used for the sustainable production of prebiotic oligosaccharides via enzymatic methods. This review summarizes recent advances, with particular emphasis on studies published after 2020, in the enzymatic valorization of these by-products, highlighting pretreatment strategies, enzyme classifications, and reaction conditions for converting complex substrates into functional prebiotic ingredients. In parallel, pioneering studies are recognized as foundational work, as they offer key mechanistic insights and continue to play a key role in supporting the interpretation of recent advances in the field. The functionality of the resulting prebiotic oligosaccharides, assessed through various in vitro models, is discussed, with emphasis on their impact on the technological performance of different food matrices. Evidence from in vitro and human studies further illustrates the biological activity and added value of waste-derived prebiotic oligosaccharides. While enzymatic technologies demonstrate high efficiency and selectivity, the full potential of many agro-industrial wastes for bioconversion remains underexplored. Optimizing enzymatic processes and systematically assessing functionality are essential in order to fully harness these resources, supporting the development of innovative, value-added food products within a circular bioeconomy. This review provides an integrated platform linking prebiotic oligosaccharide production, functionality, and food applications, promoting the valorization of agro-industrial waste into high-value prebiotic ingredients. Full article

(This article belongs to the Special Issue Green/Waste Biomass Utilization in Food Industry: Biorefinery Process and High Value-Added Products)

► Show Figures

Figure 1

27 pages, 3060 KB

Open AccessReview

Upcycling Spent Coffee Grounds: Approaches, Emerging Concepts and Applications

by Sreehitha Pilli, Jeyan Arthur Moses, Senthilkumar Thiruppathi, Sinija Vadakkepulppara Ramachandran Nair and Loganathan Manickam

Foods 2026, 15(12), 2155; https://doi.org/10.3390/foods15122155 (registering DOI) - 15 Jun 2026

Abstract

Spent coffee grounds (SCG) are generated in millions of tonnes annually due to rising global coffee consumption, posing significant challenges, including greenhouse gas emissions, waste-disposal problems, and the loss of valuable compounds like caffeine, dietary fibre, phenolics, antioxidants, proteins, and lipids, offering prospects [...] Read more.

Spent coffee grounds (SCG) are generated in millions of tonnes annually due to rising global coffee consumption, posing significant challenges, including greenhouse gas emissions, waste-disposal problems, and the loss of valuable compounds like caffeine, dietary fibre, phenolics, antioxidants, proteins, and lipids, offering prospects for potential valorization. Its composition is influenced by several factors. This review focuses on recent advancements in the valorization of SCG across sectors such as food, nutraceuticals, bioenergy, and packaging. The emphasis is on pretreatment, extraction, and bioconversion methods, as well as current research gaps, limitations, and future directions. SCG valorization is oriented toward integrated, multi-product biorefinery systems based on green extraction and bioconversion technologies to recover high-value compounds in both the food and non-food sectors. Nonetheless, industrial scalability is limited by composition variability, energy-intensive processing, techno-economic constraints, and safety and regulatory issues that remain unresolved. The shortcomings, such as inadequate standardized characterization, toxicological validation, and pilot-scale studies, are critical gaps. Scalable, energy-efficient processes, AI-assisted optimization, and regulatory alignment development should be a priority in future research, so that sustainable and commercial deployment is possible. Full article

(This article belongs to the Special Issue Food Sustainability Strategy: Food Processing Technology Optimization and Waste Valorization)

► Show Figures

Graphical abstract

26 pages, 7496 KB

Open AccessArticle

Food-Grade Microemulsion for High-Loading Octacosanol: Formulation Optimization, Characterization, and Biological Evaluation

by Jiayi Lin, Shengang Yao, Lanlan Li, Wanrong Li, Fangxue Hang, Kai Li and Caifeng Xie

Foods 2026, 15(12), 2154; https://doi.org/10.3390/foods15122154 (registering DOI) - 15 Jun 2026

Abstract

Octacosanol (OCT) is a natural bioactive compound with multiple physiological activities. However, its poor aqueous solubility limits its application in functional beverages, and existing delivery systems suffer from low loading and excessive emulsifier use. This study aimed to develop a food-grade OCT-loaded microemulsion [...] Read more.

Octacosanol (OCT) is a natural bioactive compound with multiple physiological activities. However, its poor aqueous solubility limits its application in functional beverages, and existing delivery systems suffer from low loading and excessive emulsifier use. This study aimed to develop a food-grade OCT-loaded microemulsion (OCT-ME) with high loading capacity. The formulation was optimized via pseudo-ternary phase diagram analysis combined with particle size and polydispersity index (PDI) measurements, and the characterization and biocompatibility of the optimized OCT-ME were systematically evaluated. The optimal formulation (w/w) consisted of 2.4% corn oil, 16.2% mixed emulsifiers (Tween 80/Span 80, HLB = 13), 5.4% 1,2-propanediol (Km = 3:1), and 75.0% deionized water, achieving a high OCT loading capacity of 1.0% (w/w). The resulting OCT-ME displayed a uniform particle size of 10.37 nm with a low PDI and exhibited excellent stability, favorable gastric OCT protection, and superior biocompatibility (cell viability > 90% at 5–25 μg/mL). This work addresses the key limitations of existing OCT delivery systems, providing theoretical support for the efficient solubilization and delivery of OCT in functional beverages. Full article

(This article belongs to the Section Food Physics and (Bio)Chemistry)

► Show Figures

Graphical abstract

24 pages, 296 KB

Open AccessArticle

Enhancing HACCP Decisions: A Comparative Risk Assessment for Table Olive Processing

by Cristina Campanero Pintado, Kharla Andreina Segovia Bravo, Antonio Benítez Cabello, Francisco Noé Arroyo-López and Efrén Pérez-Santín

Foods 2026, 15(12), 2153; https://doi.org/10.3390/foods15122153 (registering DOI) - 14 Jun 2026

Abstract

Table olive processing comprises multiple stages in which physical, chemical, and biological hazards may occur. Although risk assessment is a core element of Hazard Analysis and Critical Control Points (HACCP) systems, the selection of assessment tools remains insufficiently standardized. This study compared a [...] Read more.

Table olive processing comprises multiple stages in which physical, chemical, and biological hazards may occur. Although risk assessment is a core element of Hazard Analysis and Critical Control Points (HACCP) systems, the selection of assessment tools remains insufficiently standardized. This study compared a 4 × 4 risk matrix and Failure Mode and Effects Analysis (FMEA) for hazard evaluation in Spanish-style and Californian-style table olive processing. Hazards were assessed across 41 processing stages for Spanish-style olives and selected key stages for Californian-style olives using probability × severity in the 4 × 4 matrix and severity × occurrence × detection in FMEA. Significant hazards were further evaluated using the Codex Alimentarius decision tree to identify critical control points (CCPs) and strengthened prerequisite programs (PRPs). Both tools identified similar significant hazards, including biological hazards associated with fermentation, brine management, storage, container sealing, and heat treatment, as well as physical hazards from foreign bodies and chemical hazards related to heavy metals, pesticide residues, mycotoxins, and food-contact material migration. FMEA provided greater analytical detail through the detection parameter, whereas the 4 × 4 matrix was simpler and more practical for complex flow diagrams. Overall, both tools were suitable for HACCP-based risk assessment in table olive processing. Full article

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

► Show Figures

Graphical abstract

24 pages, 2346 KB

Open AccessReview

A Comprehensive Review of Bioactive Constituents, Health-Promoting Effects, Processing Technologies, and Industrial Applications of Sparassis crispa Sensu Lato

by Xin Chen, Yunzhe Guo, Xiaotong Dong, Yujin Cao, Min Xie, Yibin Li and Li Wu

Foods 2026, 15(12), 2152; https://doi.org/10.3390/foods15122152 (registering DOI) - 14 Jun 2026

Abstract

Sparassis crispa sensu lato (S. crispa) is a highly valued medicinal and culinary fungus rich in nutritional and bioactive compounds. Polysaccharides, particularly β-glucans, are its most extensively studied constituents, accounting for up to 43.6% of its dry weight—the highest concentration reported [...] Read more.

Sparassis crispa sensu lato (S. crispa) is a highly valued medicinal and culinary fungus rich in nutritional and bioactive compounds. Polysaccharides, particularly β-glucans, are its most extensively studied constituents, accounting for up to 43.6% of its dry weight—the highest concentration reported among edible fungi. Alongside proteins, terpenoids, phenolics, and ergosterol, these biomolecules confer diverse physiological benefits, including immunomodulatory, antitumor, antioxidant, anti-inflammatory, and neuroprotective effects, as well as the capacity to modulate gut microbiota. Consequently, S. crispa exhibits substantial market potential and is increasingly incorporated into functional foods, nutraceuticals, pharmaceuticals, and cosmetics. This review systematically summarizes the primary bioactive components of S. crispa sensu lato and their associated health benefits, with emphasis on recent advances in immunomodulatory, antitumor, and antioxidant activities. Furthermore, it critically compares the retention of active ingredients, product quality, and bioavailability of key processing technologies. These technologies include various drying methods, grinding techniques, extraction methods, and formulation systems. Despite significant research progress, challenges persist regarding optimal cultivation conditions and standardized industrial processing. Future perspectives highlight the necessity for intelligent cultivation strategies, the adoption of advanced processing technologies, and robust policy support to drive the sustainable development and commercial exploitation of the S. crispa industry. Full article

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

17 pages, 1731 KB

Open AccessArticle

Comparative Characterization of Ancient Wheat Cultivars Through Fatty Acid and Phytosterol Profiling

by Giuseppina Crescente, Michela Famiglietti, Francesco Siano, Giovanni Cascone, Gabriella Fasulo, Carmela Spagnuolo, Maria Grazia Volpe, Gian Luigi Russo and Stefania Moccia

Foods 2026, 15(12), 2151; https://doi.org/10.3390/foods15122151 (registering DOI) - 14 Jun 2026

Abstract

Cereal lipids influence both the nutritional value and technological properties of flours; however, their composition remains poorly characterised, particularly in ancient wheat cultivars. This study investigated the lipid fraction of flours from three ancient wheat cultivars: Risciola and Carosella (soft wheat) and Saragolla [...] Read more.

Cereal lipids influence both the nutritional value and technological properties of flours; however, their composition remains poorly characterised, particularly in ancient wheat cultivars. This study investigated the lipid fraction of flours from three ancient wheat cultivars: Risciola and Carosella (soft wheat) and Saragolla (durum wheat). Fatty acid and phytosterol profiles were analysed by GC-FID, while ATR-FTIR spectroscopy provided complementary spectral information. Antiradical activity was assessed by DPPH and ABTS assays. In all samples, polyunsaturated fatty acids (PUFAs) predominated (60.23–64.04% of total identified fatty acids), with linoleic acid as the major component. Risciola showed the highest PUFA percentage and the most favourable PUFA/SFA ratio (SFA, saturated fatty acids). β-Sitosterol was the predominant phytosterol in all cultivars, while Saragolla showed a higher percentage of phytostanols (campestanol and sitostanol). Exploratory multivariate analysis provided a visual overview of compositional patterns among cultivars, consistent with differences in lipid profiles within the analysed sample set. ATR–FTIR analysis supported the chromatographic findings, while antiradical assays indicated differences in radical-scavenging capacity. Overall, the combined chromatographic, spectroscopic, and antiradical approach highlights the lipid fraction as an informative descriptor of nutritional quality, cultivar-related compositional diversity, and potential functional relevance, supporting the targeted use of ancient wheat flours in cereal-based applications. Full article

(This article belongs to the Special Issue Volatile and Nutraceutical Signature of Fresh and Processed Foods: Insights into Sensory, Quality, and Functional Properties)

► Show Figures

Figure 1

14 pages, 1455 KB

Open AccessArticle

Application of Virtual Reality to Alter Sweetness Perception

by Serena Wellbelove, John Gieng, Valerie Carr, Kate McLeod and Xi Feng

Foods 2026, 15(12), 2150; https://doi.org/10.3390/foods15122150 (registering DOI) - 14 Jun 2026

Abstract

Regular consumption of excess sugar is linked to nutrition-based diseases, including gut problems, Non-Alcoholic Fatty Liver Disease, and Type 2 Diabetes Mellitus. Increasing sweetness perception is a novel technique to decrease sugar consumption. This experiment compared the sweetness perception of sweetened and unsweetened [...] Read more.

Regular consumption of excess sugar is linked to nutrition-based diseases, including gut problems, Non-Alcoholic Fatty Liver Disease, and Type 2 Diabetes Mellitus. Increasing sweetness perception is a novel technique to decrease sugar consumption. This experiment compared the sweetness perception of sweetened and unsweetened almond milk in response to different virtual environments with music and visuals. Two music types, the classical song Goldberg Variations, BMV. 998-Variation 13 and a jazz song generated by AI were used. Additionally, fall and spring forest backgrounds were generated by the Blockade Labs 3D image generator. Each participant tasted sweetened and unsweetened almond milk in music-only, background-only, and combination music and background environments. Results revealed significant differences in sweetness ratings for music type (p = 0.015) and between milk types (p < 0.001). Viscosity rating differed significantly between backgrounds (p = 0.04) and by milk type (p < 0.001). Liking ratings varied significantly between backgrounds (p < 0.001) and between music genres (p = 0.011). The results suggest that altering music and background may be a strategy to change sweetness and viscosity perception in unsweetened beverages. Full article

(This article belongs to the Special Issue Flavor, Palatability, and Consumer Acceptance of Foods: Second Edition)

► Show Figures

Figure 1

21 pages, 6780 KB

Open AccessArticle

Deciphering “False Maturity” in Mountain Coffee: A Multimodal Hyperspectral Framework for Non-Destructive Sugar Content Assessment

by Hongbo Zhao, Zhijia Wang, Linrui Deng, Huijuan Yang, Luoyi Zheng, Guangyao Jian, Jiyuan Cai, Yuanhao Zhang and Zhiyong Cao

Foods 2026, 15(12), 2149; https://doi.org/10.3390/foods15122149 (registering DOI) - 14 Jun 2026

Abstract

In complex mountainous environments, the asynchronous development between external color turning and internal sugar accumulation (often termed “false maturity”) in coffee cherries poses a severe challenge to post-harvest quality sorting and the consistency of final coffee products. To overcome the limitations of single-phenotype [...] Read more.

In complex mountainous environments, the asynchronous development between external color turning and internal sugar accumulation (often termed “false maturity”) in coffee cherries poses a severe challenge to post-harvest quality sorting and the consistency of final coffee products. To overcome the limitations of single-phenotype detection in raw material screening, this study proposed a multimodal quality discrimination framework integrating fruit hyperspectral imaging, micro-topography, and plant physiological characteristics. Taking typical mountain-grown fresh coffee cherries as the research object, and after comparing various spectral preprocessing and feature dimensionality reduction algorithms, the multimodal fusion efficacy of nine machine learning classifiers was systematically evaluated. The results demonstrated that: (1) Full-spectrum difference analysis quantitatively confirmed the limitations of visual harvesting; spectral reflectance differences between high- and low-sugar fruits were highly concentrated in the red and red-edge regions, with the maximum difference precisely located at 676 nm. (2) Compared to the single-spectrum model (mean accuracy of 75.93%), the fully fused Multilayer Perceptron (MLP) network effectively mitigated background noise induced by heterogeneous environments, improving the mean classification accuracy to 77.22% with a mean Area Under the Curve (AUC) of 0.827. (3) Correlation analysis clarified the quantitative association between topography and quality; micro-topographic slope (r = 0.346) was identified as the key environmental driver of spatial differentiation in fruit sugar content, while plant chlorophyll A content (r = 0.183) exhibited a corresponding physiological response trend. This study not only explains the root cause of visual assessment failure from a physical optics perspective but also reveals the spatial variation laws of quality driven by micro-topography, providing preliminary data support for the intelligent sorting of raw materials and ensuring post-harvest quality consistency of mountainous crops. Full article

(This article belongs to the Section Food Analytical Methods)

► Show Figures

Figure 1

19 pages, 1891 KB

Open AccessArticle

Genomic Insights and Inactivation Strategies for Lactiplantibacillus plantarum Postbiotics Production

by Mia Radović, Tomislava Grgić, Martina Banić, Katarina Butorac, Andreja Leboš Pavunc, Jagoda Šušković, Jasna Novak and Blaženka Kos

Foods 2026, 15(12), 2148; https://doi.org/10.3390/foods15122148 (registering DOI) - 14 Jun 2026

Abstract

Probiotic lactic acid bacteria are widely recognized for their health-promoting effects. However, the use of live microorganisms may pose safety concerns and stability limitations. Consequently, postbiotics, defined as inactivated microbial cells and/or their components, have emerged as a promising alternative. This study integrates [...] Read more.

Probiotic lactic acid bacteria are widely recognized for their health-promoting effects. However, the use of live microorganisms may pose safety concerns and stability limitations. Consequently, postbiotics, defined as inactivated microbial cells and/or their components, have emerged as a promising alternative. This study integrates genome-guided evaluation of probiotic potential, experimental validation of in silico predictions and process optimization for the production of inactivated Lactiplantibacillus plantarum DM1 and KK1 cells as postbiotics. Genome mining identified genes and gene clusters associated with metabolic versatility, antimicrobial activity, gastrointestinal stress tolerance, adhesion and prebiotic substrate utilization. Building on these findings, to generate postbiotics, the efficiency of thermal, enzymatic, mechanical and radiation-based inactivation methods was evaluated in bacterial suspensions prepared in three dairy by-product matrices: milk permeate, sweet whey and sour whey. Complete inactivation of both strain cells was achieved by thermal treatment (3 min pasteurization), γ-irradiation (3 kGy), and combined lysozyme–pasteurization treatment, whereas other treatments showed partial and matrix-dependent effects. Matrix composition significantly influenced treatment efficacy, suggesting a protective role of food components used. These findings highlight the importance of combining genome mining for potential probiotic strain characterization with robust, matrix-adapted inactivation strategies for the development of stable postbiotic formulations. Full article

(This article belongs to the Special Issue Screening, Characterization, Technological Development, Application and Safety of Probiotics in Foods)

► Show Figures

Figure 1

21 pages, 29468 KB

Open AccessArticle

Mechanism of Elevated CO₂ Delaying Senescence of Postharvest Agaricus bisporus by Regulating Energy Metabolism: Insights from Metabolomics

by Liyao Zhou, Wenying Tong, Jie Chen, Shun Yang, Donglu Fang, Ning Ma, Wenjian Yang, Qiuhui Hu and Fei Pei

Foods 2026, 15(12), 2147; https://doi.org/10.3390/foods15122147 (registering DOI) - 14 Jun 2026

Abstract

Agaricus bisporus (A. bisporus) is susceptible to rapid postharvest deterioration. Although elevated CO₂ (6%) delays senescence, the metabolic mechanisms remain unclear. In this study, untargeted and targeted metabolomic analyses were employed to explore these pathways in A. bisporus. The [...] Read more.

Agaricus bisporus (A. bisporus) is susceptible to rapid postharvest deterioration. Although elevated CO₂ (6%) delays senescence, the metabolic mechanisms remain unclear. In this study, untargeted and targeted metabolomic analyses were employed to explore these pathways in A. bisporus. The results revealed that elevated CO₂ treatment promoted glycolysis by upregulating Hexokinase (HK), Phosphofructokinase (PFK), and Pyruvate Kinase (PK), accumulating Glucose-6-phosphate (G-6-P) and Fructose-6-phosphate (F-6-P). Concurrently, elevated CO₂ treatment upregulated the expression of genes associated with the tricarboxylic acid (TCA) cycle and increased the enzymatic activities of Malate Dehydrogenase (MDH) and Fumarate hydratase (FUM). These changes led to the rapid consumption of key intermediate metabolites (Fumarate (Fum), Malate (Mal), and α-Ketoglutarate (α-KG)), collectively enhancing the efficiency of the TCA cycle. Furthermore, elevated CO₂ treatment significantly suppressed the activities of Glutamine Synthetase (GS) and Xanthine Oxidase (XOD), inhibiting the synthesis of Glutamine (Gln) and Pyroglutamate (pGlu) while promoting the accumulation of Hypoxanthine (Hx). This coordinated reprogramming of amino acid metabolism and purine metabolism contributed to improved energy efficiency and enhanced cellular integrity in postharvest A. bisporus. This study elucidates the specific mechanism by which elevated CO₂ levels regulate the postharvest energy metabolism of A. bisporus from a metabolomics perspective, providing a theoretical basis for developing strategies to control its postharvest quality. Full article

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

► Show Figures

Figure 1

18 pages, 2520 KB

Open AccessArticle

Ca²⁺-Crosslinked Alginate Network Attenuates Starch Digestibility and Postprandial Glycemic Response in Rice Starch Gels

by Jie Tian, Nan Wang, Chen Song, Fanhua Kong, Chengrong Wen, Zedong Jiang and Shuang Song

Foods 2026, 15(12), 2146; https://doi.org/10.3390/foods15122146 (registering DOI) - 14 Jun 2026

Abstract

Rice starch (RS) is widely consumed, but is usually rapidly digested, which may increase postprandial blood glucose levels. Therefore, regulating RS digestibility is important for development functional starch-based foods. In this study, sodium alginate (NaAlg) was incorporated into RS gels and subsequently crosslinked [...] Read more.

Rice starch (RS) is widely consumed, but is usually rapidly digested, which may increase postprandial blood glucose levels. Therefore, regulating RS digestibility is important for development functional starch-based foods. In this study, sodium alginate (NaAlg) was incorporated into RS gels and subsequently crosslinked with Ca²⁺ to form a calcium alginate (CaAlg) network, and its effects on the physicochemical properties, digestion behavior, and physiological responses of RS gels were evaluated. Rheological measurement showed that the Ca²⁺-crosslinked alginate network increased the viscosity and viscoelastic moduli of RS gels. Low-field nuclear magnetic resonance analysis showed that the Ca²⁺-crosslinked alginate network reduced free water mobility. Structural characterization using Fourier-transform infrared spectroscopy, X-ray diffraction, and cold-field scanning electron microscopy shows that the Ca²⁺-crosslinked alginate network was associated with enhanced intermolecular interactions and a more continuous gel network, while all gelatinized samples exhibited predominantly amorphous structures. In vitro digestion experiments showed that the hydrolysis degree at 120 min decreased from 92.3% in RS to 85.6% in HCaAlg/RS. The rapidly digestible starch content significantly decreased from 72.4% to 68.4% (p < 0.05), while resistant starch significantly increased from 7.7% to 14.4% (p < 0.05). First-order kinetic fitting showed that C_∞ significantly decreased from 93.0% to 86.0%, and k significantly decreased from 0.027 to 0.013 min⁻¹ (p < 0.05). In vivo experiments showed that the Ca²⁺-crosslinked alginate/RS gels were associated with a lower postprandial glycemic response, with the incremental area under the curve significantly decreased from 747.2 to 591.7 mmol·min/L (p < 0.05), and the intestinal propulsion rate decreased from 89.6% to 75.3% (p < 0.05). These results suggest that Ca²⁺-crosslinked alginate network formation may modulate the structural properties, digestion behavior, and digestion-related physiological responses of RS gels, providing a basis for the development of starch-based functional foods with improved glycemic control. Full article

(This article belongs to the Section Food Nutrition)

► Show Figures

Figure 1

28 pages, 607 KB

Open AccessArticle

Comparative Analysis of the Chemical Composition of Hemp and Linseed Varieties as Key Industrial Commodities

by Tomáš Taubner, Michaela Englmaierová, Marie Bjelková, Věra Skřivanová, Klára Bejčková, Tomáš Vít and Kateřina Růnová

Foods 2026, 15(12), 2145; https://doi.org/10.3390/foods15122145 (registering DOI) - 14 Jun 2026

Abstract

Hemp and linseed are nutritionally valuable commodities that exhibit considerable varietal differences in composition. Nutrient composition was evaluated in 12 hemp and 11 linseed varieties, including commercially cultivated varieties from the EU Common Catalogue and newly bred lines, to assess varietal variability. Field [...] Read more.

Hemp and linseed are nutritionally valuable commodities that exhibit considerable varietal differences in composition. Nutrient composition was evaluated in 12 hemp and 11 linseed varieties, including commercially cultivated varieties from the EU Common Catalogue and newly bred lines, to assess varietal variability. Field experiments were conducted under uniform agronomic conditions in the Czech Republic during a single growing season using field-block samples. Analyses included proximate composition (dry matter, crude protein, fat, fiber, ash), fatty acid and amino acid profiles, carotenoids, vitamins, and cannabinoid content. Statistical evaluation was performed using a General Linear Model with Duncan’s multiple range test (p < 0.05). Significant differences were observed across most parameters, indicating substantial inter-varietal variability under the experimental conditions. Fat content ranged from approximately 200 to 377 g/kg in both oilseeds, with lipids dominated by polyunsaturated fatty acids, particularly linoleic (n-6) and α-linolenic (n-3) acids. Hemp and linseed show potential as alternative plant protein sources in animal nutrition, but further digestibility and feeding studies are needed to confirm their suitability as partial soybean meal substitutes. Varietal selection may contribute to improved nutritional quality while influencing levels of undesirable constituents such as Δ⁹-THC in hemp. Full article

(This article belongs to the Section Food Nutrition)

► Show Figures

Figure 1

21 pages, 7759 KB

Open AccessArticle

Functional Characteristics of Walnut Protein Fractions and Rutin Loading by Albumin

by Yue Wang, Xiang Li, Yu Zhou, Zilin Wang, Yuanli Wang, Fengyating Wu, Yang Tian and Liang Tao

Foods 2026, 15(12), 2144; https://doi.org/10.3390/foods15122144 (registering DOI) - 14 Jun 2026

Abstract

This study aimed to systematically compare the functional properties of the four major components (albumin, globulin, prolamin, and glutelin) of protein from Yunnan deep-veined walnuts to screen for protein-based carrier materials with good processing adaptability and the ability to efficiently encapsulate the active [...] Read more.

This study aimed to systematically compare the functional properties of the four major components (albumin, globulin, prolamin, and glutelin) of protein from Yunnan deep-veined walnuts to screen for protein-based carrier materials with good processing adaptability and the ability to efficiently encapsulate the active ingredient rutin. In addition, the binding and molecular interactions between the preferred protein and rutin were analyzed. The results indicated that albumin exhibited superior performance compared to the other three components in solubility, emulsifying properties, foaming properties, and gel properties, and demonstrated the strongest processing applicability. Further analysis revealed that albumin possessed an excellent amino acid composition (essential amino acid content accounting for 42.30%) and antioxidant activity (with the highest ABTS scavenging rate reaching 85.71 ± 0.26%), which indicated its considerable potential as a functional carrier. Loading rutin onto albumin yielded a walnut albumin–rutin complex (WA@Rut), which significantly enhanced the thermal stability of albumin (with the thermal denaturation temperature elevated to 108.72 °C) and the storage stability of rutin (66.16 ± 5.05% retention after 22 days of storage). Combined analyses of FT-IR spectroscopy, intrinsic fluorescence spectroscopy, molecular docking, and molecular dynamics simulations confirmed that rutin primarily bound to albumin via hydrogen bonding and electrostatic interactions, and formed a stable complex structure. SEM images revealed that the composite surface was smooth and exhibited a flake-like morphology. In conclusion, walnut albumin is a protein resource with significant functional potential in Yunnan deep-veined walnuts, and it exhibits strong processing applicability and enables efficient encapsulation and protection of active ingredients. This study provides novel strategies and theoretical foundations for the high-value utilization of walnut protein. Full article

(This article belongs to the Special Issue Advances in Protein/Oil-Based Food System: Preparation, Interaction, Physicochemical Characterization and Applications)

► Show Figures

Figure 1

Journal Description

Foods

Latest Articles

Journal Menu

Journal Browser

Highly Accessed Articles

Latest Books

E-Mail Alert

News

Topics

Conferences

Special Issues

Topical Collections

Further Information

Guidelines

MDPI Initiatives

Follow MDPI