Foods

22 pages, 1425 KiB

Open AccessArticle

Toxigenic Fungi and Co-Occurring Mycotoxins in Maize (Zea mayz L.) Samples from the Highlands and Coast of Ecuador

by Héctor Palacios-Cabrera, Juliana Fracari, Marina Venturini Copetti, Carlos Augusto Mallmann, Marcelo Almeida, María Raquel Meléndez-Jácome and Wilson Vásquez-Castillo

Foods 2025, 14(15), 2630; https://doi.org/10.3390/foods14152630 (registering DOI) - 26 Jul 2025

Abstract

Maize is a key crop in Ecuador for both human and animal consumption. Its vulnerability to fungal contamination and mycotoxins poses risks to food safety. The aim of this study was to analyze the occurrence of fungi and mycotoxins in maize grown in [...] Read more.

Maize is a key crop in Ecuador for both human and animal consumption. Its vulnerability to fungal contamination and mycotoxins poses risks to food safety. The aim of this study was to analyze the occurrence of fungi and mycotoxins in maize grown in different regions of Ecuador (29 localities) and postharvest factors influencing contamination. Fungal identification was performed through culturing and morphological analysis. Analysis of multi-toxins was carried out using liquid chromatography coupled with mass spectrometry (LC-MS/MS). Statistical analyses included PCA and linear regression models. Fungal contamination was found in 93.3% of samples; mycotoxins were present in 90%. Fusarium and Aspergillus were dominant. Fumonisins (66.6%), zearalenone (30%), aflatoxins (16.7%), and trichothecenes B (13.3%) were the most prevalent. Co-occurrence of up to three mycotoxins per sample was observed, more frequent on the coast. Grain moisture and temperature were strongly correlated with contamination levels. The study reveals widespread contamination of Ecuadorian maize, with environmental and postharvest factors playing key roles. This poses a food safety concern, highlighting the need for improved storage and monitoring systems. Full article

(This article belongs to the Special Issue Mycotoxins in Foods: Occurrence, Detection, and Control)

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19 pages, 3224 KiB

Open AccessArticle

Supramolecular Co-Assembled Fmoc-FRGDF/Hyaluronic Acid Hydrogel for Quercetin Delivery: Multifunctional Bioactive Platform

by Xian-Ni Su, Yu-Yang Wang, Muhammed Fahad Khan, Li-Na Zhu, Zhong-Liang Chen, Zhuo Wang, Bing-Bing Song, Qiao-Li Zhao, Sai-Yi Zhong and Rui Li

Foods 2025, 14(15), 2629; https://doi.org/10.3390/foods14152629 (registering DOI) - 26 Jul 2025

Abstract

Background: During food processing and storage, traditional protein-based delivery systems encounter significant challenges in maintaining the structural and functional integrity of bioactive compounds, primarily due to their temporal instability. Methods: In this study, a nanocomposite hydrogel was prepared through the co-assembly of a [...] Read more.

Background: During food processing and storage, traditional protein-based delivery systems encounter significant challenges in maintaining the structural and functional integrity of bioactive compounds, primarily due to their temporal instability. Methods: In this study, a nanocomposite hydrogel was prepared through the co-assembly of a self-assembling peptide, 9-Fluorenylmethoxycarbonyl-phenylalanine-arginine-glycine-aspartic acid-phenylalanine (Fmoc-FRGDF), and hyaluronic acid (HA). The stability of this hydrogel as a quercetin (Que) delivery carrier was systematically investigated. Furthermore, the impact of Que co-assembly on the microstructural evolution and physicochemical properties of the hydrogel was characterized. Concurrently, the encapsulation efficiency (EE%) and controlled release kinetics of Que were quantitatively evaluated. Results: The findings indicated that HA significantly reduced the storage modulus (G′) from 256.5 Pa for Fmoc-FRGDF to 21.1 Pa with the addition of 0.1 mg/mL HA. Despite this reduction, HA effectively slowed degradation rates; specifically, residue rates of 5.5% were observed for Fmoc-FRGDF alone compared to 14.1% with 0.5 mg/mL HA present. Notably, Que enhanced G′ within the ternary complex, increasing it from 256.5 Pa in Fmoc-FRGDF to an impressive 7527.0 Pa in the Que/HA/Fmoc-FRGDF hydrogel containing 0.1 mg/mL HA. The interactions among Que, HA, and Fmoc-FRGDF involved hydrogen bonding, electrostatic forces, and hydrophobic interactions; furthermore, the co-assembly process strengthened the β-sheet structure while significantly promoting supramolecular ordering. Interestingly, the release profile of Que adhered to the Korsmeyer–Peppas pharmacokinetic equations. Conclusions: Overall, this study examines the impact of polyphenol on the rheological properties, microstructural features, secondary structure conformation, and supramolecular ordering within peptide–polysaccharide–polyphenol ternary complexes, and the Fmoc-FRGDF/HA hydrogel system demonstrates a superior performance as a delivery vehicle for maintaining quercetin’s bioactivity, thereby establishing a multifunctional platform for bioactive agent encapsulation and controlled release. Full article

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

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20 pages, 7069 KiB

Open AccessArticle

Development of a Rapid and Sensitive Visual Pesticide Detection Card Using Crosslinked and Surface-Decorated Electrospun Nanofiber Mat

by Yunshan Wei, Huange Zhou, Jingxuan Kang, Yongmei Wu and Kun Feng

Foods 2025, 14(15), 2628; https://doi.org/10.3390/foods14152628 (registering DOI) - 26 Jul 2025

Abstract

Increased consumer awareness on food safety has spurred the development of detection techniques for pesticide residues. In this study, a rapid detection card on the basis of enzyme action was developed for the visual detection of pesticides, in which the thermally crosslinked and [...] Read more.

Increased consumer awareness on food safety has spurred the development of detection techniques for pesticide residues. In this study, a rapid detection card on the basis of enzyme action was developed for the visual detection of pesticides, in which the thermally crosslinked and surface-decorated polyvinyl alcohol/citric acid nanofiber mat (PCNM) was employed as a novel immobilization matrix for acetylcholinesterase (AChE). The PCNM, crosslinked at 130 °C for 50 min, exhibited appropriate microstructure and water stability, making it suitable for AChE immobilization. The activation of carboxyl groups by surface decoration resulted in a 2.5-fold increase in enzyme loading capacity. Through parameter optimization, the detection limits for phoxim and methomyl were determined to be 0.007 mg/L and 0.10 mg/L, respectively. The detection card exhibited superior sensitivity and a reduced detection time (11 min) when compared to a commercially available pesticide detection card. Furthermore, the detection results of pesticide residues in fruit and vegetable samples confirmed its feasibility and superiority over commercial alternatives, suggesting its great potential for practical application in the on-site detection of pesticide residues. Full article

(This article belongs to the Section Food Toxicology)

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29 pages, 2927 KiB

Open AccessArticle

Rheological Properties, Textural Properties and Storage Stability of Sauce Enriched with Pomace from Oxheart Tomatoes (Lycopersicon esculentum)

by Dumitrița Flaiș and Mircea Oroian

Foods 2025, 14(15), 2627; https://doi.org/10.3390/foods14152627 (registering DOI) - 26 Jul 2025

Abstract

The objective of this study was to develop a novel sauce formulation in which egg yolk was substituted with pea and soy proteins, in addition to the incorporation of tomato pomace as a functional ingredient. Nine experimental samples (E1–E3, S1–S3, and P1–P3) and [...] Read more.

The objective of this study was to develop a novel sauce formulation in which egg yolk was substituted with pea and soy proteins, in addition to the incorporation of tomato pomace as a functional ingredient. Nine experimental samples (E1–E3, S1–S3, and P1–P3) and three control samples (E0, S0, and P0) were prepared, corresponding to three protein sources (E: egg yolk, S: soy, P: pea), with increasing concentrations of tomato pomace (0, 2, 4, and 6%). The formulations were adjusted proportionally in terms of water and oil to maintain the desired consistency. The analyses performed included: physico-chemical analysis of the sauce (fat content, peroxide value, and CIE L* a* b* color determination), quality assessment using Fourier Transform Infrared Spectroscopy (FT-IR, rheological measurements, and microstructural evaluation. The sample designated P2 demonstrated a notable correlation with favourable parameters, exhibiting intense colouration, elevated protein content, and consistent rheological properties. However, at higher levels of tomato pomace (notably 6%), microstructural instability was observed, which may limit the formulation’s robustness over time. These findings demonstrate that tomato pomace can enhance the functional and structural characteristics of sauce, while also highlighting the importance of optimizing concentration levels to avoid negative impacts on emulsion stability. Overall, the results support the use of tomato pomace and plant proteins in the formulation of sustainable and innovative food products. Full article

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

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24 pages, 1580 KiB

Open AccessArticle

Liposome-Based Encapsulation of Extract from Wild Thyme (Thymus serpyllum L.) Tea Processing Residues for Delivery of Polyphenols

by Aleksandra A. Jovanović, Bojana Balanč, Predrag M. Petrović, Natalija Čutović, Smilja B. Marković, Verica B. Djordjević and Branko M. Bugarski

Foods 2025, 14(15), 2626; https://doi.org/10.3390/foods14152626 (registering DOI) - 26 Jul 2025

Abstract

This study developed phospholipid-based liposomes loaded with extract from wild thyme (Thymus serpyllum L.) tea processing residues to enhance polyphenol stability and delivery. Liposomes were prepared with phospholipids alone or combined with 10–30 mol% cholesterol or β-sitosterol. The effect of different lipid [...] Read more.

This study developed phospholipid-based liposomes loaded with extract from wild thyme (Thymus serpyllum L.) tea processing residues to enhance polyphenol stability and delivery. Liposomes were prepared with phospholipids alone or combined with 10–30 mol% cholesterol or β-sitosterol. The effect of different lipid compositions on encapsulation efficiency (EE), particle size, polydispersity index (PDI), zeta potential, stability, thermal properties, diffusion coefficient, and diffusion resistance of the liposomes was investigated. Liposomes with 10 mol% sterols (either cholesterol or β-sitosterol) exhibited the highest EE of polyphenols, while increasing sterol content to 30 mol% resulted in decreased EE. Particle size and PDI increased with sterol content, while liposomes prepared without sterols showed the smallest vesicle size. Encapsulation of the extract led to smaller liposomal diameters and slight increases in PDI values. Zeta potential measurements revealed that sterol incorporation enhanced the surface charge and stability of liposomes, with β-sitosterol showing the most pronounced effect. Stability testing demonstrated minimal changes in size, PDI, and zeta potential during storage. UV irradiation and lyophilization processes did not cause significant polyphenol leakage, although lyophilization slightly increased particle size and PDI. Differential scanning calorimetry revealed that polyphenols and sterols modified the lipid membrane transitions, indicating interactions between extract components and the liposomal bilayer. FT-IR spectra confirmed successful integration of the extract into the liposomes, while UV exposure did not significantly alter the spectral features. Thiobarbituric acid reactive substances (TBARS) assay demonstrated the extract’s efficacy in mitigating lipid peroxidation under UV-induced oxidative stress. In contrast, liposomes enriched with sterols showed enhanced peroxidation. Polyphenol diffusion studies showed that encapsulation significantly delayed release, particularly in sterol-containing liposomes. Release assays in simulated gastric and intestinal fluids confirmed controlled, pH-dependent polyphenol delivery, with slightly better retention in β-sitosterol-enriched systems. These findings support the use of β-sitosterol- and cholesterol-enriched liposomes as stable carriers for polyphenolic compounds from wild thyme extract, as bioactive antioxidants, for food and nutraceutical applications. Full article

(This article belongs to the Special Issue Encapsulation and Delivery Systems in the Food Industry)

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22 pages, 878 KiB

Open AccessArticle

Mathematical Modeling and Microparticle Size Control for Enhancing Heat Transfer Efficiency in High-Viscosity Food Suspensions

by Hyeonbo Lee, Mi-Jung Choi and Jiseon Lee

Foods 2025, 14(15), 2625; https://doi.org/10.3390/foods14152625 (registering DOI) - 26 Jul 2025

Abstract

This study investigated how microparticle size affects natural convective heat transfer in high-viscosity suspensions. Suspensions were formulated using 0.5% xanthan gum and 3% stearic acid, with particle sizes ranging from 120 to 750 nm. Key thermal properties, including thermal conductivity (0.598–0.679 W/m·K), specific [...] Read more.

This study investigated how microparticle size affects natural convective heat transfer in high-viscosity suspensions. Suspensions were formulated using 0.5% xanthan gum and 3% stearic acid, with particle sizes ranging from 120 to 750 nm. Key thermal properties, including thermal conductivity (0.598–0.679 W/m·K), specific heat, and the volumetric thermal expansion coefficient (0.990–1.000/°C), were measured. Rheological analysis based on the Herschel–Bulkley model revealed that reducing the particle size increased the consistency index from 0.56 to 0.75 Pa·s, while reducing the flow index from 0.63 to 0.50. This indicates enhanced shear-thinning behavior. A Rayleigh–Bénard convection system revealed that suspensions containing smaller particles exhibited higher Rayleigh and Nusselt numbers under large temperature gradients. Nusselt numbers reached values of up to 100 at a temperature difference of 9 °C. Conversely, suspensions containing larger particles exhibited relatively higher Rayleigh and Nusselt numbers under smaller temperature differences. These results demonstrate that optimizing microparticle size can enhance the efficiency of heat transfer in high-viscosity suspensions depending on the applied thermal gradient. This has practical implications for improving heat transfer in food and other viscous systems where convection is limited. Full article

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

25 pages, 1578 KiB

Open AccessReview

Type I Sourdough Preservation Strategies and the Contribution of Microbial Biological Resource Centers to Biodiversity Protection: A Narrative Review

by Roberta Coronas, Angela Bianco, Anna Maria Laura Sanna, Giacomo Zara and Marilena Budroni

Foods 2025, 14(15), 2624; https://doi.org/10.3390/foods14152624 (registering DOI) - 26 Jul 2025

Abstract

Traditional type I sourdoughs are being rediscovered and increasingly used in artisanal and industrial bakeries due to the unique taste and texture, potential health benefits, and longer shelf life they confer on to baked products. These unique properties are attributed to the diverse [...] Read more.

Traditional type I sourdoughs are being rediscovered and increasingly used in artisanal and industrial bakeries due to the unique taste and texture, potential health benefits, and longer shelf life they confer on to baked products. These unique properties are attributed to the diverse microbial communities of sourdough, comprising both yeasts and bacteria. The traditional preservation method for type I sourdough (i.e., continuous backslopping) may lead, over time, to taxonomic and functional rearrangements of its microbial communities. Consequently, significant deviations in the characteristics of baked products can occur. In this context, this review aims to summarize the recent literature on the long-term preservation and maintenance strategies for type I sourdough and highlight the essential role that microbial biological resource centers (mBRCs) could play in the preservation and sharing of sourdough microbiomes. Specifically, the identification of appropriate preservation methods, implementation of well-defined access and benefit-sharing protocols, and development of microbiome-specific datasets, should be encouraged within the context of mBRCs. These infrastructures are expected to play a pivotal role in preserving the microbiota of fermented foods, serving as a crucial element for innovation and the safeguarding of traditional foods and culinary heritage. Full article

(This article belongs to the Special Issue Feature Reviews on Food Microbiology)

21 pages, 1034 KiB

Open AccessArticle

Comparison of Capillary Electrophoresis and HPLC-Based Methods in the Monitoring of Moniliformin in Maize

by Sara Astolfi, Francesca Buiarelli, Francesca Debegnach, Barbara De Santis, Patrizia Di Filippo, Donatella Pomata, Carmela Riccardi and Giulia Simonetti

Foods 2025, 14(15), 2623; https://doi.org/10.3390/foods14152623 (registering DOI) - 26 Jul 2025

Abstract

Over the past few decades, scientific interest in mycotoxins—fungal metabolites that pose serious concern to food safety, crop health, and both human and animal health—has increased. While major mycotoxins such as aflatoxins, ochratoxins, deoxynivalenol, fumonisins, zearalenone, citrinin, patulin, and ergot alkaloids are well [...] Read more.

Over the past few decades, scientific interest in mycotoxins—fungal metabolites that pose serious concern to food safety, crop health, and both human and animal health—has increased. While major mycotoxins such as aflatoxins, ochratoxins, deoxynivalenol, fumonisins, zearalenone, citrinin, patulin, and ergot alkaloids are well studied, emerging mycotoxins remain underexplored and insufficiently investigated. Among these, moniliformin (MON) is frequently detected in maize-based food and feed; however, the absence of regulatory limits and standardized detection methods limits effective monitoring and comprehensive risk assessment. The European Food Safety Authority highlights insufficient occurrence and toxicological data as challenges to regulatory development. This study compares three analytical methods—CE-DAD, HPLC-DAD, and HPLC-MS/MS—for moniliformin detection and quantification in maize, evaluating linear range, correlation coefficients, detection and quantification limits, accuracy, and precision. Results show that CE-DAD and HPLC-MS/MS provide reliable and comparable sensitivity and selectivity, while HPLC-DAD is less sensitive. Application to real samples enabled deterministic dietary exposure estimation based on consumption, supporting preliminary risk characterization. This research provides a critical comparison that supports the advancement of improved monitoring and risk assessment frameworks, representing a key step toward innovating the detection of under-monitored mycotoxins and laying the groundwork for future regulatory and preventive measures targeting MON. Full article

(This article belongs to the Special Issue Recent Advances in the Detection of Food Contaminants and Pollutants)

35 pages, 3106 KiB

Open AccessReview

Aptamer Sequence Optimization and Its Application in Food Safety Analysis

by Xinna Qin, Lina Zhao, Yang Zhang, Jiyong Shi, Haroon Elrasheid Tahir, Xuechao Xu, Kaiyi Zheng and Xiaobo Zou

Foods 2025, 14(15), 2622; https://doi.org/10.3390/foods14152622 (registering DOI) - 26 Jul 2025

Abstract

Aptamers are single-stranded DNA or RNA oligonucleotides screened by systematic evolution of ligands by exponential enrichment (SELEX) methods, which are widely used in food analysis. Aptamers have the advantages of low molecular weight, ease of preparation, simplicity of chemical modification, and structural stability. [...] Read more.

Aptamers are single-stranded DNA or RNA oligonucleotides screened by systematic evolution of ligands by exponential enrichment (SELEX) methods, which are widely used in food analysis. Aptamers have the advantages of low molecular weight, ease of preparation, simplicity of chemical modification, and structural stability. Aptamers generated by SELEX are typically 80–100 bases in length, and the affinity of the aptamer can be improved by sequence optimization. Methods of aptamer optimization commonly include truncation, mutation, and chemical modification, and molecular docking, molecular dynamics, circular dichroism, and isothermal titration to assess often the binding performance of the aptamer to the target. Optimized aptamers usually enhance the affinity of the aptamer for the target and increase its sensitivity in the detection of pesticides, heavy metals, fungal toxins, pathogenic bacteria, and other objects. This paper focuses on truncation, mutation, chemical modification, the introduction of rare nucleotides, and computer-aided design. It provides an overview of non-immobilized optimization metrics. Full article

(This article belongs to the Special Issue Emerging Analytical Technologies Based on Various Nano-Structured Materials for Food Analysis)

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17 pages, 848 KiB

Open AccessArticle

Mycotoxin Assessment in Minimally Processed Traditional Ecuadorian Foods

by Johana Ortiz-Ulloa, Jorge Saquicela, Michelle Castro, Alexander Cueva-Chamba, Juan Manuel Cevallos-Cevallos and Jessica León

Foods 2025, 14(15), 2621; https://doi.org/10.3390/foods14152621 (registering DOI) - 26 Jul 2025

Abstract

Nowadays, there is special interest in promoting the consumption of ancestral crops and minimally processed foods with high nutritional value. However, besides nutritional issues, safety assessments must be addressed. This study aimed to evaluate mycotoxin contamination in five minimally processed traditional Ecuadorian foods: [...] Read more.

Nowadays, there is special interest in promoting the consumption of ancestral crops and minimally processed foods with high nutritional value. However, besides nutritional issues, safety assessments must be addressed. This study aimed to evaluate mycotoxin contamination in five minimally processed traditional Ecuadorian foods: ochratoxin A (OTA), fumonisin B₁ (FB₁), and aflatoxins (AFs) in brown rice, lupin, and quinoa; OTA, FB₁, and deoxynivalenol (DON) in whole-wheat flour; and OTA and AFs in peanuts. Samples (45 samples of peanuts and whole-wheat flour, 47 of brown rice, 46 of quinoa, and 36 of lupin) were collected from local markets and supermarkets in the three most populated cities in Ecuador. Mycotoxins were determined by RP-HPLC with fluorescence and detection. Results were compared with the maximum permitted levels (MPLs) of European Regulation 2023/915/EC. Overall contamination reached up to 59.8% of the analyzed samples (38.4% with one mycotoxin and 21.5% with co-occurrence). OTA was the most prevalent mycotoxin (in 82.6% of quinoa, 76.7% of whole-wheat flour, 53.3% of peanuts, 48.6% of lupin, and 25.5% of brown rice), and a modest number of quinoa (17%) and lupin (5.7%) samples surpassed the MPLs. DON was found in 82.2% of whole-wheat flour (28.9% > MPL). FB₁ was detected in above 25% of brown rice and whole-wheat flour and in 9% of the quinoa samples. FB₁ levels were above the MPLs only for whole-wheat flour (17.8%). AFB₁ and AFG₁ showed similar prevalence (about 6.5 and 8.5%, respectively) in quinoa and rice and about 27% in peanuts. Overall, these findings underscore the importance of enhancing fungal control in the pre- and post-harvest stages of these foods, which are recognized for their high nutritional value and ancestral worth; consequently, the results present key issues related to healthy diet promotion and food sovereignty. This study provides compelling insights into mycotoxin occurrence in minimally processed Ecuadorian foods and highlights the need for further exposure assessments by combining population consumption data. Full article

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

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19 pages, 429 KiB

Open AccessArticle

Sustainability Views and Intentions to Reduce Beef Consumption: An International Web-Based Survey

by Maria A. Ruani, David L. Katz, Michelle A. de la Vega and Matthew H. Goldberg

Foods 2025, 14(15), 2620; https://doi.org/10.3390/foods14152620 (registering DOI) - 26 Jul 2025

Abstract

The environmental detriments of the growing global production and overconsumption of beef, including greenhouse gas emissions, deforestation, and biodiversity loss, are well-documented. However, public awareness of how dietary choices affect the environment remains limited. This study examines sustainability views on beef consumption and [...] Read more.

The environmental detriments of the growing global production and overconsumption of beef, including greenhouse gas emissions, deforestation, and biodiversity loss, are well-documented. However, public awareness of how dietary choices affect the environment remains limited. This study examines sustainability views on beef consumption and the potential for behavioral change as a step toward more sustainable intake levels. An observational web-based survey was conducted (n = 1367) to assess respondents’ current beef intake frequency, views on beef consumption related to planetary health, tropical deforestation, greenhouse gas emissions, and climate change, and willingness to modify beef consumption behavior. Chi-square tests were used for group comparisons, and weighted average scores were applied to rank levels of resistance to reducing beef intake. Environmental concern related to beef consumption was associated with greater beef cutback intentions and lower long-term intake reduction resistance amongst beef eaters. Beef eaters who strongly agreed that global beef consumption negatively impacts the environment were considerably more likely to express intentions to reduce their long-term beef intake compared to those who strongly disagreed (94.4% vs. 19.6%). Overall, 76.6% of beef eaters indicated wanting to eat less beef or phase it out entirely (30.7% reduce, 29.4% minimize, 16.6% stop), with only 23.4% of them intending to keep their consumption unchanged. Compelling messages that help translate awareness into action, such as the #NoBeefWeek concept explored in this study, may support individuals in adopting more sustainable food choices. These cross-national findings provide evidence for a ‘knowledge–intent’ gap in sustainable diet research, with relevance for health communicators and policymakers. Future research could examine the factors and motivations influencing decisions to modify beef consumption, including the barriers to achieving sustainable consumption levels and the role of suitable alternatives in facilitating this transition. Full article

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

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20 pages, 3985 KiB

Open AccessArticle

Activity Analysis and Inhibition Mechanism of Four Novel Angiotensin I-Converting Enzyme Inhibitory Peptides Prepared from Flammulina velutipes by Enzymatic Hydrolysis

by Yajie Zhang, Xueqi Zhao, Xia Ma, Jiaqi Li, Xiaoyu Ye, Xuerui Wang, Wenwei Zhang and Jianmin Yun

Foods 2025, 14(15), 2619; https://doi.org/10.3390/foods14152619 (registering DOI) - 26 Jul 2025

Abstract

In order to innovatively develop high-activity ACE inhibitory peptides from edible fungi, the conditions for a double-enzymatic hydrolysis preparation of ACE inhibitory peptides from Flammulina velutipes were optimized by response surface methodology. After purification by macroporous resin, gel chromatography, and RP-HPLC, a crude [...] Read more.

In order to innovatively develop high-activity ACE inhibitory peptides from edible fungi, the conditions for a double-enzymatic hydrolysis preparation of ACE inhibitory peptides from Flammulina velutipes were optimized by response surface methodology. After purification by macroporous resin, gel chromatography, and RP-HPLC, a crude peptide fraction was obtained; its ACE inhibition rate was 85.73 ± 0.95% (IC₅₀ = 0.83 ± 0.09 mg/mL). Based on LC-MS/MS sequencing, the four novel peptides, namely, FAGGP, FDGY, FHPGY, and WADP, were screened by computer analysis and molecular docking technology. The four peptides exhibited a binding energy between −9.4 and −10.3 kcal/mol, and formed hydrogen bonds with Tyr523, Ala354, and Glu384 in the S1 pocket, Tyr520 and His353 in the S2 pocket, and His383 in the HEXXH zinc-coordinating motif of ACE, indicating their good affinity with the ACE active site. The IC₅₀ values of the four ACE inhibitory peptides were 29.17, 91.55, 14.79, and 41.27 μM, respectively, suggesting that these peptides could potentially contribute to the development of new antihypertensive products. Full article

(This article belongs to the Special Issue Bioactive Peptides and Probiotic Bacteria: Modulators of Human Health)

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31 pages, 2536 KiB

Open AccessReview

Transitioning from a Multi-Agency to an Integrated Food Control System: A Case Study from the Sultanate of Oman

by Moza Abdullah Al Busaidi, Mohammad Shafiur Rahman and Hussein Samh Al Masroori

Foods 2025, 14(15), 2618; https://doi.org/10.3390/foods14152618 (registering DOI) - 26 Jul 2025

Abstract

Food safety regulations and their implementations are becoming increasingly complex due to various reasons such as diverse food sources, supply chain, processing technologies, distribution systems and environmental concerns. Additionally, it is crucial to address diversified consumers and their preferences. To address these multifaceted [...] Read more.

Food safety regulations and their implementations are becoming increasingly complex due to various reasons such as diverse food sources, supply chain, processing technologies, distribution systems and environmental concerns. Additionally, it is crucial to address diversified consumers and their preferences. To address these multifaceted challenges, adopting an integrated unified management system is essential. This review provides a comprehensive overview of the progressive food safety governance in the Sultanate of Oman. The country is transitioning from a multi-agency to an integrated food control management system. This integrated approach can enhance the coordination between different government agencies and other stakeholders, avoid duplication, identify required resources and ensure optimum use of the resources. The progress can enhance efficiency and effectiveness in managing food safety in Oman. It addresses the issues of the food safety management system, explores the legislative frameworks, risk-based assessment and their enforcement, and creates public awareness and required research for continuous improvement in food safety. This integration approach is expected to continue strengthening food safety governance in the country. Finally, future challenges in achieving food safety are envisioned, including new food sources and technologies, applications of artificial intelligence, and new sensors for quick identification of risks in foods. Full article

(This article belongs to the Special Issue Food Policy, Strategy and Safety in the Middle East)

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3 pages, 160 KiB

Open AccessEditorial

Food Bioactive for Gut-Metabolic Axis Regulation and Microbiota Modulation

by Xiaoyan Liu, Tianjiao Wang, Ziwei Liu and Guangsen Fan

Foods 2025, 14(15), 2617; https://doi.org/10.3390/foods14152617 (registering DOI) - 26 Jul 2025

Abstract

The escalating global burden of metabolic diseases, immune dysfunction, and age-related degeneration underscores the imperative for innovative nutritional interventions [...] Full article

(This article belongs to the Special Issue Dietary Fiber and Gut Microbiota)

16 pages, 7201 KiB

Open AccessArticle

Carnauba Wax Coatings Enriched with Essential Oils or Fruit By-Products Reduce Decay and Preserve Postharvest Quality in Organic Citrus

by Lorena Martínez-Zamora, Rosa Zapata, Marina Cano-Lamadrid and Francisco Artés-Hernández

Foods 2025, 14(15), 2616; https://doi.org/10.3390/foods14152616 - 25 Jul 2025

Abstract

This research analyzes the innovative development of carnauba wax coatings enriched with essential oils (EOs: lemon, orange, grapefruit, clove, oregano, and cinnamon) or fruit by-products (FBPs: avocado, tomato, carrot, orange, lemon, and grapefruit) to improve postharvest preservation of organic oranges and lemons. Six [...] Read more.

This research analyzes the innovative development of carnauba wax coatings enriched with essential oils (EOs: lemon, orange, grapefruit, clove, oregano, and cinnamon) or fruit by-products (FBPs: avocado, tomato, carrot, orange, lemon, and grapefruit) to improve postharvest preservation of organic oranges and lemons. Six EOs and six FBPs were evaluated for total phenolic content (TPC) and in vitro antifungal activity against Penicillium digitatum. Based on results, grapefruit, oregano, and clove EOs were selected for lemons, while avocado, orange, and grapefruit FBPs were selected for oranges. An in vivo test at 20 °C for 15 days with carnauba wax coatings assessed antifungal performance. Clove EO and avocado FBP showed strong in vitro inhibition and consistent hyphal suppression (~100 and ~82%, respectively). In vivo, coatings with grapefruit EO and avocado FBP significantly reduced fungal decay and sporulation (~75%) in lemons and oranges, respectively. Coated fruits also retained weight losses by ~25% compared to uncoated ones. These findings suggest that phenolic-rich natural extracts, especially from agro-industrial residues like avocado peels, offer a promising and sustainable strategy for postharvest citrus disease control. Further studies should test coating effectiveness in large-scale trials under refrigeration combined with other preservation strategies. Full article

(This article belongs to the Special Issue Processing, Physicochemical Characterization and Functional Properties of Agricultural Food Byproducts)

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25 pages, 1081 KiB

Open AccessArticle

Effect of Homogenization and Pectin on Chemical, Textural, Antioxidant and Sensory Characteristics of L. bulgaricus-Fermented Oat-Based Product

by Dmitrii V. Khrundin and Elena V. Nikitina

Foods 2025, 14(15), 2615; https://doi.org/10.3390/foods14152615 - 25 Jul 2025

Abstract

The demand for plant-based fermented beverages is being driven by dietary restrictions, health concerns, and environmental concerns. However, the use of plant substrates, such as oats, presents challenges in terms of fermentation and texture formation. The effects of enzymatic hydrolysis, homogenization and the [...] Read more.

The demand for plant-based fermented beverages is being driven by dietary restrictions, health concerns, and environmental concerns. However, the use of plant substrates, such as oats, presents challenges in terms of fermentation and texture formation. The effects of enzymatic hydrolysis, homogenization and the addition of 1% pectin on oat-based beverages fermented with Lactobacillus delbrueckii subsp. bulgaricus were evaluated in this study. The samples were evaluated for a number of characteristics, including physicochemical, rheological, antioxidant and sensory properties. After 6 h fermentation, pectin-containing samples showed a statistically significant decrease in pH (to 3.91) and an increase in titratable acidity (to 92 °T). Homogenization and the addition of pectin were found to significantly increase viscosity (by 1.5–2 times) and water-holding capacity (by 2 times) while reducing syneresis by 96%. The antioxidant activity of L. bulgaricus-fermented samples increased significantly: the radical scavenging activity (RSA) and OH-radical inhibition increased by 40–60%, depending on the treatment. Extractable polysaccharides (PSs) inhibited lipase and glucosidase by 90% and 85%, respectively; significantly higher inhibition was observed in the fermented and pectin-containing groups. Sensory evaluation showed that the homogenized, pectin-enriched samples (Homog+) scored highest for consistency (4.5 ± 0.2), texture (4.9 ± 0.2), and overall acceptability (4.8 ± 0.2); these scores were all statistically higher than those for the untreated samples. These results suggest that combining enzymatic hydrolysis, homogenization and fermentation with L. bulgaricus significantly improves the structural, functional and sensory properties of oat-based beverages, providing a promising approach to producing high-quality, functional non-dairy products. Full article

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

18 pages, 1459 KiB

Open AccessArticle

Observance of the Atlantic Diet in a Healthy Population from Galicia (NW Spain): A Comparative Study Using a New Scale-Based Procedure to Assess Adherence

by Inés Rivas-Fernández, Paula Roade-Pérez, Marta López-Alonso, Víctor Pereira-Lestayo, Rafael Monte-Secades, Rosa Argüeso-Armesto and Carlos Herrero-Latorre

Foods 2025, 14(15), 2614; https://doi.org/10.3390/foods14152614 - 25 Jul 2025

Abstract

The Atlantic Diet (AD) is based on traditional dietary patterns in Galicia (northwestern Spain) and northern Portugal and is known for its health benefits. The AD focuses on fresh, local, and seasonal foods, especially fish, seafood, vegetables, legumes, whole grains, fruit, olive oil, [...] Read more.

The Atlantic Diet (AD) is based on traditional dietary patterns in Galicia (northwestern Spain) and northern Portugal and is known for its health benefits. The AD focuses on fresh, local, and seasonal foods, especially fish, seafood, vegetables, legumes, whole grains, fruit, olive oil, and a moderate consumption of wine. However, it has received less attention from researchers than other dietary patterns. The present study had two main objectives: (i) to evaluate the dietary habits of a Galician population in relation to the AD and (ii) to create a numerical index to measure adherence to the AD. In 2022, a validated food frequency questionnaire was administered to 500 healthy adults living in Galicia. The data on participants’ dietary habits showed notable deviations from the ideal AD, especially regarding consumption of fruits, grains, and seafood. However, an adequate intake of legumes and nuts was observed, along with a reduction in the consumption of processed foods (except among younger participants) relative to that revealed in previous surveys. To assess adherence to the diet, statistical and chemometric analyses were applied, leading to the development of a new index: the Atlantic Diet Scale (ADS). The ADS was compared with three existing tools and proved to be a simple, flexible, and effective method for assessing dietary adherence based on optimal intake levels across food groups. When applied to dietary data, the ADS yielded adherence levels similar to two of the three traditional methods, with some differences relative to the third. These findings highlight the need for standardized evaluation tools, including clear definitions of food groups and consistent scoring systems, to better assess and promote adherence to the Atlantic Diet. Full article

(This article belongs to the Section Food Nutrition)

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3 pages, 147 KiB

Open AccessEditorial

Probiotics, Prebiotics, Synbiotics, Postbiotics, and Paraprobiotics—New Perspectives on Functional Foods and Nutraceuticals

by Zhongyuan Li and Xuegang Luo

Foods 2025, 14(15), 2613; https://doi.org/10.3390/foods14152613 - 25 Jul 2025

Abstract

Probiotics and their derivatives (including prebiotics, synbiotics, postbiotics, and paraprobiotics) have been extensively proven to regulate the gut microbiota balance and promote host health [...] Full article

(This article belongs to the Special Issue Probiotics, Prebiotics, Synbiotics, Postbiotics and Paraprobiotics—New Perspective for Functional Foods and Nutraceuticals—Volume II)

21 pages, 4949 KiB

Open AccessArticle

An Integrated Lightweight Neural Network Design and FPGA-Accelerated Edge Computing for Chili Pepper Variety and Origin Identification via an E-Nose

by Ziyu Guo, Yong Yin, Haolin Gu, Guihua Peng, Xueya Wang, Ju Chen and Jia Yan

Foods 2025, 14(15), 2612; https://doi.org/10.3390/foods14152612 - 25 Jul 2025

Abstract

A chili pepper variety and origin detection system that integrates a field-programmable gate array (FPGA) with an electronic nose (e-nose) is proposed in this paper to address the issues of variety confusion and origin ambiguity in the chili pepper market. The system uses [...] Read more.

A chili pepper variety and origin detection system that integrates a field-programmable gate array (FPGA) with an electronic nose (e-nose) is proposed in this paper to address the issues of variety confusion and origin ambiguity in the chili pepper market. The system uses the AIRSENSE PEN3 e-nose from Germany to collect gas data from thirteen different varieties of chili peppers and two specific varieties of chili peppers originating from seven different regions. Model training is conducted via the proposed lightweight convolutional neural network ChiliPCNN. By combining the strengths of a convolutional neural network (CNN) and a multilayer perceptron (MLP), the ChiliPCNN model achieves an efficient and accurate classification process, requiring only 268 parameters for chili pepper variety identification and 244 parameters for origin tracing, with 364 floating-point operations (FLOPs) and 340 FLOPs, respectively. The experimental results demonstrate that, compared with other advanced deep learning methods, the ChiliPCNN has superior classification performance and good stability. Specifically, ChiliPCNN achieves accuracy rates of 94.62% in chili pepper variety identification and 93.41% in origin tracing tasks involving Jiaoyang No. 6, with accuracy rates reaching as high as 99.07% for Xianjiao No. 301. These results fully validate the effectiveness of the model. To further increase the detection speed of the ChiliPCNN, its acceleration circuit is designed on the Xilinx Zynq7020 FPGA from the United States and optimized via fixed-point arithmetic and loop unrolling strategies. The optimized circuit reduces the latency to 5600 ns and consumes only 1.755 W of power, significantly improving the resource utilization rate and processing speed of the model. This system not only achieves rapid and accurate chili pepper variety and origin detection but also provides an efficient and reliable intelligent agricultural management solution, which is highly important for promoting the development of agricultural automation and intelligence. Full article

(This article belongs to the Special Issue Development of Digital Equipment and Artificial Intelligence for Sustainable Food Systems)

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