Foods

20 pages, 6770 KB

Open AccessArticle

Comparative Composition, Interfacial Properties, and Antioxidant Activity of Flaxseed Protein Isolates from Different Varieties

by Xiao Yu, Chen Zhang, Haohe Sun, Yingying Zhu, Dengfeng Peng, Qianchun Deng, Lili Zhang and Limin Wang

Foods 2026, 15(10), 1808; https://doi.org/10.3390/foods15101808 (registering DOI) - 20 May 2026

Abstract

The present study aimed to compare the composition structure, interfacial, and antioxidant activities of flaxseed protein isolates (FPIs) in different flaxseed varieties. The results showed that apparently intact protein bodies (PBs) were manifested as densely staining cytoplasmic inclusions with distinct boundaries and varying [...] Read more.

The present study aimed to compare the composition structure, interfacial, and antioxidant activities of flaxseed protein isolates (FPIs) in different flaxseed varieties. The results showed that apparently intact protein bodies (PBs) were manifested as densely staining cytoplasmic inclusions with distinct boundaries and varying diameter ranges among different flaxseed varieties. Through alkali extraction with isoelectric precipitation, FPIs exhibited a relatively small and irregular lamellar strip structure with varying sizes and shapes packed with spherical particles in studied flaxseed varieties. The different composition structures of FPIs among studied flaxseed varieties were also obtained, involving the protein subunits’ intrinsic fluorescence properties, secondary structures, and amino acid profiles. These structural differences also led to differential purities, aqueous solubility, dispersion properties, and surface charges. Moreover, the varying emulsifying and foaming properties of FPIs from different flaxseed varieties were also observed due to the formation of coarse lipid droplets (5~40 μm) and foams (20~100 μm) with the specific structure of the oil/gas–water interface and bulk aqueous phase. The retention of phenolic compounds into FPIs still displayed evident variety specificity from 323 to 478 mg/100 g and 210 to 347 mg/100 g, which definitely led to escalated antioxidant activities. Thus, FPIs from Longya 13# and Neiya 9# flaxseed varieties were screened for favorable emulsifying and foaming properties due to the balanced molecular rigidity/unfolding and interfacial adsorption/stabilization behavior. Full article

(This article belongs to the Special Issue The Biological and Functional Properties of Polypeptides and Polysaccharides Isolated from Food Sources)

► Show Figures

Figure 1

4 pages, 163 KB

Open AccessReply

Reply to López-Moreno, M.; López-Gil, J.F. Comment on “Hernández-Lorca et al. Effects of Dry-Cured Ham Consumption on Cardiometabolic and Vascular Health in Adults: A Systematic Review and Meta-Analysis of Human Intervention Studies. Foods 2026, 15, 1198”

by Manuel Hernández-Lorca, Desirée Victoria-Montesinos, Ana María García-Muñoz, Eva Salazar and Adela Abellán

Foods 2026, 15(10), 1807; https://doi.org/10.3390/foods15101807 (registering DOI) - 20 May 2026

Abstract

We thank the authors of the Comment for their careful reading of our article and for raising important interpretative and methodological considerations [...] Full article

3 pages, 148 KB

Open AccessComment

Comment on Hernández-Lorca et al. Effects of Dry-Cured Ham Consumption on Cardiometabolic and Vascular Health in Adults: A Systematic Review and Meta-Analysis of Human Intervention Studies. Foods 2026, 15, 1198

by Miguel López-Moreno and José Francisco López-Gil

Foods 2026, 15(10), 1806; https://doi.org/10.3390/foods15101806 (registering DOI) - 20 May 2026

Abstract

We read with interest the systematic review and meta-analysis by Hernández-Lorca et al [...] Full article

12 pages, 1943 KB

Open AccessArticle

Shelf-Life Prediction of Shrimp Gravlax Using Machine Learning: Integrating Traditional Processing with AI Modeling

by Ozlem Emir Coban, Ilhan Firat Kilincer, Aniseh Jamshidi and Mehmet Zulfu Coban

Foods 2026, 15(10), 1805; https://doi.org/10.3390/foods15101805 (registering DOI) - 20 May 2026

Abstract

This study aimed to develop shrimp gravlax (Penaeus japonicus) as a ready-to-eat seafood product and to determine its shelf life. The product was prepared using a curing method and stored at 4 °C for 30 days. Quality changes were monitored at [...] Read more.

This study aimed to develop shrimp gravlax (Penaeus japonicus) as a ready-to-eat seafood product and to determine its shelf life. The product was prepared using a curing method and stored at 4 °C for 30 days. Quality changes were monitored at five-day intervals through analyses of TVB-N, TBARs, peroxide value, pH, water activity, total mesophilic aerobic bacteria, and total psychrophilic bacteria. Gradual shifts in quality parameters were observed during storage, with notable increases in TVB-N, lipid oxidation markers, and microbial counts. Sensory scores declined over time, yet the product remained acceptable until approximately day 25. These findings suggest that shrimp gravlax has a shelf life of around 25 days under the studied conditions. To support freshness evaluation, machine learning models including Support Vector Machine (SVM), K-Nearest Neighbors (K-NN), and Decision Tree (DT) were applied. After data augmentation and parameter optimization, the models achieved high classification performance, reaching up to 100% under optimized conditions. The classification outcomes aligned well with experimental observations, highlighting the potential of machine learning to strengthen shelf-life assessment when multiple quality indicators are considered together. Nevertheless, the models were developed under a single storage condition and focused on classification rather than time-series prediction. Further research using independent datasets and varied storage environments will be necessary to enhance model generalizability. In conclusion, shrimp gravlax can be regarded as a promising ready-to-eat product. Combining traditional processing methods with machine learning provides a practical and innovative approach to shelf-life evaluation in seafood systems. Full article

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

► Show Figures

Figure 1

16 pages, 5767 KB

Open AccessArticle

Correlation Between Microbial Communities and Volatile Organic Compounds in Camel Milk at Different Lactation Stages in Xinjiang, China

by Qianqian Duo, Yan Zhao, Henigul Osman, Wei Shao and Yankun Zhao

Foods 2026, 15(10), 1804; https://doi.org/10.3390/foods15101804 (registering DOI) - 20 May 2026

Abstract

The aroma of camel milk is a key sensory indicator for evaluating its quality and flavor. Camel milk collected at different lactation stages exhibits unique flavor characteristics. However, no systematic study has yet explored the aroma characteristics and variation patterns of camel milk [...] Read more.

The aroma of camel milk is a key sensory indicator for evaluating its quality and flavor. Camel milk collected at different lactation stages exhibits unique flavor characteristics. However, no systematic study has yet explored the aroma characteristics and variation patterns of camel milk across these stages. This study employs HS-SPME-GC-MS, multivariate statistical analysis, and metagenomics to systematically reveal differences in aroma formation in camel milk across lactation periods and their interactions with microbial communities. A total of 577 metabolites is detected. Through OPLS-DA screening, 24 key differential flavor compounds are identified. ROAV analysis indicates that 2,4-undecadienal and (E)-2-undecenal are the main contributors to the fatty, creamy, fresh green, and citrus aromas of camel milk. Some compounds are more abundant in colostrum, while others are richer in mature milk. For microbiota, colostrum is dominated by Proteobacteria, Psychrobacter, and Janthinobacterium, whereas mature milk is dominated by Acinetobacter and Moraxella. Mature milk shows significantly higher alpha diversity and species richness. Spearman correlation analysis shows that core bacterial groups such as Enterococcus and Lactococcus are significantly positively correlated with characteristic flavor compounds, including aldehydes and lactones. This finding suggests that HS-SPME-GC-MS, combined with multivariate analysis, effectively distinguishes patterns associated with microbes and flavor metabolites in camel milk at different lactation stages, which provides a theoretical basis for quality control and further processing of camel milk. Full article

(This article belongs to the Section Dairy)

► Show Figures

Graphical abstract

21 pages, 4402 KB

Open AccessReview

Galactooligosaccharides Based on β-Galactosidase-Catalyzed Synthesis: Function, Biosynthesis and Optimization Strategy

by Bingyi Tao, Yiping Chen, Ren He, Tingting Huang, Shaoxiong Liang, Hongkun Chen, Xiaoping Rao, Xuchong Tang and Jianchun Jiang

Foods 2026, 15(10), 1803; https://doi.org/10.3390/foods15101803 - 19 May 2026

Abstract

Galactooligosaccharides (GOS) are one of the internationally recognized prebiotic products, which have become a hot research focus in the field of biofoods because of their strong prebiotic, sugar substitution and inflammation alleviation functions. β-galactosidase (Bgal) of different microorganisms is utilized industrially in order [...] Read more.

Galactooligosaccharides (GOS) are one of the internationally recognized prebiotic products, which have become a hot research focus in the field of biofoods because of their strong prebiotic, sugar substitution and inflammation alleviation functions. β-galactosidase (Bgal) of different microorganisms is utilized industrially in order to achieve the biosynthesis of GOS. Although the biosynthesis of GOS has been supported by certain technologies, there is still room for further improvement of its synthetic yield. This paper mainly introduces the function and biosynthesis of GOS and its research progress in recent years to enhance the yield of biosynthesis. This paper also combines the research progress in related fields in recent years, based on the basic theories of molecular biology and bioinformatics, discusses the research progress of green, innovative approaches including enzyme engineering, enzyme immobilization, surface display, and microbial fermentation on the synthesis of GOS. Full article

(This article belongs to the Special Issue Emerging Trends in Food Enzyme Catalysis and Food Synthetic Biology)

► Show Figures

Graphical abstract

11 pages, 2193 KB

Open AccessArticle

Rapid Determination of Several Biogenic Amines in Cold-Chain Fish Samples by Portable Ion Trap Mass Spectrometry with Nano-Electrospray Ionization

by Jianxin Wu, Xiaotong Ma, Zongyi Wang, Ying Wei, Yuting Liu, Jiaqian Men and Wenyu Ma

Foods 2026, 15(10), 1802; https://doi.org/10.3390/foods15101802 - 19 May 2026

Abstract

A novel method was developed for the rapid determination of five biogenic amines (BAs)—histamine (HIS), tyramine (TYR), cadaverine (CAD), spermidine (SPD), and spermine (SPM) in cold-chain fish by portable ion trap mass spectrometry with nano-electrospray(nESI) ionization. Samples were homogenized and extracted with aqueous [...] Read more.

A novel method was developed for the rapid determination of five biogenic amines (BAs)—histamine (HIS), tyramine (TYR), cadaverine (CAD), spermidine (SPD), and spermine (SPM) in cold-chain fish by portable ion trap mass spectrometry with nano-electrospray(nESI) ionization. Samples were homogenized and extracted with aqueous solution containing 1% (v/v) formic acid and 80% (v/v) acetonitrile. With HIS-d4 as an internal standard, the sample solutions were directly injected with the nESI injection device and detected by a portable ion trap mass spectrometer at MS/MS detection mode. The results showed good linearity in the invested range of 0.2 (or 0.5)–10 μg mL⁻¹ with R² > 0.992, The limit of detection (LODs) and limits of quantification (LOQs) for HIS were less than 1.5 mg/kg and 4.0 mg/kg, respectively; the LOD and LOQ for other four BAs were less than 4.0 mg/kg and 12.5 mg/kg, respectively. Recoveries at three fortified levels ranged from 84.26% to 106.6% with relative standard deviations between 4.56% and 13.84%. With the safety limits of HIS as the concentrations of concern, this method demonstrated excellent performance when applied to the eligibility fast screening of HIS in cold-chain fish. The study provided a valuable methodological reference for the rapid detection of BAs in food. Full article

(This article belongs to the Special Issue Sensory Detection and Analysis in Food Industry)

19 pages, 3082 KB

Open AccessArticle

Fractionation and Functional Characterization of Limnospira platensis Extracellular Polysaccharides as Potential Food Ingredients from Recycled Cultivation Media

by Zihan Li, Chen Sang, Yuhuan Liu, Roger Ruan and Qi Zhang

Foods 2026, 15(10), 1801; https://doi.org/10.3390/foods15101801 - 19 May 2026

Abstract

Limnospira platensis is a promising sustainable biomass for functional food production. During cultivation, it secretes extracellular polysaccharides (EPS) with underutilized potential as food ingredients. This study aimed to strategically fractionate Spirulina EPS (SEPS) by molecular weight (MW: <30, 30–100, >100 kDa) to elucidate [...] Read more.

Limnospira platensis is a promising sustainable biomass for functional food production. During cultivation, it secretes extracellular polysaccharides (EPS) with underutilized potential as food ingredients. This study aimed to strategically fractionate Spirulina EPS (SEPS) by molecular weight (MW: <30, 30–100, >100 kDa) to elucidate their structure-function relationships for targeted food applications. We found distinct functional diversification: The mid-MW fraction (SEPS-2, 30–100 kDa) was an amphiphilic glycoprotein complex with potential interfacial activity. The high-MW fraction (SEPS-3, >100 kDa) formed a dense, glucose-rich glucan network, suggesting utility as a natural thickener or texturizer. In contrast, the low-MW fraction (SEPS-1, <30 kDa), rich in deoxy-sugars, exhibited superior antioxidant capacity, indicating potential as a bioactive preservative or nutraceutical. Spectroscopic and morphological analyses linked these structural differences to their physicochemical properties. Notably, the 30–100 kDa fraction transitions from a cultivation byproduct to a functional food architect, where its interfacial properties can be leveraged to engineer stable, clean-label emulsion-based food products. This work provides a foundation for the valorization of L. platensis EPS, demonstrating how MW-directed fractionation can unlock tailored functionalities-from bioactive agents to structural polymers-for the development of next-generation foods from circular bioeconomy streams. Full article

(This article belongs to the Special Issue Transforming the Food System: Technological Innovations in Biomass Utilization for Functional Food Production and Circular Economy)

► Show Figures

Graphical abstract

27 pages, 837 KB

Open AccessArticle

Physical–Chemical and Microbiological Characterisation of Blueberry By-Products (Vaccinium myrtillus L.) as Potential Food Ingredients

by Miriam Ortega-Heras, Mª Luisa González-Sanjosé, Ruth Hortigüela-Delgado, Ángela Fernández-Varona, Verónica Rodríguez and Beatriz Melero

Foods 2026, 15(10), 1800; https://doi.org/10.3390/foods15101800 - 19 May 2026

Abstract

The production of blueberry juice generates large quantities of waste products such as skins, pulp and seeds. These by-products contain high levels of bioactive compounds and are suitable for use as functional ingredients in food systems. In this study three powdered products obtained [...] Read more.

The production of blueberry juice generates large quantities of waste products such as skins, pulp and seeds. These by-products contain high levels of bioactive compounds and are suitable for use as functional ingredients in food systems. In this study three powdered products obtained from blueberry pomace—with skins and seeds, seedless, and with seeds—have been physically–chemically and microbiologically characterised as being the individual anthocyanins and phenolic compounds identified by HPLC-QTOF. Furthermore, to ensure product safety, the effect of a heat treatment at 90 °C for 30, 60, 90 and 120 min was also studied. The three products showed high concentrations of fibre, phosphorus, calcium and potassium. The two products with skins also showed high levels of anthocyanins, phenolic compounds and antioxidant activity. The product from seeds had the highest load of Aerobic Mesophilic Bacteria and Enterobacteriaceae whereas Bacillus spp. was found in the three products. Heat treatment at 90 °C for 90 min reduced the Aerobic Mesophilic Bacteria count below the detection limit. This treatment did not significantly affect the anthocyanin content, although some anthocyanins seemed to be more thermolabile than others, and increased the concentration of the phenolic acids and their derivatives. This study demonstrates the high nutritional and functional value of blueberry by-products, highlighting their potential as sustainable ingredients in the food industry and their viability after a heat treatment. Full article

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

► Show Figures

Graphical abstract

13 pages, 7968 KB

Open AccessArticle

Harnessing the Natural Acidity of Raw Passion Fruit Juice for Pathogen Inactivation in Developing Countries

by Ximena Yepez, Adriana Vanegas-Torres, Hansel A. Mina, Herta Montoya, Manuel Salmeron, Dharmendra K. Mishra and Amanda J. Deering

Foods 2026, 15(10), 1799; https://doi.org/10.3390/foods15101799 - 19 May 2026

Abstract

Unpasteurized fruit juices in developing countries pose significant public health risks due to potential contamination with foodborne pathogens, particularly in rural areas where reliable energy for thermal processing is lacking. This study evaluates the natural acidity of passion fruit juice as a non-thermal [...] Read more.

Unpasteurized fruit juices in developing countries pose significant public health risks due to potential contamination with foodborne pathogens, particularly in rural areas where reliable energy for thermal processing is lacking. This study evaluates the natural acidity of passion fruit juice as a non-thermal strategy to inactivate Salmonella ser. Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes. Pathogens were inoculated into passion fruit juice at pH 2.9, 3.4, and 3.9, and their survival was monitored at 25 °C (room temperature) and 5 °C (refrigerated). Log-linear and Weibull models were used to predict inactivation kinetics, targeting a 5-log reduction in accordance with FDA requirements. At pH 2.9 and 5 °C, S. Typhimurium and E. coli achieved a 5-log reduction within 8 h, while L. monocytogenes required 24 h to achieve the same reduction level. The Weibull model provided a superior fit (R² > 0.94) at pH 2.9 and 3.4, accurately capturing the nonlinear inactivation dynamics. Increasing pH to 3.9 significantly slowed inactivation, underscoring the critical role of low pH. These findings suggest that the inherent acidity of passion fruit juice provides a practical, energy-independent method for controlling pathogenic bacteria in developing regions, preserving nutritional quality without thermal processing. Full article

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

► Show Figures

Figure 1

17 pages, 395 KB

Open AccessArticle

Role of Germinated–Extruded Desi Chickpea Supplementation on Antioxidant and Antidiabetic Compounds In Vitro Bioaccessibility in Functional Blue Corn Tortillas

by Evelia M. Milán-Noris, Victor M. Hernández-Castro, Marilena Antunes-Ricardo, Alvaro Montoya-Rodríguez, Eslim S. Sandoval-Sicairos, Jorge Milán-Carillo, Cuauhtémoc Reyes-Moreno and Ada K. Milán-Noris

Foods 2026, 15(10), 1798; https://doi.org/10.3390/foods15101798 - 19 May 2026

Abstract

Corn tortillas are consumed daily in Mexico. Alkaline extrusion is an alternative process that generates nixtamalized tortillas and preserves more bioactive compounds. Chickpea germination-extrusion may enhance the bioactive compound content. The aim was to characterize the physicochemical and antioxidant/antidiabetic properties of functional tortillas [...] Read more.

Corn tortillas are consumed daily in Mexico. Alkaline extrusion is an alternative process that generates nixtamalized tortillas and preserves more bioactive compounds. Chickpea germination-extrusion may enhance the bioactive compound content. The aim was to characterize the physicochemical and antioxidant/antidiabetic properties of functional tortillas of alkaline-extruded blue corn (TC) with germinated (TG) or germinated-extruded (TGE) desi-chickpea. Likewise, the effect of simulated gastrointestinal digestion (SGD) on the bioaccessibility of bioactive compounds (phenolics, soluble protein, peptides, anthocyanins, and isoflavones) was estimated. Antioxidant capacity/cellular activity was determined by ORAC (AoxC) and in the Caco-2 cell line (CAA), while antidiabetic potential by α-amylase inhibition. The supplementation with processed chickpeas (TG/TGE) increased protein, ash, and isoflavone content (p < 0.05) compared with TC. SGD (%) released (p < 0.05) bioactive compounds from tortillas, and their bioaccessibility was among 34–70%; noticeably low phenolic bioaccessibility in TG/TGE. The AoxC was higher in TG/TGE (p < 0.05) compared with TC; in contrast, CAA was higher in TC, and both increased after SGD. TG depicted the lowest amylase inhibition; after SGD, the IC₅₀ values were 62–72-fold lower in the digests than in the tortillas. These results suggest that functional tortillas with processed chickpeas enhance nutraceutical potential. Full article

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

► Show Figures

Figure 1

17 pages, 1088 KB

Open AccessArticle

Unveiling the Antioxidant Mechanism of Canolol: Packaging Impacts the Long-Term Stability of Microwave-Pretreated Rapeseed Oil

by Ying Huang, Chang Zheng, Changsheng Liu, Chuyun Wan, Qianchun Deng, Zisong Li and Mingming Zheng

Foods 2026, 15(10), 1797; https://doi.org/10.3390/foods15101797 - 19 May 2026

Abstract

Canolol is a pivotal phenolic antioxidant in rapeseed oil, yet its specific antioxidant mechanism and stability determinants during storage remain poorly understood. This study elucidates the antioxidant pathway of canolol within a lipid autoxidation model and evaluates its stability during the 52-week storage [...] Read more.

Canolol is a pivotal phenolic antioxidant in rapeseed oil, yet its specific antioxidant mechanism and stability determinants during storage remain poorly understood. This study elucidates the antioxidant pathway of canolol within a lipid autoxidation model and evaluates its stability during the 52-week storage (25 ± 2 °C) of microwave-pretreated rapeseeds under varying packaging conditions. Rapeseeds were packaged in polyamide/polyethylene (PA/PE) vacuum bags and polypropylene (PP) atmospheric bags, and then monitored for seed quality, oil oxidative indices, and micronutrient contents. Via high-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (HPLC-Q-TOF/MS/MS), a canolol-derived dimeric oxidation product (C₂₀H₂₄O₇, m/z 375.1437) was tentatively identified in an 2,2’-azobis(isobutyronitrile) (AIBN)-initiated ethyl linoleate (EtL) autoxidation system. The MS/MS fragmentation pattern—characterized by neutral H₂O loss, sequential •CH₃ eliminations, and syringyl-type diagnostic ions—supports a mechanism involving hydrogen atom transfer (HAT) from canolol to lipid-derived peroxyl radicals. This is followed by the oxidative cross-coupling of a canolol-derived phenoxyl radical (ArO•) with a hydroxyethylated intermediate (Ar′O•), confirming canolol’s role as a chain-breaking antioxidant. Correlation analyses confirmed canolol as the primary antioxidant (r = −0.914, −0.984/−0.959, −0.883 with acid value/peroxide value, p < 0.01), with a synergistic effect relationship with tocopherols (r = 0.878, 0.966, p < 0.01). PA/PE vacuum packaging (low oxygen permeability) significantly mitigated canolol degradation (22.41% loss vs. 76.34% in PP), reducing tocopherol loss and oil oxidation. This study clarifies canolol’s antioxidant pathway in rapeseed oil, providing theoretical insights for phenolic antioxidant research and practical packaging guidance for the edible oil industry. Full article

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

► Show Figures

Figure 1

19 pages, 2974 KB

Open AccessArticle

Mechanisms of Isoliquiritigenin Against Protein Glycation: A Comparative Study in PBS Solution and Crowding Environment

by Yushi Wei, Deming Gong and Guowen Zhang

Foods 2026, 15(10), 1796; https://doi.org/10.3390/foods15101796 - 19 May 2026

Abstract

The advanced glycation end products generated from protein glycation are associated with the development of diabetic complications. This study aimed to investigate the inhibitory mechanisms of isoliquiritigenin on protein glycation and compare its anti-glycation activity in PBS versus a macromolecular crowding environment. The [...] Read more.

The advanced glycation end products generated from protein glycation are associated with the development of diabetic complications. This study aimed to investigate the inhibitory mechanisms of isoliquiritigenin on protein glycation and compare its anti-glycation activity in PBS versus a macromolecular crowding environment. The results showed that in PBS, 500 μmol/L isoliquiritigenin showed an advanced glycation end product inhibition rate of 37.78%, outperforming aminoguanidine. Meanwhile, isoliquiritigenin inhibited the protein carbonylation process, reduced the generation of protein oxidation products, and inhibited the formation of β-crosslinking structures with a rate of 34.20%. Molecular docking results indicated that isoliquiritigenin bound to site I of bovine serum albumin, effectively blocked glycation reactions by occupying multiple arginine residues and contributed to stabilizing the secondary structure of bovine serum albumin. In addition, isoliquiritigenin exhibited significant hydroxyl radical scavenging and Fe²⁺-chelating abilities, achieving a 34.35% trapping efficiency for methylglyoxal. Isoliquiritigenin exerted its anti-glycation activity through multiple pathways, including scavenging free radicals, protecting protein structure, interacting with bovine serum albumin, and trapping methylglyoxal. However, in the crowding environment, the excluded volume effect and higher viscosity might lead to limited isoliquiritigenin binding to bovine serum albumin, reducing its inhibition of glycation and decreasing advanced glycation end product inhibition to 16.38%. This study realistically evaluated the inhibitory effects of isoliquiritigenin in complex crowding environments and provided a theoretical basis for isoliquiritigenin as a functional food ingredient for the prevention of diabetes complications. Future studies need to establish animal models to further explore its effects in vivo. Full article

(This article belongs to the Section Food Biotechnology)

► Show Figures

Graphical abstract

30 pages, 10229 KB

Open AccessArticle

AGREE-YOLO: A Framework for Seafood Recognition and Cross-Cultural Gastronomic Recommendation

by Mingxin Hou, Shucheng Liu, Jianhua Wei, Kunfang Zhi, Mingxin Liu and Cong Lin

Foods 2026, 15(10), 1795; https://doi.org/10.3390/foods15101795 - 19 May 2026

Abstract

Real-time visual recognition systems integrated with culturally adaptive reasoning are urgently demanded in globalized culinary scenarios. An agent-oriented framework, Agent-based Gastronomy Recommender Enhanced Engine with YOLO (AGREE-YOLO), is proposed in this study, which integrates an optimized lightweight YOLOv13 detector and vision language model [...] Read more.

Real-time visual recognition systems integrated with culturally adaptive reasoning are urgently demanded in globalized culinary scenarios. An agent-oriented framework, Agent-based Gastronomy Recommender Enhanced Engine with YOLO (AGREE-YOLO), is proposed in this study, which integrates an optimized lightweight YOLOv13 detector and vision language model (VLM)-driven agents for cross-cultural seafood recipe recommendation. The improved YOLOv13 is equipped with group shuffle convolution (GSConv) modules and Wise-IoU (WIoU) loss, which is validated on a refined underwater seafood dataset targeting sea cucumbers, sea urchins and scallops. It achieves 91.2% precision and 87.3% recall, with 3.9% and 4.2% increments over the baseline model, and maintains 2.0 ms inference speed. Detection outputs are structured and stored in a MySQL database, and a novel ChatFlow pipeline is constructed in the Dify platform to support natural language database querying. VLM-powered agents retrieve structured data and generate culturally tailored recipes and dish images automatically. Operational validation verifies that the end-to-end pipeline realizes seamless conversion from seafood images to personalized cross-cultural recommendations. This work provides an integrated solution for intelligent, culturally adaptive gastronomy in food informatics. Full article

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

► Show Figures

Figure 1

25 pages, 6910 KB

Open AccessArticle

Elaeagnus angustifolia L. Polysaccharide Alleviates High-Fat High-Fructose Diet (HFFD)-Induced Cognitive Impairment by Modulating the Gut-Liver-Brain Axis

by Bibinuer Yaermaimaiti, Shihua Huang, Hulalai Ayideng, Nuerxiayier Nazhaer, Naweire Yasen, Huiying Jing, Buweizuohere Tayier and Aiziguli Mulati

Foods 2026, 15(10), 1794; https://doi.org/10.3390/foods15101794 - 19 May 2026

Abstract

Cognitive impairment induced by a high-fat high-fructose diet (HFFD) is associated with gut–liver–brain axis dysfunction, yet whether polysaccharide intervention can modulate this axis to achieve cognitive rescue remains unexplored. This study investigated whether Elaeagnus angustifolia polysaccharide (EAP) is associated with protection against HFFD-induced [...] Read more.

Cognitive impairment induced by a high-fat high-fructose diet (HFFD) is associated with gut–liver–brain axis dysfunction, yet whether polysaccharide intervention can modulate this axis to achieve cognitive rescue remains unexplored. This study investigated whether Elaeagnus angustifolia polysaccharide (EAP) is associated with protection against HFFD-induced cognitive decline by modulating this axis. Male C57BL/6J mice (n = 15/group) received Control, HFFD, HFFD + LEAP (300 mg/kg/day EAP), or HFFD + HEAP (800 mg/kg/day EAP) for 14 weeks. HEAP improved spatial memory, reducing escape latency by 31.2% on day 5 (p < 0.01). Multi-omics and histopathological analyses revealed that EAP was dose-dependently associated with restructuring of the gut microbiota, expanding Muribaculaceae and other SCFA-producers while suppressing pathobionts, thereby reversing the Firmicutes/Bacteroidota ratio from 1.71 to 0.94 (p < 0.01). Elevated cecal, hepatic, and cerebral acetate, propionate, and butyrate (p < 0.01) were associated with improved intestinal barrier integrity, attenuated systemic LPS translocation, and reduced hepatic inflammation and changes consistent with normalization toward control levels of PPARα/γ signaling. These peripheral improvements were accompanied by changes in the hippocampus, where EAP suppressed IBA-1 microglial activation (from 4.5-fold to 2.1-fold of control, p < 0.01) and IL-6/TNF-α signaling, changes in neurotransmitter balance (Glu, 5-HT, DA), and preserved postsynaptic density ultrastructure and PSD-95 expression (p < 0.01). These findings support a role for EAP in modulating the gut–liver–brain axis and may help prevent diet-related cognitive impairment, supporting its development as a microbiome-targeted functional food ingredient. Full article

(This article belongs to the Section Food Nutrition)

► Show Figures

Graphical abstract

24 pages, 3846 KB

Open AccessArticle

Evolution of Rice Storage Quality and Underlying Microstructural Mechanisms Under Varying Nitrogen Fertilization Application Levels

by Fei Wen, Jiahui Qi, Haimiao Yang, Wenbin Gu, Chenyu Rong, Jing Chen, Feifei Li and Xiangqian Zhao

Foods 2026, 15(10), 1793; https://doi.org/10.3390/foods15101793 - 19 May 2026

Abstract

Nitrogen fertilizer application rate and storage duration are critical agronomic and environmental factors affecting rice quality stability. The milling appearance, eating and nutritional quality, physicochemical properties, microstructure, and volatile metabolic profiles during long-term storage were investigated using three indica-japonica hybrid cultivars [...] Read more.

Nitrogen fertilizer application rate and storage duration are critical agronomic and environmental factors affecting rice quality stability. The milling appearance, eating and nutritional quality, physicochemical properties, microstructure, and volatile metabolic profiles during long-term storage were investigated using three indica-japonica hybrid cultivars at four nitrogen fertilizer application levels. High nitrogen fertilizer application (300 kg hm⁻²) promoted an over-filled protein matrix and induced structural defects such as micropores in starch granules, which acted as “trigger points” for accelerated aging. Specifically, storage duration was the dominant factor reshaping volatile profiles and lipid degradation, but high nitrogen amplified these effects by promoting lipid oxidation and the accumulation of off-flavor compounds. Correlation analysis revealed that gel consistency (GC) is a core determinant of eating quality, exhibiting significant negative correlations with amylose content, setback, hardness and fatty acid values, while showing positive correlations with peak viscosity, breakdown value, and adhesiveness. All correlation patterns collectively contributed to the deterioration of rice eating quality after storage, indicating GC might be served as an indirect indicator for evaluating rice deterioration and applied in the breeding of rice varieties with improved storage tolerance. Microstructural analysis via SEM high nitrogen induced distinct cultivar-specific deterioration characteristics after 12 months storage. Full article

(This article belongs to the Section Grain)

► Show Figures

Figure 1

23 pages, 1054 KB

Open AccessArticle

Red Grape Pomace as a Quality-Modulating Ingredient in Dairy Cattle Salamis

by Gabriele Busetta, Giuseppe Maniaci, Marcella Barbera, Cristina Giosuè, Simone Italia, Daniela Piazzese, Luca Settanni, Marco Alabiso and Raimondo Gaglio

Foods 2026, 15(10), 1792; https://doi.org/10.3390/foods15101792 - 19 May 2026

Abstract

This study investigated the effects of red grape pomace powder (GPP) on spontaneously fermented salamis produced from the meat of retired cows and young bulls of the Cinisara dairy breed. The use of GPP and meat from these animal categories was motivated by [...] Read more.

This study investigated the effects of red grape pomace powder (GPP) on spontaneously fermented salamis produced from the meat of retired cows and young bulls of the Cinisara dairy breed. The use of GPP and meat from these animal categories was motivated by the valorization of low-commercial-value agri-food resources and the enhancement of sustainable local production chains. Plate count analyses showed typical fermentation dynamics, with lactic acid bacteria (LAB), coagulase-negative staphylococci, and yeasts reaching approximately 7 log CFU/g, and confirmed the absence of major foodborne pathogens. Illumina sequencing further characterized the bacterial community, identifying Latilactobacillus as the dominant genus at the end of ripening, with relative abundance (RA) of up to 65% in GPP-enriched trials. Physicochemical analyses showed progressive changes during ripening, including weight loss, pH decrease, color development, and increased proteolysis. GPP supplementation contributed to the stabilization of a*, chroma, and hue values, while reducing lightness during ripening. Oxidative stability measurements showed that GPP derived polyphenols effectively limited oxidative reactions, especially secondary lipid oxidation. GPP also modulated the volatile profile by increasing ester formation and introducing plant-derived compounds. Sensory evaluation revealed higher color intensity and aroma in enriched salamis, along with higher bitterness and lower structural homogeneity, especially in those produced from retired cows. Consumer surveys conducted in two retail settings indicated strong interest in this innovation, with over 80% of respondents willing to pay a 10–20% price premium. Overall, GPP emerges as a promising functional ingredient for enhancing, diversifying, and valorizing fermented salamis produced from dairy cattle meat, supporting both product innovation and sustainability-oriented strategies. Full article

(This article belongs to the Section Meat)

► Show Figures

Graphical abstract

24 pages, 797 KB

Open AccessSystematic Review

Impact of Olive Oil Fatty Acids and Bioactive Compounds on Cognitive Function in Adults: A Systematic Review

by Abdallah Kanaan, Christos Papaneophytou and Eleni P. Andreou

Foods 2026, 15(10), 1791; https://doi.org/10.3390/foods15101791 - 18 May 2026

Abstract

Background: The global increase in life expectancy has led to a higher prevalence of age-related cognitive decline, highlighting the need for effective non-pharmacological interventions. This systematic review aimed to evaluate the potential effects of olive oil, particularly its bioactive compounds and fatty acid [...] Read more.

Background: The global increase in life expectancy has led to a higher prevalence of age-related cognitive decline, highlighting the need for effective non-pharmacological interventions. This systematic review aimed to evaluate the potential effects of olive oil, particularly its bioactive compounds and fatty acid profile, on cognitive function in adults Methods: A comprehensive literature search was conducted in PubMed, Scopus, and EBSCO in accordance with PRISMA 2020 guidelines, including peer-reviewed studies published in English between 2015 and 2025. A total of six studies met the inclusion criteria and were included in the final qualitative synthesis, comprising five randomized controlled trials and one prospective cohort study. Risk of bias was assessed using the Cochrane Risk of Bias tool (RoB 2) and the Newcastle–Ottawa Scale. Results: The findings suggest that consumption of extra virgin olive oil (EVOO), particularly high-phenolic varieties, may be associated with improvements in cognitive domains such as memory, attention, executive function, and global cognition. However, the evidence is derived from a limited number of heterogeneous studies with relatively small sample sizes. Most of the available data relate to high-phenolic EVOO and olive-derived bioactive compounds, while studies directly examining the role of fatty acid composition remain limited. Proposed mechanisms include reduced blood–brain barrier permeability, enhanced brain functional connectivity, and the neuroprotective effects of compounds such as hydroxytyrosol and oleuropein. Conclusions: While the findings suggest potential cognitive benefits of EVOO, the current evidence remains preliminary and insufficient to establish causality. Therefore, results should be interpreted with caution. Further large-scale, well-designed randomized controlled trials are required to confirm these associations and clarify the specific contributions of fatty acids and bioactive compounds. Full article

(This article belongs to the Special Issue Plant-Based Lipids for Metabolic Health)

18 pages, 991 KB

Open AccessArticle

Improved DNA Extraction for Dairy and Blood Products: A Comparative Evaluation of Yield, Purity, and PCR Compatibility

by Xiaorong Xu, Jie Fang, Lingyan Mao, Yingying Wu, Hai Cheng, Jinru Lin, Liyu Shi, Jiali Xing and Xiaohu Luo

Foods 2026, 15(10), 1790; https://doi.org/10.3390/foods15101790 - 18 May 2026

Abstract

DNA must be efficiently extracted from samples to accurately test the authenticity of food, particularly from processed matrices in which DNA integrity may be compromised. We systematically evaluated the efficiency of extracting DNA from dairy and blood products by four methods, namely SDS-CTAB, [...] Read more.

DNA must be efficiently extracted from samples to accurately test the authenticity of food, particularly from processed matrices in which DNA integrity may be compromised. We systematically evaluated the efficiency of extracting DNA from dairy and blood products by four methods, namely SDS-CTAB, SDS-isopropanol precipitation, guanidine isothiocyanate magnetic beads, and a commercial kit. The guanidine isothiocyanate-magnetic bead method yields high quantities and purity of DNA; for example, the yield obtained from chicken blood samples was 318.34 ± 4.77 ng/µL, with an A260/A280 ratio ranging from 1.8 to 2.0. The processing time of this method was compared with the DNA Extraction Kit shorter by 40% and unlike methods such as the SDS-CTAB protocol, does not require the use of toxic reagents such as phenol or chloroform, meeting green chemistry requirements. Among the dairy and blood samples tested, it enables the extraction of DNA in quantities comparable to those obtained using commercial kits; moreover, the DNA yield achieved is 20–30% higher than that of these kits. Furthermore, this method is free from the limitations associated with protein contamination and amplification instability often encountered in protocols such as the CTAB-SDS and SDS-isopropanol methods. The magnetic bead approach was adaptable for complex matrices and demonstrated strong tolerance to coexisting contaminants, thereby improving extraction performance in challenging food samples. The magnetic bead surface functionalization and buffer systems could be improved to further increase their versatility. This method enables reliable DNA extraction and advanced technical support for DNA analysis. Full article

(This article belongs to the Section Food Analytical Methods)

► Show Figures

Graphical abstract

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