Foods

13 pages, 686 KiB

Open AccessArticle

The Performance of Pleurotus eryngii β-Glucans on Protein Digestion and the Release of Free Amino Acids in the Bloodstream of Obese Adults

by Charalampia Amerikanou, Stamatia-Angeliki Kleftaki, Aristea Gioxari, Dimitra Tagkouli, Alexandra Kasoura, Stamatia Simati, Chara Tzavara, Alexander Kokkinos, Nick Kalogeropoulos and Andriana C. Kaliora

Foods 2025, 14(15), 2649; https://doi.org/10.3390/foods14152649 - 28 Jul 2025

Abstract

Pleurotus eryngii is an edible mushroom with previously characterized β-glucans. Its potential to ameliorate postprandial glycemia and regulate appetite at the postprandial state has been previously shown. However, its effect on protein digestion remains unexplored. We aimed to investigate the effect of baked [...] Read more.

Pleurotus eryngii is an edible mushroom with previously characterized β-glucans. Its potential to ameliorate postprandial glycemia and regulate appetite at the postprandial state has been previously shown. However, its effect on protein digestion remains unexplored. We aimed to investigate the effect of baked P. eryngii with a known β-glucan content (4.5 g) on plasma free amino acids of patients with central obesity and metabolic abnormalities at a postprandial state. In this acute, randomized controlled cross-over study, thirteen healthy male volunteers consumed one meal that was prepared with P. eryngii and one control meal; each meal was separated by one month. Blood was collected, and plasma was isolated at different timepoints before and after the consumption. Gas chromatography–mass spectrometry was used to quantify 24 free amino acids in the plasma samples. The area under the curve with respect to increase (AUCi) was computed, and the AUCi for aromatic amino acids was found to be higher after the consumption of the control meal compared to the P. eryngii meal (p = 0.027 for phenylalanine, p = 0.008 for tyrosine, and p = 0.003 for tryptophan). The above novel findings suggest that the β-glucans present in P. eryngii mushrooms are potential modulators of AA release into the bloodstream. Full article

(This article belongs to the Special Issue Food Bioactive Compounds in Chronic Diseases Prevention and Ageing)

14 pages, 583 KiB

Open AccessArticle

Unhealthy Ultra-Processed Food, Diet Quality and Adherence to the Mediterranean Diet in Children and Adolescents: The DELICIOUS Project

by Francesca Giampieri, Alice Rosi, Evelyn Frias-Toral, Osama Abdelkarim, Mohamed Aly, Achraf Ammar, Raynier Zambrano-Villacres, Juancho Pons, Laura Vázquez-Araújo, Nunzia Decembrino, Alessandro Scuderi, Alice Leonardi, Lorenzo Monasta, Fernando Maniega Legarda, Ana Mata, Adrián Chacón, Pablo Busó and Giuseppe Grosso

Foods 2025, 14(15), 2648; https://doi.org/10.3390/foods14152648 - 28 Jul 2025

Abstract

Background: Western dietary patterns worldwide are increasingly dominated by energy-dense, nutrient-deficient industrial foods, often identified as ultra-processed foods (UPFs). Such products may have detrimental health implications, particularly if nutritionally inadequate. This study aimed to examine the intake of unhealthy UPFs among children and [...] Read more.

Background: Western dietary patterns worldwide are increasingly dominated by energy-dense, nutrient-deficient industrial foods, often identified as ultra-processed foods (UPFs). Such products may have detrimental health implications, particularly if nutritionally inadequate. This study aimed to examine the intake of unhealthy UPFs among children and adolescents from five Mediterranean countries (Italy, Spain, Portugal, Egypt, and Lebanon) involved in the DELICIOUS project and to assess the association with dietary quality indicators. Methods: A survey was conducted with a sample of 2011 parents of children and adolescents aged 6 to 17 years to evaluate their dietary habits. Diet quality was assessed using the Youth Healthy Eating Index (Y-HEI), the KIDMED index to determine adherence to the Mediterranean diet, and compliance with national dietary guidelines. Results: Increased UPF consumption was not inherently associated with healthy or unhealthy specific food groups, although children and adolescents who consumed UPF daily were less likely to exhibit high overall diet quality and adherence to the Mediterranean diet. In all five countries, greater UPF intake was associated with poorer compliance with dietary recommendations concerning fats, sweets, meat, and legumes. Conclusions: Increased UPF consumption among Mediterranean children and adolescents is associated with an unhealthy dietary pattern, possibly marked by a high intake of fats, sweets, and meat, and a low consumption of legumes. Full article

(This article belongs to the Special Issue Food Habits, Nutritional Knowledge, and Nutrition Education)

22 pages, 747 KiB

Open AccessReview

Viticultural and Pre-Fermentation Strategies to Reduce Alcohol Levels in Wines

by Francesca Coppola, Bruno Testa, Mariantonietta Succi, Gianluca Paventi, Catello Di Martino and Massimo Iorizzo

Foods 2025, 14(15), 2647; https://doi.org/10.3390/foods14152647 - 28 Jul 2025

Abstract

Changes in lifestyles, as well as the growing attention to healthy nutrition, led to the increasing demand for wines with reduced alcohol content. The reduction in fermentable sugars in the pre-fermentation stage of wine is one of the common methods for the production [...] Read more.

Changes in lifestyles, as well as the growing attention to healthy nutrition, led to the increasing demand for wines with reduced alcohol content. The reduction in fermentable sugars in the pre-fermentation stage of wine is one of the common methods for the production of wines with lower alcohol content. Viticultural practices such as early harvesting, use of growth regulators, reducing leaf area to limit photosynthetic rate, and pre-harvest irrigation are utilized. Additionally, techniques such as juice dilution, juice filtration with membranes, and the use of enzymes (e.g., glucose oxidase) are also employed in the pre-fermentation stage. This review summarizes and describes the classic and innovative viticultural and pre-fermentation techniques used to reduce the alcohol content and their main impact on the compositional characteristics of wine. Full article

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

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26 pages, 4081 KiB

Open AccessArticle

Melatonin-Induced Modulation of Polyphenols and Glycolytic Pathways in Relation to Postharvest Quality of Blue Honeysuckle Fruits

by Jinli Qiao, Liangchuan Guo, Zhen Xiao, Junwei Huo, Xiaonan Sui, Fang Gao and Yan Zhang

Foods 2025, 14(15), 2646; https://doi.org/10.3390/foods14152646 - 28 Jul 2025

Abstract

The impact of exogenous melatonin treatment on the postharvest quality and storability of blue honeysuckle fruit was investigated. Fruits were immersed in melatonin solutions at concentrations of 0 (control), 0.01, 0.05, and 0.25 mM for 5 min and subsequently stored at –1 °C [...] Read more.

The impact of exogenous melatonin treatment on the postharvest quality and storability of blue honeysuckle fruit was investigated. Fruits were immersed in melatonin solutions at concentrations of 0 (control), 0.01, 0.05, and 0.25 mM for 5 min and subsequently stored at –1 °C for 63 d. Among all treatments, the combination of two-week storage without fruit puncturing and 0.05 mM melatonin application significantly delayed fruit softening and decay even at the initial stage of storage, while also increasing the concentration of phenolic compounds and enhancing antioxidant activity. During the later storage period (28–63 d), melatonin-treated fruits maintained higher levels of maltose, fructose, and sucrose, contributing to improved flavor retention. In contrast, both lower (0.01 mM) and higher (0.25 mM) concentrations were less effective or even detrimental to fruit quality. HPLC-ESI-QTOF-MS² analysis revealed that 0.05 mM melatonin effectively preserved several functional phenolics, including p-coumaroylquinic acid, caffeoyl glucose, 5-O-caffeoylquinic acid, 3-O-caffeoylquinic acid, luteolin-7-O-glucoside, and hydroxytyrosol. Thus, 0.05 mM melatonin is effective in delaying senescence and maintaining the postharvest quality of blue honeysuckle fruit. Full article

(This article belongs to the Special Issue Refined Processing Technology to Improve the Quality of Natural Products in Foods)

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22 pages, 5646 KiB

Open AccessArticle

Preparation and Characterization of D-Carvone-Doped Chitosan–Gelatin Bifunctional (Antioxidant and Antibacterial Properties) Film and Its Application in Xinjiang Ramen

by Cong Zhang, Kai Jiang, Yilin Lin, Rui Cui and Hong Wu

Foods 2025, 14(15), 2645; https://doi.org/10.3390/foods14152645 - 28 Jul 2025

Abstract

In this study, a composite film with dual antioxidant and antibacterial properties was prepared by combining 2% chitosan and 7% gelatin (2:1, w:w), with D-carvone (0–4%) as the primary active component. The effect of D-carvone content on the performance of the composite films [...] Read more.

In this study, a composite film with dual antioxidant and antibacterial properties was prepared by combining 2% chitosan and 7% gelatin (2:1, w:w), with D-carvone (0–4%) as the primary active component. The effect of D-carvone content on the performance of the composite films was systematically investigated. The results showed that adding 1% D-carvone increased the water contact angle by 28%, increased the elongation at break by 35%, and decreased the WVTR by 18%. FTIR and SEM confirmed that ≤2% D-carvone uniformly bonded with the substrate through hydrogen bonds, and the film was dense and non-porous. In addition, the DPPH scavenging rate of the 1–2% D-carvone composite film increased to about 30–40%, and the ABTS⁺ scavenging rate increased to about 35–40%; the antibacterial effect on Escherichia coli and Staphylococcus aureus increased by more than 70%. However, when the addition amount was too high (exceeding 2%), the composite film became agglomerated, microporous, and phase-separated, affecting the film performance, and due to its own taste, it reduced the sensory quality of the noodles. Comprehensively, the composites showed better performance when the content of D-carvone was 1–2% and also the best effect for freshness preservation in Xinjiang ramen. This study provides a broad application prospect for natural terpene compound-based composite films in the field of high-moisture, multi-fat food preservation, and provides a theoretical basis and practical guidance for the development of efficient and safe food packaging materials. In the future, the composite film can be further optimized, and the effect of flavor can be further explored to meet the needs of different food preservation methods. Full article

(This article belongs to the Section Food Packaging and Preservation)

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25 pages, 1501 KiB

Open AccessReview

Alternative Solvents for Pectin Extraction: Effects of Extraction Agents on Pectin Structural Characteristics and Functional Properties

by Alisa Pattarapisitporn and Seiji Noma

Foods 2025, 14(15), 2644; https://doi.org/10.3390/foods14152644 - 28 Jul 2025

Abstract

Pectin is a multifunctional polysaccharide whose structural attributes, including degree of esterification (DE), molecular weight (MW), and branching, directly affect its gelling, emulsifying, and bioactive properties. Conventional pectin extraction relies on acid- or alkali-based methods that degrade the pectin structure, generate chemical waste, [...] Read more.

Pectin is a multifunctional polysaccharide whose structural attributes, including degree of esterification (DE), molecular weight (MW), and branching, directly affect its gelling, emulsifying, and bioactive properties. Conventional pectin extraction relies on acid- or alkali-based methods that degrade the pectin structure, generate chemical waste, and alter its physicochemical and functional properties. Although novel methods such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and enzyme-assisted extraction (EAE) are recognized as environmentally friendly alternatives, they frequently use acids or alkalis as solvents. This review focuses on pectin extraction methods that do not involve acidic or alkaline solvents such as chelating agents, super/subcritical water, and deep eutectic solvents (DESs) composed of neutral components. This review also discusses how these alternative extraction methods can preserve or modify the key structural features of pectin, thereby influencing its monosaccharide composition, molecular conformation, and interactions with other biopolymers. Furthermore, the influence of these structural variations on the rheological properties, gelling behaviors, and potential applications of pectin in the food, pharmaceutical, and biomedical fields are discussed. This review provides insights into alternative strategies for obtaining structurally intact and functionally diverse pectin by examining the relationship between the extraction conditions and pectin functionality. Full article

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

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16 pages, 1865 KiB

Open AccessArticle

pH-Controlled Yeast Protein Precipitation from Saccharomyces cerevisiae: Acid-Induced Denaturation for Improved Emulsion Stability

by Laura Riedel, Nico Leister and Ulrike S. van der Schaaf

Foods 2025, 14(15), 2643; https://doi.org/10.3390/foods14152643 - 28 Jul 2025

Abstract

In the search for alternative protein sources, single cell proteins have gained increasing attention in recent years. Among them, proteins derived from yeast represent a promising but still underexplored option. To enable their application in food product design, their techno-functional properties must be [...] Read more.

In the search for alternative protein sources, single cell proteins have gained increasing attention in recent years. Among them, proteins derived from yeast represent a promising but still underexplored option. To enable their application in food product design, their techno-functional properties must be understood. In order to investigate the impact of precipitation pH on their emulsion-stabilizing properties, yeast proteins from Saccharomyces cerevisiae were isolated via precipitation at different pH (pH 3.5 to 5) after cell disruption in the high-pressure homogenizer. Emulsions containing 5 wt% oil and ~1 wt% protein were analyzed for stability based on their droplet size distribution. Proteins precipitated at pH 3.5 stabilized the smallest oil droplets and prevented partitioning of the emulsion, outperforming proteins precipitated at higher pH values. It is hypothesized that precipitation under acidic conditions induces protein denaturation and thereby exposes hydrophobic regions that enhance adsorption at the oil–water interface and the stabilization of the dispersed oil phase. To investigate the stabilization mechanism, the molecular weight of the proteins was determined using SDS-PAGE, their solubility using Bradford assay, and their aggregation behavior using static laser scattering. Proteins precipitated at pH 3.5 possessed larger molecular weights, lower solubility, and a strong tendency to aggregate. Overall, the findings highlight the potential of yeast-derived proteins as bio-surfactants and suggest that pH-controlled precipitation can tailor their functionality in food formulations. Full article

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

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13 pages, 1723 KiB

Open AccessArticle

Molecular Fractionation Induced by Viscosity-Driven Segregative Phase Separation Behavior of Gum Arabic/Hydroxypropyl Methylcellulose

by Lingyu Han, Cunzhi Zhang, Nuo Dong, Jixin Yang, Qiuyue Zheng, Xiaobo Zhang, Ronggang Liu, Jijuan Cao and Bing Hu

Foods 2025, 14(15), 2642; https://doi.org/10.3390/foods14152642 - 28 Jul 2025

Abstract

Segregative phase separation technology demonstrates substantial potential for precise molecular fractionation in food and biomaterial applications. The investigation elucidates the causal relationship between viscosity variations and phase separation dynamics, which govern molecular fractionation in GA/HPMC composite systems. By conducting a comparative analysis of [...] Read more.

Segregative phase separation technology demonstrates substantial potential for precise molecular fractionation in food and biomaterial applications. The investigation elucidates the causal relationship between viscosity variations and phase separation dynamics, which govern molecular fractionation in GA/HPMC composite systems. By conducting a comparative analysis of two GA subtypes (CGA and SGA) and three HPMC grades with controlled viscosity gradients, we utilized gel permeation chromatography-multi-angle laser light scattering (GPC-MALLS) coupled with rheological characterization to elucidate the critical relationship between continuous phase viscosity and fractionation efficiency. Notably, increasing HPMC viscosity significantly intensified phase separation, resulting in selective enrichment of arabinogalactan-protein complexes: from 6.3% to 8.5% in CGA/HPMC systems and from 27.3% to 36.5% in SGA/HPMC systems. Further mechanistic investigation revealed that elevated HPMC viscosity enhances thermodynamic incompatibility while slowing interfacial mass transfer, synergistically driving component redistribution. These findings establish a quantitative viscosity–fractionation relationship, offering theoretical insights for optimizing GA/HPMC systems in emulsion stabilization, microencapsulation, and functional biopolymer purification via viscosity-mediated phase engineering. Full article

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

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16 pages, 1127 KiB

Open AccessArticle

Effects of Corn–Soybean Meal-Based Fermented Feed Supplementation on Growth Performance, Meat Quality, Fatty Acid Profiles, Nutritional Values, and Gut Microbiota of Lean-Type Finishing Pigs

by Jiao Song, Xin Wang, Yuhan Cao, Yue He and Ye Yang

Foods 2025, 14(15), 2641; https://doi.org/10.3390/foods14152641 - 28 Jul 2025

Abstract

This research investigated the impact of corn–soybean meal-based fermented feed on the growth performance, pork quality, and fatty acid profiles of lean-type finishing pigs. A total of 80 lean-type growing DLY (Duroc × Landrace–Yorkshire) pigs were randomly assigned to 2 groups, with 5 [...] Read more.

This research investigated the impact of corn–soybean meal-based fermented feed on the growth performance, pork quality, and fatty acid profiles of lean-type finishing pigs. A total of 80 lean-type growing DLY (Duroc × Landrace–Yorkshire) pigs were randomly assigned to 2 groups, with 5 replicates of 8 pigs per pen. The pigs in control group (CON group) were fed a basal diet, while the pigs in fermented feed group (FF group) were fed a diet supplemented with 10% fermented feed. The experimental period lasted 70 days. Results exhibited that pigs in FF group had a significant increase in final body weight and average daily gain (ADG) (p < 0.05) and had a significant decrease in the feed-to-gain ratio (F/G) (p < 0.05). The FF group also exhibited significant promotion in muscle intramuscular fat content, marbling score, and meat color and significantly reduced the meat shear force and drip loss (p < 0.05). Serum analysis indicated that fermented feed significantly elevated blood glucose, total cholesterol, triglyceride levels, and serum hormones such as insulin, leptin, and IGF-1 (p < 0.05). Additionally, fermented feed significantly elevated the levels of polyunsaturated fatty acids (PUFAs) and monounsaturated fatty acids (MUFAs), whereas it decreased the saturated fatty acids (SFAs) contents (p < 0.05). The fermented feed also significantly enhanced pork nutritional values (p < 0.05). The fermented feed increased the expression of IGF-1, SREBP1c, PDE3, PPARγ, SCD5, and FAT/CD36 mRNA (p < 0.05). Furthermore, microbial 16S rDNA analysis uncovered that FF supplementation significantly reduced the Campilobacterota phylum abundance, while increasing the genus abundances of Clostridium_sensu_stricto, norank_f_Oscillospiraceae, unclassified_c_Clostridia, and V9D2013 (p < 0.05). In summary, the results indicated that the microbial fermented feed exhibited the regulation effects on pork quality and nutritional values of lean-type pigs through regulating lipid metabolism and gut microbial composition. Full article

(This article belongs to the Section Food Nutrition)

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29 pages, 953 KiB

Open AccessReview

Comprehensive Review of Alternative Proteins in Pet Food: Research Publications, Patents, and Product Trends in Plant, Aquatic, Insect, and Cell-Based Sources

by Phatthranit Klinmalai, Pitiya Kamonpatana, Arisara Thongpech, Janenutch Sodsai, Khwanchat Promhuad, Atcharawan Srisa, Yeyen Laorenza, Attawit Kovitvadhi, Sathita Areerat, Anusorn Seubsai, Shyam S. Sablani and Nathdanai Harnkarnsujarit

Foods 2025, 14(15), 2640; https://doi.org/10.3390/foods14152640 - 28 Jul 2025

Abstract

The increasing demand for sustainable pet-food solutions has driven interest in alternative protein sources, as researchers seek to avoid allergenic foods while maintaining optimal pet nutrition. This review explores recent scientific publications, patent trends, and market trends relating to various alternative protein sources, [...] Read more.

The increasing demand for sustainable pet-food solutions has driven interest in alternative protein sources, as researchers seek to avoid allergenic foods while maintaining optimal pet nutrition. This review explores recent scientific publications, patent trends, and market trends relating to various alternative protein sources, including plant-based, aquatic, insect-derived, and cell-based sources. Their nutritional composition, functional properties, and potential benefits for pet health were assessed. Plant-based proteins, such as soy, pea, and lentils, provide essential amino acids and functional properties suitable for meat analogues. Microalgae and seaweed offer rich sources of omega-3 fatty acids, antioxidants, and bioactive compounds. Insect-based proteins such as black-soldier-fly larvae and mealworms are highly digestible and rich in essential nutrients, with additional benefits for gut health. Emerging cell-based proteins present a novel, lab-grown alternative with promising sustainability and nutritional advantages. While these protein sources offer significant benefits, challenges related to digestibility, palatability, regulatory approval, and consumer acceptance must be addressed. The emphasis of the present research is on current developments for industry uses and future potential. The analysis sheds light on the contributions of alternative protein sources to the promotion of sustainable and nutrient meals for pets. Full article

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25 pages, 1903 KiB

Open AccessArticle

Pesticide Residues in Fruits and Vegetables from Cape Verde: A Multi-Year Monitoring and Dietary Risk Assessment Study

by Andrea Acosta-Dacal, Ricardo Díaz-Díaz, Pablo Alonso-González, María del Mar Bernal-Suárez, Eva Parga-Dans, Lluis Serra-Majem, Adriana Ortiz-Andrellucchi, Manuel Zumbado, Edson Santos, Verena Furtado, Miriam Livramento, Dalila Silva and Octavio P. Luzardo

Foods 2025, 14(15), 2639; https://doi.org/10.3390/foods14152639 - 28 Jul 2025

Abstract

Food safety concerns related to pesticide residues in fruits and vegetables have increased globally, particularly in regions where monitoring programs are scarce or inconsistent. This study provides the first multi-year evaluation of pesticide contamination and associated dietary risks in Cape Verde, an African [...] Read more.

Food safety concerns related to pesticide residues in fruits and vegetables have increased globally, particularly in regions where monitoring programs are scarce or inconsistent. This study provides the first multi-year evaluation of pesticide contamination and associated dietary risks in Cape Verde, an African island nation increasingly reliant on imported produce. A total of 570 samples of fruits and vegetables—both locally produced and imported—were collected from major markets across the country between 2017 and 2020 and analyzed using validated multiresidue methods based on gas chromatography coupled to Ion Trap mass spectrometry (GC-IT-MS/MS), and both gas and liquid chromatography coupled to triple quadrupole tandem mass spectrometry (GC-QqQ-MS/MS and LC-QqQ-MS/MS). Residues were detected in 63.9% of fruits and 13.2% of vegetables, with imported fruits showing the highest contamination levels and diversity of compounds. Although only one sample exceeded the maximum residue limits (MRLs) set by the European Union, 80 different active substances were quantified—many of them not authorized under the current EU pesticide residue legislation. Dietary exposure was estimated using median residue levels and real consumption data from the national nutrition survey (ENCAVE 2019), enabling a refined risk assessment based on actual consumption patterns. The cumulative hazard index for the adult population was 0.416, below the toxicological threshold of concern. However, when adjusted for children aged 6–11 years—taking into account body weight and relative consumption—the cumulative index approached 1.0, suggesting a potential health risk for this vulnerable group. A limited number of compounds, including omethoate, oxamyl, imazalil, and dithiocarbamates, accounted for most of the risk. Many are banned or heavily restricted in the EU, highlighting regulatory asymmetries in global food trade. These findings underscore the urgent need for strengthened residue monitoring in Cape Verde, particularly for imported products, and support the adoption of risk-based food safety policies that consider population-specific vulnerabilities and mixture effects. The methodological framework used here can serve as a model for other low-resource countries seeking to integrate analytical data with dietary exposure in a One Health context. Full article

(This article belongs to the Special Issue Risk Assessment of Hazardous Pollutants in Foods)

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15 pages, 2412 KiB

Open AccessArticle

Postharvest Application of Myo-Inositol Extends the Shelf-Life of Banana Fruit by Delaying Ethylene Biosynthesis and Improving Antioxidant Activity

by Lingyu Hu, Yi Li, Kun Zhou, Kaili Shi, Yi Niu, Feng Qu, Shenglin Zhang, Weidi He and Yuanli Wu

Foods 2025, 14(15), 2638; https://doi.org/10.3390/foods14152638 - 28 Jul 2025

Abstract

Banana fruits are harvested and then undergo rapid ripening and senescence, sharply limiting their shelf-life and marketability. Myo-inositol (MI) is an important regulator in ethylene production and reactive oxygen species (ROS) accumulation; however, its involvement in the postharvest ripening process of banana [...] Read more.

Banana fruits are harvested and then undergo rapid ripening and senescence, sharply limiting their shelf-life and marketability. Myo-inositol (MI) is an important regulator in ethylene production and reactive oxygen species (ROS) accumulation; however, its involvement in the postharvest ripening process of banana remains to be determined. This study found that postharvest application of MI could efficiently delay the fruit ripening and extend the time in which the luster, color, and hardness were maintained in two cultivars with contrasting storage characteristics, storable ‘Brazil’ and unstorable ‘Fenza No. 1’, when stored at room temperature (23 °C ± 2 °C). Moreover, physiological, metabolic, and gene expression analyses indicated that MI application improved MI metabolism and postponed ethylene biosynthesis and cell wall loosening. The decrease in ethylene production was associated with a reduction in the expression of ACS1 and ACO1 genes. MI treatment decreased the expressions of PL1/2, PG, and EXP1/7/8, which may account for the delay in softening. In addition, the application of MI could alleviate ROS-mediated senescence and cell membrane damage by promoting the activities of SOD, POD, and anti-O₂⁻ and decreasing PPO activity. This study shed light on the function of MI in regulating the postharvest ripening and senescence of bananas and provided an efficient strategy for extending shelf-life and reduce losses. Full article

(This article belongs to the Section Food Packaging and Preservation)

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27 pages, 4829 KiB

Open AccessArticle

Quantitative Analysis of Ginger Maturity and Pulsed Electric Field Thresholds: Effects on Microstructure and Juice’s Nutritional Profile

by Zhong Han, Pan He, Yu-Huan Geng, Muhammad Faisal Manzoor, Xin-An Zeng, Suqlain Hassan and Muhammad Talha Afraz

Foods 2025, 14(15), 2637; https://doi.org/10.3390/foods14152637 - 28 Jul 2025

Abstract

This study used fresh (young) and old (mature) ginger tissues as model systems to investigate how plant maturity modulates the response to pulsed electric field (PEF), a non-thermal processing technology. Specifically, the influence of tissue maturity on dielectric behavior and its downstream effect [...] Read more.

This study used fresh (young) and old (mature) ginger tissues as model systems to investigate how plant maturity modulates the response to pulsed electric field (PEF), a non-thermal processing technology. Specifically, the influence of tissue maturity on dielectric behavior and its downstream effect on juice yield and bioactive compound extraction was systematically evaluated. At 2.5 kV/cm, old ginger exhibited a pronounced dielectric breakdown effect due to enhanced electrolyte content and cell wall lignification, resulting in a higher degree of cell disintegration (0.65) compared with fresh ginger (0.44). This translated into a significantly improved juice yield of 90.85% for old ginger, surpassing the 84.16% limit observed in fresh ginger. HPLC analysis revealed that the extraction efficiency of 6-gingerol and 6-shogaol increased from 1739.16 to 2233.60 µg/g and 310.31 to 339.63 µg/g, respectively, in old ginger after PEF treatment, while fresh ginger showed increases from 1257.88 to 1824.05 µg/g and 166.43 to 213.52 µg/g, respectively. Total phenolic content (TPC) and total flavonoid content (TFC) also increased in both tissues, with OG-2.5 reaching 789.57 µg GAE/mL and 336.49 µg RE/mL, compared with 738.19 µg GAE/mL and 329.62 µg RE/mL in FG-2.5. Antioxidant capacity, as measured by ABTS^•+ and DPPH^• inhibition, improved more markedly in OG-2.5 (37.8% and 18.7%, respectively) than in FG-2.5. Moreover, volatile compound concentrations increased by 177.9% in OG-2.5 and 137.0% in FG-2.5 compared with their respective controls, indicating differential aroma intensification and compound transformation. Structural characterization by SEM and FT-IR further corroborated enhanced cellular disruption and biochemical release in mature tissue. Collectively, these results reveal a maturity-dependent mechanism of electro-permeabilization in plant tissues, offering new insights into optimizing non-thermal processing for functional food production. Full article

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

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19 pages, 2828 KiB

Open AccessReview

Microbial Proteins: A Green Approach Towards Zero Hunger

by Ayesha Muazzam, Abdul Samad, AMM Nurul Alam, Young-Hwa Hwang and Seon-Tea Joo

Foods 2025, 14(15), 2636; https://doi.org/10.3390/foods14152636 - 28 Jul 2025

Abstract

The global population is increasing rapidly and, according to the United Nations (UN), it is expected to reach 9.8 billion by 2050. The demand for food is also increasing with a growing population. Food shortages, land scarcity, resource depletion, and climate change are [...] Read more.

The global population is increasing rapidly and, according to the United Nations (UN), it is expected to reach 9.8 billion by 2050. The demand for food is also increasing with a growing population. Food shortages, land scarcity, resource depletion, and climate change are significant issues raised due to an increasing population. Meat is a vital source of high-quality protein in the human diet, and addressing the sustainability of meat production is essential to ensuring long-term food security. To cover the meat demand of a growing population, meat scientists are working on several meat alternatives. Bacteria, fungi, yeast, and algae have been identified as sources of microbial proteins that are both effective and sustainable, making them suitable for use in the development of meat analogs. Unlike livestock farming, microbial proteins produce less environmental pollution, need less space and water, and contain all the necessary dietary components. This review examines the status and future of microbial proteins in regard to consolidating and stabilizing the global food system. This review explores the production methods, nutritional benefits, environmental impact, regulatory landscape, and consumer perception of microbial protein-based meat analogs. Additionally, this review highlights the importance of microbial proteins by elaborating on the connection between microbial protein-based meat analogs and multiple UN Sustainable Development Goals. Full article

(This article belongs to the Special Issue Alternative Protein: Sources, Bioactivities, Potential Health Benefits, and Application)

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14 pages, 692 KiB

Open AccessArticle

Prebiotic and Health-Promoting Benefits of Dextran-Type Exopolysaccharide Produced by Leuconostoc mesenteroides SJC113

by Dominika Jurášková, Susana C. Ribeiro and Célia C. G. Silva

Foods 2025, 14(15), 2635; https://doi.org/10.3390/foods14152635 - 27 Jul 2025

Abstract

The exopolysaccharide (EPS) produced by Leuconostoc mesenteroides SJC113 is a glucan with α-1,6 and α-3,6 branched glycosidic linkages that may promote human health. The aim of this study was to investigate in vitro the antioxidant, cholesterol-binding, and prebiotic activities of this EPS and [...] Read more.

The exopolysaccharide (EPS) produced by Leuconostoc mesenteroides SJC113 is a glucan with α-1,6 and α-3,6 branched glycosidic linkages that may promote human health. The aim of this study was to investigate in vitro the antioxidant, cholesterol-binding, and prebiotic activities of this EPS and its effect on the gut microbiota. The EPS exhibited moderate antioxidant activity, showing free radical scavenging activity (10.94 ± 1.33%) and hydroxyl scavenging activity (6.29 ± 1.59%) at 1 mg/mL. Notably, it showed high cholesterol-binding activity, lowering cholesterol levels by 40% at 1 mg/mL EPS. Ln. mesenteroides SJC113 showed strong adhesion to mucin, and its EPS enhanced the adhesion of the probiotic Lacticaseibacillus rhamnosus GG. The application of this EPS stimulated the growth of several lactic acid bacteria (LAB) strains in vitro, indicating its potential as a prebiotic. In addition, the use of a human gastrointestinal simulator inoculated with fecal microbiota showed that the EPS favored the growth of Bifidobacterium spp. and lactobacilli while reducing Enterobacteriaceae. These results emphasize the multifunctional nature of the EPS produced by Ln. mesenteroides SJC113 with antioxidant, cholesterol-lowering, and prebiotic properties. Further research is required to investigate the specific mechanisms of action and health benefits in vivo. Full article

(This article belongs to the Section Food Nutrition)

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24 pages, 1412 KiB

Open AccessArticle

Arthrospira platensis var. toliarensis: A Local Sustainable Microalga for Food System Resilience

by Antonio Fidinirina Telesphore, Andreea Veronica Botezatu, Daniela Ionela Istrati, Bianca Furdui, Rodica Mihaela Dinica and Valérie Lalao Andriamanamisata Razafindratovo

Foods 2025, 14(15), 2634; https://doi.org/10.3390/foods14152634 - 27 Jul 2025

Abstract

The intensifying global demand for sustainable and nutrient-dense food sources necessitates the exploration of underutilized local resources. Arthrospira platensis var. toliarensis, a cyanobacterium endemic to Madagascar, was evaluated for its nutritional, functional, and environmental potential under small-scale, low-input outdoor cultivation. The study [...] Read more.

The intensifying global demand for sustainable and nutrient-dense food sources necessitates the exploration of underutilized local resources. Arthrospira platensis var. toliarensis, a cyanobacterium endemic to Madagascar, was evaluated for its nutritional, functional, and environmental potential under small-scale, low-input outdoor cultivation. The study assessed growth kinetics, physicochemical parameters, and composition during two contrasting seasons. Biomass increased 7.5-fold in 10 days, reaching a productivity of 7.8 ± 0.58 g/m²/day and a protein yield of 4.68 ± 0.35 g/m²/day. The hot-season harvest showed significantly higher protein content (65.1% vs. 44.6%), enriched in essential amino acids. On a dry matter basis, mineral profiling revealed high levels of sodium (2140 ± 35.4 mg/100 g), potassium (1530 ± 21.8 mg/100 g), calcium (968 ± 15.1 mg/100 g), phosphorus (815 ± 13.2 mg/100 g), magnesium (389.28 ± 6.4 mg/100 g), and iron (235 ± 9.1 mg/100 g), underscoring its value as a micronutrient-rich supplement. The hydroethanolic extract had the highest polyphenol content (4.67 g GAE/100 g of dry extract), while the hexanic extract exhibited the strongest antioxidant capacity (IC₅₀ = 101.03 ± 1.37 µg/mL), indicating fat-soluble antioxidants. Aflatoxin levels (B1, B2, G1, and G2) remained below EU safety thresholds. Compared to soy and beef, this strain showed superior protein productivity and water-use efficiency. These findings confirm A. platensis var. toliarensis as a promising, ecologically sound alternative for improving food and nutrition security, and its local production can offer substantial benefits to smallholder livelihoods. Full article

(This article belongs to the Special Issue Characterization of Antioxidants’ Physicochemical and Nutritional Properties and Their Applications in Food)

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25 pages, 3460 KiB

Open AccessArticle

Morphometric, Nutritional, and Phytochemical Characterization of Eugenia (Syzygium paniculatum Gaertn): A Berry with Under-Discovered Potential

by Jeanette Carrera-Cevallos, Christian Muso, Julio C. Chacón Torres, Diego Salazar, Lander Pérez, Andrea C. Landázuri, Marco León, María López, Oscar Jara, Manuel Coronel, David Carrera and Liliana Acurio

Foods 2025, 14(15), 2633; https://doi.org/10.3390/foods14152633 - 27 Jul 2025

Abstract

Magenta Cherry or Eugenia (Syzygium paniculatum Gaertn) is an underutilized berry species with an interesting source of functional components. This study aimed to evaluate these berries’ morphometric, nutritional, and phytochemical characteristics at two ripening stages, CM: consumer maturity (CM) and OM: over-maturity. Morphometric [...] Read more.

Magenta Cherry or Eugenia (Syzygium paniculatum Gaertn) is an underutilized berry species with an interesting source of functional components. This study aimed to evaluate these berries’ morphometric, nutritional, and phytochemical characteristics at two ripening stages, CM: consumer maturity (CM) and OM: over-maturity. Morphometric analysis revealed size and weight parameters comparable to commercial berries such as blueberries. Fresh fruits were processed into pulverized material, and in this, a proximate analysis was evaluated, showing high moisture content (88.9%), dietary fiber (3.56%), and protein (0.63%), with negligible fat, indicating suitability for low-calorie diets. Phytochemical screening by HPLC identified gallic acid, chlorogenic acid, hydroxycinnamic acid, ferulic acid, quercetin, rutin, and condensed tannins. Ethanol extracts showed stronger bioactive profiles than aqueous extracts, with significant antioxidant capacity (up to 803.40 µmol _Trolox/g via Ferric Reducing Antioxidant Power (FRAP assay). Fourier-transform infrared spectroscopy (FTIR) and Raman spectroscopic analyses established structural transformations of hydroxyl, carbonyl, and aromatic groups associated with ripening. These changes were supported by observed variations in anthocyanin and flavonoid contents, both higher at the CM stage. A notable pigment loss in OM fruits could be attributed to pH changes, oxidative degradation, enzymatic activity loss, and biotic stressors. Antioxidant assays (DPPH, ABTS, and FRAP) confirmed higher radical scavenging activity in CM-stage berries. Elemental analysis identified minerals such as potassium, calcium, magnesium, iron, and zinc, although in moderate concentrations. In summary, Syzygium paniculatum Gaertn fruit demonstrates considerable potential as a source of natural antioxidants and bioactive compounds. These findings advocate for greater exploration and sustainable use of this native berry species in functional food systems. Full article

(This article belongs to the Special Issue Plant-Based Food: From Nutritional Value to Health Benefits: 2nd Edition)

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16 pages, 1872 KiB

Open AccessArticle

Development of Supplements of Calcium Microencapsulated with Brewer’s Spent Yeast Mannoproteins—Study of Gastrointestinal and Colonic Bioaccessibility

by Marilin E. Aquino, Silvina R. Drago and Raúl E. Cian

Foods 2025, 14(15), 2632; https://doi.org/10.3390/foods14152632 - 27 Jul 2025

Abstract

Calcium microcapsules were developed by spray-drying using mannoproteins (MPs) extracted from brewer’s spent yeast, xanthan gum (XG), and maltodextrin as encapsulating materials. The formulas included 11 g of calcium, 24 g of MP, and 0, 2, 4, or 8 g of XG 100 [...] Read more.

Calcium microcapsules were developed by spray-drying using mannoproteins (MPs) extracted from brewer’s spent yeast, xanthan gum (XG), and maltodextrin as encapsulating materials. The formulas included 11 g of calcium, 24 g of MP, and 0, 2, 4, or 8 g of XG 100 g⁻¹ solids, obtaining C1, C2, C3, and C4 microcapsules, respectively. Maltodextrin was added to complete 100 g of solids. Calcium intestinal (IB), colonic (CB), and total bioaccessibility (TB) were estimated after a simulated gastrointestinal digestion followed by in vitro colonic fermentation. The macromolecules of microcapsules interacted by ionic and hydrophobic forces. Microcapsules C1 and C2 showed a spherical shape. However, the addition of XG to the formulation contributed to the formation of concavities in the microcapsules. All microcapsules had higher IB than the control (CaCl₂), probably due to the calcium-chelating peptides dialyzed from MP. Moreover, C1 and C2 showed the highest IB values (≈23%). However, C3 and C4 showed the highest CB values (≈11%), attributing this effect to the short-chain fatty acids produced during colonic fermentation. Finally, C1 and C2 showed the highest TB (31.8 ± 0.1 and 32.0 ± 0.4%, respectively). The use of MP allowed for obtaining a supplement with high calcium bioaccessibility. Full article

(This article belongs to the Special Issue Protein-Based Delivery Systems: Properties, Applications, and Potential Risks for Foods)

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19 pages, 3238 KiB

Open AccessArticle

Influences of pH on Gelling and Digestion–Fermentation Properties of Fish Gelatin–Polysaccharide Hydrogels

by Wanyi Sun, Qiuyu Lu, Jiajing Chen, Xinxin Fan, Shengnan Zhan, Wenge Yang, Tao Huang and Fulai Li

Foods 2025, 14(15), 2631; https://doi.org/10.3390/foods14152631 - 26 Jul 2025

Abstract

This study systematically evaluated the effects of pH (4–10) on the gelation properties, structural characteristics, and in vitro digestion–fermentation behavior of fish gelatin (FG, 6% (w/v)) hydrogels combined with either xanthan gum (XG, 0.07% (w/v)) [...] Read more.

This study systematically evaluated the effects of pH (4–10) on the gelation properties, structural characteristics, and in vitro digestion–fermentation behavior of fish gelatin (FG, 6% (w/v)) hydrogels combined with either xanthan gum (XG, 0.07% (w/v)) or κ-carrageenan (κC, 0.07% (w/v)). The results revealed that the gel strength, hardness, and chewiness of the composite gels initially increased (pH 4–6) and subsequently decreased with rising pH levels. This trend correlated with the formation of a dense gel network structure. Furthermore, as pH increased, in vitro digestibility showed a similar pH-dependent trend, with FG–XG demonstrating superior enhancement compared to FG–κC. The addition of XG and κC resulted in increased gas production and a decreased pH during fermentation. Intestinal microbiota analysis revealed that both FG–XG and FG–κC improved the abundances of Proteobacteria and Bacteroidete while reducing Firmicutes. Compared to FG–XG and FG, FG–κC promoted higher levels of the genera Lachnospiraceae and Bacteroides, suggesting a more favorable impact on intestinal health. These findings provide valuable insights into the pH-responsive functional properties of FG-based hydrogels and their potential applications in designing novel food matrices with enhanced nutritional and probiotic attributes. Full article

(This article belongs to the Special Issue Development and Innovation of Marine Nutritious and Healthy Foods: A Multidimensional Focus on Protein Functionality)

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