Foods

28 pages, 1250 KB

Open AccessArticle

Biochemical and Molecular Fingerprinting of Newly Developed Phaseolus vulgaris L. Genotypes: Unveiling Superior Germplasm for Food Security

by Aurora Dobrin, Liliana Bădulescu, Carmen-Gabriela Constantin, Violeta Alexandra Ion, Oana Crina Bujor-Nenița, Andrei Cătălin Petre, Mihai Frîncu, Anca Amalia Udriște, Maria Ojog and Bianca Mușat

Foods 2026, 15(19), 3576; https://doi.org/10.3390/foods15193576 - 8 Oct 2026

Abstract

The common bean (Phaseolus vulgaris L.) is a sustainable source of plant protein, dietary fiber, polyphenols, essential minerals, and antioxidant pigments, increasingly valued as a raw material for functional foods and nutraceutical ingredients. Consistent compositional characterization of new lines is therefore essential [...] Read more.

The common bean (Phaseolus vulgaris L.) is a sustainable source of plant protein, dietary fiber, polyphenols, essential minerals, and antioxidant pigments, increasingly valued as a raw material for functional foods and nutraceutical ingredients. Consistent compositional characterization of new lines is therefore essential both for nutritional labeling and authenticating food-grade germplasm. This study characterizes the nutritional profile, bioactive compounds, antioxidant activity, and mineral contribution of three new bean genotypes grown in Buzău County, Romania, across two consecutive harvest years, complemented by ISSR molecular fingerprinting for cultivar authentication. Genotypes were evaluated for dry matter, total soluble solids, titratable acidity, assimilatory pigments, total phenolic content, total flavonoid content, antioxidant capacity, crude fiber, total sugars, protein, starch, ash, and microelements (Mn, Cu, Zn) and macroelements (Na, Mg, K, Ca) with nutrient reference values (NRVs) per 100 g. Distinct compositional profiles supported differentiated food applications: L BEC (green, long pod) recorded the highest protein, soluble sugars, titratable acidity, pigments, total polyphenols, antioxidant capacity, Na, Mg, Mn, and Zn, indicating suitability for functional and nutraceutical formulations. L 301B (purple pod) accumulated the highest dry matter, ash, crude fiber, total flavonoids, K, and Ca, favoring high-fiber and mineral-fortified products. L HELD (green, flattened pod) yielded the highest °Brix, starch, and Cu, suited to starch-rich, energy-dense foods. All genotypes delivered nutritionally significant amounts of Mg, K, Ca, Mn, Cu, and Zn under Regulation (EU) No 1169/2011. ISSR analysis revealed clear polymorphism and genotype-specific banding patterns, and inter-annual compositional consistency indicated the reliability of these lines as standardized food raw materials. Coupling biochemical profiling with molecular fingerprinting provides a practical tool for nutritional valorization, cultivar authentication, and prevention of food fraud or substitution. Full article

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

20 pages, 1971 KB

Open AccessArticle

DNA Barcoding and Comparative Nutritional Profiling of “Cod” (鳕) Products from Chinese E-Commerce Platforms

by Shuai Che, Rong Huang, Chaoqun Wang, Ang Li, Shufang Liu and Zhimeng Zhuang

Foods 2026, 15(19), 3575; https://doi.org/10.3390/foods15193575 (registering DOI) - 8 Oct 2026

Abstract

The commercial designation “cod” (鳕) is applied to multiple fish species, raising concerns regarding seafood authenticity and nutritional consistency. This study combined DNA barcoding with comparative nutritional profiling to authenticate frozen products marketed as “cod” (鳕) from major Chinese e-commerce platforms and to [...] Read more.

The commercial designation “cod” (鳕) is applied to multiple fish species, raising concerns regarding seafood authenticity and nutritional consistency. This study combined DNA barcoding with comparative nutritional profiling to authenticate frozen products marketed as “cod” (鳕) from major Chinese e-commerce platforms and to evaluate nutritional differences among the identified species. Among the 36 products analyzed, eight fish species were identified: three Gadiformes species (55.6%) and five non-Gadiformes species (44.4%). Interspecific differences were observed in proximate composition, amino acid composition, free amino acid profiles, and fatty acid composition. True cod species exhibited higher protein contents (>19.0%), lower lipid contents (0.51–1.02%), and higher proportions of EPA + DHA (35.61–37.10% of total fatty acids) than non-Gadiformes species. In contrast, non-Gadiformes species generally contained higher lipid levels (15.02–23.09%), lower proportions of long-chain ω-3 PUFA, and distinct flavor-related amino acid profiles. Lepidocybium flavobrunneum showed the lowest EPA + DHA proportion (5.81%) and the highest concentration of bitter-tasting free amino acids (0.661 g/100 g). These findings reveal substantial nutritional heterogeneity among the authenticated species marketed as “cod” (鳕), demonstrating that DNA barcoding provides an essential foundation for linking species identity to nutritional quality assessment. Full article

(This article belongs to the Section Foods of Marine Origin)

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21 pages, 1856 KB

Open AccessArticle

Effects of Sulfur Dioxide on Disease Resistance and Storage Quality of Durian (Durio zibethinus L.): A Comprehensive Analysis Integrating GC-IMS, HTS, Physiological and Biochemical Parameters

by Shuangdi Hou, Xia Wang, Hui Liu, Phebe Ding, Xian Ji, Xiaoshuan Zhang and Zhiqiang Zhu

Foods 2026, 15(19), 3574; https://doi.org/10.3390/foods15193574 - 8 Oct 2026

Abstract

In this study, we examined the multifaceted effects of sulfur dioxide (SO₂) on the postharvest preservation of durian and the underlying potential mechanism of disease resistance. Our results show that 2% SO₂ preserved the good quality of durian by inhibiting [...] Read more.

In this study, we examined the multifaceted effects of sulfur dioxide (SO₂) on the postharvest preservation of durian and the underlying potential mechanism of disease resistance. Our results show that 2% SO₂ preserved the good quality of durian by inhibiting its respiration rate and ethylene production (day 15), reducing weight loss, and maintaining color, firmness, and ascorbic acid content. Furthermore, the volatile organic compounds (VOCs) were investigated further by gas chromatography-ion mobility spectrometry (GC-IMS). Ester compounds (fruity aroma of durian) were primarily intensified in SO₂-treated samples, while SO₂ weakened the content of volatile sulfur compounds. Certain antioxidant and antifungal VOCs, including alpha-terpinene, benzyl alcohol, 2-decanone, and 2-heptylfuran, may contribute to enhancing the disease resistance of durian. High-throughput sequencing (HTS) analysis indicated that SO₂ may enhance the disease resistance of durian by shifting the fungal community succession, which stabilized the relative abundance of Meyerozyma sp. and decreased the relative abundance of Alternaria sp. (on day 5), Verticillium sp. (on day 5), and Moesziomyces sp. (on day 5 and 10). Additionally, SO₂ induced the activities of defense-related enzymes, such as catalase (CAT), polyphenol oxidase (PPO), peroxidase (POD), chitinase (CHI), and β-1,3-glucanase (β-GLU), which may synergize with antifungal VOCs and fungal community succession to enhance durian disease resistance. These results clarify the potential distinct mechanisms of disease resistance of SO₂ and provide a scientific basis for the application of SO₂ in the postharvest preservation of durian fruits. Full article

(This article belongs to the Section Food Analytical Methods)

40 pages, 3447 KB

Open AccessArticle

Multi-Matrix Assessment of Potentially Toxic Elements Across Soil and Sambucus nigra Organs: Spatial Patterns, Regulatory Compliance, and Dietary Exposure of Edible Fruits

by Călin Gheorghe Pășcuț, Szilárd Bartha, Voichița Timiş-Gânsac, Adrian Tunduc, Călin Ioan Iovan, Petrică Tudor Moțiu, Ioana Andra Vlad, Praveen Pandey, Anamaria Călugăr, Claudiu Ioan Bunea and Florin Dumitru Bora

Foods 2026, 15(19), 3573; https://doi.org/10.3390/foods15193573 - 8 Oct 2026

Abstract

Urban environments may influence elemental exposure from wild edible fruits. This study evaluated spatial patterns, soil-to-organ concentration ratios, and food-safety implications of potentially toxic elements in soil and four Sambucus nigra organs collected from 94 sites across five ecological sectors in Oradea, Romania [...] Read more.

Urban environments may influence elemental exposure from wild edible fruits. This study evaluated spatial patterns, soil-to-organ concentration ratios, and food-safety implications of potentially toxic elements in soil and four Sambucus nigra organs collected from 94 sites across five ecological sectors in Oradea, Romania (470 samples). Elements were determined by ICP-MS, and the data were evaluated using soil-to-organ concentration ratios, multivariate analyses, regulatory assessment, dietary-exposure assessment, and non-carcinogenic risk analysis. Elemental profiles varied strongly by matrix and sector, with concentrations generally highest in the central urban sector (Z2) and lowest in the woodland-associated sector (Z4). Bark exhibited the highest soil-normalized concentration ratios for potentially toxic elements; however, because bark was analyzed unwashed, these values may include surface deposition and should not be interpreted as evidence of greater internal accumulation relative to the rinsed organs. In fruits, Cr and Ni were detected in 97.9% and 94.7% of samples; Pb, Cd, As, and Sb occurred mainly in Z2, while Hg remained below the detection limit. Z2 fruits contained 5.92 ± 1.10 detected potentially toxic elements per sample, compared with 1.61 ± 0.61 in Z4. No fruit sample exceeded the applicable EU maximum levels for Pb or Cd. For the additional elements evaluated through the screening-level dietary exposure assessment, all calculated THQs and partial HI values were below 1 under the adopted exposure assumptions. The results indicate a pronounced urban multi-element signal but no appreciable non-carcinogenic concern under the adopted assumptions. Full article

(This article belongs to the Special Issue Mycotoxins and Heavy Metals in Food)

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30 pages, 1250 KB

Open AccessReview

Considering Culinary Use of Lavender: Sensory and Cultural Factors

by Ceyhun Uçuk and Charles Spence

Foods 2026, 15(19), 3572; https://doi.org/10.3390/foods15193572 - 8 Oct 2026

Abstract

Lavender is a Mediterranean herb that is used relatively infrequently in the kitchen compared to other Mediterranean herbs, despite growing interest in its culinary applications. The question to be addressed in this narrative historical review is why that should be so. Several alternative [...] Read more.

Lavender is a Mediterranean herb that is used relatively infrequently in the kitchen compared to other Mediterranean herbs, despite growing interest in its culinary applications. The question to be addressed in this narrative historical review is why that should be so. Several alternative hypotheses (historical, chemical, perceptual, psychological, physiological, and antimicrobial) are outlined and critically evaluated. Ultimately, it is suggested that lavender’s longstanding use as an anxiolytic (volatile) stimulus and its enduring association with fragrance, relaxation, and sleep may elicit cognitive inconsistency (or dissonance) with the notion of its use in the food and drink we consume (at least when perceptible as lavender, rather than when blending with other ingredients), while differences in antimicrobial activity, availability, and preservation appear insufficient to explain its comparatively limited culinary role. At the same time, lavender’s growing use in contemporary food and drink suggests that this association is neither fixed nor necessarily prohibitive, with culinary acceptance likely depending on context, familiarity, cultivar, concentration, and how its distinctive flavour is incorporated into food and drink. Full article

(This article belongs to the Special Issue From Molecules to Perception: Optimizing Sensory Attributes of Food)

32 pages, 3351 KB

Open AccessArticle

Comparative Evaluation of Undaria pinnatifida Anatomical Parts for Skin-Related Functional Properties in UVB-Irradiated L929 Fibroblasts Under Normal and High-Glucose Culture Conditions

by Rea Mae Cuario Templonuevo, Yue Zhao and Jiyeon Chun

Foods 2026, 15(19), 3571; https://doi.org/10.3390/foods15193571 - 8 Oct 2026

Abstract

Sea mustard (Undaria pinnatifida, UP) is widely cultivated for food in many countries, including South Korea, but several anatomical parts, including the sporophyll, root, and stem, remain underutilized and represent potential resources for value-added utilization. This study comparatively evaluated the in [...] Read more.

Sea mustard (Undaria pinnatifida, UP) is widely cultivated for food in many countries, including South Korea, but several anatomical parts, including the sporophyll, root, and stem, remain underutilized and represent potential resources for value-added utilization. This study comparatively evaluated the in vitro biological activities of extracts from the UP leaf and underutilized anatomical parts, with particular emphasis on skin-related functional properties in UVB-irradiated L929 fibroblasts cultured under normal- and high-glucose conditions. Inhibitory activities against skin-related enzymes were assessed using tyrosinase, hyaluronidase, elastase, and collagenase assays, together with α-glucosidase and xanthine oxidase inhibition. The root extract exhibited the strongest enzyme inhibitory activities, including tyrosinase (35.58%), hyaluronidase (64.58%), elastase (10.05%), and collagenase (98.04%), and showed the lowest IC₅₀ values for α-glucosidase (0.22 mg/mL) and xanthine oxidase (0.65 μg/mL). At 50 μg/mL, all extracts maintained relative MTS metabolic activity above that of the untreated control, while live/dead staining indicated low percentages of dead cells (9.75–15.89%). UP extracts reduced intracellular ROS under the tested oxidative-stress conditions, with the root extract generally showing the greatest reduction, and promoted in vitro scratch closure relative to untreated cells. These findings demonstrate the in vitro functional potential of different U. pinnatifida anatomical parts, particularly the underutilized root, and support their further investigation as value-added functional ingredients. Full article

(This article belongs to the Special Issue Sustainable Management, Recovery, and Transformation of Food Waste and By-Products)

33 pages, 31757 KB

Open AccessArticle

Multi-Source Data Fusion Integrating HPLC, GC-IMS, and Multidimensional Biomimetic Technologies for Evaluating the Effects of Different Processing Degrees on the Quality of Salt-Processed Semen Cuscutae

by Chenyang Deng, Mengqing Liu, Kaiwen Chen, Cetao Tang, Yue Kang, Hao Zhang, Yazhong Zhang, Chuanshan Jin, Deling Wu and Xiaoli Wang

Foods 2026, 15(19), 3570; https://doi.org/10.3390/foods15193570 - 8 Oct 2026

Abstract

Semen Cuscutae is commonly used as a medicinal and edible functional food ingredient. Salt-processing can significantly alter its sensory quality and endogenous components. Currently, salt-processed Semen Cuscutae mainly adopts hyperoside as the quality evaluation indicator, which fails to meet the requirements for the [...] Read more.

Semen Cuscutae is commonly used as a medicinal and edible functional food ingredient. Salt-processing can significantly alter its sensory quality and endogenous components. Currently, salt-processed Semen Cuscutae mainly adopts hyperoside as the quality evaluation indicator, which fails to meet the requirements for the identification of processing intensity (heat level) during the development of the traditional Chinese medicine industry. This study aims to construct a comprehensive quality evaluation framework for identifying the optimal processing degree of salt-processed Semen Cuscutae. Multi-dimensional bionic technologies including machine vision, electronic nose and electronic tongue, combined with HPLC and GC-IMS, were applied to analyze the changes in sensory characteristics and endogenous components of salt-processed Semen Cuscutae across different processing degrees. Characteristic indicators were comprehensively scored using the AHP-TOPSIS method. Compared with other groups, appropriately processed salt-processed Semen Cuscutae exhibited a brown appearance, significantly different W1W/W2W sensor responses, resulting in a more harmonious taste profile and distinct volatile chemical markers. Further correlation analysis was performed among bionic sensing indicators, endogenous components and GC-IMS-derived volatile data. AHP-TOPSIS results demonstrated that salt-processed Semen Cuscutae with an appropriate processing degree exhibits optimal comprehensive quality. The comprehensive quality evaluation framework established in this study provides scientific support for the process control and quality assessment of Semen Cuscutae as a functional food ingredient, and also offers a methodological reference for the processing evaluation of similar medicinal and edible food materials. Full article

(This article belongs to the Special Issue Innovative Applications of Metabolomics for Foods Traceability, Quality and Safety)

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18 pages, 4337 KB

Open AccessArticle

From Chemical Transformations to Cup Quality: Integrated Insights into Key Non-Volatile Compounds, Aroma-Active Compounds and Sensory Evolution During Continuous Roasting Stages in Yunnan Arabica Coffee

by Yizhi Chen, Siqian Guo, Yilin Wang, Xianwen Wang, Tao Tong, Wentao Gao, Kexi Ma and Liyan Ma

Foods 2026, 15(19), 3569; https://doi.org/10.3390/foods15193569 - 8 Oct 2026

Abstract

Although understanding aroma evolution during roasting is essential for optimizing roasting control and coffee quality, most studies have focused on only a few discrete roasting levels. In this study, high-performance liquid chromatography (HPLC), headspace solid-phase microextraction and gas chromatography–mass spectrometry (HS-SPME-GC–MS), and sensory [...] Read more.

Although understanding aroma evolution during roasting is essential for optimizing roasting control and coffee quality, most studies have focused on only a few discrete roasting levels. In this study, high-performance liquid chromatography (HPLC), headspace solid-phase microextraction and gas chromatography–mass spectrometry (HS-SPME-GC–MS), and sensory evaluation were integrated to characterize changes in key non-volatile compounds, odor-active compounds, and cup quality of Arabica coffee from green beans (S0) through eight successive roasting stages (S1-S8). The results show that the total contents of soluble sugars and chlorogenic acids continuously decreased throughout the roasting process. Volatile compound (VOC) diversity increased until S5, while the total VOC concentration peaked at S7. A total of 47 VOCs showed OAVs > 1, and phenylethyl alcohol, furfuryl alcohol, furfural, phenol, and pyridine were identified as key discriminant markers. Cup quality improved progressively and reached its optimum at S4, characterized by balanced nutty, roasted hazelnut-like, and caramel-like notes, but declined thereafter as smoky and burnt–bitter characteristics intensified. The transition from S4 to S5 therefore represents a critical turning point in coffee aroma evolution during roasting. These findings provide a basis for optimizing roasting control and coffee aroma quality. Full article

(This article belongs to the Special Issue Advances in Coffee Quality, Safety, Sensory Properties and Health Benefits)

21 pages, 8895 KB

Open AccessArticle

Mulberry Polyphenols Ameliorate Metabolic Abnormalities Accompanied by Spatial Microbial and Short-Chain Fatty Acid Alterations in Type 2 Diabetic Mice

by Tong Zhang, Ping-Ping Wang, Abdulla Yusuf, Fu Xiong and Chun Chen

Foods 2026, 15(19), 3568; https://doi.org/10.3390/foods15193568 - 8 Oct 2026

Abstract

The gut microbiota may contribute to the anti-diabetic effects of mulberry polyphenols (MPs), although the associated spatial microbial patterns and metabolic alterations remain unclear. We investigated microbiota composition in fecal, cecal, and colonic samples and temporal changes in fecal short-chain fatty acids (SCFAs) [...] Read more.

The gut microbiota may contribute to the anti-diabetic effects of mulberry polyphenols (MPs), although the associated spatial microbial patterns and metabolic alterations remain unclear. We investigated microbiota composition in fecal, cecal, and colonic samples and temporal changes in fecal short-chain fatty acids (SCFAs) during an 8-week MP intervention in type 2 diabetic (T2DM) mice using 16S rRNA sequencing and gas chromatography. MPs effectively reduced fasting blood glucose and improved diabetes-associated pathological alterations. Spatially, MP administration was associated with distinct changes in the ascending colonic microecology, characterized by an increased relative abundance of Allobaculum in the lumen and a 23.17% reduction in the relative abundance of mucosa-associated Helicobacter. At the phylum level, MPs increased fecal Bacteroidetes by 7.16% and reduced the relative abundance of Actinobacteria in the cecal, transverse, and descending colonic contents (decreased by 17.03%, 27.24%, and 15.08%, respectively). Temporally, MP administration was associated with time-dependent changes in fecal SCFA concentrations, especially acetate, butyrate, and isobutyrate. Collectively, MP administration was associated with improved glycemic control and coordinated spatial microbial alterations and temporal SCFA changes, characterized by pronounced microbial compositional changes in the ascending-colon region and time-dependent increases in SCFA concentrations over time. These findings provide insights into polyphenol-associated microbiota alterations and support further investigation of the microbial and metabolic responses to MPs in T2DM. Full article

(This article belongs to the Section Food Nutrition)

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16 pages, 1302 KB

Open AccessArticle

Effect of Heat-Moisture and Annealing Treatments on the Physicochemical Properties and Enzymatic Hydrolysis of Quinoa Starch

by Yuxue Zheng, Xiaoning Yu and Shaoyun Wang

Foods 2026, 15(19), 3567; https://doi.org/10.3390/foods15193567 - 8 Oct 2026

Abstract

Quinoa starch shows promise for low-glycemic foods, but its rapid digestibility and limited processability constrain its application. While heat-moisture (HMT) and annealing (ANN) treatments are widely used for starch modification, their systematic comparison on quinoa starch across moisture and temperature remains unreported. This [...] Read more.

Quinoa starch shows promise for low-glycemic foods, but its rapid digestibility and limited processability constrain its application. While heat-moisture (HMT) and annealing (ANN) treatments are widely used for starch modification, their systematic comparison on quinoa starch across moisture and temperature remains unreported. This study therefore investigated the effects of HMT and ANN on the physicochemical properties and digestibility of quinoa starch. Both treatments changed the starch surface structure, weakened the long-range and short-range ordered structures and impaired the freeze–thaw stability of quinoa starch. HMT reduced starch peak viscosity as moisture content increased, while ANN showed a temperature-dependent response: low-temperature ANN (30–40 °C) increased peak viscosity, whereas high-temperature ANN (50–60 °C) decreased it. In vitro digestion results showed that 15% moisture HMT and 50 °C ANN reduced rapidly digestible starch (RDS) to 40.77 ± 0.96% and 48.57 ± 0.90%, respectively. The cumulative intestinal digestion at 120 min decreased from 69.33% (native starch) to 57.06–63.97% for HMT-treated samples and to 58.20–67.29% for ANN-treated samples. These findings provide a practical basis for designing quinoa starch-based foods with tailored digestibility. Full article

(This article belongs to the Special Issue Starches: From Structure to Functional Properties)

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30 pages, 5287 KB

Open AccessReview

Research Progress of pH-Responsive Indicator Films for Real-Time Food Quality Monitoring

by Zhijie Li, Xincheng Duan, Rongxin Wu, Jianchao Wang, Zhiyong Yang and Danfei Liu

Foods 2026, 15(19), 3566; https://doi.org/10.3390/foods15193566 - 8 Oct 2026

Abstract

Facing global food waste and safety challenges, real-time nondestructive quality monitoring via intelligent packaging has gained substantial interest. This narrative review critically examines the progress of pH-responsive freshness indicator films, with a particular emphasis on their application to meat and meat products, and [...] Read more.

Facing global food waste and safety challenges, real-time nondestructive quality monitoring via intelligent packaging has gained substantial interest. This narrative review critically examines the progress of pH-responsive freshness indicator films, with a particular emphasis on their application to meat and meat products, and emphasizes the transition from empirical exploration toward rational design. Methodologically, we synthesize recent advances in natural pigment-based indicators, focusing on their fabrication strategies (micro/nanoencapsulation, metal–organic framework immobilization, pigment blending, and matrix engineering) and performance evaluation models integrating multivariate statistical tools (principal component analysis, cluster analysis, and discriminant analysis). The results reveal that replacing synthetic dyes with anthocyanins and betalains significantly mitigates the inherent toxicity risks, while advanced immobilization and blending strategies substantially overcome poor stability and high dye migration, achieving synergistic improvements in sensitivity, anti-interference, and mechanical durability. Furthermore, establishing a comprehensive evaluation framework linking total volatile basic nitrogen accumulation to color-change thresholds is crucial for accurate interpretation. We conclude that the field is shifting from single-function validation toward multi-signal responsiveness, digital integration, and systematic implementation. It should be noted, however, that the colorimetric response of these indicators reflects quality attributes such as TVB-N accumulation rather than the presence of pathogens or toxins; therefore, these indicators cannot independently establish food safety. Future breakthroughs require addressing environmental robustness, long-term reliability, standardized evaluation protocols, and scalable cost-effective production to facilitate the transition from laboratory research to practical supply chain deployment. Full article

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

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16 pages, 973 KB

Open AccessArticle

Plasma-Activated Water Dipping of Fresh-Cut Eruca sativa: An Extended Investigation of the Glucosinolate-Myrosinase System and Cellular Responses

by Veronica Lolli, Salihu Mohammed, Luca Calani, Silvia Tappi, Pietro Rocculi, Massimiliano Rinaldi and Ileana Ramazzina

Foods 2026, 15(19), 3565; https://doi.org/10.3390/foods15193565 - 8 Oct 2026

Abstract

Plasma-Activated Water (PAW) is an emerging non-thermal technology with potential applications in fresh-cut vegetable preservation. The present study investigated the effect of PAW dipping on the glucosinolate-myrosinase system of rocket salad (Eruca sativa) and on selected cellular responses in human Caco-2 [...] Read more.

Plasma-Activated Water (PAW) is an emerging non-thermal technology with potential applications in fresh-cut vegetable preservation. The present study investigated the effect of PAW dipping on the glucosinolate-myrosinase system of rocket salad (Eruca sativa) and on selected cellular responses in human Caco-2 cells. Leaves were dipped in PAW for 20 min (PAW-20) or in untreated water (UT). Glucosinolates (GLSs) and their corresponding isothiocyanates (ITCs) were determined by UHPLC-ESI–MS/MS and GC-MS, while myrosinase activity was assessed in crude enzyme extracts. Caco-2 cells were exposed to extracts derived from PAW-20 or UT rocket leaf samples. Instrumental analyses revealed higher levels of the precursor GLSs, glucoerucin and glucoraphanin, in the PAW-20 sample compared with the UT one, whereas the corresponding ITCs, erucin and sulforaphane, were present at lower levels despite no detectable differences in myrosinase activity. In Caco-2 cells, PAW-20-derived leaf extracts induced the upregulation of the mRNA levels of specific UDP-glucuronosyltransferases (UGTs), while no significant modulation of glutathione S-transferases (GSTs) or the nuclear factor erythroid 2-related factor 2 (Nrf2) mRNA levels was observed. Moreover, only minor changes were detected in inflammation-related target genes. Overall, under the experimental conditions tested, PAW treatment was associated with changes in the glucosinolate-isothiocyanate balance in rocket leaf extracts and with selective modulation of phase II detoxification gene expression in Caco-2 cells. Full article

(This article belongs to the Special Issue Processing Methods in Plant-Based Foods)

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26 pages, 14407 KB

Open AccessReview

Egg-Derived Lipids and Phospholipids as Emerging Functional Ingredients: Molecular Structure, Bioavailability, Metabolic Effects, and Food Applications

by Osama K. Abou-Emera and Mohammed Aladhadh

Foods 2026, 15(19), 3564; https://doi.org/10.3390/foods15193564 - 8 Oct 2026

Abstract

Egg yolk is often treated in the functional-food literature as a single, compositionally uniform fat depot, but this simplification obscures its actual structure: the yolk is a compartmentalized lipid system in which egg-yolk lipids are distributed between a triglyceride-dominant, low-density-lipoprotein (LDL) plasma fraction [...] Read more.

Egg yolk is often treated in the functional-food literature as a single, compositionally uniform fat depot, but this simplification obscures its actual structure: the yolk is a compartmentalized lipid system in which egg-yolk lipids are distributed between a triglyceride-dominant, low-density-lipoprotein (LDL) plasma fraction and a phospholipid-enriched, high-density-lipoprotein (HDL) granule fraction. Prior reviews of egg-yolk lipid bioactivity, extraction methodology, and flavor chemistry have generally addressed these topics as separate studies; here, molecular architecture, extraction and characterization, gastrointestinal digestion and bioaccessibility, human bioavailability and metabolic fate, health outcomes, and technological functionality are synthesized as stages of a single pathway. The compositional asymmetry between the LDL plasma fraction and the HDL granule fraction is well established, and differences in their emulsifying behavior are supported by the technological literature; divergent metabolic effects of the isolated fractions have so far been shown only in animal models, whereas differences in digestion kinetics are inferred from structure and remain a working hypothesis because direct experimental comparison of the digestion of isolated HDL and LDL fractions is still lacking. On the human evidence side, a single randomized crossover trial in 18 healthy adults found a higher plasma choline response to phospholipid-bound choline than to choline delivered as a synthetic salt, a preliminary finding that awaits replication, while two crossover studies found no significant postprandial rise in plasma cholesterol area under the curve after whole-egg intake. Because this is an indirect, postprandial measure rather than a direct assessment of intestinal absorption, it is consistent with, but does not establish, limited cholesterol absorption from the whole-egg matrix, and whether whole-egg cholesterol should be distinguished from isolated dietary cholesterol exposure in the epidemiological literature remains a hypothesis. Large prospective meta-analyses report that egg and dietary cholesterol intake associate modestly with elevated all-cause and cancer mortality, but not with cardiovascular-disease-specific mortality or events; these observational associations describe health outcomes and do not, on their own, test a mechanistic distinction between whole-egg cholesterol and isolated dietary cholesterol absorption. Extraction and delivery-system technology for egg phospholipids is more advanced than commonly assumed, with pilot-scale supercritical-fluid purification already achieved and egg-yolk phosphatidylcholine reported to show formulation-specific advantages over soybean phosphatidylcholine in individual liposome studies, although these studies differ in cargo, preparation method, and outcome measures. This delivery-system evidence, however, remains at the level of isolated liposome formulations; finished food products incorporating egg-phospholipid liposomes, with accompanying sensory or consumer-acceptance validation, have not yet been reported. The principal barriers to validated functional-ingredient status are correspondingly narrower than a general shortfall in bioactivity or functionality evidence: a direct human bioavailability comparison between whole egg and an isolated egg-phospholipid ingredient, and dedicated techno-economic and life-cycle assessment of egg-lipid extraction, remain the two outstanding gaps. Full article

(This article belongs to the Special Issue Advanced Research on Eggs and Egg By-Products: Product Development, Nutrition and Bioactivity)

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17 pages, 3451 KB

Open AccessArticle

Effects of Freeze-Dried Burdock Root and Ultrasonic Treatment on the Growth and β-Glucosidase Activity of Lactiplantibacillus plantarum FEL112 in the Fermentation of Black Soymilk

by Chun-Wei Yang, Wen-Ling Hsiao and Chun-Yao Yang

Foods 2026, 15(19), 3563; https://doi.org/10.3390/foods15193563 - 8 Oct 2026

Abstract

Burdock (Arctium lappa L.) root, rich in inulin and polyphenols, has physiological activities and can serve as a nutritional source for microorganisms. The aim of this study was to investigate the effects of freeze-dried burdock root powder (BP) and ultrasonic treatment (US) [...] Read more.

Burdock (Arctium lappa L.) root, rich in inulin and polyphenols, has physiological activities and can serve as a nutritional source for microorganisms. The aim of this study was to investigate the effects of freeze-dried burdock root powder (BP) and ultrasonic treatment (US) on the growth and β-glucosidase activity (β-GA) of Lactiplantibacillus plantarum FEL112 (Lp-FEL112) in the fermentation of black soymilk (BS). The viable cell counts and β-GA of Lp-FEL112 incubated in different amounts of BP in BS (x% BP/BS, w/v) without US or using US (40 and 120 kHz) for 1% BP/BS were evaluated. The total phenolic content (TPC), antioxidant activity, and isoflavones in the fermented product extract (FE) for 1% BP/BS were analyzed. The β-GA of Lp-FEL112 for 1% BP/BS without US at 24 h was 16.01 ± 1.88 U/mL, higher than those in 3% BP/BS and 7% BP/BS, and was enhanced to 18.62–26.86 U/mL using US. The antioxidant activities, TPC, and the isoflavone aglycones (daidzein and genistein) ratio in the FE of 1% BP/BS were improved with US. This study demonstrated that adding a limiting amount of BP to BS combined with US in the fermentation of BS by Lp-FEL112 could eliminate the need for an extraction step while achieving enhancement in the functionality of the fermented products. Full article

(This article belongs to the Special Issue Fermented Foods: Processing, Flavor Formation, Nutritional and Biological Activities)

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30 pages, 1406 KB

Open AccessArticle

Beyond the Eco-Label: How Credibility Shapes Sustainable Food Choice Online

by Yidong Liu, Bo Wan, Yansong Wen and Xiaozhe Li

Foods 2026, 15(19), 3562; https://doi.org/10.3390/foods15193562 - 8 Oct 2026

Abstract

Eco-labels are important information cues for evaluating the environmental attributes of food products online, yet their effectiveness depends on whether consumers perceive these claims as credible and decision-relevant. This study examines how perceived food eco-label credibility shapes sustainable food purchase intention through two [...] Read more.

Eco-labels are important information cues for evaluating the environmental attributes of food products online, yet their effectiveness depends on whether consumers perceive these claims as credible and decision-relevant. This study examines how perceived food eco-label credibility shapes sustainable food purchase intention through two complementary cognitive mechanisms—perceived diagnosticity and perceived value—and whether these processes are contingent on food traceability and price sensitivity. Survey data were collected from 496 consumers of Hema Fresh, a major Chinese online grocery retail platform, and analyzed using structural equation modeling, bootstrap mediation analysis, and moderation analysis. Eco-label credibility positively influenced perceived diagnosticity (β = 0.415, p < 0.001) and perceived value (β = 0.417, p < 0.001), which subsequently increased sustainable food purchase intention (β = 0.372 and 0.295, respectively; both p < 0.001). Bootstrap results confirmed significant indirect effects through perceived diagnosticity (effect = 0.154, 95% CI [0.099, 0.215]) and perceived value (effect = 0.123, 95% CI [0.075, 0.179]). Food traceability strengthened the effects of eco-label credibility on both perceived diagnosticity (β = 0.215, p < 0.001) and perceived value (β = 0.103, p < 0.001). Price sensitivity weakened the perceived diagnosticity–purchase intention relationship, whereas its moderation of the perceived value–intention relationship was not significant. These findings reveal how credible eco-label information is translated into sustainable food choice through complementary information-diagnostic and value-evaluation processes, while identifying traceability and price sensitivity as distinct boundary conditions in online grocery retail. Full article

(This article belongs to the Special Issue Consumer Behavior and Food Choice—4th Edition)

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30 pages, 723 KB

Open AccessArticle

Comparative Assessment of the Nutritional, Phenolic, and Amino Acid Profiles, INFOGEST-Based Gastrointestinal Bioaccessibility, and Biological Activities of Althaea officinalis, Jasminum officinale, and Viola odorata

by Zehra Yaman, Kubra Feyza Erol and Gozde Kutlu

Foods 2026, 15(19), 3561; https://doi.org/10.3390/foods15193561 - 8 Oct 2026

Abstract

Edible flowers are increasingly recognized as sources of bioactive compounds; however, comparative evidence on their nutritional composition, gastrointestinal bioaccessibility, and biological activities remains limited. This study aimed to comprehensively evaluate the proximate and mineral composition, total and individual phenolic profiles, antioxidant capacity, and [...] Read more.

Edible flowers are increasingly recognized as sources of bioactive compounds; however, comparative evidence on their nutritional composition, gastrointestinal bioaccessibility, and biological activities remains limited. This study aimed to comprehensively evaluate the proximate and mineral composition, total and individual phenolic profiles, antioxidant capacity, and amino acid composition of Jasminum officinale, Althaea officinalis, and Viola odorata flowers before and after simulated gastrointestinal digestion, with particular emphasis on the bioaccessibility of phenolic compounds and amino acids. In addition, the enzyme inhibitory activities and in vitro effects of the flower extracts on the viability of HEK-293, Caco-2, and MiaPaCa-2 cells were investigated. The proximate composition varied among the edible flowers, with dry matter, crude protein, crude fat, ash, and carbohydrate contents ranging from 8.35 to 11.43%, 3.80 to 4.74%, 2.55 to 4.35%, 9.57 to 11.88%, and 69.40 to 79.94%, respectively. The mineral composition also varied considerably among the edible flowers, with calcium (936.32–1463.23 mg/100 g dw) and potassium (1637.74–1857.46 mg/100 g dw) being the predominant minerals. J. officinale was particularly rich in magnesium (342.45 mg/100 g dw), A. officinalis in calcium and zinc (1463.23 and 4.62 mg/100 g dw, respectively), and V. odorata in phosphorus, iron, and manganese (253.56, 18.39, and 5.78 mg/100 g dw, respectively). Before digestion, J. officinale exhibited the highest total phenolic content (884.00 mg GAE/100 g) and antioxidant capacity, with a phenolic bioaccessibility index of 60.89%. Simulated digestion generally reduced the phenolic content and antioxidant activity. V. odorata was particularly rich in protocatechuic acid, catechin, chlorogenic acid, ferulic acid, and ellagic acid. A. officinalis showed the strongest in vitro inhibitory activity against α-glucosidase, α-amylase, acetylcholinesterase, and lipoxygenase, whereas J. officinale exhibited the strongest butyrylcholinesterase inhibition. Extracts displayed differential cytotoxic effects against Caco-2 and MiaPaCa-2 cells, while effects on HEK-293 cells were comparatively weaker. Overall, these findings demonstrate species-specific nutritional and bioactive profiles and support further investigation of edible flowers as multifunctional food ingredients. Full article

(This article belongs to the Special Issue Application of In Vitro Digestion Models in Food Nutritional Assessment)

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1 pages, 124 KB

Open AccessCorrection

Correction: Cravotto et al. Towards Substitution of Hexane as Extraction Solvent of Food Products and Ingredients with No Regrets. Foods 2022, 11, 3412

by Christian Cravotto, Anne-Sylvie Fabiano-Tixier, Ombéline Claux, Maryline Abert-Vian, Silvia Tabasso, Giancarlo Cravotto and Farid Chemat

Foods 2026, 15(19), 3560; https://doi.org/10.3390/foods15193560 - 8 Oct 2026

Abstract

There was an error in the original publication [...] Full article

15 pages, 6434 KB

Open AccessArticle

Ripening-Associated Changes in Physicochemical Properties and Metabolomic Profiles of Processing Tomato

by Yankai Hou, Gianfranco Picone, Wanyue Li, Xueming Wang, Ruilin Yang, Jie Kang, Chenglin Zhu and Luca Laghi

Foods 2026, 15(19), 3559; https://doi.org/10.3390/foods15193559 - 8 Oct 2026

Abstract

Understanding ripening-associated physicochemical and metabolic changes is essential for evaluating quality development and optimizing harvest maturity in processing tomatoes. In this study, the processing tomato cultivar “Zhongshu 5810” (Solanum lycopersicum L.) was investigated across six consecutive ripening stages using physicochemical analysis, LC-MS-MS, [...] Read more.

Understanding ripening-associated physicochemical and metabolic changes is essential for evaluating quality development and optimizing harvest maturity in processing tomatoes. In this study, the processing tomato cultivar “Zhongshu 5810” (Solanum lycopersicum L.) was investigated across six consecutive ripening stages using physicochemical analysis, LC-MS-MS, and HS-SPME-GC-MS-based metabolomics. During ripening, total soluble solids significantly increased, whereas γ-aminobutyric acid and total phenolic content significantly decreased (p < 0.05). GC–MS identified 77 volatile compounds, and the 20 volatile compounds with the highest VIP scores were selected as candidate markers of ripening-related aroma variation, revealing stage-dependent remodeling of volatile metabolism. LC-MS detected 4157 non-volatile features and revealed pronounced stage-dependent remodeling of the non-volatile metabolome, with distinct accumulation patterns among diverse chemical classes. Multivariate analysis and pathway enrichment analysis indicated that amino acid, nucleotide, cofactor, and lipid-related metabolism contributed substantially to ripening-associated metabolic variation. These findings provide a comprehensive characterization of quality-related metabolomic changes during processing tomato ripening and identify potential maturity-associated indicators for harvest optimization and quality management. Full article

(This article belongs to the Section Foodomics)

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19 pages, 1090 KB

Open AccessArticle

Protein Composition and Postprandial Aminoacidemia of Biscuits Fortified with Brewer’s Spent Grain and Fermented Brewer’s Spent Grain in Individuals with Metabolic Syndrome

by Zi Ning Leong, Yujing Xu, Jialin Chen, Yidan Chang, Gregory Chung Tsing Chan and Jung Eun Kim

Foods 2026, 15(19), 3558; https://doi.org/10.3390/foods15193558 - 7 Oct 2026

Abstract

Brewer’s spent grain (BSG), the main side-stream of beer brewing, is an abundant and low-cost source of plant protein with limited digestibility. Fermentation pre-treatment may improve protein quality by altering amino acid composition and increasing protein accessibility. This study investigated whether the solid-state [...] Read more.

Brewer’s spent grain (BSG), the main side-stream of beer brewing, is an abundant and low-cost source of plant protein with limited digestibility. Fermentation pre-treatment may improve protein quality by altering amino acid composition and increasing protein accessibility. This study investigated whether the solid-state fermentation of BSG with Rhizopus oligosporus could improve amino acid composition and further elicit a greater postprandial amino acid response after the consumption of BSG-incorporated biscuits in adults with metabolic syndrome (MetS). Control biscuits (100% wheat flour) and biscuits with a 30% substitution of autoclaved BSG and fermented BSG were prepared. Compositional improvements were evaluated via an analysis of total and free amino acids and the amino acid score calculated against adult indispensable amino acid requirements. Fifteen adults with MetS then consumed 90 g of each biscuit in a randomised, double-blind, crossover trial, with postprandial plasma amino acids assessed over 120 min. Incorporating BSG increased the total amino acid content in biscuits, while fermentation further increased free amino acid content. The lysine amino acid score also increased from 0.57 (Control) to 0.81 (fermented BSG). Despite these compositional improvements, postprandial total and essential amino acid responses did not differ between biscuits, indicating a disconnect between improved protein composition and postprandial amino acid responses in individuals with MetS. Full article

(This article belongs to the Special Issue Biotechnological Approaches for Healthier, Tastier and More Sustainable Foods)

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