Foods

21 pages, 526 KB

Open AccessArticle

Home-Produced Eggs as Indicators of PFAS Contamination in Food Following a Fire at a Plastic Recycling Plant

by Nina Bilandžić, Tomislav Klapec, Biljana Crevar, Ines Varga, Jelena Kaurinović, Bruno Čalopek, Maja Đokić, Damir Pavliček and Luka Cvetnić

Foods 2026, 15(10), 1702; https://doi.org/10.3390/foods15101702 - 12 May 2026

Abstract

This study evaluated the impact of a fire at a plastic recycling plant in the suburbs of Osijek on the concentrations of per- and polyfluoroalkyl substances (PFAS) in home-produced eggs (HPE) collected from nearby settlements exposed to smoke. The assessment was conducted over [...] Read more.

This study evaluated the impact of a fire at a plastic recycling plant in the suburbs of Osijek on the concentrations of per- and polyfluoroalkyl substances (PFAS) in home-produced eggs (HPE) collected from nearby settlements exposed to smoke. The assessment was conducted over three time periods following the fire. Commercial eggs from supermarkets and HPE from northwestern Croatia were also analyzed. Thirteen out of 30 compounds were quantified. In both HPE groups—the one closer to and more exposed to smoke (Zone A) and the one farther from fire (Zone B)—linear perfluorooctane sulfonic acid (L-PFOS) showed the highest detection frequency (91–100%). The highest mean concentrations of L-PFOS and the sum of the four main PFAS (∑4PFAS: PFOS, perfluorooctanoic acid (PFOA), perfluorononanoic acid (PFNA), and perfluorohexane sulfonic acid (PFHxS)), at 1.33 μg/kg, were measured in HPE from Zone A one month after the fire. In Zone B, a lower total ∑4PFAS of 0.93 μg/kg was detected. After eight months, concentrations of all quantified compounds decreased. The sums of ∑4PFAS decreased to 0.41 μg/kg (A) and 0.37 μg/kg (B), respectively. Concentrations are higher than those from northwestern Croatia and the previously determined national average. Weekly intakes of ∑4PFAS exceeded the tolerable weekly intake for toddlers and children even eight months after the fire. Full article

(This article belongs to the Special Issue Chemical Contaminants in Food: Risk Assessment and Mitigation Strategies)

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27 pages, 1134 KB

Open AccessArticle

Brewer’s Spent Grain as a Source of Proteins and Valuable Polysaccharides

by Andrea Están, Susana Simal, Valeria Eim, Juan Cárcel, Adda Ibañez and Mónica Umaña

Foods 2026, 15(10), 1701; https://doi.org/10.3390/foods15101701 - 12 May 2026

Abstract

Brewer’s spent grain (BSG) is an abundant by-product rich in proteins and polysaccharides. This study evaluated ultrasound (US) to enhance alkaline protein extraction in 110 mM NaOH and to obtain a polysaccharide-enriched residue, with mechanical agitation (AG) as the control. First, 40 min [...] Read more.

Brewer’s spent grain (BSG) is an abundant by-product rich in proteins and polysaccharides. This study evaluated ultrasound (US) to enhance alkaline protein extraction in 110 mM NaOH and to obtain a polysaccharide-enriched residue, with mechanical agitation (AG) as the control. First, 40 min extraction curves were evaluated at 25 and 50 °C and fitted to the Weibull model. At 25 °C, US increased the 40 min protein yield (40.8 ± 0.1 g/100 g initial protein) by 2.5-fold compared with AG; heating increased AG yield, whereas US showed negligible temperature sensitivity between 25 and 50 °C. Subsequently, extractions were performed at 25 °C in one or two 20 min cycles using fresh solvent. Extracts were recovered by pH-shift precipitation and freeze-dried. US maximised protein recovery (47.6 ± 0.1 g/100 g initial protein after two cycles) but co-extracted other compounds, reducing purity. AG extracts showed higher emulsifying activity (up to 9.6 ± 0.1 m²·g⁻¹), while US increased emulsion stability (up to 46 min). US residues showed up to ~35% lower glucose content than BSG (42 ± 2 g/100 g dry matter for BSG) and higher arabinoxylans (up to 23.5 ± 0.6 g/100 g dry matter; ~2.4-fold BSG), supporting a dual valorisation route based on the production of a protein-rich extract and an arabinoxylans-rich concentrate. Full article

(This article belongs to the Special Issue The Extraction, Characterization and Application of Functional Ingredients from Agri-Food Wastes and By-Products—2nd Edition)

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3 pages, 273 KB

Open AccessEditorial

Traditional and Non-Traditional Grain-Based Products: Addressing Challenges Through Formulation and Processing

by Andrea Bresciani, Catrin E. Tyl and Alessandra Marti

Foods 2026, 15(10), 1700; https://doi.org/10.3390/foods15101700 - 12 May 2026

Abstract

Grain-based foods have been integral components of the diets of people around the world for millennia. [...] Full article

(This article belongs to the Special Issue Traditional and Non-Traditional Grain-Based Products: Addressing Challenges Through Formulation and Processing)

14 pages, 2400 KB

Open AccessArticle

Effect of Starchy Wall Materials in the Microencapsulation of Carambola Fruit (Averrhoa carambola) Pulp: Antioxidant Characteristics

by Reyna S. Santana-Galeana, Jose Alvarez-Ramirez, Edith Agama-Acevedo, Apolonio Vargas-Torres and Luis A. Bello-Pérez

Foods 2026, 15(10), 1699; https://doi.org/10.3390/foods15101699 - 12 May 2026

Abstract

Averrhoa carambola, known as Carambola or Star fruit, was collected in a semitropical region of central Mexico. Extractable and non-extractable polyphenols were characterized in terms of their antioxidant capacity (ABTS+, DPPH, and FRAP). Extractable polyphenols showed a higher antioxidant capacity than their [...] Read more.

Averrhoa carambola, known as Carambola or Star fruit, was collected in a semitropical region of central Mexico. Extractable and non-extractable polyphenols were characterized in terms of their antioxidant capacity (ABTS+, DPPH, and FRAP). Extractable polyphenols showed a higher antioxidant capacity than their non-extractable counterparts, with values of 65.61, 109.37, and 83.90 μmol TE/g db for ABTS+, DPPH, and FRAP, respectively. These values are consistent with reports on fruit cultivated in Asia. Maltodextrin-based microcapsules, N-Lok and Capsul, were prepared to protect the extract from adverse conditions. The ability of the microcapsules to protect polyphenols and their antioxidant capacity was quantified by half-life, which ranged from 10 to 50 days. Principal component analysis was performed to evaluate the multivariate relationships between polyphenol half-life and antioxidant capacity in the microcapsules. The results showed that no single microcapsule could provide the best protection across all polyphenol content and antioxidant capacity levels. The main conclusion is that the type of capsule material depends on the specific application, particularly on which antioxidant properties are desired. Full article

(This article belongs to the Special Issue Advances in Sources, Extraction, Encapsulation, Bioavailability and Health Benefits of Functional Food Ingredients—2nd Edition)

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15 pages, 1106 KB

Open AccessArticle

Effect of Microwave-Assisted Heat–Moisture Treatment on Structure, Physicochemical Properties and In Vitro Digestibility of Wheat Starch

by Liuyan Chen, Jiawen Liu, Chao Yuan and Bo Cui

Foods 2026, 15(10), 1698; https://doi.org/10.3390/foods15101698 - 12 May 2026

Abstract

Wheat starch serves as a major dietary carbohydrate. Optimizing its structural and functional properties is essential for developing health foods. In the present study, microwave-assisted heat–moisture treatment (MHT) was applied to modify wheat starch and the effects of the physical treatments on its [...] Read more.

Wheat starch serves as a major dietary carbohydrate. Optimizing its structural and functional properties is essential for developing health foods. In the present study, microwave-assisted heat–moisture treatment (MHT) was applied to modify wheat starch and the effects of the physical treatments on its structure and digestibility were investigated. X-ray diffraction analysis revealed that the crystallinity of wheat starch slightly decreased after MHT. Ion chromatography revealed changes in the chain length distribution of wheat starch after modification, with a continuous increase in short-chain components over treatment time. MHT enhanced the enzymatic resistance of wheat starch, which resulted in a resistant starch content of 36.89% after 1.5 h of MHT. Excess heat disrupted the ordered structure of starch when the treatment was extended to 2 h, leading to a slight reduction in enzymatic resistance. The study provided a theoretical basis for designing functional starch ingredients through low water content physical treatment. Full article

(This article belongs to the Special Issue Novel Technologies in Food Processing)

22 pages, 7652 KB

Open AccessArticle

6-Bromoindole-3-acetonitrile Attenuates DSS-Induced Colitis by Inhibiting Epithelial Cell Pyroptosis

by Da Hong, Ximing Yang, Zhihui Chang, Lushun Yuan, Ming Du and Shuzhen Cheng

Foods 2026, 15(10), 1697; https://doi.org/10.3390/foods15101697 - 12 May 2026

Abstract

Ulcerative colitis is a chronic inflammatory bowel disease that requires new treatment approaches beyond traditional anti-inflammatory drugs. In this study, we analyzed publicly available single-cell RNA sequencing data from a DSS-induced colitis mouse model and identified pyroptosis as a key biological process linked [...] Read more.

Ulcerative colitis is a chronic inflammatory bowel disease that requires new treatment approaches beyond traditional anti-inflammatory drugs. In this study, we analyzed publicly available single-cell RNA sequencing data from a DSS-induced colitis mouse model and identified pyroptosis as a key biological process linked to epithelial damage. Based on this, we screened marine-derived brominated indoles for potential pyroptosis inhibitors and identified 6-bromoindole-3-acetonitrile as a promising candidate. Our results show that this compound significantly alleviates DSS-induced colitis in mice, with notable body weight recovery and a drop in Disease Activity Index (DAI) scores from about 8.5 to below 4 (p < 0.05). At the molecular level, it lowers the mRNA levels of Nlrp3, Caspase-1, and other pyroptosis-related genes, indicating suppression of the pyroptotic pathway. Moreover, treatment helps restore the intestinal barrier by supporting goblet cell regeneration and strengthening tight junctions. Molecular docking suggests that 6-bromoindole-3-acetonitrile binds stably to the active site of myeloperoxidase (MPO), with a binding energy of −18.1 kcal/mol, offering a possible structural basis for its anti-inflammatory effects. Together, these findings point to a marine-derived compound that reduces both inflammation and pyroptosis, representing a promising strategy for treating ulcerative colitis. Notably, these results come from preclinical studies and need further validation in clinical settings. Full article

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

28 pages, 4462 KB

Open AccessArticle

Metabolomic Profiling of Taiwanese Roselle (Hibiscus sabdariffa) Leaves and Their Antiproliferative and Insulin Resistance-Ameliorating Potential

by Yu-Hung Liao, Jing-Wen Chen, Yu-Chia Chang, San-Chi Chang and Chun-Han Su

Foods 2026, 15(10), 1696; https://doi.org/10.3390/foods15101696 - 12 May 2026

Abstract

Roselle (Hibiscus sabdariffa) leaves are the major by-product after harvesting the commercial calyces, and they contain diverse functional metabolites such as phenolic acids and flavonoids. This study aimed to comprehensively characterize the metabolite profiles of the leaves of two Taiwanese roselle [...] Read more.

Roselle (Hibiscus sabdariffa) leaves are the major by-product after harvesting the commercial calyces, and they contain diverse functional metabolites such as phenolic acids and flavonoids. This study aimed to comprehensively characterize the metabolite profiles of the leaves of two Taiwanese roselle varieties (Taitung No. 6 and Taitung No. 3) and to evaluate their antiproliferative and insulin resistance-ameliorating activities. Extracts prepared with 50% EtOH and n-hexane were analyzed by untargeted and targeted LC-MS/MS and GC-MS, respectively. Results revealed that the 50% EtOH extracts of both varieties were rich in neochlorogenic acid, cryptochlorogenic acid, rutin, and nicotiflorin. Taitung No. 6 uniquely contained higher levels of anthocyanins including delphinidin-3-O-sambubioside and cyanidin-3-O-sambubioside. Acidified 50% EtOH extraction increased flavonoid aglycone and polyamine contents. n-Hexane extracts were identified as potential sources of vitamin E, α-linolenic acid, squalene, and phytol. Both varieties exhibited antiproliferative activity against BxPC-3 pancreatic cancer cells (IC₅₀: 289.2–356.8 μg/mL) and significantly improved the glucose uptake in insulin-resistant HepG2 cells. Neochlorogenic acid and cryptochlorogenic acid were identified as primary active contributors to these bioactivities. This study elucidated the metabolite composition of Taiwanese roselle leaves and provided a scientific basis for the utilization of roselle leaves as a promising functional ingredient. Full article

(This article belongs to the Special Issue Applications of Mass Spectrometry in Food Analysis)

24 pages, 8600 KB

Open AccessArticle

Effects of Slaughter Methods on the Quality and Refrigerated Shelf Life of Biofloc-Cultured White Shrimp (Penaeus vannamei)

by S. Ferrando-Juan, A. Honrado, A. Tomás-Vidal, S. Martínez-Llorens, M. Rodilla, M. Jover-Cerdá, J. A. Beltrán Gracia, D. S. Peñaranda and J. Calanche

Foods 2026, 15(10), 1695; https://doi.org/10.3390/foods15101695 - 12 May 2026

Abstract

Ethical slaughter practices for crustaceans remain poorly standardized, and their effects on product quality and consumer perception are insufficiently understood. This study evaluated four ice-slurry-based slaughter methods in Penaeus vannamei reared under intensive biofloc technology (BFT) and their impact on refrigerated shelf life. [...] Read more.

Ethical slaughter practices for crustaceans remain poorly standardized, and their effects on product quality and consumer perception are insufficiently understood. This study evaluated four ice-slurry-based slaughter methods in Penaeus vannamei reared under intensive biofloc technology (BFT) and their impact on refrigerated shelf life. While BFT enhances farming sustainability, it may an increase in microbial load, potentially shaping post-mortem spoilage. Shrimp were subjected to cold thermal shock in seawater ice slurry (C-TS); a 5 min immersion in chilled seawater with 50 ppm sodium hypochlorite, followed by TS (5BTS); 3–4 h of intestinal clarification, followed by 1 min immersion in chilled seawater with 50 ppm sodium hypochlorite and subsequent TS (C1BTS); and TS, followed by UV-C exposure (TS-UV). Over 12 days at <4 °C refrigeration, culture-based microbiology (mesophilic bacteria, enterobacteria, psychrotrophs, pseudomonas, and specific spoilage organisms), total volatile nitrogen compounds (TVB-N), melanosis, and qualitative descriptive analysis were performed. Storage time showed typical spoilage patterns driven by psychrotrophic bacteria, TVB-N, and melanosis. Slaughter method influenced quality: C1BTS limited psychrotroph proliferation but accelerated melanosis, and TS-UV yielded the poorest performance. Notably, 5BTS delayed melanosis (~3 days), maintained sensory quality, and avoided excessive microbial growth, making it the most effective method. These findings provide practical guidance for additive-free shrimp processing and identify psychrotrophs as key spoilage indicators in BFT systems. Full article

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

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43 pages, 5201 KB

Open AccessArticle

Identification and Sensory Characterization of Umami Peptides During Lager Beer Fermentation

by Yashuai Wu, Wenjing Tian, Wanqiu Zhao, Jiayang Luo, Xin Yuan, Jiang Xie, Bofeng Zhong and Dongrui Zhao

Foods 2026, 15(10), 1694; https://doi.org/10.3390/foods15101694 - 12 May 2026

Abstract

Despite increasing interest in beer-derived umami peptides, their formation during lager beer fermentation and their potential roles in receptor recognition and sensory perception remain insufficiently understood. Therefore, this study combined peptidomics, in silico screening, receptor-oriented analysis, and sensory evaluation to investigate the dynamic [...] Read more.

Despite increasing interest in beer-derived umami peptides, their formation during lager beer fermentation and their potential roles in receptor recognition and sensory perception remain insufficiently understood. Therefore, this study combined peptidomics, in silico screening, receptor-oriented analysis, and sensory evaluation to investigate the dynamic changes in umami-related peptides throughout lager beer fermentation and to explore their possible sensory relevance. Peptide profiles varied markedly across the fermentation process, indicating continuous proteolysis and dynamic restructuring of the peptide pool. From these profiles, candidate umami peptides were screened, and representative short peptides with plausible receptor-binding characteristics were selected for further evaluation. These peptides showed measurable taste activity and were mainly associated with modulation of the umami–bitterness–aftertaste dimension, whereas their effects on aroma and overall balance were limited. In addition, the abundance of umami-related peptides was positively associated with perceived umami intensity. Overall, the results suggest that fermentation-derived peptides may contribute to taste perception in lager beer and provide a basis for further studies on flavor-oriented brewing and process regulation. Full article

(This article belongs to the Section Food Analytical Methods)

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29 pages, 13682 KB

Open AccessReview

Advances in Analytical Methods for the Extraction and Quantification of Benzophenones in Breast Milk and Infant Formula: A Scoping Review and Bibliometric Analysis

by Marcella Vitoria Galindo, Danyelly Silva Amorim, Isabelly Silva Amorim, José Teixeira Filho, Wellington da Silva Oliveira and Helena Teixeira Godoy

Foods 2026, 15(10), 1693; https://doi.org/10.3390/foods15101693 - 12 May 2026

Abstract

Benzophenones (BPs) and derivatives are endocrine-disrupting chemicals (EDCs) widely used in personal care products, food packaging, and flavoring ingredients. This systematic review and bibliometric analysis aimed to identify and summarize analytical methods used to determine BPs in human milk and infant formulas. Furthermore, [...] Read more.

Benzophenones (BPs) and derivatives are endocrine-disrupting chemicals (EDCs) widely used in personal care products, food packaging, and flavoring ingredients. This systematic review and bibliometric analysis aimed to identify and summarize analytical methods used to determine BPs in human milk and infant formulas. Furthermore, the bibliometric evaluation explored publication trends by journal, citation count, and geographical distribution, providing insight into the global research landscape on this topic. The most employed sample preparation techniques included liquid–liquid extraction, solid-phase extraction, dispersive solid-phase extraction, low-temperature partitioning, QuEChERS, and dispersive liquid–liquid microextraction, frequently combined with enzymatic treatments with β-glucuronidase or arylsulfatase to improve recovery and sensitivity. Gas chromatography (GC) and liquid chromatography (LC) coupled with mass spectrometry (MS) were the predominant analytical platforms, with LC–MS being the most used for its ability to detect BPs without derivatization. Recent studies have shown a trend of replacing conventional organic solvents with greener, sustainable, and environmentally friendly approaches, such as miniaturized methods. This trend aligns with Green Analytical Chemistry principles and highlights the need for ongoing methodological and regulatory advancements to ensure food safety and protect public health. Full article

(This article belongs to the Section Food Analytical Methods)

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19 pages, 344 KB

Open AccessReview

Supercritical Fluid Extraction to Valorise Fruit and Vegetable by-Products

by Miriana De Feo, Amalia Conte and Matteo Alessandro Del Nobile

Foods 2026, 15(10), 1692; https://doi.org/10.3390/foods15101692 - 12 May 2026

Abstract

The global transition toward a circular bioeconomy requires the urgent valorization of agro-industrial by-products, specifically fruit and vegetable residues, which represent a significant environmental burden but also a rich source of high-value bioactive compounds. This review critically examines Supercritical Fluid Extraction (SFE) using [...] Read more.

The global transition toward a circular bioeconomy requires the urgent valorization of agro-industrial by-products, specifically fruit and vegetable residues, which represent a significant environmental burden but also a rich source of high-value bioactive compounds. This review critically examines Supercritical Fluid Extraction (SFE) using carbon dioxide (CO₂) as a highly efficient and versatile technological platform for the sustainable recovery of specialty lipids and secondary metabolites. By analysing the thermodynamic foundations of the supercritical state, the study explores how the tuneable density and transport properties of supercritical CO₂ (SC-CO₂) facilitate molecular preservation compared to conventional solvent-based methods. The discussion focuses on the mechanistic aspects of the process, including the role of green co-solvents in overcoming polarity barriers and the application of kinetic models to describe mass transfer phenomena in complex matrices. Unlike general surveys, this work integrates technical-economic considerations with critical analysis of SFE’s role within a multi-stage biorefinery framework, essential for aligning economic profitability with the ecological mandate of strategic molecular recovery. Full article

(This article belongs to the Special Issue Effect of Cooking and Processing Methods on the Bioactivities and Nutrition of Food Products)

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23 pages, 2732 KB

Open AccessArticle

One-Step Ultrasound-Assisted Synchronous Extraction of Polysaccharides and Polyphenols from Blue Honeysuckle Berries: Structural Characteristics and Associated Bioactivities

by Runzhou Gao, Lujie Zhang, Junwei Huo, Xiaonan Sui and Yan Zhang

Foods 2026, 15(10), 1691; https://doi.org/10.3390/foods15101691 - 12 May 2026

Abstract

Blue honeysuckle (Lonicera caerulea L.) berries are rich in bioactive compounds, yet their efficient utilization is limited by conventional single-component extraction methods. This study developed a one-step ultrasound-assisted synchronous extraction (OUE) method to simultaneously recover polysaccharides and polyphenols and evaluate their physicochemical [...] Read more.

Blue honeysuckle (Lonicera caerulea L.) berries are rich in bioactive compounds, yet their efficient utilization is limited by conventional single-component extraction methods. This study developed a one-step ultrasound-assisted synchronous extraction (OUE) method to simultaneously recover polysaccharides and polyphenols and evaluate their physicochemical properties and bioactivities. OUE-extracted polyphenols (OUEP) and polysaccharides (OUES) showed significantly stronger antioxidant activity, with higher DPPH and ABTS radical scavenging capacities than conventionally extracted polyphenols (MPP) and hot water extraction followed by alcohol polysaccharides (HPS). FTIR analysis indicated similar polysaccharide backbones for OUES and HPS, while SEM revealed a more porous microstructure in OUES, and rheological measurements showed higher apparent viscosity, suggesting improved macromolecular interactions and functional behavior in food systems. Additionally, OUEP displayed strong α-amylase and α-glucosidase inhibitory activities (IC₅₀ = 25.85 ± 1.77 and 26.08 ± 0.11 mg/mL, respectively), highlighting their potential for glycemic control. These findings demonstrate that OUE not only enables efficient, simultaneous recovery of multiple bioactive components but also enhances their structural and functional properties, supporting the development of health-promoting food products and improving the utilization of blue honeysuckle berries. Full article

(This article belongs to the Special Issue Sustainable Co-Extraction Strategies for Polyphenols and Polysaccharides in Foods)

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19 pages, 1394 KB

Open AccessArticle

Can Citizen Science Be a Key Factor in the Fight Against Mislabeling? Discovering What Squid Is on the Plate

by Marta Muñoz-Colmenero, Marta Vargas-Ramírez, Pedro Perdiguero, Isabel Ballesteros, Beatriz Beroiz, Félix Gil, Rosario Linacero and Jose Luis Horreo

Foods 2026, 15(10), 1690; https://doi.org/10.3390/foods15101690 - 12 May 2026

Abstract

Governments invest much effort trying to control food markets as well as to protect consumer rights, but resource limitations and the complexity of the scenario make it a challenging task. To overcome this, the use of Citizen Science could potentially be a powerful [...] Read more.

Governments invest much effort trying to control food markets as well as to protect consumer rights, but resource limitations and the complexity of the scenario make it a challenging task. To overcome this, the use of Citizen Science could potentially be a powerful tool to fight against food fraud. We have researched this through the assessment of mislabeling for squids of Loligo genus, one of the most appreciated and consumed foods in Spain and Europe, with a big information gap regarding their mislabeling status. We involved volunteers to collect squid samples at Spanish restaurants, genetically identifying them later. Thanks to participants, sampling was highly successful, with 93.55% of the samples recovered and very similar mislabeling values being found whether samples were collected by experts or volunteers. Citizen Science provided high territorial coverage (82% of Spanish autonomous communities) to gain a comprehensive view of Loligo mislabeling in Spanish restaurants, its magnitude (91.59%) and consumer preferences, demonstrating a huge potential of the use of Citizen Science in traceability studies. Interestingly, mislabeling was equally present in both sandwiches and plates, was higher in inland localities than on the coast, and was higher in cheaper products. Participants reported a greater understanding of the concept of mislabeling after their participation and expressed high interest in their involvement in scientific projects in the future. They also emphasized the importance of fostering a close relationship between science and society. Full article

(This article belongs to the Special Issue Anti-Food Fraud: Technologies in Food Safety, Quality and Traceability)

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17 pages, 2028 KB

Open AccessArticle

Evaluation of Eating Quality in Japonica Rice: A Multi-Trait Analysis of Starch Properties, Protein Content and Taste Value

by Yuqianqian Li, Meng Li, Jiayuan Chang, Kaiwen Gu, Jing Yu, Xiaoming Zhang and Jinsong Bao

Foods 2026, 15(10), 1689; https://doi.org/10.3390/foods15101689 - 12 May 2026

Abstract

Rice eating quality is a core determinant of consumer preference and commercial value. Although it is chemically determined by the accumulation and distribution of the substances in rice seeds, the comprehensive physicochemical basis underlying this trait in japonica rice remains insufficiently clarified. To [...] Read more.

Rice eating quality is a core determinant of consumer preference and commercial value. Although it is chemically determined by the accumulation and distribution of the substances in rice seeds, the comprehensive physicochemical basis underlying this trait in japonica rice remains insufficiently clarified. To identify the key physicochemical indicators that predict and regulate japonica rice eating quality, the taste value of 59 japonica rice varieties was evaluated, and the protein content (PC), apparent amylose content (AAC), starch pasting properties, gelatinization characteristics, and textural attributes were systematically measured. The results indicated that japonica rice has an average taste value of 72.0 with a range between 54.0 and 87.8. The taste value was significantly negatively correlated with PC, onset (To), peak (Tp) and conclusion (Tc) gelatinization temperatures, but was significantly positively correlated with appearance score, mouthfeel score, hot paste viscosity (HPV), and cool paste viscosity (CPV). PCA further indicated that AAC, HPV, CPV, peak viscosity (PV), and setback value (SB) were the major contributors to the first principal component, explaining 38.5% of the total variation. Stepwise regression analysis showed that the best regression equation for predicting taste value was: Taste value = 142.526 − 5.226 PC − 0.425 To (R² = 0.455; p < 0.001), confirming PC and To as the core parameters accounting for 45.5% of the taste value variation. Path analysis further indicated that PC and To affected japonica rice eating quality through direct and indirect pathways. These findings suggest that low PC, low gelatinization temperature, high HPV, and high CPV can serve as good physicochemical indicators for the breeding of high-eating-quality japonica rice. Full article

(This article belongs to the Special Issue Advancing Research on Quality and Nutrition in Cereals and Cereal-Based Foods)

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24 pages, 3244 KB

Open AccessArticle

Comparative Transcriptomic Analysis of Chlorophyll Metabolism in Broccoli Under Preharvest 1-MCP Application Versus Pre-Cooling Combined with Cold Chain Storage

by Li Zhang, Tengfei Liu, Yingying Zhu, Libin Wang, Xiaoyu Xie and Li Jiang

Foods 2026, 15(10), 1688; https://doi.org/10.3390/foods15101688 - 12 May 2026

Abstract

Broccoli (Brassica oleracea var. italica) is highly nutritious, rich in vitamin C, glucosinolates, and minerals. However, its high postharvest respiratory rate leads to rapid quality deterioration, particularly chlorophyll degradation and yellowing under ambient conditions. In China, the lack of timely pre-cooling [...] Read more.

Broccoli (Brassica oleracea var. italica) is highly nutritious, rich in vitamin C, glucosinolates, and minerals. However, its high postharvest respiratory rate leads to rapid quality deterioration, particularly chlorophyll degradation and yellowing under ambient conditions. In China, the lack of timely pre-cooling facilities exacerbates postharvest losses. Therefore, developing safe, effective and low-cost preservation methods for broccoli during transportation is of great practical importance. In this study, RNA sequencing was employed to analyze the effects of preharvest 1-methylcyclopropene (1-MCP) and postharvest pre-cooling combined with cold treatments on gene expression in broccoli. Transcriptome analysis revealed that both treatments significantly upregulated or maintained key genes involved in chlorophyll biosynthesis (e.g., Glutamyl-tRNA reductase (GluTR), porphobilinogen deaminase (PBGD), magnesium chelatase (MgCh)) and downregulated chlorophyll degradation-related genes (e.g., Chlorophyllase (CLH), pheophytinase (PPH), pheophorbide a oxygenase (PaO)), resulting in enhanced chlorophyll retention. Furthermore, chlorophyllide a oxygenase (CAO) was upregulated, while chlorophyll b reductase (CBR) was downregulated, suggesting modulation of the chlorophyll cycle. These findings elucidate the molecular mechanisms by which 1-MCP and pre-cooling combined with cold regulate chlorophyll metabolism, providing new insights into the gene regulatory network underlying the postharvest quality maintenance in broccoli. Full article

(This article belongs to the Section Plant Foods)

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21 pages, 813 KB

Open AccessFeature PaperArticle

The Effect of Wheat Bran on the Chemical Composition, Texture, and Oxidative Stability of Beef Meatballs

by Daniela Ianiţchi, Liliana Aurelia Bădulescu, Paula Poşan, Elena Narcisa Pogurschi, Monica Paula Marin, Violeta Alexandra Ion, Carmen Gabriela Constantin, Aurora Dobrin, Livia Patraşcu, Camelia Hodoşan and Marius Laurian Maftei

Foods 2026, 15(10), 1687; https://doi.org/10.3390/foods15101687 - 12 May 2026

Abstract

The use of wheat bran (WB) to obtain functional meat products is a concept to be studied, due to sustainability issues and the nutritional advantages related to the decrease in caloric value, and the intake of phytonutrients, which can limit the incidence of [...] Read more.

The use of wheat bran (WB) to obtain functional meat products is a concept to be studied, due to sustainability issues and the nutritional advantages related to the decrease in caloric value, and the intake of phytonutrients, which can limit the incidence of diseases such as obesity, diabetes, or colon cancer. Beef meatballs with added wheat bran (5, 10, and 15%) were analyzed in terms of their physico-chemical parameters: pH, proximal composition, fiber content, caloric value and texture, antioxidant activity, fatty acids, amino acids, mineral content, and peroxide value. The fiber concentration in the meatballs increased proportionally with the WB addition. Although the antioxidant activity of the meatballs with WB was higher at the time of sample production, their stability proved to be weaker over time. The addition of wheat bran resulted in an overall decrease in amino acid concentrations and an increase in polyunsaturated fatty acid concentrations from 9.32 g/100 g to 14.36 g/100 g. For Mg, Ca, Mn, Cu, and Cr, there were significant increases between groups (p < 0.001), while Na and Zn decreased with the addition of wheat bran. The peroxide value (PV) and free acidity (FFA) decreased with the increase in the proportion of added fiber. The increase in the percentage of wheat bran also generated significant reductions (p < 0.001) for all textural parameters investigated. Including wheat bran in meatballs can present technical challenges related to composition cohesion and product shaping, as well as sensory acceptance. At the industrial scale, problems may arise related to the processing equipment, and the shaping of meatballs becoming difficult with the increased wheat bran addition. Full article

(This article belongs to the Special Issue The Latest Advances in Phenolic Compounds and Their Application in Healthy Food)

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21 pages, 9444 KB

Open AccessArticle

Study on Quality Characteristics of Lonicera Tender Bud Tea Based on GC-IMS and Electronic Sensory Technology

by Mengxue Li, Li Zhang, Hua Ji and Xue Han

Foods 2026, 15(10), 1686; https://doi.org/10.3390/foods15101686 - 12 May 2026

Abstract

As a new type of tea, Lonicera tender bud tea currently lacks clear scientific standards for variety selection and harvest time determination, and relevant research on its components is insufficient. This study focused on ‘Beihua No.1’ and ‘Red Honeysuckle’ as research objects and [...] Read more.

As a new type of tea, Lonicera tender bud tea currently lacks clear scientific standards for variety selection and harvest time determination, and relevant research on its components is insufficient. This study focused on ‘Beihua No.1’ and ‘Red Honeysuckle’ as research objects and systematically analyzed their quality-related components using GC-IMS and electronic sensory technology. The results showed that: the basic nutritional components of ‘Beihua No.1’ were highest in August, and main pharmacological components peaked in April, with a high content of loganin; the components of ‘Red Honeysuckle’ were optimal in June, with a high concentration of swertiamarin. GC-IMS analysis revealed that ‘Beihua No.1’ contained 71 volatile substances, and ‘Red Honeysuckle’ contained 79 volatile substances, both mainly composed of esters and heterocyclic compounds. Through VIP analysis (VIP > 1), ‘Beihua No.1’ had 18 key differential components, including Methyl non-2-ynoate, 4-methylbenzaldehyde, cyclopentanone, etc.; ‘Red Honeysuckle’ had 28 key differential components, including 2,3,5,6-tetramethylpyrazine, 2-isopropyl-5-methylcyclohexanone, (E,E)-2,4-heptadienal, etc. Cluster analysis confirmed that ‘Beihua No.1’ is suitable for fresh-tasting tea, while ‘Red Honeysuckle’ is suitable for mellow-tasting tea. This study provides scientific support for the high-value development and standardized production of both. Full article

(This article belongs to the Topic Advances in Analysis of Food and Beverages, 2nd Edition)

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23 pages, 2798 KB

Open AccessArticle

Development and Optimization of Beeswax–Coriander Essential Oil-Based Nanostructured Lipid Carriers for Encapsulation of Anthocyanin-Rich Barberry Extract

by Sima Khezri, Babak Ghanbarzadeh, Hamed Hamishehkar, Maryam Mohammadi, Ali Ehsani and Pasquale M. Falcone

Foods 2026, 15(10), 1685; https://doi.org/10.3390/foods15101685 - 12 May 2026

Abstract

Nanostructured lipid carriers (NLCs) are colloidal delivery systems developed to address the low stability and limited bioavailability of sensitive active compounds. In this study, anthocyanin-rich barberry extract-loaded NLCs were prepared by a water-in-oil-in-water double emulsion method, using beeswax as the solid lipid and [...] Read more.

Nanostructured lipid carriers (NLCs) are colloidal delivery systems developed to address the low stability and limited bioavailability of sensitive active compounds. In this study, anthocyanin-rich barberry extract-loaded NLCs were prepared by a water-in-oil-in-water double emulsion method, using beeswax as the solid lipid and coriander essential oil as the liquid lipid. A combined D-optimal mixture design was employed to evaluate the effect of surfactant ratios (Tween 80/Tween 20 and polyglycerol ester (PGE)/polyglycerol polyricinoleate (PGPR)) on particle size, polydispersity index (PDI), zeta potential, and encapsulation efficiency. The optimized formulation suggested by Design-Expert^® software was obtained at 90/10 Tween 80/Tween 20 and 90/10 PGE/PGPR ratios and showed a particle size of 94.25 nm, PDI of 0.18, zeta potential of −23.4 mV, and encapsulation efficiency of 74%. The experimental values were in close agreement with the predicted responses. TEM observations indicated spherical morphology at the nanoscale, while FTIR, DSC, and XRD analyses confirmed successful incorporation of barberry extract into the lipid matrix and a less ordered crystalline structure. During one month of storage, the optimized NLC was more stable at 4 °C compared with 25 °C and showed higher antioxidant activity than the free extract. It also exhibited a higher inhibitory effect against S. aureus and E. coli than the free form in MIC and MBC assays. Overall, the developed NLCs could serve as an effective carrier system to improve the stability of anthocyanin-rich barberry extract and extend its application in food formulations. Full article

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

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26 pages, 6455 KB

Open AccessArticle

Effects of a Combined Front-of-Pack Nutrition Label and Nutrition Education Intervention on Healthier Choices of Freshly Prepared Beverages: An Online Randomized Controlled Trial

by Ruijia Shi, Jiazhang Huang and Junmao Sun

Foods 2026, 15(10), 1684; https://doi.org/10.3390/foods15101684 - 12 May 2026

Abstract

Freshly prepared beverages are widely consumed in China, yet limited nutrition disclosure may hinder healthier choices. This study evaluated whether front-of-pack (FOP) nutrition labels combined with nutrition education improved stated purchase decisions and healthfulness evaluations for freshly prepared beverages beyond labels alone. Participants [...] Read more.

Freshly prepared beverages are widely consumed in China, yet limited nutrition disclosure may hinder healthier choices. This study evaluated whether front-of-pack (FOP) nutrition labels combined with nutrition education improved stated purchase decisions and healthfulness evaluations for freshly prepared beverages beyond labels alone. Participants (n = 1100) were assigned to a combined intervention group (n = 551) or label-only group (n = 549) and completed six paired beverage tasks before and after intervention. Analyses used continuity-corrected McNemar tests, between-group net effects, transition analyses, and generalized estimating equations. For purchase decisions, healthier choices increased by 7.62–21.96 percentage points in the combined group versus 3.46–7.83 in the label-only group, with significant between-group net effects in five of six pairs after Holm correction. For healthfulness evaluations, improvements were 12.89–34.85 versus 6.19–9.29 percentage points, with significant between-group net effects in five of six pairs after Holm correction. Transition analyses showed larger shifts from non-healthier to healthier responses in the combined intervention group. Heterogeneity by sex and objective nutrition information literacy was significant only for healthfulness evaluations, with women and those with higher objective nutrition information literacy having additional benefit from the combined intervention. Therefore, adding nutrition education to FOP labels may promote healthier judgments and simulated choices for freshly prepared beverages. Full article

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

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