Foods

22 pages, 1584 KB

Open AccessArticle

Microbial Dynamics of Yogurts with Different Starter Cultures Under an In Vitro Gastrointestinal System Using 16S rRNA Sequencing

by Merve İnce-Palamutoğlu, Recep Palamutoğlu and Murat Baş

Foods 2026, 15(11), 2043; https://doi.org/10.3390/foods15112043 (registering DOI) - 5 Jun 2026

Abstract

Background: The aim of this study was to compare microbial diversity and compositional changes under digestive stress in yogurts produced using different culture strategies in a dynamic in vitro gastrointestinal system. Methods: Yogurts produced with probiotic starter cultures, standard yogurt cultures, and probiotic [...] Read more.

Background: The aim of this study was to compare microbial diversity and compositional changes under digestive stress in yogurts produced using different culture strategies in a dynamic in vitro gastrointestinal system. Methods: Yogurts produced with probiotic starter cultures, standard yogurt cultures, and probiotic sachet supplementation were evaluated using a dynamic in vitro gastrointestinal system including mouth, stomach, and small intestinal phases under controlled pH, temperature, and digestion conditions. Microbial diversity and compositional changes before and after the in vitro gastrointestinal simulation were determined using a 16S rRNA amplicon-based Oxford Nanopore sequencing approach, and the resulting data were analyzed using bioinformatics, alpha-diversity, and beta-diversity metrics. Results: Probiotic sachet addition significantly increased microbial species richness, alpha diversity, and community balance compared to starter culture yogurts (Shannon and Inverse Simpson, p < 0.05). In vitro gastrointestinal system led to a reduction to a Firmicutes-dominant core microbiota in all samples; in contrast, beta diversity and PCoA analyses showed that the post-digestive microbial structure of sachet-supplemented yogurts was significantly different (PERMANOVA, p = 0.001). Conclusions: Consequently, it was demonstrated that adding probiotic sachets to yogurt increases the diversity and resilience of beneficial bacteria throughout the digestive tract, making the product a more robust and functional food for health. Full article

(This article belongs to the Section Dairy)

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15 pages, 700 KB

Open AccessArticle

Antibiotic Residues in Meat and Animal Feed and Their Association with Antimicrobial Resistance: Evidence from the Kostanay Region, Kazakhstan

by Pavel Shevchenko, Zhanaidar Bermukhametov, Albina Gabitova, Alma Dossova, Bakhit Baimenov, Aliya Yskak, Gulnaz Yermoldina, Oxana Tomaruk and Raushan Rychshanova

Foods 2026, 15(11), 2042; https://doi.org/10.3390/foods15112042 (registering DOI) - 5 Jun 2026

Abstract

The widespread use of antibacterial agents in livestock production is associated with antibiotic residues in animal products and feed, posing a potential threat to food safety and contributing to antimicrobial resistance. The aim of this study was to assess contamination levels of beef, [...] Read more.

The widespread use of antibacterial agents in livestock production is associated with antibiotic residues in animal products and feed, posing a potential threat to food safety and contributing to antimicrobial resistance. The aim of this study was to assess contamination levels of beef, pork, and feed with antibiotic residues in the Kostanay region. The results demonstrated the presence of antibiotic residues in beef, pork, and feed, while all detected concentrations remained below established maximum residue limits. Despite compliance with regulatory standards, residues were detected frequently, and their levels differed significantly depending on feed type (p < 0.001). Microbiological analysis confirmed the presence of Escherichia coli and Staphylococcus aureus in meat samples, with isolates exhibiting moderate to high antimicrobial resistance, particularly in pork. The highest resistance was observed to tetracycline, streptomycin, and thiamphenicol. The obtained data indicate that even trace antibiotic concentrations entering the "feed–animal–product" chain may be associated with selective pressure on microbiota and the circulation of resistant microorganisms. The results highlight the need for comprehensive monitoring of feed and animal products to assess and mitigate antimicrobial resistance spread within the food chain. Full article

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

28 pages, 1445 KB

Open AccessArticle

Ultrasound-Assisted Deep Eutectic Solvent Three-Phase Partitioning System for Extraction of Polysaccharides from Longan Shell: Process Optimization, Physicochemical Properties, Structural Characterization, and Antioxidant Activities

by Xinyu Zhang, Pengkun Xu, Jing Yao, Junhong Hou, Yutong Xu and Hao Chen

Foods 2026, 15(11), 2041; https://doi.org/10.3390/foods15112041 (registering DOI) - 5 Jun 2026

Abstract

In this study, a methodology that combines ultrasound-enhanced extraction with the use of hydrophobic deep eutectic solvents (DESs) and three-phase partitioning (TPP) was presented for the green isolation of polysaccharides from longan shells (LSP). The extraction system was a DES composed of an [...] Read more.

In this study, a methodology that combines ultrasound-enhanced extraction with the use of hydrophobic deep eutectic solvents (DESs) and three-phase partitioning (TPP) was presented for the green isolation of polysaccharides from longan shells (LSP). The extraction system was a DES composed of an equal molar ratio of dodecanoic acid and octanoic acid, which was used as the separation medium. Generally, the main phase separation mechanisms involved in the purification of the polysaccharide were investigated. The ideal operational parameters were found through systematic optimization by the single-variable experiment with the response surface methodology, i.e., the extraction temperature of 63.8 °C, the phase volume ratio of 1:1.04 (v/v), and the ammonium sulfate concentration of 26.3%. The extraction efficiency is 2.42 ± 0.03% for LSP when the above operational parameters are used. The structural characterization showed that the isolated LSP is an acidic heteropolysaccharide rich in galacturonic acid and arabinose. It was also shown that the molecular architecture of LSP includes both types of glycosidic bonds, which are also of importance for its physicochemical properties. The polysaccharide exhibits an open fibrous network structure. Notably, the DES maintained stable performance over five successive reuses without significant degradation. Concerning the antioxidant capacity, LSP at 0.4 mg/mL showed 96.6 ± 2.0% inhibition of ABTS radical, and showed an iron-reducing capacity of 68.67 ± 2.02 micromol Trolox per gram (concentration-dependent effect). These results are present a new method for the sustainable extraction of bioactive macromolecules. Full article

(This article belongs to the Special Issue Plant-Based Food: From Nutritional Value to Health Benefits: 3rd Edition)

26 pages, 5149 KB

Open AccessArticle

Hemp Seed Protein-Derived Lipase Inhibitory Peptides Attenuate High-Fat Diet-Induced Obesity: Evidence from Intestinal Fat Digestion and Gut–Liver Axis Regulation

by Hao Yin, Jiangxiong Zhu, Ruilong Luo, Yu Zhong, Ting Zhao, Minyan Zhang and Yun Deng

Foods 2026, 15(11), 2040; https://doi.org/10.3390/foods15112040 (registering DOI) - 5 Jun 2026

Abstract

Obesity and its metabolic complications represent a major global health challenge, and food-derived bioactive peptides are emerging as promising dietary interventions. In this study, two hemp seed protein-derived tetrapeptides with pancreatic lipase (PL) and cholesterol esterase (CE) inhibitory activity, APAM and RLPA, were [...] Read more.

Obesity and its metabolic complications represent a major global health challenge, and food-derived bioactive peptides are emerging as promising dietary interventions. In this study, two hemp seed protein-derived tetrapeptides with pancreatic lipase (PL) and cholesterol esterase (CE) inhibitory activity, APAM and RLPA, were co-administered with a high-fat diet (HFD) to male C57BL/6J mice at 25 and 100 mg/kg body weight for 10 weeks. Both peptides dose-dependently alleviated HFD-induced body weight gain, visceral fat accumulation, hepatic steatosis, dyslipidemia, hyperglycemia, and systemic inflammation. Mechanistically, both peptides inhibited intestinal PL and CE activities and enhanced fecal lipid excretion, supporting direct suppression of intestinal fat digestion. 16S rRNA gene sequencing revealed partial restoration of HFD-disrupted gut microbiota, with APAM preferentially enriching Bifidobacterium and Roseburia, while RLPA promoted Akkermansia and Lactobacillus, accompanied by differential improvements in fecal short-chain fatty acid (SCFA) profiles. Hepatic transcriptomics identified the PPAR signaling pathway as a shared regulatory hub, and multi-omics integration revealed significant correlations linking gut microbiota, SCFA production, hepatic gene expression, and metabolic phenotypes. These findings suggest a dual-pathway anti-obesity mechanism integrating intestinal lipid digestion inhibition with gut–liver axis modulation, and highlight hemp seed protein-derived peptides as potential functional food ingredients for obesity prevention. Full article

(This article belongs to the Section Food Nutrition)

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16 pages, 1958 KB

Open AccessArticle

Non-Thermal Plasma-Enabled Valorization of Sotol Bagasse for Microbial Carotenoid Production

by Itzcoatl Muñoz-Jiménez, Miguel Ángel Villegas-Méndez, Yadira Karina Reyes-Acosta, Alfredo Valentín Reyes-Acosta, Juan Carlos Contreras-Esquivel, Iván Salmerón, Julio Montañez and Lourdes Morales-Oyervides

Foods 2026, 15(11), 2039; https://doi.org/10.3390/foods15112039 (registering DOI) - 5 Jun 2026

Abstract

The replacement of synthetic dyes has gained increasing attention due to stricter regulatory policies and growing health concerns. Microbial carotenoids represent a promising alternative to artificial food colorants; however, their large-scale production is limited by the high cost of raw materials. In this [...] Read more.

The replacement of synthetic dyes has gained increasing attention due to stricter regulatory policies and growing health concerns. Microbial carotenoids represent a promising alternative to artificial food colorants; however, their large-scale production is limited by the high cost of raw materials. In this context, the valorization of lignocellulosic biomass offers a strategy to develop low-cost substrates for microbial bioprocesses. Sotol bagasse (SB), an underutilized lignocellulosic residue generated during sotol production, was composed of 24% cellulose, 14% hemicellulose, and 42% lignin. A non-thermal plasma pretreatment, optimized through response surface methodology, achieved up to 29% of lignin removal. Subsequent enzymatic hydrolysis yielded a total sugar concentration of 28 g/L. The resulting hydrolysate supported the growth of Rhodotorula glutinis, yielding 4.4 g/L of biomass and 0.91 mg/L of carotenoids. To the best of our knowledge, this is the first report describing the use of non-thermal plasma as a pretreatment strategy for sotol bagasse, demonstrating its potential as a chemical-free approach for lignocellulosic valorization and sustainable microbial carotenoid production. Full article

(This article belongs to the Special Issue Pigments as Bioactive Compounds in Foods: Their Chemistry, Extraction, Bioactivity, and Applications)

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26 pages, 4158 KB

Open AccessArticle

Cordyceps farinosa Cf-GZU06: Mycelium Culture Medium Optimization and Polysaccharide Characterization with Prebiotic Effects

by Yan-Chun Wang, Yu-Heng Mao, Meng-Qi Huang, Ting-Chi Wen, You Luo, Chun-Xiao Wang and Ang-Xin Song

Foods 2026, 15(11), 2038; https://doi.org/10.3390/foods15112038 (registering DOI) - 5 Jun 2026

Abstract

In the present study, medium composition of Cordyceps farinosa Cf-GZU06 mycelial fermentation was optimized using response surface methodology. Both intracellular polysaccharides (IPS) and extracellular polysaccharides (EPS) from C. farinosa Cf-GZU06 were obtained and investigated for their structural properties and prebiotic potential. The final [...] Read more.

In the present study, medium composition of Cordyceps farinosa Cf-GZU06 mycelial fermentation was optimized using response surface methodology. Both intracellular polysaccharides (IPS) and extracellular polysaccharides (EPS) from C. farinosa Cf-GZU06 were obtained and investigated for their structural properties and prebiotic potential. The final medium consisted of 76.170 g/L glucose, 11.056 g/L peptone, 22.201 g/L yeast extract, 0.600 g/L MgSO₄·7H₂O and 1.400 g/L KH₂PO₄ with the maximum mycelial biomass reaching 44.797 g/L. Structural characteristics showed that EPS and IPS had similar primary structures but different fine structures, especially the aggregate states and microstructures. The primary structures of these two polysaccharides showed limited susceptibility in in vitro digestion with no major changes in their molecular weight (MW) profiles, while the fine structure could be altered during digestion process with less than 17% (w/w) reducing sugar detected. Both EPS and IPS could reshape the fecal microbial composition toward a susceptible balance. The production of short-chain fatty acids (SCFAs) including acetate, propionic and butyric acid was significantly increased, and the total SCFAs was increased to 315.18 mM and 302.81 mM by EPS and IPS respectively compared to inulin (279.06 mM). Microbial metabolic profiles showed that EPS and IPS had totally different impacts on bacterial metabolism. These results suggested that EPS and IPS exhibited a potential prebiotic effect under in vitro conditions, supporting their further evaluation as prebiotic candidates. Full article

(This article belongs to the Section Food Nutrition)

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16 pages, 8387 KB

Open AccessArticle

Targeted Metabolomics Combined with OPLS-DA to Analyze the Differences in Phenolic Compounds in Wampee

by Xinghao Tu, Guoyan Zhan, Huifang Ma, Shaodong Zeng, Huangbing Liang, Tao Li, Jiaying Chen, Zheng Pan, Kaili Ding, Zengyan Huang, Xiaowei Pan and Yijun Liu

Foods 2026, 15(11), 2037; https://doi.org/10.3390/foods15112037 (registering DOI) - 5 Jun 2026

Abstract

The composition, differences, and metabolic mechanisms of phenolic compounds in fruits and peels of three different varieties (including Clausena lansium ‘Jixin’, ‘Seedless’ and ‘Bingtang’) were investigated. The results showed that the total phenolic content in the fruits followed the order CLB (2080.14 mg/kg) [...] Read more.

The composition, differences, and metabolic mechanisms of phenolic compounds in fruits and peels of three different varieties (including Clausena lansium ‘Jixin’, ‘Seedless’ and ‘Bingtang’) were investigated. The results showed that the total phenolic content in the fruits followed the order CLB (2080.14 mg/kg) > CLS > CLJ, while in peels it followed CLSp (2457.56 mg/kg) > CLJp > CLBp. Significant differences were observed in flavanols, flavonols, lignans, and phenolic acids among samples. A total of 12 (in fruits) and 9 (in peels) differential phenolic compounds (VIP > 1) were screened. Compared with CLB, several antioxidants and antibacterial phenolics were significantly up-regulated in CLS and CLJ. Pathway analysis revealed that fruit differences were mainly enriched in phenylpropanoid biosynthesis and flavone/flavonol biosynthesis pathways, whereas peel differences were mainly enriched in flavonoid biosynthesis and flavone/flavonol biosynthesis pathways. These findings provided a theoretical basis for wampee variety identification, improvement, and functional evaluation. Full article

(This article belongs to the Section Plant Foods)

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19 pages, 12418 KB

Open AccessArticle

Low-Temperature Co-Fermentation of Lactobacillus bulgaricus 134 and Saccharomyces cerevisiae: Effects on Polyphenols Composition, Flavor Compounds and Antioxidant Activity of Black Rice Slurry

by Zuoting Xu, Chunlin Nie, Zhong Chen and Bingjie Liu

Foods 2026, 15(11), 2036; https://doi.org/10.3390/foods15112036 (registering DOI) - 5 Jun 2026

Abstract

Black rice is abundant in polyphenolic antioxidants, but conventional thermal processing degrades these heat-sensitive compounds, limiting their bioactivity. Although single-strain fermentation can improve the extraction of bioactive components, it remains challenging to simultaneously balance the flavor and bioactivity of fermented black rice products. [...] Read more.

Black rice is abundant in polyphenolic antioxidants, but conventional thermal processing degrades these heat-sensitive compounds, limiting their bioactivity. Although single-strain fermentation can improve the extraction of bioactive components, it remains challenging to simultaneously balance the flavor and bioactivity of fermented black rice products. Low-temperature co-fermentation with yeast and lactobacillus has emerged as a promising strategy to enhance both the flavor profile and functional quality of fermented foods. Therefore, this study investigates the effects of low-temperature co-fermentation with Saccharomyces cerevisiae and Lactobacillus bulgaricus 134 on the quality of black rice slurry. The efficacy was systematically evaluated by monitoring fermentation kinetics, conducting polyphenol and anthocyanin metabolomics analysis, performing flavoromics analysis, and combining in vitro ABTS radical scavenging assays with a Caco-2 cell-based oxidative stress model. The results showed that this process activated β-glucosidase within the first 24 h of fermentation. By activating terpenoid and phenolic metabolic pathways, it maximized the accumulation of anthocyanins and short-chain esters during 30–36 h, which conferred the product with prominent fruity and sweet notes. Fermented black rice slurry (FBRS) exhibited potent ABTS radical scavenging activity. In the Caco-2 oxidative stress model, FBRS pretreatment restored cellular viability, upregulated the activity of endogenous antioxidant enzymes, and reduced MDA content. This study provides a theoretical foundation for developing high-nutritional, flavor-enhanced fermented black rice products. Full article

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

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22 pages, 17827 KB

Open AccessArticle

Evaluation of Various Drying Methods for Polygonatum cyrtonema Hua: Effects on Drying Characteristics and Multidimensional Quality Assessment

by Liling Wang

Foods 2026, 15(11), 2035; https://doi.org/10.3390/foods15112035 (registering DOI) - 5 Jun 2026

Abstract

The drying kinetics and quality attributes of Polygonatum cyrtonema Hua (PCH), including color, rehydration efficiency, microstructure, and oxidation resistance, were systematically evaluated under various drying methods: hot-air drying (H-D), infrared drying (IR-D), microwave drying (M-D), freeze-drying (F-D), and vacuum drying (V-D). The results [...] Read more.

The drying kinetics and quality attributes of Polygonatum cyrtonema Hua (PCH), including color, rehydration efficiency, microstructure, and oxidation resistance, were systematically evaluated under various drying methods: hot-air drying (H-D), infrared drying (IR-D), microwave drying (M-D), freeze-drying (F-D), and vacuum drying (V-D). The results indicate that the Midilli model provides the best fit for the experimental data. Among the five drying methods, hot air drying (H-D) is extensively utilized due to its well-established technology; however, its drying performance is relatively average. M-D and IR-D exhibit high drying rates attributed to their strong thermal permeability. Notably, M-D achieves the highest drying rate, with a drying time of only 1/83 that of F-D, yet it demonstrates a relatively low retention rate of total polysaccharides. Furthermore, while IR-D offers fast drying rates, low energy consumption, and favorable color preservation, it performs poorly in preserving the microstructure, active component content, and oxidation resistance of PCH. By contrast, F-D and V-D exhibit significant advantages in maintaining antioxidant activity, active ingredients, and flavor. Nevertheless, F-D requires an extended duration (1080 min), leading to high energy consumption, which restricts its large-scale industrial application. This comprehensive analysis revealed that V-D achieves an optimal balance between energy consumption and product quality, demonstrating substantial advantages and providing a critical reference for the industrial drying production of PCH. Full article

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

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19 pages, 1967 KB

Open AccessArticle

Effects of Deheading and Intestinal Removal on Protein Degradation and Quality Changes in Chilled Litopenaeus vannamei

by Shiliang Jia, Yating Zhao, Shuai Zhuang, Hong Zeng, Jie Chang, Shulai Liu, Yuting Ding, Xuxia Zhou and Yanbo Wang

Foods 2026, 15(11), 2034; https://doi.org/10.3390/foods15112034 (registering DOI) - 5 Jun 2026

Abstract

This study evaluated the effects of deheading and intestinal removal on protein degradation and quality changes in chilled Litopenaeus vannamei. The results showed that shrimp subjected to heads removed (HR) and both heads and intestines removed (HIR) maintained better muscle integrity and [...] Read more.

This study evaluated the effects of deheading and intestinal removal on protein degradation and quality changes in chilled Litopenaeus vannamei. The results showed that shrimp subjected to heads removed (HR) and both heads and intestines removed (HIR) maintained better muscle integrity and sensory characteristics compared with intact (CK) and intestines removed (IR) shrimp. Furthermore, the HR and HIR treatments significantly inhibited the accumulation of total volatile basic nitrogen, trichloroacetic acid-soluble peptides, and bitter free amino acids (including His, Lys, Leu, Val, and Tyr), while maintaining consistently low activities of trypsin, cathepsin B, cathepsins B+L, and cathepsin D in the muscle throughout storage. Additionally, intrinsic fluorescence spectroscopy, SDS-PAGE, and microstructural analyses revealed that HR and HIR treatments significantly delayed muscle protein degradation and effectively preserved the structural integrity of muscle tissue. These findings suggest that quality deterioration of shrimp during chilled storage may be largely associated with the migration of endogenous proteases from the hepatopancreas in the cephalothorax into the muscle tissue. Full article

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

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22 pages, 2436 KB

Open AccessArticle

Ultrasound-Assisted Covalent Conjugation of Walnut Albumin with Bound Polyphenols: Structural Modulation and Functional Enhancement

by Ziyu Li, Lifei Wei, Qiulan Shi, Yanju Xiang, Yunfeng Pu and Donghong Liu

Foods 2026, 15(11), 2033; https://doi.org/10.3390/foods15112033 (registering DOI) - 5 Jun 2026

Abstract

Background: Walnut albumin (WA) possesses a balanced amino acid composition but exhibits poor solubility, limited emulsifying capacity, and low structural stability, restricting its practical applications in food systems. Methods: In this study, bound polyphenols (BPs) from jujube pomace were covalently conjugated with WA [...] Read more.

Background: Walnut albumin (WA) possesses a balanced amino acid composition but exhibits poor solubility, limited emulsifying capacity, and low structural stability, restricting its practical applications in food systems. Methods: In this study, bound polyphenols (BPs) from jujube pomace were covalently conjugated with WA through alkaline and radical methods, with or without ultrasound assistance. Four WA–BPs conjugates were prepared, including alkaline-treated (AWA–BPs), ultrasound-assisted alkaline (UAWA–BPs), radical-treated (RWA–BPs), and ultrasound-assisted radical conjugates (URWA–BPs), to investigate the effects of different covalent assembly methods on the structural and functional properties of WA. Results: Covalent conjugation with BPs significantly altered the structural properties of WA, as evidenced by reductions in reactive groups, changes in surface hydrophobicity, fluorescence quenching, and shifts in FTIR spectra. URWA–BPs exhibited the highest grafting degree of 4.46 mg/g dry weight (DW) among the four treatment groups, indicating effective grafting and conformational rearrangement. Moreover, URWA–BPs demonstrated superior functional properties, including improved solubility, emulsifying activity, foaming properties, and antioxidant capacity. The DPPH, ABTS⁺, and FRAP values of URWA–BPs increased by approximately 10–17% compared with WA. In contrast, UAWA–BPs exhibited the lowest in vitro digestibility (54.90 ± 1.60%), indicating enhanced structural stability against gastrointestinal digestion. Molecular docking revealed binding free energies ranging from −5.3 to −7.6 kcal/mol, suggesting stable interactions between BPs and WA. Conclusions: The differences observed between UAWA–BPs and URWA–BPs suggest that, in addition to promoting covalent conjugation, ultrasound exerts distinct regulatory effects during alkaline and radical covalent assembly processes, resulting in different structural and functional properties. This study provides new perspectives for designing functional plant-based protein ingredients and valorizing food-processing by-products. Full article

(This article belongs to the Special Issue Structure and Function of Food Proteins, Peptides, and Amino Acids)

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17 pages, 605 KB

Open AccessArticle

Impact of Sucrose Replacement on Physicochemical Properties of Whole-Wheat Biscuits

by Virginia Teresa Glicerina, Hazel Dilşad Tatar, Tawanda Edzai Jeke, Roberta Foligni and Marta Bertolino

Foods 2026, 15(11), 2032; https://doi.org/10.3390/foods15112032 (registering DOI) - 5 Jun 2026

Abstract

In recent years, consumers have become increasingly aware of the health implications of diets high in sugar. This has prompted the baking industry to engage in the development of low-calorie biscuits while preserving the sensory and technological properties typically provided by sucrose. The [...] Read more.

In recent years, consumers have become increasingly aware of the health implications of diets high in sugar. This has prompted the baking industry to engage in the development of low-calorie biscuits while preserving the sensory and technological properties typically provided by sucrose. The present study evaluated the use of five polyols (erythritol, isomalt, maltitol, sorbitol, and xylitol), trehalose, and fructose (included because of its lower postprandial glycemic response compared with sucrose) as sucrose replacers in whole-wheat biscuits by assessing their physicochemical properties and sensory acceptability. The results demonstrated that the isomalt, maltitol and trehalose were able to preserve or improve the structural characteristics of the biscuits. Such an outcome was mainly associated with their ability to promote adequate dough spreadability and to produce biscuits with desirable crispness. Moreover, the biscuits formulated with isomalt and trehalose achieved the highest sensory appreciation, likely due to their high content of 2,4-decadienol, 2-acetatone and 2-pentanone, compounds associated with roasted and buttery flavour notes. Overall, the study demonstrated the feasibility of a complete replacement of sucrose in the production of reduced-calorie biscuits that could be highly acceptable by the consumers, utilizing polyols or low-digestibility sugar such as trehalose. Full article

(This article belongs to the Section Food Nutrition)

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24 pages, 1428 KB

Open AccessReview

Regulatory Harmonization Needs for Farm-to-Fork Bacteriophage Applications in South American Food Systems

by Boris Parra, Roberto Bastías, Gastón Higuera, Inés Marlene Rosales, Lorena Galarce, Víctor Rivera, Kasim Allel, Marta Fonseca-Martins, Martha J. Vives F, Judy Natalia Jiménez, Natalia Echeverría, Carolina Marambio, Daniel Aguayo, Gerardo González-Rocha, Aura Villamil, Marcela Fresno and Dácil Rivera

Foods 2026, 15(11), 2031; https://doi.org/10.3390/foods15112031 (registering DOI) - 5 Jun 2026

Abstract

Bacteriophage-based products are gaining attention as effective tools to reduce harmful germs in food and combat antimicrobial resistance throughout the food production process. However, in South America, their use is still limited because of complicated regulations and inconsistent evidence requirements. This review aims [...] Read more.

Bacteriophage-based products are gaining attention as effective tools to reduce harmful germs in food and combat antimicrobial resistance throughout the food production process. However, in South America, their use is still limited because of complicated regulations and inconsistent evidence requirements. This review aims to (i) explore the current scientific and technological landscape of using bacteriophages in South American food systems, (ii) identify main regulatory challenges that impact their classification, approval, and use, and (iii) highlight the need for consistent international guidelines, especially from Codex Alimentarius, to help safely and effectively incorporate phage-based products in food. Research on phage-based products is growing, but it is not consistent across different regions. There are more patents and advancements in biotechnology, but they are limited to certain areas. Although progress is being made, the regulatory frameworks are still unclear, especially when it comes to how these products are classified, labeled, and monitored for safety. To address these gaps, risk-based guidelines are needed. These should define product categories and claims, set safety standards, and include rules for tracking products and monitoring them after they hit the market. Creating a new Codex Alimentarius project on phage-based products could help establish global guidelines that promote safe use, reduce uncertainty in regulations, and improve trade in food markets around the world. Full article

(This article belongs to the Special Issue Tackling New Challenges on Microbial Food Safety: Advanced Processing Solutions and Comprehensive Control Strategies)

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22 pages, 4718 KB

Open AccessArticle

A Multi-Task Learning Model Based on DTP-MMoE for Identification of Olive Oil Multi-Adulteration Using Raman Spectroscopy

by Xuewen Qin, Yulong Chen, Bing Li, Shan Zeng, Gaoxiang Mei and Chen Yu

Foods 2026, 15(11), 2030; https://doi.org/10.3390/foods15112030 (registering DOI) - 5 Jun 2026

Abstract

Olive oil adulteration with low-cost vegetable oils poses a serious food safety concern. This study proposes a Dynamic Task Priority Multi-Gate Mixture-of-Experts (DTP-MMoE) model based on Raman spectroscopy to simultaneously perform the qualitative discrimination of adulteration types and quantitative prediction of adulteration ratios. [...] Read more.

Olive oil adulteration with low-cost vegetable oils poses a serious food safety concern. This study proposes a Dynamic Task Priority Multi-Gate Mixture-of-Experts (DTP-MMoE) model based on Raman spectroscopy to simultaneously perform the qualitative discrimination of adulteration types and quantitative prediction of adulteration ratios. The model learns shared spectral representations through expert networks and task-specific gating mechanisms, while a dynamic task priority loss function adaptively balances optimization between the classification and regression tasks. Experimental results demonstrated that the DTP-MMoE model achieved a classification accuracy of 99.15% and a coefficient of determination (R²) of 0.99 for prediction, significantly outperforming conventional single-task and multi-task baselines. Ablation studies confirmed the critical contributions of the gating mechanism, expert network configuration, and dynamic weighting strategy. Furthermore, external validation on commercial blended oil samples not involved in training yielded a mean absolute error (MAE) of 0.317%, an RMSE of 0.459%, and a MAPE of 6.34%, demonstrating good generalization capability. The proposed method provides an efficient, non-destructive, and reliable analytical tool for rapid screening of olive oil authenticity, showing considerable promise for application in food quality control and regulatory practice. Full article

(This article belongs to the Section Food Analytical Methods)

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18 pages, 2629 KB

Open AccessArticle

Dual-Guided Semi-Supervised Semantic Segmentation for Citrus Quality Evaluation

by Xufeng Xu, Ruokai Guo, Kai Guo, Zetong Li, Zichao Wei and Xiuqin Rao

Foods 2026, 15(11), 2029; https://doi.org/10.3390/foods15112029 (registering DOI) - 5 Jun 2026

Abstract

Automated defect detection in precision agriculture serves as a critical technology for enhancing the quality of agricultural products. Although supervised-only semantic segmentation has demonstrated remarkable performance in citrus surface defect detection, it relies heavily on training with large-scale labeled data, which results in [...] Read more.

Automated defect detection in precision agriculture serves as a critical technology for enhancing the quality of agricultural products. Although supervised-only semantic segmentation has demonstrated remarkable performance in citrus surface defect detection, it relies heavily on training with large-scale labeled data, which results in prohibitive acquisition costs. Semi-supervised learning mitigates reliance on labeled data by generating pseudo-labels. However, existing semi-supervised segmentation methods still face challenges. On the one hand, the instability of pseudo-labels and the propagation of noise can mislead the training of semi-supervised models. On the other hand, due to the lack of semantic constraints in feature learning, models often suffer from insufficient feature discriminability when handling complex samples, such as citrus surface defects characterized by similar textures and blurred boundaries. Therefore, this study proposes UP-ETS, a dual-guided semi-supervised semantic segmentation model based on the Mean Teacher–Student framework, specifically designed for the segmentation of complex citrus surface defects. UP-ETS employs Uncertainty Estimation (UE) based on Kullback–Leibler (KL) divergence to quantify the prediction discrepancy between the teacher and student models on blurred and ambiguous pixels. This mechanism guides the model to dynamically adjust weights, thereby reducing noise propagation and enhancing pseudo-label stability under complex citrus surface textures. Prototype Contrastive Learning (PCL) is utilized to align pixel-level features of difficult samples with class prototypes, optimizing the feature discriminability for complex citrus surfaces. Experimental results demonstrate that the UP-ETS model exhibits superior semi-supervised segmentation performance. Notably, at a labeled data ratio of only 1/16, the dice improved from 85.57% to 87.76% compared to the supervised-only baseline. Furthermore, the model shows significant performance enhancements in segmenting difficult samples, such as small targets, complex boundaries, and blurred regions. The results of ablation studies and t-SNE visualization prove the effectiveness of the proposed UE and PCL. These two methods synergistically guide the model to construct a feature space that is better structured and highly discriminative. Furthermore, UP-ETS outperforms various representative semi-supervised segmentation models in terms of segmentation performance, parameters, and inference speed. In cross-dataset validation, the model exhibits robust generalization capabilities, achieving performance comparable to supervised-only methods trained on the full augmented dataset. Consequently, the framework introduced in this study effectively mitigates the heavy dependency on annotated datasets, providing significant practical value for agricultural deployment. Full article

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

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16 pages, 525 KB

Open AccessArticle

Impact of Boiling on Cyanogenic Detoxification and Nutrient Retention in Cnidoscolus aconitifolius (Chaya) Leaves

by Chavisa Praditukrit, Chawanphat Muangnoi, Pasitta Panritdum and Jintana Sirivarasai

Foods 2026, 15(11), 2028; https://doi.org/10.3390/foods15112028 (registering DOI) - 5 Jun 2026

Abstract

Cyanogenic glycosides in leafy vegetables pose significant food safety concerns because they release hydrogen cyanide (HCN) when plant tissue is disrupted. Although boiling is widely used for detoxification, its effects on nutritional quality and bioactive compounds remain insufficiently characterized. This study evaluated the [...] Read more.

Cyanogenic glycosides in leafy vegetables pose significant food safety concerns because they release hydrogen cyanide (HCN) when plant tissue is disrupted. Although boiling is widely used for detoxification, its effects on nutritional quality and bioactive compounds remain insufficiently characterized. This study evaluated the effects of boiling on HCN, carotenoids, antioxidant capacity, and nutrient retention in Cnidoscolus aconitifolius (chaya) leaves. Antioxidant capacity was determined using the oxygen radical absorbance capacity, ferric reducing antioxidant power, and 2,2-diphenyl-1-picrylhydrazyl assays. An integrative nutrient retention index (NRI) was used to assess overall nutrient preservation. Boiling reduced HCN by 99.94%, confirming effective detoxification through hydrolysis, volatilization, and leaching. β-carotene showed high retention (95.8%), whereas thiamine (0.91%) and riboflavin (16.67%) were markedly reduced. Potassium retention was also low (24.85%). The total phenolic content and antioxidant capacity decreased significantly after boiling. The NRI indicated high retention of bioactive compounds (85.95%) but lower retention of vitamins (25.81%) and minerals (52.85%), yielding a global value of 54.92%. These findings highlight a trade-off between food safety and nutritional quality. Therefore, boiling remains a critical safety intervention for chaya and provides a useful model for optimizing processing conditions to balance detoxification with functional value. Full article

(This article belongs to the Section Food Toxicology)

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18 pages, 2861 KB

Open AccessArticle

Decoding the Modulation of Temperature During Withering on the Flavor Quality and Appearance of Taiping Kuihong Black Tea

by Xuefei Peng, Xin Huang, Jihan Zhang, Ruoyu Chen, Wuji Yu, Yuxuan Zhang, Tiehan Li, Jingming Ning and Shaode Hu

Foods 2026, 15(11), 2027; https://doi.org/10.3390/foods15112027 (registering DOI) - 5 Jun 2026

Abstract

This study introduced freeze-withering to resolve the conflict in traditional Taiping Kuihong black tea processing, where rolling enhances flavor but damages the integrity of the leaf shape. Using sensory evaluation, high-performance liquid chromatography, and gas chromatography–mass spectrometry, the effects of three freezing treatments [...] Read more.

This study introduced freeze-withering to resolve the conflict in traditional Taiping Kuihong black tea processing, where rolling enhances flavor but damages the integrity of the leaf shape. Using sensory evaluation, high-performance liquid chromatography, and gas chromatography–mass spectrometry, the effects of three freezing treatments (−20 °C, −80 °C, and liquid nitrogen at −196 °C) were analyzed and compared with traditional withering (CK). The results demonstrated that low-temperature treatments better preserved the morphological integrity of ‘two leaves and one bud.’ Compared to the CK group, the −20 °C low-temperature treatment group had a significantly higher proportion of esters among the volatile compounds in Taiping Kuihong black tea. Key floral fragrance components were abundant, while grassy undertones were greatly decreased. Concurrently, this group had the highest levels of theaflavins and TF/TR ratios. The −80 °C treatment was highly effective in preserving thearubigins; however, it resulted in a less complex fragrance profile with a reduced theaflavin level. Liquid nitrogen treatment caused aberrant accumulation of theabrownins, poor aroma harmony, and the lowest theaflavin level. This study indicates that −20 °C freezing withering is the best method for harmonizing the appearance and internal quality of Taiping Kuihong, giving critical evidence for targeted processing of unique black teas. Full article

(This article belongs to the Section Plant Foods)

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15 pages, 4476 KB

Open AccessArticle

Texture Independently Drives Liking in AI-Generated Alternative Protein Burgers

by Vahidullah Tac, Aeneas O. Koosis and Ellen Kuhl

Foods 2026, 15(11), 2026; https://doi.org/10.3390/foods15112026 - 5 Jun 2026

Abstract

Texture shapes how we perceive and like food, yet clear links between mechanical measurements and sensory perception of texture remain elusive. Here we combine sensory data from a blind tasting involving 101 participants with mechanical texture profile analysis across six burgers to identify [...] Read more.

Texture shapes how we perceive and like food, yet clear links between mechanical measurements and sensory perception of texture remain elusive. Here we combine sensory data from a blind tasting involving 101 participants with mechanical texture profile analysis across six burgers to identify the textural features that drive consumer perception and liking. We compare five burgers—generated via artificial intelligence—with animal-based, plant-based, mushroom-based, and hybrid animal-mushroom patties, and the classical Big Mac^®. Three main findings emerge: First, animal-based burgers occupy a distinctive and coherent sensory–mechanical region associated with attributes such as firm, fatty, and holds together. Second, mushroom- and plant-based burgers deviate from this region in protein-dependent ways: mushroom-based burgers are associated with springy and gummy textures, while plant-based burgers are associated with dry, brittle, and crumbly textures. Hybrid animal–mushroom burgers, however, maintain sensory profiles comparable to fully animal-based burgers. Third, resilience emerges as the strongest mechanical correlate of perceived meatiness and sensory texture, while stiffness and hardness show no statistically significant association with consumer perception. Texture independently predicts overall liking alongside flavor: increasing texture liking by one point increases overall liking by 0.28. Among all sensory attributes, meatiness is the dominant predictor of texture liking. These findings suggest that resilience may be a promising target for texture engineering and establish texture as a critical design objective for sustainable alternative proteins. Full article

(This article belongs to the Special Issue Artificial Intelligence and Future Food Systems—Innovation and Sustainability)

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17 pages, 713 KB

Open AccessArticle

Impact of Pasteurization and Storage on the Microbiological Composition and Lipid Degradation of Human Milk Cream

by Diana Escuder-Vieco, Juan M. Rodríguez, Leónides Fernández, María Visitación Calvo, Javier Fontecha, Diana Martín, Kristin Keller, José Luis Carrión-Frías, Carmen R. Pallás-Alonso and Nadia R. García-Lara

Foods 2026, 15(11), 2025; https://doi.org/10.3390/foods15112025 - 4 Jun 2026

Abstract

Human milk cream, a lipid-rich fraction obtained during milk defatting, is typically discarded despite its potential for individualized nutritional strategies. This study evaluated the effects of Holder pasteurization (HoP) and storage conditions (refrigeration and freezing) on the microbiological profile and lipid stability of [...] Read more.

Human milk cream, a lipid-rich fraction obtained during milk defatting, is typically discarded despite its potential for individualized nutritional strategies. This study evaluated the effects of Holder pasteurization (HoP) and storage conditions (refrigeration and freezing) on the microbiological profile and lipid stability of human milk–derived cream. Cream fractions from six mothers of preterm infants were analyzed for bacterial counts using Columbia Nalidixic Acid and MacConkey agar, with isolate identification by MALDI-TOF MS, and for lipid stability through free fatty acids (FFAs), triacylglycerol (TAGs) composition by GC-FID, and peroxide values (PV) determined by a rapid photometric method. Raw cream showed stable total bacterial counts across storage conditions, with a reduction in Gram-negative bacteria after freezing, while HoP samples exhibited no detectable bacterial growth. Lipolysis was significantly higher in raw cream, with increased FFAs after 72 h refrigeration, whereas HoP samples maintained lower and more stable FFA levels. TAG profiles remained largely stable under refrigeration but were significantly altered during frozen storage in raw samples, suggesting membrane disruption and selective hydrolysis; these changes were attenuated in HoP samples. PV increased over time in both groups, indicating progressive primary lipid oxidation, although values remained within moderate ranges. Overall, HoP improved microbiological safety and lipid stability, supporting the potential use of human milk cream as a controlled lipid source for individualized fortification in preterm infants. Full article

(This article belongs to the Section Food Microbiology)

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