Foods

21 pages, 824 KB

Open AccessArticle

Evaluation of the Nutritional Composition and Microbiological Quality of Sorghum (Sorghum bicolor (L.) Moench)

by Angel Angelov, Ivan Rangelov, Mariana Petkova, Rosen Chochkov, Stefan Shilev and Velitchka Gotcheva

Foods 2025, 14(23), 4079; https://doi.org/10.3390/foods14234079 (registering DOI) - 27 Nov 2025

Abstract

Sorghum (Sorghum bicolor (L.) Moench) is increasingly recognized as a sustainable crop due to its adaptability to challenging environmental conditions and its nutritional potential. The present study aimed to characterize the nutritional composition and native microbial species associated with three sorghum hybrids [...] Read more.

Sorghum (Sorghum bicolor (L.) Moench) is increasingly recognized as a sustainable crop due to its adaptability to challenging environmental conditions and its nutritional potential. The present study aimed to characterize the nutritional composition and native microbial species associated with three sorghum hybrids cultivated in Bulgaria. Crude protein was 9.37–10.42%, total carbohydrate content was between 87.4 and 89.6%, and crude fat content was in the range of 3.84–4.9%. Linoleic acid was the predominant fatty acid in all hybrids, accounting for 44.9% to 48.0% of total lipids. Quinic acid emerged as the dominant organic acid in all hybrids, with the highest concentration of 729.37 mg/100 g. The microbiological assessment focused on lactic acid bacteria (LAB) and yeasts. Microbial isolates were subjected to molecular identification through 16S rRNA gene and ITS region sequencing. The predominant LAB species included Levilactobacillus brevis, Lactiplantibacillus plantarum, Lactiplantibacillus pentosus, Pediococcus acidilactici, and Pediococcus pentosaceus, while most of the yeast isolates belonged to Saccharomyces cerevisiae. Phylogenetic analysis indicated substantial intraspecies variation, particularly within LAB strains, suggesting the presence of unique genotypic traits. These findings contribute to a better understanding of sorghum’s nutritional value and endogenous microbiota and open opportunities for developing sorghum-based functional products. Full article

(This article belongs to the Special Issue Advanced Research on Quality and Nutrition of Cereal-Based Foods and Beverages—2nd Edition)

27 pages, 680 KB

Open AccessArticle

Effects of Interoceptive and Exteroceptive Attention Training on Desire-Driven Eating in Healthy Adults: A Quasi-Experimental Early-Stage Feasibility Study

by Chanette Frederiksen, Derek Victor Byrne and Barbara Vad Andersen

Foods 2025, 14(23), 4078; https://doi.org/10.3390/foods14234078 (registering DOI) - 27 Nov 2025

Abstract

Interoceptive and exteroceptive awareness (awareness of bodily signals and sensory experiences) are increasingly recognised as important for guiding eating behaviour. However, research remains limited on how such awareness can be enhanced in everyday contexts and how this affects eating behaviour. This study explored [...] Read more.

Interoceptive and exteroceptive awareness (awareness of bodily signals and sensory experiences) are increasingly recognised as important for guiding eating behaviour. However, research remains limited on how such awareness can be enhanced in everyday contexts and how this affects eating behaviour. This study explored whether an interoceptive-exteroceptive attention training programme, delivered through written instructions, could enhance such abilities in healthy adults and promote healthier food choices. Thirty-five healthy adults completed a 14-day attention training period involving daily use of written materials designed to enhance attention to interoceptive and exteroceptive cues before, during, and after eating. Measures included objective and self-reported indicators of interoception, exteroception, and dietary behaviour, assessed pre- and post-attention training. Participants reported significant increases in attention to sensory experiences and intuitive and mindful eating. A reduction in the consumption of unhealthy snack components was also observed. In post-study evaluations, participants described the attention training as positive and awareness-enhancing. Most reported becoming more attentive in their eating and snacking behaviour, and over 80% intended to continue practising awareness after the study. While not all outcomes reached statistical significance, the findings provide preliminary, proof-of-concept evidence supporting the feasibility of interoceptive-exteroceptive attention strategies for fostering healthier, more self-regulated eating in everyday life. Full article

(This article belongs to the Section Sensory and Consumer Sciences)

16 pages, 1246 KB

Open AccessArticle

In Vitro Assessment of the Prebiotic Effects of Poria Cocos Polysaccharides Using Fecal Microbiota from Normal-Weight and Obese Children

by Dan-Yi Qiu, Xiao-Qin Liu, Yue Luo, Xin Chen, Wen-Na Zhang, Xin Yang, Fei-Hong Luo and Rui-Rui Wang

Foods 2025, 14(23), 4077; https://doi.org/10.3390/foods14234077 (registering DOI) - 27 Nov 2025

Abstract

Poria cocos polysaccharides (PCP) are recognized as potential prebiotics with documented metabolic benefits in adults. However, their impact on the gut microbiota of children remains unclear. This study aimed to evaluate the effects of PCP versus inulin (INL) on the gut microbiota and [...] Read more.

Poria cocos polysaccharides (PCP) are recognized as potential prebiotics with documented metabolic benefits in adults. However, their impact on the gut microbiota of children remains unclear. This study aimed to evaluate the effects of PCP versus inulin (INL) on the gut microbiota and bacterial metabolites in normal-weight children (CON) and obese children (OB). In vitro fermentation was conducted using fecal samples pooled from five normal-weight children and five obese children, respectively. The samples were incubated with PCP, INL, or a blank control under anaerobic conditions at 37 °C for 24 h. After fermentation, the effects of PCP and INL on gut microbiota were evaluated using 16S rRNA sequencing. Bacteria-derived metabolites were measured using targeted metabolic profiling. Single-strain validation was performed to confirm effects on key bacterial taxa. PCP supplementation promoted the growth of Bifidobacterium and Limosilactobacillus in both normal-weight and obese children, accompanied by a rise in acetic acid production, particularly in normal-weight children. Compared to INL, PCP showed similar but slightly weaker effects on Bifidobacterium growth and short-chain fatty acids (SCFAs) production, but more strongly stimulated Limosilactobacillus growth. Notably, PCP also stimulated the production of indolelactic acid in both obese and normal-weight children. Correlation analysis indicated that Bifidobacterium and Limosilactobacillus were positively associated with acetic acid, lactic acid, and indolelactic acid, and negatively associated with tryptophan. Single-strain fermentation supported the community-level findings. PCP and INL both modulate gut microbiota and metabolic profiles in children, with PCP demonstrating a distinct prebiotic profile. Notably, PCP increased health-associated metabolites such as acetic acid and indolelactic acid, which are implicated in gut barrier support, immune modulation, and metabolic regulation. These findings suggest PCP may be considered a functional food component for supporting gut health in children, warranting further research. Full article

(This article belongs to the Section Food Biotechnology)

17 pages, 966 KB

Open AccessArticle

A Comparative Study on the Efficiency and Sustainability of Rice Bran Oil Extraction Methods

by Lucia Sportiello, Maria Concetta Tenuta, Roberta Tolve, Fabio Favati, Gabriele Quarati and Giovanna Ferrentino

Foods 2025, 14(23), 4076; https://doi.org/10.3390/foods14234076 (registering DOI) - 27 Nov 2025

Abstract

Rice bran, a rice milling by-product, is a rich source of bioactives such as tocopherols and γ-oryzanol, with promising antioxidant properties. This study compared three extraction techniques—Soxhlet, maceration, and supercritical CO₂ (SC-CO₂)—to identify the method offering the best balance of [...] Read more.

Rice bran, a rice milling by-product, is a rich source of bioactives such as tocopherols and γ-oryzanol, with promising antioxidant properties. This study compared three extraction techniques—Soxhlet, maceration, and supercritical CO₂ (SC-CO₂)—to identify the method offering the best balance of rice bran oil (RBO) recovery, composition, and sustainability. Although all methods yielded similar oil quantities (~9.5–10.8%), SC-CO₂ extraction achieved superior preservation of bioactives, with the highest tocopherol (116.9 µg/g) and γ-oryzanol (13.2 mg/g) levels. Antioxidant capacity, assessed via FRAP, ABTS, and DPPH assays, was consistently higher in SC-CO₂-extracted oil. The fatty acid profile further confirmed the advantages of SC-CO₂ extraction, with the oil showing a high proportion of unsaturated fatty acids (86.3%) and low saturated content (13.6%). In contrast, Soxhlet- and maceration-extracted oils contained higher saturated fractions (56.5% and 60.1%, respectively) and lower unsaturated content, reflecting the impact of thermal and solvent exposure on the lipid composition. Environmental impacts were quantified through cradle-to-gate life cycle assessment (LCA), showing that SC-CO₂ extraction led to the lowest ecological burden due to its solvent-free process and lower energy demand. Normalizing impacts on both oil yield and bioactive content further highlighted its advantages. These findings place SC-CO₂ extraction as a green, efficient alternative for valorizing rice bran, yielding a high-quality, antioxidant-rich oil suitable for food and cosmetic applications. The integrated chemical and environmental evaluation underscores the potential for a sustainable bioeconomy, effectively turning agricultural residue into functional ingredients. Full article

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

18 pages, 1123 KB

Open AccessArticle

Exfoliated Graphite as a Solid Sorbent in Ultrasound-Assisted Dispersive Micro-Solid-Phase Extraction for Determination of Chromium and Vanadium in Herbs

by Małgorzata Osińska, Piotr Krawczyk and Magdalena Krawczyk-Coda

Foods 2025, 14(23), 4075; https://doi.org/10.3390/foods14234075 (registering DOI) - 27 Nov 2025

Abstract

In this research, a preconcentration procedure was developed for the sequential determination of chromium and vanadium using high-resolution continuum source graphite furnace atomic absorption spectrometry (HR-CS GFAAS). Due to low concentrations, chromium and vanadium were determined following preconcentration onto exfoliated graphite using ultrasound-assisted [...] Read more.

In this research, a preconcentration procedure was developed for the sequential determination of chromium and vanadium using high-resolution continuum source graphite furnace atomic absorption spectrometry (HR-CS GFAAS). Due to low concentrations, chromium and vanadium were determined following preconcentration onto exfoliated graphite using ultrasound-assisted dispersive micro-solid-phase extraction (US DMSPE). The experimental parameters, including pH of the sample solution, the amount of exfoliated graphite, extraction time, elution conditions, as well as the main parameters of HR-CS GFAAS, were investigated. The calculated limits of detection for Cr and V were 0.003 µg g⁻¹ and 0.006 µg g⁻¹, respectively. The preconcentration factors obtained for Cr and V were 28 and 34, respectively. The RSD ranged from 0.3% to 3.4% for Cr and from 0.9% to 4.6% for V. The accuracy of this method was validated by analyses of INCT-MP4-2 (Mixed Polish Herbs) certified reference material. The measured chromium and vanadium contents were in satisfactory agreement with the certified values according to the t-test for a 95% confidence level. The proposed method was successfully applied for the determination of both elements in herbs such as hawthorn flower, hawthorn fruit, motherwort, white mulberry leaf, common milkweed, mistletoe, valerian root, and horse chestnut bark. Full article

(This article belongs to the Section Food Analytical Methods)

33 pages, 3110 KB

Open AccessArticle

Current Trends in Gluten-Free Biscuit Formulation Using Rice Flour Enriched with Chestnut Flour and Fruit Powders

by Daniela Stoin, Mariana-Atena Poiana, Ersilia Alexa, Ileana Cocan, Monica Negrea, Calin Jianu, Isidora Radulov, Mariana Suba and Catalin Ianasi

Foods 2025, 14(23), 4074; https://doi.org/10.3390/foods14234074 (registering DOI) - 27 Nov 2025

Abstract

In response to the increasing consumer demand for healthier diets and the needs of individuals with gluten intolerance, chestnut flour (CF) emerges as a valuable unconventional ingredient for sustainable and functional nutrition. This study evaluated the nutritional, phytochemical, and functional properties of gluten-free [...] Read more.

In response to the increasing consumer demand for healthier diets and the needs of individuals with gluten intolerance, chestnut flour (CF) emerges as a valuable unconventional ingredient for sustainable and functional nutrition. This study evaluated the nutritional, phytochemical, and functional properties of gluten-free biscuits formulated with whole rice flour (RF), CF, and their mixtures, where RF was replaced by CF at 0% (control), 10%, 30%, 70%, 90%, and 100% (w/w). In addition, in the 50% CF formulation, 5% of RF was substituted with fruit powders rich in phenolic compounds and recognized as fortifying agents, such as chokeberry (CP), açaí (AP), and blueberry (BP). Proximate composition, macro- and microelement content, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH and FRAP assays) were determined for the individual flours, composite flours, fruit powders, and biscuit formulations. Structural characteristics were assessed using Small- and Wide-Angle X-ray Scattering (SAXS/WAXS) analysis and Fourier Transform Infrared Spectroscopy (FTIR). Results showed that CF incorporation enhanced both the nutritional and functional profile of flours and biscuits, increasing protein, fiber, lipid, and mineral contents while reducing carbohydrates, and improving TPC, TFC, DPPH, and FRAP values. Fortification with 5% CP, AP, or BP further boosted the phytochemical content of the biscuits, with the chokeberry-enriched sample exhibiting the highest TPC (348.88 mg GAE/100 g d.s.), TFC (253.82 mg QE/100 g d.s.), DPPH (50.36%), and FRAP (21.07 μM Fe²⁺/g d.s.). The combination of 50% CF and 5% CP provided dual benefits, significant bioactive enrichment alongside the preservation of desirable technological properties. Complementary SAXS/WAXS and FTIR analyses indicated that CF and fruit powders enhanced molecular interactions and matrix cohesion, which may contribute to improved texture and antioxidant potential of the biscuits. Overall, this formulation offers a promising and practical approach to developing functional gluten-free biscuits with enhanced nutritional, phytochemical, functional, and structural characteristics. Full article

(This article belongs to the Special Issue Formulation and Nutritional Aspects of Cereal-Based Functional Foods)

► Show Figures

Graphical abstract

28 pages, 9616 KB

Open AccessReview

Advances in Optical Sensing Technologies for On-Site Detection of Harmful Residues in Food: Principles and Recent Applications

by Qinghua Liu, Yuanyuan Liu, Huihui Yang, Qian Su, Linglei Li, Xiangqi Meng, Minmin Li, Xiaoxue Jia, Peihua Ma, Bei Fan, Fengzhong Wang and Long Li

Foods 2025, 14(23), 4073; https://doi.org/10.3390/foods14234073 (registering DOI) - 27 Nov 2025

Abstract

Food safety has recently attracted increasing attention, underscoring the need for timely and accurate on-site testing technologies. Optical detection, among various methods, offers notable advantages, including ease of use and rapid results, making it a promising approach for food safety applications. This paper [...] Read more.

Food safety has recently attracted increasing attention, underscoring the need for timely and accurate on-site testing technologies. Optical detection, among various methods, offers notable advantages, including ease of use and rapid results, making it a promising approach for food safety applications. This paper reviews the fundamental principles of optical inspection for food field examination and explores its practical applications, including techniques such as surface-enhanced Raman scattering, UV–visible absorption spectroscopy, and fluorescence detection. Furthermore, this review discusses the integration of detection technologies with nanotechnology and smartphone-based systems. In addition, this review discusses the current applications, challenges, and potential solutions associated with optical detection in on-site food inspections. Full article

(This article belongs to the Special Issue Advances of Novel Technologies in Food Analysis and Food Safety)

► Show Figures

Figure 1

23 pages, 936 KB

Open AccessArticle

Development of a Complex Biologically Active Supplement for Immunomodulation

by Gulzhan Zhumaliyeva, Urishbay Chomanov, Gulmira Kenenbay, Assiya Shoman, Ainel Baizakova and Shynar Akzholtayeva

Foods 2025, 14(23), 4072; https://doi.org/10.3390/foods14234072 - 27 Nov 2025

Abstract

In light of the increasing prevalence of metabolic disorders and immune-deficiency conditions, the development of complex plant-based biologically active supplements (BAS) represents a pressing challenge in modern food science. The aim of this study was to develop an immunomodulatory BAS using Jerusalem artichoke, [...] Read more.

In light of the increasing prevalence of metabolic disorders and immune-deficiency conditions, the development of complex plant-based biologically active supplements (BAS) represents a pressing challenge in modern food science. The aim of this study was to develop an immunomodulatory BAS using Jerusalem artichoke, sprouted oats, sprouted barley, and licorice root. Physicochemical, organoleptic, and microbiological analyses of raw materials and experimental samples were performed. It was established that sprouted grains are characterized by increased protein content (oats—12.64%, barley—11.87%) and elevated levels of amino acids (lysine—1.42% in sprouted barley). Jerusalem artichoke demonstrated high levels of dietary fiber (24.65%) and vitamin C (31.95 mg/100 g), while licorice root contained significant amounts of glycyrrhizic acid and vitamin B₂ (0.77 mg/100 g). The combination of Jerusalem artichoke, sprouted grains, and licorice root forms a solid foundation for the development of a complex BAS capable of normalizing metabolism and supporting the immune system, particularly in individuals with diabetes mellitus. This approach aligns with current trends in functional nutrition and contributes to import substitution and the advancement of Kazakhstan’s agro-industrial sector. Four BAS formulations were evaluated, and Sample 4 (Jerusalem artichoke—60 g, sprouted oats—12.5 g, sprouted barley—12.5 g, licorice root—15 g) was identified as optimal due to its balanced composition and high technological performance. It demonstrated good flowability (angle of repose—34°), satisfactory water-holding capacity (0.701 g/g), and the highest stability in organoleptic characteristics. The protein content of this sample was 11.97%, fiber—9.24%, and vitamin E—57.75 mg/100 g. The results confirm that the developed BAS is a valuable source of dietary fiber, amino acids, vitamins, and minerals, providing a pronounced synergistic immunomodulatory effect. The practical significance of the study lies in the potential application of the developed composition in the production of functional foods aimed at metabolic correction and diabetes prevention. Full article

(This article belongs to the Section Food Nutrition)

► Show Figures

Figure 1

19 pages, 7324 KB

Open AccessArticle

Soybean Protein Hydrolysate Enhances Growth and Freeze-Drying Survival of Bifidobacterium breve and Bifidobacterium longum Strains

by Lanyan Huang, Xinyu Zhao, Qingping Wu, Weipeng Guo, Ning Yang, Yue Fan, Ying Zhang, Ying Li, Xinqiang Xie and Moutong Chen

Foods 2025, 14(23), 4071; https://doi.org/10.3390/foods14234071 - 27 Nov 2025

Abstract

The study proposed a strategy using soybean protein hydrolysate (SPH) as the sole nitrogen source for promoting the proliferation and freeze-drying survival of Bifidobacterium breve and Bifidobacterium longum strains. High proportions of SPH replacing traditional nitrogen sources in MRSL significantly enhanced bacterial viable [...] Read more.

The study proposed a strategy using soybean protein hydrolysate (SPH) as the sole nitrogen source for promoting the proliferation and freeze-drying survival of Bifidobacterium breve and Bifidobacterium longum strains. High proportions of SPH replacing traditional nitrogen sources in MRSL significantly enhanced bacterial viable cell counts and OD₆₀₀ values. The small peptides (<3 kDa) and hydrophilic amino acid residues in SPH are considered to be the key factors for promoting bacterial growth. The exclusive use of SPH (100%-SPH) as the nitrogen source induced a morphological change in B. breve 1206 with the Y-shape transformation into smaller rod-shaped cells, while B. longum 070103 and 050101 became shorter rods. Cells with these morphological changes could more effectively maintain cell membrane integrity in an acidic condition and during the freeze-drying process. Consequently, MSPH improved cell viability and freeze-drying survival for B. breve 1206 in PBS and 10% skim milk compared to MRSL. It also significantly increased viable cell counts and the ability to survive freeze-drying for functional B. longum strains 070103 and 050101 in 10% skim milk, with survival rates increasing by 16.2% and 43.1%, respectively. These results showed the applicability of SPH in the industrial-scale cultivation of functional Bifidobacterium strains. It also provides new insights into soybean-derived nitrogen sources that can affect amino acid composition and bacterial morphology to enhance probiotic stability. This study supported the application of soybean peptides as the sole nitrogen source for producing high-viability probiotics and the potential prebiotic with health benefits. Full article

(This article belongs to the Special Issue Food Proteins and Peptides: Bioactivity, Applications and Health Benefits)

► Show Figures

Graphical abstract

12 pages, 1208 KB

Open AccessArticle

Electrochemical Behaviour of the Antioxidant Gallic Acid Using a Low-Cost Screen-Printed Carbon Sensor and Its Exploitation for Banana Wine Analysis

by Sotirios I. Ekonomou, Olena Doran, Adrian Crew and John P. Hart

Foods 2025, 14(23), 4070; https://doi.org/10.3390/foods14234070 - 27 Nov 2025

Abstract

A low-cost screen-printed carbon electrode (SPCE) was used to determine gallic acid (GA) in banana wine (BW). Cyclic voltammetry (CV) showed GA oxidation in Phosphate-Buffered Saline (PBS, pH 7.0) with 10% ethanol was diffusion-controlled, forming a quinone species. This supporting electrolyte was applied [...] Read more.

A low-cost screen-printed carbon electrode (SPCE) was used to determine gallic acid (GA) in banana wine (BW). Cyclic voltammetry (CV) showed GA oxidation in Phosphate-Buffered Saline (PBS, pH 7.0) with 10% ethanol was diffusion-controlled, forming a quinone species. This supporting electrolyte was applied for calibration using the identified CV and differential-pulsed voltammetry (DPV) peaks, whose low potentials ensured good selectivity and stability. Linearity was obtained between 0.25–5.00 μM GA, suitable for BW analysis. BW was filtered, diluted (1:20) in electrolyte, and analysed via the standard addition method. GA concentrations were 7.369 μM (CV) and 7.570 μM (DPV), with no significant differences. Further validation of the voltammetric procedure using fortified BW confirmed its reliability, with excellent recoveries of 94.41% (CV) and 99.33% (DPV). The SPCE-based voltammetric approach offers a simple, accurate, and low-cost method for GA determination in BW, combining good sensitivity, selectivity, and reproducibility. Full article

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

► Show Figures

Figure 1

22 pages, 2396 KB

Open AccessArticle

Identification and Classification of Snack-Type Watermelon (Citrullus lanatus) Genotypes Using Seed Morphology and Machine Learning Techniques

by Uğur Ercan, Sıtkı Ermiş, Onder Kabas, Güleda Öktem, Aylin Kabas and Gigel Paraschiv

Foods 2025, 14(23), 4069; https://doi.org/10.3390/foods14234069 - 27 Nov 2025

Abstract

This study examines the effectiveness of machine learning approaches for the automatic identification of watermelon genotypes from the seeds of watermelon, for the snack-type watermelon (Citrullus lanatus). Nine genotypes with red, white, and black seed coats were assessed in total. For [...] Read more.

This study examines the effectiveness of machine learning approaches for the automatic identification of watermelon genotypes from the seeds of watermelon, for the snack-type watermelon (Citrullus lanatus). Nine genotypes with red, white, and black seed coats were assessed in total. For each genotype, 200 seeds were analyzed using high-resolution imaging and digital measurement techniques for the extraction of morphological characteristics (length, width, thickness, area, perimeter, equivalent diameter, etc., and physical (weight) and colorimetric attributes of the (L, a, b). The resulting dataset was modeled using Artificial Neural Network (ANN), Random Forest (RF) and Extra Tree (ET) algorithms and performance was validated by a 10-fold cross-validation. The primary objective of the study was to match (identify) each seed accurately with its respective genotype by using the morphological, physical, and colorimetric characteristics of the seed and thus to perform genotypic classification. The comparative results showed that the RF model had the highest genotypic performance (accuracy 92.22%, F1-score 91.87%, Cohen’s Kappa 0.9118), followed by the ET (accuracy, 90.00%) and ANN models with a relatively lower precision (86.11%). Statistical analysis using the Wilcoxon signed-rank test confirmed that both RF and ET significantly outperformed ANN, with RF providing superior balance and stability over ET. The findings highlight that machine learning-based frameworks enable rapid, reliable, and non-destructive classification (identification) of snack-type watermelon seeds according to their genotypes. Such approaches hold strong potential for enhancing varietal traceability in breeding programs, improving quality control in commercial seed production, and meeting the high-throughput demands of seed processing industries. Full article

(This article belongs to the Special Issue Application of Artificial Intelligence and Machine Learning in Food Analysis)

► Show Figures

Figure 1

35 pages, 7967 KB

Open AccessReview

Feasibility of Using Tenebrio molitor Larvae as an Alternative Protein Source

by Rubén Agregán, Noemí Echegaray, Laura Moraga-Babiano, Mirian Pateiro and José M. Lorenzo

Foods 2025, 14(23), 4068; https://doi.org/10.3390/foods14234068 (registering DOI) - 27 Nov 2025

Abstract

Mealworm farming is gaining interest as a possible solution to the oversaturated meat supply chain, as an alternative source of protein. This is a more environmentally friendly activity that requires fewer inputs for production compared to meat. This review discusses the feasibility of [...] Read more.

Mealworm farming is gaining interest as a possible solution to the oversaturated meat supply chain, as an alternative source of protein. This is a more environmentally friendly activity that requires fewer inputs for production compared to meat. This review discusses the feasibility of mealworms as an ingredient for the production of novel foods, investigating crucial aspects, such as nutrition, technological capability, food safety, and consumer acceptance, among others. Tenebrio molitor larvae can be nutritionally comparable to meat, as they provide high-quality protein and other essential nutrients. Although the omega-6/omega-3 ratio exceeds the recommended limit (<5), certain strategies during larval breeding, including feeding, and cooking, may significantly reduce this gap. The use of mealworm flour in the food industry can provide apparently healthy, safe matrices with high protein content. However, inclusions above 10% often lead to technological and sensory deficiencies. Further experimentation is required to overcome these issues, which negatively impact consumer acceptance, and to promote social behavioral strategies to attract consumers toward insects. On the other hand, regulatory policies might play a crucial role in supporting this business, which is predicted to grow as technology develops and this activity aligns with a circular economy. Full article

(This article belongs to the Topic Advancing Sustainable Proteins: Alternative Sources, Novel Processing, and Food Applications for Global Challenges)

► Show Figures

Graphical abstract

19 pages, 1329 KB

Open AccessArticle

Bioaccessibility and Gut Microbiota Modulation of Phenolics in Prunus mume vs. Fructus mume

by Qingzhuang Xie, Zhaolun Tan, Bangyan You, Jinxin Luo, Wei Huang, Ruili Yang and Wu Li

Foods 2025, 14(23), 4067; https://doi.org/10.3390/foods14234067 - 27 Nov 2025

Abstract

Fructus mume (FM), the processed product of Prunus mume (PM), is a traditional Chinese medicine. The release characteristics and bioactivities of phenolics from PM and FM were compared in the present study. In oral and gastric digestion, both the total polyphenols content released [...] Read more.

Fructus mume (FM), the processed product of Prunus mume (PM), is a traditional Chinese medicine. The release characteristics and bioactivities of phenolics from PM and FM were compared in the present study. In oral and gastric digestion, both the total polyphenols content released and the antioxidant activities of PM were much higher than those of FM, whereas the opposite trend was observed in intestinal digestion and colonic fermentation. Specifically, during colonic fermentation, the total polyphenols content released of FM was 1.43-fold higher than that of PM, with corresponding antioxidant activities (DPPH and ABTS) of FM being 1.41- and 2.91-fold higher, respectively. Twenty-four individual phenolics were found after gastrointestinal digestions with neochlorogenic acid and chlorogenic acid as the predominant ones. During colonic fermentation, a comparatively higher content of cryptochlorogenic acid and benzoic acid was detected in FM, while a higher content of 3-(3,4-dihydroxyphenyl) propionic acid was detected in PM. Notably, FM has a better effect on regulating the gut microbiota composition than PM, as evidenced by a greater enrichment of beneficial bacteria such as Bifidobacterium and Megamonas, along with a stronger suppression of the pathogenic Escherichia–Shigella. These results provided insights into the digestive properties of polyphenols from PM and FM, indicating that processing of PM into FM potentially enhance its health-improving effects on the colon. Full article

(This article belongs to the Section Food Nutrition)

► Show Figures

Figure 1

24 pages, 1654 KB

Open AccessArticle

Nutritional Composition, Bioactive Properties, and Sensory Evaluation of Breadsticks Enriched with Carp Meat (Cyprinus carpio, L.)

by Grzegorz Tokarczyk, Grzegorz Bienkiewicz, Katarzyna Felisiak, Patrycja Biernacka, Tomasz Krzywiński, Marek Bury, Cezary Podsiadło and Eire López Arroyos

Foods 2025, 14(23), 4066; https://doi.org/10.3390/foods14234066 - 27 Nov 2025

Abstract

Cereal-based snacks, such as breadsticks and salty sticks, are widely consumed but nutritionally poor, lacking protein, essential amino acids, bioactive compounds, and functional lipids. Enhancing these products with fish-derived ingredients could provide a novel approach to improving their nutritional and functional value. This [...] Read more.

Cereal-based snacks, such as breadsticks and salty sticks, are widely consumed but nutritionally poor, lacking protein, essential amino acids, bioactive compounds, and functional lipids. Enhancing these products with fish-derived ingredients could provide a novel approach to improving their nutritional and functional value. This study investigated the effect of incorporating carp meat (0–30%) into breadsticks in terms of their composition, amino acid and fatty acid profiles, mineral content, antioxidant activity, lipid stability, and sensory attributes. Fortification with carp meat substantially improved nutritional value, with a significant increase in essential amino acids, especially available lysine, and long-chain ω3 fatty acids. Antioxidant activity increased depending on the amount of fish meat added, contributing to reduced total oxidation values. Sensory evaluation revealed that 10–15% fish addition is the optimal range, combining improved nutritional quality with high consumer acceptability. The results show that carp-enriched breadsticks represent a promising functional food concept that can deliver bioactive nutrients in a familiar snack form. This approach highlights the feasibility of fortifying food with fish as a strategy to diversify healthy snacks, increase fish consumption, and provide new opportunities for innovation in the food industry. Full article

(This article belongs to the Special Issue Identification and Functional Study of Bioactive Components in Seafood)

► Show Figures

Figure 1

16 pages, 885 KB

Open AccessArticle

Statistical and Multivariate Evaluation of Olive Oil Degradation During Long-Term Storage

by Erislene S. Almeida, Danyel F. Silva, Natalia S. de Oliveira, Juliana S. Fernandes, Bruna C. S. Oliveira, Simone Monteiro, Fernanda V. Almeida, Jez W. B. Braga and Ana C. B. Dias

Foods 2025, 14(23), 4065; https://doi.org/10.3390/foods14234065 - 27 Nov 2025

Abstract

Extra virgin olive oil (EVOO) is valued for its flavor and health benefits. However, its quality can decline during storage, reducing food quality and the effectiveness of therapeutic compounds when used as a pharmaceutical excipient. While the oxidative stability of extra virgin olive [...] Read more.

Extra virgin olive oil (EVOO) is valued for its flavor and health benefits. However, its quality can decline during storage, reducing food quality and the effectiveness of therapeutic compounds when used as a pharmaceutical excipient. While the oxidative stability of extra virgin olive oil has been widely studied for food quality and shelf life, its crucial role as a pharmaceutical excipient and the impact of long-term degradation on the effectiveness and stability of active compounds remain largely unexplored. This study examined 14 commercial EVOO samples immediately after opening and after three years of storage. Standard methods were used to measure the peroxide value, p-anisidine value, acidity, antioxidant activity, and extinction coefficients. The data were analyzed with statistical and chemometric tools. Initially, all oils met international quality standards. After three years, most samples showed significant deterioration, especially a decline in antioxidant activity and an increase in K232 values. Statistical tests confirmed differences among samples, and pairwise comparisons indicated significant differences consistent with degradation between T0 and T1. Principal component analysis (PCA) identified three main patterns related to oxidation and antioxidant capacity, and clustering distinguished between stable and unstable samples. Overall, the stability of the studied EVOOs varied by brand, influenced by their natural composition and storage conditions. Multivariate analysis confirmed that antioxidant activity and extinction coefficients are key indicators of oxidative degradation. This finding highlights multivariate analysis as a valuable approach for monitoring the oxidative stability of oils and ensuring EVOO quality for both food and pharmaceutical application. Full article

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

► Show Figures

Figure 1

13 pages, 341 KB

Open AccessArticle

High-Fiber Belgian Waffles: Quality Characteristics and Consumer Acceptance, Product-Elicited Emotions, and Purchase Intent Evaluated by Millennial Consumers

by Andrea Velasquez, Brandon Freire, Ryan Ardoin, Georgianna Tuuri, Evelyn Watts, Joan M. King, Yupeng Gao and Witoon Prinyawiwatkul

Foods 2025, 14(23), 4064; https://doi.org/10.3390/foods14234064 - 27 Nov 2025

Abstract

Dietary fiber can help reduce LDL cholesterol and lower the risk of cardiovascular diseases. This study aimed to characterize the physicochemical properties of Belgian waffles formulated with varying soluble dietary fiber levels [<1 g (control), 5 g, 10 g, and 15 g/serving]. Consumer [...] Read more.

Dietary fiber can help reduce LDL cholesterol and lower the risk of cardiovascular diseases. This study aimed to characterize the physicochemical properties of Belgian waffles formulated with varying soluble dietary fiber levels [<1 g (control), 5 g, 10 g, and 15 g/serving]. Consumer acceptance, product-elicited emotions, and purchase intent (before and after a health-claim statement was presented) were also evaluated. The waffles’ weight loss, color, and texture were measured. Participants (N = 120; 95% millennial consumers) evaluated six sensory attributes using a 9-point hedonic scale; brown color intensity, softness, and chewiness [just-about-right scale]; purchase intent (PI) [yes/no]; and product-elicited emotions [check-all-that-apply]. Overall liking (OL) and PI were evaluated before and after a high-fiber health claim (HFHC) was presented. Data analysis (α = 0.05) included ANOVA, a t-test, the McNemar test, Cochran’s Q test, and penalty analysis. Increasing the fiber did not significantly affect waffle aroma, texture, flavor, or OL. Waffles turned a lighter yellow with the two highest fiber addition levels (greater L* and b* values), resulting in decreased color liking. Waffles with 15 g fiber/serving became significantly less cohesive and chewy; however, texture liking did not significantly decrease. After participants read the HFHC, high-fiber samples outperformed the control in OL and PI scores and elicited positive emotions. Added fiber affected color and texture but maintained consumer acceptability. Full article

(This article belongs to the Section Sensory and Consumer Sciences)

► Show Figures

Figure 1

19 pages, 4642 KB

Open AccessArticle

Inactivated Akkermansia muciniphila AKK PROBIO Preserves Intestinal Homeostasis and Ameliorates DSS-Induced Colitis in Mice

by Hongyan Zhang, Chunwen Liu, Yutian Huang, Xin Ma and Dayong Ren

Foods 2025, 14(23), 4063; https://doi.org/10.3390/foods14234063 - 27 Nov 2025

Abstract

Ulcerative colitis (UC) is a chronic relapsing inflammatory bowel disease with escalating global incidence. Conventional therapies face limitations including substantial costs and adverse effects, while live probiotics pose safety risks in vulnerable populations. Postbiotics—inactivated microorganisms conferring health benefits—offer therapeutic potential without viable bacterial [...] Read more.

Ulcerative colitis (UC) is a chronic relapsing inflammatory bowel disease with escalating global incidence. Conventional therapies face limitations including substantial costs and adverse effects, while live probiotics pose safety risks in vulnerable populations. Postbiotics—inactivated microorganisms conferring health benefits—offer therapeutic potential without viable bacterial risks. This study investigated inactivated Akkermansia muciniphila AKK PROBIO in dextran sulfate sodium (DSS)-induced colitis mice. Inactivated AKK PROBIO significantly ameliorated disease manifestations, restoring body weight and food intake during days 10–14 (p < 0.01) and reducing Disease Activity Index scores (p < 0.0001). Treatment preserved colonic architecture, enhanced tight junction proteins (Claudin-1, Occludin, ZO-1), and elevated mucin 2 expression. Mechanistically, AKK PROBIO modulated inflammatory responses by increasing anti-inflammatory interleukin-10 (p < 0.05) while decreasing pro-inflammatory cytokines IL-1β, IL-6, and TNF-α (all p < 0.05). 16S rRNA sequencing revealed selective microbiota remodeling with enriched beneficial genera (Ligilactobacillus, Lachnospiraceae_NK4A136_group, Bacteroides, Akkermansia) and depleted pathobionts (Escherichia-Shigella). Functional profiling demonstrated enhanced microbial metabolic capacity in carbohydrate and amino acid metabolism pathways. Gas chromatography–mass spectrometry analysis confirmed elevated short-chain fatty acid production, particularly butyrate and isocaproate (p < 0.05). Correlation analyses revealed interconnected relationships among beneficial microbiota, short-chain fatty acids, and anti-inflammatory mediators, while showing inverse associations with pro-inflammatory cytokines. In summary, our findings demonstrate that inactivated AKK PROBIO alleviates colitis, supporting its development as a safe, food-derived postbiotic. Full article

(This article belongs to the Section Food Microbiology)

► Show Figures

Figure 1

18 pages, 443 KB

Open AccessArticle

CO₂ and Acidification of Low-Salt Brine Promote Some Yeasts and Penalize Bacteria in Naturally Brined Black Table Olive Fermentation

by Biagi Angelo Zullo and Gino Ciafardini

Foods 2025, 14(23), 4062; https://doi.org/10.3390/foods14234062 - 27 Nov 2025

Abstract

Naturally fermented black table olives are typically processed in brine with a high NaCl content. Since salt is responsible for several cardiovascular problems, methods are needed to reduce the salt (NaCl) content in the olive flesh. In this study, we investigated the natural [...] Read more.

Naturally fermented black table olives are typically processed in brine with a high NaCl content. Since salt is responsible for several cardiovascular problems, methods are needed to reduce the salt (NaCl) content in the olive flesh. In this study, we investigated the natural fermentation of healthy and damaged black table olives marinated in acidified low-salt brine under slightly pressurized CO₂ (spCO₂) conditions. Tests performed with healthy black table olives of the Leccino cultivar showed the presence of yeasts and the absence of bacteria and molds in the brine during the entire fermentation period. Among the yeasts, Saccharomyces cerevisiae prevailed, especially at the end of the fermentation period. Black table olives damaged by the olive fruit fly Bactrocera oleae (Rossi) were contaminated by various microorganisms, including enterobacteria and lactic acid bacteria, recorded mainly in fruit fly larvae. During fermentation with acidified low-salt brines under spCO₂, enterobacteria did not survive at the beginning of incubation, whereas the lactic acid Leuconostoc mesenteroides identified at the beginning of fermentation disappeared after 2 months of incubation. Among the yeasts that survived during the incubation, S. cerevisiae clearly prevailed. All results confirmed the antimicrobial activity of acidified low-salt brine in the presence of spCO₂. This technology may offer a potentially safer method for production of low-salt olives. Full article

(This article belongs to the Section Food Microbiology)

► Show Figures

Figure 1 Cont.

17 pages, 1737 KB

Open AccessArticle

Preharvest Application of Oxalic Acid to ‘Calabacita’ Fresh Figs: Effects on Physicochemical and Antioxidant Profile During Cold Storage

by Carlos Moraga-Lozano, Ana María Fernández-León, Margarita López-Corrales, Alicia Rodríguez, Manuel J. Serradilla and Mónica Palomino-Vasco

Foods 2025, 14(23), 4061; https://doi.org/10.3390/foods14234061 - 27 Nov 2025

Abstract

Fresh figs are a highly perishable fruit with a very limited shelf life. Consequently, the development of innovative strategies at both the preharvest and postharvest stages is essential to enhance their quality and extend their shelf life. This study aimed to evaluate the [...] Read more.

Fresh figs are a highly perishable fruit with a very limited shelf life. Consequently, the development of innovative strategies at both the preharvest and postharvest stages is essential to enhance their quality and extend their shelf life. This study aimed to evaluate the postharvest performance of fresh figs (cv. Calabacita) treated preharvest with oxalic acid (OA) via foliar spraying at 1.2 L per tree at two concentrations (1 and 2 mM), applied either twice or three times. Figs were harvested at commercial maturity and stored for 10 days at 1 °C and 90% relative humidity in darkness, with sampling carried out at 0, 3, 7 and 10 days. At each sampling point, physiological, physicochemical, and bioactive parameters were assessed, and an analysis of variance was performed to determine differences among OA treatments. The findings showed that the effectiveness of OA depended on the number of applications, with two preharvest sprays providing the most favourable outcomes. OA at 2 mM significantly reduced weight loss, respiration rate, and ethylene production compared with controls and increased titratable acidity. Furthermore, all OA treatments enhanced the antioxidant activity of the fruit, improving both enzymatic and non-enzymatic antioxidant activity, as well as total phenolic content. This suggests improved stress tolerance supported by lower cell wall oxidation at the end of cold storage. In conclusion, two preharvest applications of oxalic acid effectively contribute to maintaining fruit quality and extending the storability of fresh figs during cold storage. Full article

(This article belongs to the Special Issue Postharvest Technologies to Enhance Food Quality and Safety)

► Show Figures

Figure 1

Journal Description

Foods

Latest Articles

Journal Menu

Journal Browser

Highly Accessed Articles

Latest Books

E-Mail Alert

News

Topics

Conferences

Special Issues

Topical Collections

Further Information

Guidelines

MDPI Initiatives

Follow MDPI