Foods

17 pages, 1092 KB

Open AccessArticle

Bidirectional Fermentation of Monascus and Ginseng Enhances Pigment and Ginsenoside Rg3 Contents: Process Optimization and Antioxidant Mechanism Analysis

by Luchen Ruan, Xin Zhao, Xin Han, Dongyu Xiang, Yanxiu Xue, Zhuo Chen, Ke Li, Wenrui Du, Zekun Li, Zhi Lu and Xiaole Xia

Foods 2026, 15(10), 1829; https://doi.org/10.3390/foods15101829 - 21 May 2026

Abstract

Oxidative stress is a key contributor to aging and chronic diseases, highlighting the need for safe and effective natural antioxidants. Monascus yellow pigments (MYPs) and ginsenoside Rg3 exhibit antioxidant activity, but their applications are restricted by low solubility and limited natural abundance. In [...] Read more.

Oxidative stress is a key contributor to aging and chronic diseases, highlighting the need for safe and effective natural antioxidants. Monascus yellow pigments (MYPs) and ginsenoside Rg3 exhibit antioxidant activity, but their applications are restricted by low solubility and limited natural abundance. In this research, a bidirectional liquid fermentation system of Monascus ruber using ginseng decoction was established for the simultaneous production of water-soluble MYPs (WSMYPs) and ginsenoside Rg3. Process conditions were optimized to enhance the yields and the antioxidant activity of the system. Antioxidant assays and H₂O₂-induced RAW264.7 cell models confirmed that WSMYPs were strongly correlated with antioxidant capacity, with ABTS and DPPH scavenging activities showing 2.28-fold and 3.33-fold increases, respectively, compared to the control. Their combination with Rg3 exerted synergistic protective effects by enhancing the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and catalase (CAT). Network pharmacology and molecular docking further revealed that Monapurone C, a representative WSMYP, and Rg3 act through a multi-target, multi-pathway antioxidant network involving signaling pathways such as PI3K-Akt. This study demonstrates a cost-effective strategy for co-producing WSMYPs and Rg3, providing new insights into the value-added utilization of edible and medicinal resources. Full article

(This article belongs to the Special Issue Bioactive Compounds in Food: Sources, Stability, Bioavailability and Health Benefits)

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14 pages, 641 KB

Open AccessArticle

Phenolic Acid Distribution in Wheat Pearling Fractions Using Microwave-Assisted Extraction

by Kemashalini Kirusnaruban, Nicola Gasparre, Ruchira Nandasiri, Michael N. A. Eskin and Cristina M. Rosell

Foods 2026, 15(10), 1828; https://doi.org/10.3390/foods15101828 - 21 May 2026

Abstract

Phenolic acids are bioactive compounds in wheat (Triticum aestivum L.) that contribute to its nutritional and functional properties, yet their distribution within the kernel is uneven. This study investigated the effect of progressive pearling on phenolic acid distribution using microwave-assisted extraction (MAE) [...] Read more.

Phenolic acids are bioactive compounds in wheat (Triticum aestivum L.) that contribute to its nutritional and functional properties, yet their distribution within the kernel is uneven. This study investigated the effect of progressive pearling on phenolic acid distribution using microwave-assisted extraction (MAE) with water as a solvent. Three commercial Canada Western Red Spring wheat samples were pearled into six fractions (50–450 s), corresponding to 5–45% removal of outer kernel layers. Pearled kernels, pearled kernel flours, and pearled fractions were analyzed for total phenolic content (TPC) and individual phenolic acids using HPLC-DAD. The 10% pearled fraction (PF100) exhibited the highest TPC (9286 ± 168 µg GAE/g), confirming phenolic enrichment in the outer bran and sub-aleurone layers. Outer kernel tissues contained the highest gallic acid (1954 µg/g), whereas the endosperm retained lower levels of gallic (450 µg/g), hydroxycinnamic (122 µg/g), sinapic (87 µg/g), and ferulic (84 µg/g) acids. Both TPC and individual phenolic acids decreased progressively with increased pearling depth, indicating a clear localization gradient. MAE with water enhanced extraction efficiency compared to conventional solvent-based methods, enabling environmentally friendly recovery. These findings demonstrate that controlled pearling can be used to enrich wheat fractions in phenolic acids and optimize functional ingredient development. Full article

(This article belongs to the Special Issue Green Extraction Technologies for Bioactive Compounds in Foods)

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16 pages, 5797 KB

Open AccessArticle

Ultrasound-Assisted Soaking Facilitates Purine Dissolution from Soybean Powder: Development and Preliminary Application of Low-Purine Soybean Powder

by Hongfeng Yu, Yuting Zheng, Lulu Yang, Yong Zhao, Xinxin Ma, Li Li and Haiquan Liu

Foods 2026, 15(10), 1827; https://doi.org/10.3390/foods15101827 - 21 May 2026

Abstract

People suffering from gout and hyperuricemia have limited consumption of soy products because of their high purine content, even though soybean is a nutrient-rich crop. This study developed a combined purine reduction process: ultrasonic-assisted soaking to promote purine dissolution and isoelectric point precipitation [...] Read more.

People suffering from gout and hyperuricemia have limited consumption of soy products because of their high purine content, even though soybean is a nutrient-rich crop. This study developed a combined purine reduction process: ultrasonic-assisted soaking to promote purine dissolution and isoelectric point precipitation to separate purines with minimal protein loss. A high-performance liquid chromatography (HPLC) method for rapid purine determination was first established (R² > 0.9999, RSD < 0.23%), thereby providing technical support for process optimization. Using soybean powder as the raw material, optimal ultrasonic conditions (58 °C, 250 W, 58 min) were identified, achieving a purine removal rate of 61.15% with a protein recovery of 94.23%. Scanning electron microscopy (SEM) and Fourier-transform infrared (FTIR) spectroscopy analyses revealed that ultrasonic treatment altered the microstructure of the soybean powder, thereby facilitating purine dissolution. Low-purine soymilk prepared from the resulting soybean powder exhibited a unique flavor, with enhanced electronic nose response signals of its flavor compounds. This process effectively reduces purine content while preserving soy protein and flavor, offering a feasible technical solution for the development and industrial application of low-purine soy products. However, challenges remain in process scale-up and in optimizing the balance between purine removal and nutrient retention. Full article

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

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22 pages, 5545 KB

Open AccessArticle

Comprehensive Taste Profile Assessment of Underexplored Amino Acids and Protein Derivatives in Umami and Koku

by Manuel Ignacio López Martínez, Angelina Hopf, Ana Salvador, Fidel Toldrá, Ciarán Forde and Leticia Mora

Foods 2026, 15(10), 1826; https://doi.org/10.3390/foods15101826 - 21 May 2026

Abstract

Taste strongly influences food acceptance and purchase intention. Beyond the five basic tastes, oral sensations such as astringency or koku modulate overall taste perception. Both umami and koku act as taste enhancers, increasing mouthfeel and savoriness. While the taste of most proteogenic amino [...] Read more.

Taste strongly influences food acceptance and purchase intention. Beyond the five basic tastes, oral sensations such as astringency or koku modulate overall taste perception. Both umami and koku act as taste enhancers, increasing mouthfeel and savoriness. While the taste of most proteogenic amino acids is well established, non-proteogenic amino acids and related protein derivatives remain insufficiently characterized. This study analyzes the taste profile of seventeen underexplored amino acids and protein derivatives using the PredMol in silico tool and quantitative descriptive analysis (QDA), with particular emphasis on their umami and koku potential. In silico evaluation identified bitterness and sweetness as the predominant tastes and predicted carnosine, theanine, citrulline, and ornithine to have koku potential with values higher than 0.44. Principal Component Analysis of the QDA revealed that sweetness, bitterness, and sourness were the main drivers of sample differentiation. Ornithine, glutamine, citrulline, pyroglutamic acid, and theanine exhibited a positive dose–response in umami perception, with potential synergistic effects observed in the presence of 0.5 mmol/L IMP. Additionally, theanine, citrulline, and ornithine enhanced koku-related attributes, particularly aftertaste and continuity, in aqueous model solutions. Overall, these findings suggest that these compounds can have a taste influence in food products and potential to be used as taste enhancers. Full article

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

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18 pages, 2352 KB

Open AccessArticle

Formation, Structural Characteristics and Functional Properties of Quercetin–Oat β-Glucan Complex

by Wenjing Xie, Wenjun Wang, Xinlu Feng, Raojun Zheng, Lingli Chen, Ningmeng Ding, Qiujun Chen and Suyun Lin

Foods 2026, 15(10), 1825; https://doi.org/10.3390/foods15101825 - 21 May 2026

Abstract

Quercetin (QE), a flavonol-type polyphenol, and oat β-glucan (OβG), a soluble dietary fiber, are natural active ingredients with the potential to reduce the risk of diabetes. OβG slows starch digestion by modifying chyme viscosity, while QE inhibits digestive enzyme activity. This study aimed [...] Read more.

Quercetin (QE), a flavonol-type polyphenol, and oat β-glucan (OβG), a soluble dietary fiber, are natural active ingredients with the potential to reduce the risk of diabetes. OβG slows starch digestion by modifying chyme viscosity, while QE inhibits digestive enzyme activity. This study aimed to explore the formation mechanism and structural characteristics of QE-OβG complexes, as well as their functional properties in terms of viscosity and amylase inhibitory activities. It was found that QE and OβG formed stable non-covalent complexes via hydrogen bonding and hydrophobic interactions. At a mass ratio of 0.6, the binding capacity was relatively high with a moderate aggregation degree, representing a balanced interaction state. Changes in turbidity and particle size indicated that different environmental factors (pH, temperature, ionic strength) exert differential effects on the aggregation behavior of the complex. In addition, the complex exhibited a unique fibrous-block morphology, enhanced thermal stability, improved starch system viscoelasticity, and stronger mixed-type reversible α-amylase inhibition (IC₅₀ = 2.629 mg/mL). This study clarifies the interaction mechanism between QE and OβG, provides a reliable theoretical basis for the development of novel hypoglycemic foods, and offers new insights into multi-component regulation strategies for slow-digestion food design. Full article

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

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20 pages, 3686 KB

Open AccessArticle

Fortification of Wheat Bread with Increasing Levels of Kudzu (Pueraria lobata) Root Powder: Technological, Nutritional, and Sensory Implications

by Anna Wirkijowska, Paulina Łysakowska, Piotr Zarzycki, Dorota Teterycz and Aldona Sobota

Foods 2026, 15(10), 1824; https://doi.org/10.3390/foods15101824 - 21 May 2026

Abstract

The growing interest in functional bakery products has driven research toward the incorporation of non-conventional plant materials rich in dietary fiber. In this study, the effects of partial substitution of wheat flour with ground kudzu root (Pueraria lobata) at levels of [...] Read more.

The growing interest in functional bakery products has driven research toward the incorporation of non-conventional plant materials rich in dietary fiber. In this study, the effects of partial substitution of wheat flour with ground kudzu root (Pueraria lobata) at levels of 3%, 6%, 9%, and 12% on dough rheology and bread quality were investigated. Farinograph analysis showed that kudzu addition slightly increased water absorption and dough development time, while significantly improving dough stability and the farinograph quality number. At the same time, a higher degree of dough softening indicated partial weakening of the gluten network at higher substitution levels. The incorporation of kudzu root significantly increased bread yield due to enhanced water retention associated with its high dietary fiber content. However, a reduction in specific volume was observed at the highest substitution level (12%), indicating limitations in gas retention capacity. Crumb structure analysis revealed a shift toward a finer and more homogeneous pore distribution with increasing kudzu content, accompanied by a reduction in large pores. These structural changes were reflected in texture profile analysis, where increased hardness and chewiness were observed, particularly at higher substitution levels, while cohesiveness and springiness were only slightly affected. Partial substitution with kudzu root powder also resulted in a significant increase in total phenolic content, flavonoid content, and antioxidant potential of the breads, with the highest values observed in samples containing 12% kudzu root powder. In addition, breads enriched with kudzu root showed reduced digestible starch content compared with the control sample. Despite these modifications, breads enriched with up to 9% kudzu root maintained acceptable technological quality, balancing improved water retention with moderate changes in structure and texture. The results demonstrate that kudzu root can be used as a functional ingredient in wheat bread, contributing to increased dietary fiber content while maintaining satisfactory processing and quality characteristics. Full article

(This article belongs to the Special Issue Innovative Cereal Technologies and the Quality of Cereal Products)

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33 pages, 3037 KB

Open AccessReview

Application of Ultrasonication as an Emerging Non-Thermal Physical Technology in Meat Product Processing: A Review

by Yun Pan, Chunhua Dai, Lihui Zhang, Man Zhou, Shuyun Zhu, Liurong Huang and Ronghai He

Foods 2026, 15(10), 1823; https://doi.org/10.3390/foods15101823 - 21 May 2026

Abstract

Meat, as an important source of animal protein, plays a central role in the human diet, and its processing operations critically influence the product quality. As an emerging non-thermal physical technology, ultrasound has demonstrated considerable application potential and distinct advantages in meat processing. [...] Read more.

Meat, as an important source of animal protein, plays a central role in the human diet, and its processing operations critically influence the product quality. As an emerging non-thermal physical technology, ultrasound has demonstrated considerable application potential and distinct advantages in meat processing. This review systematically summarizes recent advances in the application of ultrasound for meat tenderization, marination, sterilization, fermentation, freezing, thawing, drying, and the extraction of bioactive compounds from meat by-products, with particular emphasis on its ability to enhance processing efficiency and final product quality. The underlying mechanisms of ultrasound action in meat systems are discussed in depth. Current evidence indicates that ultrasonication not only intensifies processing operations but also positively modulates the physicochemical and functional properties of meat products, including improved tenderness, water-holding capacity, and color stability, promoted flavor development, reduced cooking loss, and extended shelf life. This review aims to provide a theoretical foundation for the scientific research, practical application, and future development of ultrasound technology in meat processing, highlighting its potential to partially replace conventional methods and contribute to more sustainable food processing practices. Full article

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

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20 pages, 4852 KB

Open AccessArticle

Comparative Analysis of Total Phenols, Total Flavonoids, Antioxidant Capacity, and Xanthine Oxidase Inhibition in Six Types of Tea

by Ke Wang, Jianpeng Zeng, Ying Chen and Yousheng Wang

Foods 2026, 15(10), 1822; https://doi.org/10.3390/foods15101822 - 21 May 2026

Abstract

Tea (Camellia sinensis L.) is a traditional plant and consumed as a beverage or medicinal drink. Camellia sinensis teas exhibit in vitro xanthine oxidase (XOD) inhibitory activity. The total phenols, total flavonoids, antioxidant capacity, and inhibitory effect on the XOD activity of [...] Read more.

Tea (Camellia sinensis L.) is a traditional plant and consumed as a beverage or medicinal drink. Camellia sinensis teas exhibit in vitro xanthine oxidase (XOD) inhibitory activity. The total phenols, total flavonoids, antioxidant capacity, and inhibitory effect on the XOD activity of 101 tea extracts were systematically analyzed. The total phenol content of green tea was 158.58 ± 4.15 mg gallic acid equivalents/g, and the total flavonoid content was 122.24 ± 4.17 mg rutin equivalents/g. The total phenol (75.36 ± 9.86 mg gallic acid equivalents/g) and flavonoid (62.95 ± 6.76 mg rutin equivalents/g) contents of dark tea were two-fold lower than those of green tea (p < 0.05). The antioxidant capacity of green tea was 494.32 ± 12.41, 434.88 ± 13.20, 614.99 ± 21.87, and 257.81 ± 8.56 mg Trolox equivalents/g as 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric ion reducing antioxidant power (FRAP), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid(ABTS), and total reducing capacity, respectively. The antioxidant capacity of the dark tea group was the lowest. Black tea showed the numerically highest average XODi activity, while no significant difference in XODi activity was detected among green, yellow, and black teas (p > 0.05). The XOD inhibitory effect was positively correlated with total phenol, total flavonoid, and antioxidant capacities, revealing the relationship among tea polyphenols, antioxidant capacity, and XOD inhibition rate. Principal component analysis (PCA) and partial least square discriminant analysis (PLS-DA) showed that green tea had a strong antioxidant capacity and inhibitory effect on XOD. These findings provide an in vitro screening reference for tea resources with antioxidant and xanthine oxidase inhibitory activities, and further studies on key component identification and in vivo validation are warranted. Full article

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

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18 pages, 1955 KB

Open AccessArticle

Understanding the Impact of Single-Helical Maize Amylose on Steamed Bun Hardness Enhancement

by Jiarui Yu, Zhihui Zhang, Shuai Ran, Xiaoxiao Li, Chunrui Wang, Junjie Guo and Xijun Lian

Foods 2026, 15(10), 1821; https://doi.org/10.3390/foods15101821 - 21 May 2026

Abstract

In this study, single-helical maize amylose (SHMAM) was successfully prepared via the sodium chloride-based eutectic solvent method. Incorporation of SHMAM into wheat flour for steamed buns significantly enhanced its hardness, with a 5% addition level yielding the maximum effect (hardness increased from 2318.7 [...] Read more.

In this study, single-helical maize amylose (SHMAM) was successfully prepared via the sodium chloride-based eutectic solvent method. Incorporation of SHMAM into wheat flour for steamed buns significantly enhanced its hardness, with a 5% addition level yielding the maximum effect (hardness increased from 2318.7 ± 157.4 g to 3224.7 ± 98.1 g). Comprehensive structural characterization including FT-IR, XRD, DSC and ¹³C solid-state NMR revealed that during steaming hydrogen bonds formed between the C6 hydroxyl groups of SHMAM and sulfhydryl groups of Cys, α-amino groups of Lys, phenolic hydroxyl groups of Tyr, and ε-amino groups of Arg in glutenin. These interactions induced the conversion of β-sheets into α-helices and β-turns. As a result, a denser, more mechanically robust glutenin–starch network was formed, accompanied by a decreased water-holding capacity of glutenin and restricted interfacial water mobility between starch and glutenin phases. Collectively, these synergistic interactions enhanced dough compactness, stabilized the microstructural integrity of the dough matrix, and improved the hardness of the final steamed bun. This work establishes a novel, green, and scalable strategy for precisely modulating steamed bun texture, with broad implications for quality optimization in traditional wheat-based foods and potential benefits for dietary health. Full article

(This article belongs to the Special Issue Grain and Grain-Based Foods: Technological and Sensory Properties, Quality and Safety)

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12 pages, 1178 KB

Open AccessArticle

Consumption Patterns and Product Format Preferences of Inner Beauty Functional Foods Among Korean Adults

by Eunjeong Park and Ki Han Kwon

Foods 2026, 15(10), 1820; https://doi.org/10.3390/foods15101820 - 21 May 2026

Abstract

The inner beauty functional food sector has grown rapidly in South Korea. These products are orally consumed bioactive formulations designed to improve skin health, hair vitality, and overall wellness. However, empirical evidence on consumption patterns and product format preferences across different demographic groups [...] Read more.

The inner beauty functional food sector has grown rapidly in South Korea. These products are orally consumed bioactive formulations designed to improve skin health, hair vitality, and overall wellness. However, empirical evidence on consumption patterns and product format preferences across different demographic groups remains limited. This cross-sectional study examined consumption patterns, purchase channels, and product format preferences among 502 Korean adults who had experience with inner beauty functional foods. Chi-square analysis was used to examine differences in consumption reasons, duration of use, purchase channels, and product format preferences according to socio-demographic characteristics. Results showed that skin health was the dominant consumption motivation (47.6%), particularly among younger and female consumers, while weight management and hair and nail health were more prevalent among older adults. Online purchasing dominated (57.8%), with significant age- and education-based variation; consumers in their 20s purchased online at 67.5%, declining to 44.4% among those aged 40 and above. Capsule and tablet formats were most prevalent overall (41.6%), with males, married consumers, and graduate-degree holders showing significantly stronger preference for this format, whereas gummy and chewable formats were more frequently preferred by female consumers. These findings provide practical implications for inner beauty producers, food distributors, and nutrition educators seeking to align product development and communication strategies with the heterogeneous preferences of Korean inner beauty consumers. Full article

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

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42 pages, 13365 KB

Open AccessArticle

Discovery and Validation of Novel Umami Peptides from Traditional Broad Bean Paste (Doubanjiang)

by Dandan Song, Yashuai Wu, Yanfei Feng and Liang Yang

Foods 2026, 15(10), 1819; https://doi.org/10.3390/foods15101819 - 21 May 2026

Abstract

Traditional doubanjiang was investigated to identify endogenous peptides that may contribute to taste maintenance under salt-reduction conditions. Peptidomics identified 1230 peptides at −10logP ≥ 15. UMPred-FRL predicted 161 potential umami peptides, and molecular docking showed that 141 of these peptides could enter the [...] Read more.

Traditional doubanjiang was investigated to identify endogenous peptides that may contribute to taste maintenance under salt-reduction conditions. Peptidomics identified 1230 peptides at −10logP ≥ 15. UMPred-FRL predicted 161 potential umami peptides, and molecular docking showed that 141 of these peptides could enter the binding site of the T1R1/T1R3 receptor. The successfully docked sequences were mainly short oligopeptides containing three to five amino acid residues. Based on docking scores, six representative candidate peptides were screened, namely EESP, SCPH, SSSGF, PDTE, SYH, and DYDS. Docking and MM-GBSA analyses suggested that these peptides mainly bound within the VFT cavity of T1R1/T1R3, and the interacting residues were dominated by polar residues such as Ser, Asn, Gln, and His and hydrophobic residues such as Tyr, Ile, Leu, and Val. MM-GBSA further suggested that vdW was the major favorable contributor, while Lipo supported complex stability. The umami thresholds of the six peptides ranged from 0.14 to 1.09 mmol/L. Experimental validation by threshold determination and sensory addition showed that all six peptides significantly increased saltiness, whereas their effects on umami differed. PDTE showed the strongest umami-enhancing effect, while SSSGF, SYH, and SCPH exhibited more pronounced saltiness synergy. These results suggest that the screened peptides do not necessarily amplify umami in complex food systems, but may contribute to taste maintenance under salt-reduction conditions through umami support, saltiness synergy, and taste-structure remodeling. Full article

(This article belongs to the Special Issue Sensory Detection and Analysis in Food Industry—2nd Edition)

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4 pages, 141 KB

Open AccessEditorial

Spectroscopic Methods Applied in Food Quality Determination

by Xiaohong Wu

Foods 2026, 15(10), 1818; https://doi.org/10.3390/foods15101818 - 20 May 2026

Abstract

Food quality and safety are the fundamental cornerstones supporting the sustainable development of the global food industry, public health protection, and the maintenance of consumer trust and market fairness [...] Full article

(This article belongs to the Special Issue Spectroscopic Methods Applied in Food Quality Determination)

21 pages, 1932 KB

Open AccessArticle

Bergamot Essential Oil Beverage: Preparation, Formulation Optimization, and Preliminary Evaluation of Antidepressant-like Effects in Mice Induced by Chronic Corticosterone Treatment

by Qingqing Yang, Zhirenyong Zhang and Yan Li

Foods 2026, 15(10), 1817; https://doi.org/10.3390/foods15101817 - 20 May 2026

Abstract

Bergamot essential oil (BEO) has demonstrated antidepressant potential, but its oral application is limited by poor water solubility and undesirable organoleptic properties. In this study, a BEO-loaded beverage was developed based on a whey protein-stabilized oil-in-water emulsion system. The optimal formulation, determined via [...] Read more.

Bergamot essential oil (BEO) has demonstrated antidepressant potential, but its oral application is limited by poor water solubility and undesirable organoleptic properties. In this study, a BEO-loaded beverage was developed based on a whey protein-stabilized oil-in-water emulsion system. The optimal formulation, determined via single-factor experiments combined with orthogonal optimization, consisted of inulin (0.5 g/50 g), milk powder (2.0 g/50 g), sucralose (0.008 g/50 g), and sodium carboxymethyl cellulose (0.04 g/50 g). The resulting beverage remained stable without visible phase separation during 4 months of storage at 4 °C. In a chronic corticosterone treatment (CCT)-induced mouse model of depression, oral administration of the BEO beverage increased activity in the central area of the open field test and exploratory behavior in the elevated plus maze, while reducing repetitive stereotyped behaviors in the marble burying test. At the molecular level, the BEO beverage was associated with reduced levels of interleukin-1β (IL-1β), tumor necrosis factor-alpha (TNF-α), interleukin-6 (IL-6), and corticosteroid (CORT), and increased levels of corticotropin-releasing hormone (CRH), adrenocorticotropic hormone (ACTH), serotonin (5-HT), dopamine (DA), and norepinephrine (NE). Additionally, the BEO beverage was associated with observed alleviation of neuronal damage in the hippocampal CA3 region, upregulation of brain-derived neurotrophic factor (BDNF), improved gut microbial diversity, and altered host metabolic profiles. Collectively, these findings suggest that the BEO emulsion beverage is a feasible intervention for alleviating depression-like behaviors in the mouse model, and provide initial associative evidence supporting its potential as a functional food for mood management. Full article

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

23 pages, 5896 KB

Open AccessArticle

Nutritional Supply vs. Flavor Quality: Characterizing the Physicochemical Properties and Amino Acid Profiles of Tomatoes from Beijing and Shandong

by Yiming Zhao, Fengzhi Lyu, Nasi Ai, Qian Yu, Xin Ding, Yanyan Huang, Xiaomin Xu, Ge Chen, Junmei Liu, Donghui Xu, Ming Yang and Guangyang Liu

Foods 2026, 15(10), 1816; https://doi.org/10.3390/foods15101816 - 20 May 2026

Abstract

The nutritional quality and amino acid profiles of 165 tomato samples (66 regular and 99 cherry varieties) from Beijing and Shandong in Northern China were assessed. The results showed that the regional origin was associated with differences in Dry Matter (8.88% vs. 6.73%), [...] Read more.

The nutritional quality and amino acid profiles of 165 tomato samples (66 regular and 99 cherry varieties) from Beijing and Shandong in Northern China were assessed. The results showed that the regional origin was associated with differences in Dry Matter (8.88% vs. 6.73%), Soluble Solids (8.04% vs. 5.80%), total titratable acidity (5.57 vs. 4.08 g/kg), and Lycopene levels (67.32 vs. 38.22 mg/kg). Shandong tomatoes generally showed higher values than those from Beijing. Vitamin C levels were comparable between the two regions (17.79 vs. 13.98 mg/100 g), suggesting no linkage between Vitamin C variation and Dry Matter differences in this dataset. These regional differences likely reflect integrated effects of cultivation systems, varietal composition, and environmental conditions. They may not be explained by geographic origin alone. Principal component analysis revealed regional clustering driven by the accumulation of sugars, organic acids, and amino acids, with glutamate and aspartate contributing strongly to flavor-related variation. These findings provide insights into regional tomato quality and may support precision cultivation and breeding strategies. Full article

(This article belongs to the Section Food Nutrition)

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16 pages, 10263 KB

Open AccessArticle

Lactiplantibacillus plantarum CCNH185 Attenuates Citrobacter rodentium-Induced Colitis by Reshaping Gut Microbiota Structure and Modulating Innate Immunity

by Yizhi Jing, Xiaoyue Bai, Yuanzhi Yin, Xinfeng Liu, Junzhu Li, Zhichao Chen, Zhengyuan Zhai and Yanling Hao

Foods 2026, 15(10), 1815; https://doi.org/10.3390/foods15101815 - 20 May 2026

Abstract

Infectious enteritis caused by bacterial pathogens are a significant global health concern, with high incidence and mortalities worldwide. The objective of this research was to explore the benefits of Lactiplantibacillus plantarum CCNH185 against Citrobacter rodentium-induced colitis in mice. Female C57BL/6J mice ( [...] Read more.

Infectious enteritis caused by bacterial pathogens are a significant global health concern, with high incidence and mortalities worldwide. The objective of this research was to explore the benefits of Lactiplantibacillus plantarum CCNH185 against Citrobacter rodentium-induced colitis in mice. Female C57BL/6J mice (n = 8 per group) were orally administered L. plantarum CCNH185 at a dose of 2 × 10⁹ CFU daily for 24 days, followed by a single oral challenge with C. rodentium (2 × 10⁹ CFU) on day 21. L. plantarum CCNH185 significantly alleviated disease symptoms including body weight loss, colon shortening and histopathological damage (p < 0.05). Treatment with L. plantarum CCNH185 also reduced pro-inflammatory cytokine levels, such as IL-1β and IL-6 (p < 0.05), while increasing anti-inflammatory IL-10 expression (p < 0.05) in the colon. Histological and immunofluorescence demonstrated that L. plantarum CCNH185 improved the intestinal barrier integrity by increasing goblet cell numbers, upregulating MUC2 expression, reducing crypt hyperplasia, and suppressing epithelial cell apoptosis. Furthermore, transcriptomic analysis revealed that L. plantarum CCNH185 suppressed excessive immune cell infiltration and inflammatory responses in the colon during C. rodentium infection. Flow cytometry analysis further confirmed that L. plantarum CCNH185 suppressed hyperactivation of innate immune cells including macrophages, dendritic cells, neutrophils to alleviate inflammation. Furthermore, L. plantarum CCNH185 reshaped the gut microbiota by increasing the abundance of beneficial genera such as Lactobacillus, Dubosiella, and Romboutsia. Correlation analysis linked these microbial shifts with improved inflammatory and apoptotic markers. These findings highlight L. plantarum CCNH185 may serve as a promising preventive probiotic candidate for ameliorating infectious colitis possibly through strengthening the gut mucus barrier, modulating immune responses, and altering gut microbiota composition. Full article

(This article belongs to the Special Issue Key Bioactive Components of Probiotics and Postbiotics and Their Applications in Foods)

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29 pages, 845 KB

Open AccessReview

Near-Infrared Spectroscopy in Food Analysis: Applications, Chemometric Strategies, and Technological Advances

by Limin Dai, Dong Luo, Jun Zhang, Yuan Chen and Changwei Li

Foods 2026, 15(10), 1814; https://doi.org/10.3390/foods15101814 - 20 May 2026

Abstract

This paper presents a comprehensive review on near-infrared (NIR) spectroscopy applied in food analysis, systematically elaborating its core principles, widespread industrial applications, advanced chemometric strategies, and cutting-edge technological progress. NIR spectroscopy (760–2500 nm), characterized by rapid, non-destructive detection and minimal sample preparation, has [...] Read more.

This paper presents a comprehensive review on near-infrared (NIR) spectroscopy applied in food analysis, systematically elaborating its core principles, widespread industrial applications, advanced chemometric strategies, and cutting-edge technological progress. NIR spectroscopy (760–2500 nm), characterized by rapid, non-destructive detection and minimal sample preparation, has been widely implemented in quality evaluation and safety monitoring of grains, meat, fruits and vegetables, dairy, fermented products, tea, coffee, and other processed foods, realizing quantitative analysis of nutrients, freshness assessment, texture prediction, adulteration identification, origin tracing, and rapid preliminary screening of toxin/pesticide residues. A series of chemometric methods, including spectral preprocessing (SNV, MSC, S-G smoothing), feature extraction, and variable selection (CARS, PSO-CMW, ICPA), as well as linear/nonlinear modeling algorithms (PLS, SVM, BP-ANN, fuzzy clustering) significantly boost the accuracy and robustness of spectral analysis. Meanwhile, portable NIR devices and online monitoring systems promote on-site and real-time detection in food supply chains. Despite existing challenges such as calibration transfer, matrix interference, and model generalization, innovations like multimodal data fusion, deep learning integration, and intelligent algorithm optimization offer effective solutions. This review not only summarizes the latest research advances of NIR technology in the food field but also emphasizes its significant advantages as a rapid, non-destructive complementary tool to traditional destructive detection methods, providing theoretical support and technical reference for accelerating the industrial translation and standardized application of NIR spectroscopy, and ultimately safeguarding global food quality and safety. Full article

(This article belongs to the Section Food Analytical Methods)

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21 pages, 1862 KB

Open AccessArticle

Nutritional Value and Food Safety Assessment of Single-Cell Protein Derived from Ralstonia eutropha for Food Applications

by Xiaoyan You, Le Zhang, Ling Chen, Hui Wang, Hong Zou, Zhiguang Zhu and Guoping Zhao

Foods 2026, 15(10), 1813; https://doi.org/10.3390/foods15101813 - 20 May 2026

Abstract

The growing global protein demand and environmental concerns from conventional animal agriculture have driven the exploration of sustainable alternative protein sources. Single-cell proteins (SCPs) from microbial fermentation offer a promising solution. This study comprehensively evaluated the nutritional value and safety profile of SCP [...] Read more.

The growing global protein demand and environmental concerns from conventional animal agriculture have driven the exploration of sustainable alternative protein sources. Single-cell proteins (SCPs) from microbial fermentation offer a promising solution. This study comprehensively evaluated the nutritional value and safety profile of SCP produced from Ralstonia eutropha H16 through integrated in vitro and in vivo assessments. Nutritional analyses revealed a high crude protein content of 71.87 ± 5.05 g/100 g dry weight, with total amino acids of 53.67 ± 1.05 g/100 g. The essential amino acid content was 24.38 ± 0.51 g/100 g, accounting for 45% of the total amino acids. An essential amino acid index (EAAI) of 1.46 ± 0.04 and an amino acid score (AAS) of 0.83 ± 0.06 confirmed its classification as a high-quality protein source according to FAO/WHO standards. In vivo rat feeding trials demonstrated an adjusted protein efficiency ratio (PER) of 1.81, exceeding common plant proteins such as wheat (0.8–1.1). True digestibility (TD) reached 85.73%, with a biological value (BV) of 49.37%, net protein utilization (NPU) of 42.33%, and protein digestibility-corrected amino acid score (PDCAAS) of 0.71. Comprehensive safety assessments included chemical contaminant screening, acute oral toxicity studies in rats and mice, in vitro chromosome aberration tests, and erythrocyte micronucleus tests. Heavy metals and aflatoxin B₁ levels were below regulatory limits. Acute oral toxicity studies established LD₅₀ values exceeding 10,000 mg/kg body weight in both rodent species, classifying this protein source as practically non-toxic. The 28-day sub-acute toxicity study showed no significant adverse effects at low doses (6.25% protein replacement). Both genotoxicity assays (mammalian cell chromosome aberration assay and mammalian erythrocyte micronucleus test) returned negative results. These findings establish R. eutropha H16-derived SCP as a safe, nutritious, and sustainable protein source with considerable potential for feed and food applications, contributing to global food security and environmental sustainability. Full article

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

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22 pages, 1347 KB

Open AccessArticle

How Closures Shape Red Wine Characteristics for Medium-Term Storage: Contributions to Explain Orthonasal and Retronasal Perception

by João Mota, Adriana C. S. Pais, Sónia A. O. Santos, Armando J. D. Silvestre, José Pedro Machado and Sílvia M. Rocha

Foods 2026, 15(10), 1812; https://doi.org/10.3390/foods15101812 - 20 May 2026

Abstract

The sensory perception of wine arises from dynamic interactions processed through two complementary pathways: orthonasal, via inhalation through the nasal cavity, and retronasal, occurring during consumption as compounds are released in the oral cavity and integrated with taste and tactile sensations. Although closures [...] Read more.

The sensory perception of wine arises from dynamic interactions processed through two complementary pathways: orthonasal, via inhalation through the nasal cavity, and retronasal, occurring during consumption as compounds are released in the oral cavity and integrated with taste and tactile sensations. Although closures are known to affect oxidative–reductive balance during bottle storage, their impact on orthonasal and retronasal perception remains largely unexplored. To address this gap, a blend red wine from Burgenland, Austria, sealed with Natural Cork, Microagglomerated cork, and Screw Cap closures, was evaluated after 30 months of in-bottle storage. Analyses of physicochemical parameters and phenolic and volatile composition were combined with oxireduction sensory evaluation by a trained panel. Wine sealed with Natural Cork presented a more balanced and complex aroma profile, while wine sealed with a Screw Cap promoted reductive defaults associated with sulfur compounds. Wine sealed with Microagglomerated cork exhibited an intermediate behavior, with phenolic composition positioned between that with Natural Cork and a Screw Cap, and volatile profile showing, with the exception of sulfur compounds, a greater similarity to that with a Screw Cap. Notably, ortho- and retronasal oxireductive scores co-varied, driven by multiple volatile families, and are aligned with oxidation and/or reduction volatile marker content. These findings highlight the role of closure type in modulating both chemical composition and sensory perception, demonstrating that wine–closure pairing can be strategically used to guide the evolution of a wine’s identity during medium-term storage. Full article

(This article belongs to the Special Issue Innovative Food Processing Techniques for Flavor Enhancement and Quality Optimization)

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17 pages, 13159 KB

Open AccessArticle

Super-Enhancer-Associated Gene 3-Hydroxybutyrate Dehydrogenase 1 Increases Intramuscular Fat Deposition of Yaks (Bos grunniens)

by Xue Meng, Jieqiong Ma, Yanjie Yin, Zhenlu Xie, Binglin Yue and Hui Wang

Foods 2026, 15(10), 1811; https://doi.org/10.3390/foods15101811 - 20 May 2026

Abstract

Intramuscular fat (IMF) is a pivotal determinant of meat quality in yaks (Bos grunniens). While nutritional factors are well-documented, the epigenetic landscape, particularly the transcriptional architecture governed by super-enhancers (SEs), remains largely unexplored in the context of IMF deposition. To investigate [...] Read more.

Intramuscular fat (IMF) is a pivotal determinant of meat quality in yaks (Bos grunniens). While nutritional factors are well-documented, the epigenetic landscape, particularly the transcriptional architecture governed by super-enhancers (SEs), remains largely unexplored in the context of IMF deposition. To investigate SE-associated genes, Chromatin immunoprecipitation sequencing (ChIP-seq) assays using H3K27ac antibodies and RNA-sequencing (RNA-Seq) were conducted on longissimus dorsi (LD) muscle tissues with high and low IMF contents. Integrated multi-omics analysis identified 82 enhancer-associated genes exhibiting significant upregulation in high-IMF samples, with 63 loci characterized as SE-associated. In particular, H3K27ac signal distribution analysis indicated that SEs were distributed across functional regions such as promoters, gene bodies, exons, and introns. Among these SE-related genes, 3-hydroxybutyrate dehydrogenase 1 (BDH1) was further investigated to understand its function and regulatory mechanisms. To address this, overexpression or knockdown experiments were conducted, followed by CCK-8, EdU, Bodipy functional assays, and Real-time quantitative PCR (RT-qPCR) analysis. Functional experiments revealed that BDH1 acts as a key positive regulator of yak preadipocyte differentiation and is a prime SE-associated candidate regulatory gene. Furthermore, dual-luciferase reporter assays were performed to identify its SE region, revealing that the activity of 4 enhancer regions was significantly upregulated. Collectively, these findings implicate SE-associated genes in IMF deposition in yaks, provide a valuable resource for future research, and underscore the functional relevance of BDH1 in this process. Full article

(This article belongs to the Section Meat)

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