Foods

21 pages, 19240 KB

Open AccessArticle

Integrating Metabolomics and Network Pharmacology to Identify Xanthine Oxidase Inhibitors from Raspberry Leaf: Optimization by Ultrasound-Assisted Extraction and Kinetic Characterization

by Zuoming Cao, Yan Wang, Yonghui Zhang, Zuoting Yang, Jun Sheng, Yang Tian and Lei Peng

Foods 2026, 15(18), 3231; https://doi.org/10.3390/foods15183231 (registering DOI) - 12 Sep 2026

Abstract

The rising global prevalence of hyperuricemia has intensified the search for natural xanthine oxidase (XO) inhibitors from food-grade botanicals. This study screened leaf extracts from four plant species for XO inhibitory activity and identified raspberry leaf as the most potent source. Among seven [...] Read more.

The rising global prevalence of hyperuricemia has intensified the search for natural xanthine oxidase (XO) inhibitors from food-grade botanicals. This study screened leaf extracts from four plant species for XO inhibitory activity and identified raspberry leaf as the most potent source. Among seven extraction and pre-treatment methods, ultrasound-assisted extraction (UAE) outperformed conventional decoction and all alternatives. Box–-Behnken response surface methodology optimized UAE parameters to 70 °C, 50 min, and a solid-to-liquid ratio of 1:20 g/mL, yielding an extract with 97.77 ± 0.08% XO inhibition and an IC₅₀ of 0.3433 mg/mL—a 5.34-fold potency gain over decoction. Kinetic characterization established a reversible mixed-type inhibition mechanism (K_i = 0.147 mg/mL), alongside parallel improvements in DPPH, ABTS, and hydroxyl radical scavenging. Widely targeted UHPLC-MS/MS metabolomics identified 2987 metabolites; network pharmacology and molecular docking revealed that the origin of XO inhibition potentially involves terpenoids and coumarins—not the flavonoid and polyphenol fractions conventionally assumed—with dihydroactinidiolide, 7-hydroxy-8-methoxycoumarin, and piperlongumine as the candidate active constituents. These results position UAE-optimized raspberry leaf extract as a promising natural functional ingredient for hyperuricemia management and expand the phytochemical scope of plant-derived XO antagonists beyond flavonoids. Full article

(This article belongs to the Section Food Nutrition)

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22 pages, 6231 KB

Open AccessArticle

Bifidobacterium longum B18 Modulates Pharmacologically Induced Sleep Parameters in Rats in Association with Altered Tryptophan–Melatonin Metabolism

by Lili Liang, Qiaoxuan Ke, Lanyan Huang, Shaofang Hu, Weipeng Guo, Weiyi Luo, Ling Chen and Qingping Wu

Foods 2026, 15(18), 3230; https://doi.org/10.3390/foods15183230 (registering DOI) - 12 Sep 2026

Abstract

Sleep disorders represent a growing public health concern, yet current pharmacological interventions are limited by tolerance, dependence, and rebound insomnia. This study evaluated the probiotic properties of Bifidobacterium longum B18 and its effects on pharmacologically induced sleep parameters in male Sprague–Dawley rats, focusing [...] Read more.

Sleep disorders represent a growing public health concern, yet current pharmacological interventions are limited by tolerance, dependence, and rebound insomnia. This study evaluated the probiotic properties of Bifidobacterium longum B18 and its effects on pharmacologically induced sleep parameters in male Sprague–Dawley rats, focusing on tryptophan-related metabolism and gut microbiota composition. In vitro, B18 exhibited favourable probiotic characteristics, no detectable haemolytic activity, and susceptibility to all eight antimicrobials tested. In vivo, B18 significantly shortened barbital sodium-induced sleep latency and prolonged pentobarbital sodium-induced sleep duration (p < 0.05). Targeted metabolomic profiling of faeces, plasma, and hippocampus showed increased tryptophan and melatonin concentrations, whereas 5-HTP and 5-HT remained unchanged. B18 was also associated with lower Kyn/Trp ratios, although plasma Kyn concentrations were unchanged. Increased MT/5-HT ratios and elevated hippocampal AANAT levels were also observed, supporting an association with enhanced melatonin-related metabolism. Gut microbiota analysis showed higher abundances of Bifidobacterium and Lactobacillus in the B18 group than in the DZP group, together with lower Desulfovibrio abundance than in the CTR. Exploratory correlation analysis further showed positive associations of Bifidobacterium abundance with faecal tryptophan and melatonin levels and an inverse association with the Kyn/Trp ratio. Collectively, these findings indicate that B. longum B18 modifies pharmacologically induced sleep parameters in association with altered tryptophan–melatonin metabolism and gut microbiota composition, supporting further evaluation of B18 as a candidate probiotic for sleep-related functional applications. Full article

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

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25 pages, 5010 KB

Open AccessArticle

Valorisation of Cardoon Leaves and Lemon Peel for Potential Active Food Packaging: Impact of Drying on Nutritional Profile and Functional Performance of Whey Protein Films

by Cássia H. Barbosa, Mariana A. Andrade, Victor G. L. Souza, Francisco Ravasco, Carla Motta, Miguel A. Cerqueira, Vasco D. F. Martins, Andreia F. M. Santos, Sidney Tomé, Fernanda Vilarinho, Ana Sanches Silva and Ana Luísa Fernando

Foods 2026, 15(18), 3229; https://doi.org/10.3390/foods15183229 (registering DOI) - 12 Sep 2026

Abstract

Despite being usually discarded, agro-industrial by-products are rich in bioactive and nutritional compounds and can be redirected into new foods or food packaging. This study evaluated the nutritional composition of cardoon leaves (Cynara cardunculus L.), an agro-industrial by-product, and assessed the impact [...] Read more.

Despite being usually discarded, agro-industrial by-products are rich in bioactive and nutritional compounds and can be redirected into new foods or food packaging. This study evaluated the nutritional composition of cardoon leaves (Cynara cardunculus L.), an agro-industrial by-product, and assessed the impact of the drying process on those characteristics. Furthermore, extracts of the dried leaves and dried leaves combined with lemon peel were incorporated into whey protein-based films at concentrations of 0.5%, 1.0%, and 2.0% (w/v). Their physical, barrier, mechanical, and thermal properties were also analysed. When compared on a dry weight (DW) basis, the dry leaves maintained a stable nutritional profile with no significant degradation of key components, presenting with high carbohydrates (15.4 ± 1.1 g/100 g), moderate protein (21.2 ± 0.4 g/100 g), and low fat (2.0 ± 0.1 g/100 g). The leaves were also a good source of dietary fibres (43.9 ± 1.8 g/100 g) and minerals (13.7 ± 0.2 g/100 g of ash). Incorporating the extracts altered the films’ physicochemical properties, reducing their water vapour permeability up to 4.05 ± 0.26 10⁻¹⁰ g/s.m.Pa, while their tensile strength decreased from 0.34 ± 0.06 to 0.23 ± 0.01 MPa depending on the formulation, and their elongation at break decreased by up to 6.58 ± 0.70%. In contrast, Young’s modulus increased by up to 0.11 ± 0.03 MPa, indicating higher rigidity. This behaviour may be attributed to the interactions between the phenolic compounds and the whey protein matrix, which restricted polymer chain mobility and increased film rigidity while reducing matrix cohesion and flexibility. The results demonstrate that while the extracts enhanced the barrier properties of the films, they reduced the mechanical properties. Overall, the results suggest that cardoon by-products have potential applications in active food packaging, contributing to the development of bio-based materials within a circular economy framework. Full article

(This article belongs to the Special Issue Next-Generation Active and Intelligent Food Packaging: Sustainable Materials, Functional Systems, and Industrial Challenges)

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34 pages, 2175 KB

Open AccessReview

Smart Consumption, Less Waste: The Role of Digital Technologies in Consumer Food Waste Reduction—A Systematic Literature Review

by Paula Karina Salume, Marcelo Werneck Barbosa and Marcelo de Rezende Pinto

Foods 2026, 15(18), 3228; https://doi.org/10.3390/foods15183228 (registering DOI) - 12 Sep 2026

Abstract

Digital technologies are increasingly used to understand and influence consumer food waste behavior, yet evidence on their applications and effectiveness remains fragmented. This systematic literature review synthesizes research at the intersection of consumer behavior, technological innovation, and food waste. Peer-reviewed articles published in [...] Read more.

Digital technologies are increasingly used to understand and influence consumer food waste behavior, yet evidence on their applications and effectiveness remains fragmented. This systematic literature review synthesizes research at the intersection of consumer behavior, technological innovation, and food waste. Peer-reviewed articles published in English were identified through searches of Scopus and Web of Science, resulting in a final sample of 22 studies. Thematic analyses were conducted to examine publication patterns, research contexts, methodological approaches, and emerging research gaps. The literature shows a shift from predominantly theoretical and exploratory work towards more applied, technology-centered research. Scientific production is concentrated in Australia, China, Italy, the Netherlands, and the United Kingdom, while the selected studies are mainly published in journals focused on environmental sustainability, food-chain management, and consumer psychology. Two broad research approaches were identified: quantitative studies using cross-sectional surveys and statistical modeling, in which technology is treated as an explanatory factor, and experimental or design-oriented studies that employ technology as a direct intervention. However, the evidence base is constrained by extensive reliance on self-reported data, recall and social-desirability bias, and cross-sectional designs that limit causal and long-term conclusions. Future research should therefore prioritize longitudinal, mixed-methods, and objective measurement approaches, while examining emotional and psychological responses to food-waste-prevention technologies. The implementation of such technologies also requires attention to usability, user fatigue, privacy and ethical concerns, and psychological and cultural barriers to adoption. Overall, the findings indicate that digital technologies offer promising but insufficiently validated opportunities to support food waste reduction and that stronger empirical evidence is needed to guide their effective and responsible development. Full article

(This article belongs to the Special Issue Drivers, Prevention Strategies and Solution Pathways for Food Loss and Waste)

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19 pages, 3367 KB

Open AccessArticle

Antifungal Efficacy of Carbon Quantum Dots Combined with Photodynamic Therapy Against Alternaria alternata

by Zhi-Jing Ni, Ruo-Tong Yang, Run-Hui Ma, Wei Wang, Kiran Thakur and Zhao-Jun Wei

Foods 2026, 15(18), 3227; https://doi.org/10.3390/foods15183227 (registering DOI) - 12 Sep 2026

Abstract

Alternaria alternata, a major postharvest pathogen of grapes and goji berries, causes black spot disease and produces Alternaria toxins that threaten food safety and human health. Carbon quantum dots (CQDs) are emerging promising nanophotosensitizers for photodynamic antimicrobial therapy (PDT), yet their efficacy [...] Read more.

Alternaria alternata, a major postharvest pathogen of grapes and goji berries, causes black spot disease and produces Alternaria toxins that threaten food safety and human health. Carbon quantum dots (CQDs) are emerging promising nanophotosensitizers for photodynamic antimicrobial therapy (PDT), yet their efficacy against A. alternata remains unclear. This study systematically investigated the antifungal effect of CDs-PDT against A. alternata and revealed the possible mechanisms at cellular and physiological-biochemical levels. The inhibitory effect of CDs-PDT against A. alternata exhibited a clear concentration-dependent characteristic, achieving a 100% inhibition rate at 48 h; meanwhile, mycelial dry and fresh weights were reduced by 98.4% and 94.7%, respectively. The possible inhibitory mechanism of CDs-PDT against A. alternata was revealed that it damages cell wall and membrane integrity, evidenced by scanning electron microscope (SEM) observation, propidium iodide (PI) staining, increased malondialdehyde (MDA) content, and altered lactate dehydrogenase (LDH) and alkaline phosphatase (AKP) activities. Intracellular reactive oxygen species (ROS) accumulation was confirmed via 2′,7′-dichlorodihydrofluorescein diacetate (DCFH-DA), 3,3′-diaminobenzidine (DAB), and nitroblue tetrazolium (NBT) staining, accompanied by initial upregulation followed by collapse of antioxidant defenses, such as superoxide dismutase (SOD), glutathione peroxidase (GPX), catalase (CAT), glutathione (GSH). CDs-PDT further impaired energy metabolism, reflected by decreased adenosine triphosphate (ATP) and acetyl-CoA content. Additionally, CDs-PDT can also increase A. alternata’s sensitivity to exogenous stress. These results indicate that CDs-PDT is an effective strategy for controlling A. alternata diseases and provide mechanistic insights into future nanophotosensitizer-based antifungal research in postharvest grape and goji berries management. Full article

(This article belongs to the Special Issue Recent Research on the Processing Technology and Quality Control of Fruit and Vegetables)

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17 pages, 374 KB

Open AccessArticle

Physicochemical and Microbiological Characterization of Cilentana Goat Cheese

by Loriana Casalino, Marika Di Paolo, Marica Egidio, Giulia Polizzi, Maria Francesca Peruzy, Roberta Mazzocca, Emanuele D’Anza and Raffaele Marrone

Foods 2026, 15(18), 3226; https://doi.org/10.3390/foods15183226 (registering DOI) - 12 Sep 2026

Abstract

Cilentana goat cheese is a traditional dairy product made from raw goat’s milk in the Cilento region (Southern Italy). This study investigated microbiological, physicochemical, and lipid changes occurring during cheese-making and 90 days of ripening. Four independent batches were produced from raw Cilentana [...] Read more.

Cilentana goat cheese is a traditional dairy product made from raw goat’s milk in the Cilento region (Southern Italy). This study investigated microbiological, physicochemical, and lipid changes occurring during cheese-making and 90 days of ripening. Four independent batches were produced from raw Cilentana goat milk and sampled as milk, curd, and cheeses at 0, 30, 60, and 90 days for microbiological, physicochemical, fatty acid, lipolysis, oxidative stability, and color analyses. Overall, ripening promoted the establishment of a dominant lactic acid bacteria population, with mesophilic lactococci and lactobacilli reaching approximately 8 and 7.5 Log CFU/g, respectively, while E. coli and coagulase-positive staphylococci progressively declined below detectable or regulatory levels by day 60. Salmonella spp. and Listeria monocytogenes were never detected, although coliforms persisted throughout ripening, highlighting the need for improved raw milk hygiene. From a chemical perspective, lipolysis progressed during ripening, with free fatty acids (FFAs) significantly increasing after 90 days, while malondialdehyde levels remained low and unchanged, indicating limited lipid oxidation. The fatty acid profile and nutritional quality indices remained stable throughout ripening. In conclusion, the data collected provided a better characterization of this traditional cheese and can be used for broadening knowledge of raw goat’s milk cheeses. Full article

(This article belongs to the Special Issue Animal-Derived Foods: Quality and Health Benefits)

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24 pages, 11928 KB

Open AccessArticle

Color Darkening and Pyrazine Accumulation Associated with Apparent Roasting Intensity and Aroma Quality in Commercial Sesame Paste

by Sirou Gu, Ping Zhan, Zhonghong Wu, Peng Wang and Honglei Tian

Foods 2026, 15(18), 3225; https://doi.org/10.3390/foods15183225 - 11 Sep 2026

Abstract

Commercial sesame paste exhibits substantial variations in color and aroma, reflecting differences in raw materials and commercial processing conditions, including roasting. This study investigated 15 commercial sesame paste products to characterize associations among color/browning characteristics, sensory attributes, and aroma-active chemical profiles. Across the [...] Read more.

Commercial sesame paste exhibits substantial variations in color and aroma, reflecting differences in raw materials and commercial processing conditions, including roasting. This study investigated 15 commercial sesame paste products to characterize associations among color/browning characteristics, sensory attributes, and aroma-active chemical profiles. Across the commercial samples, darker color and higher browning index (

B I

) values were generally associated with stronger roasted nutty and burnt attributes and weaker grassy notes. Higher pyrazine levels were also observed in samples exhibiting more pronounced apparent roasting-related aroma characteristics and were positively associated with roasted nutty and burnt attributes. GC-O and OAV screening, together with exploratory PLSR further analysis, indicated that Strecker aldehydes, pyrazines, and phenolic compounds were candidate contributors to the observed sensory differences. In aroma addition experiments, under the tested addition conditions, the R mixture containing 2-methylbutanal and selected pyrazines enhanced roasted nutty intensity, whereas the B mixture containing guaiacol and 4-vinyl-2-methoxyphenol enhanced burnt/smoky intensity under the tested addition conditions. These findings demonstrate that color/browning characteristics and aroma-active compound profiles provide complementary information for characterizing apparent roasting-related differences and aroma quality in commercial sesame paste, without representing direct measures of controlled roasting degree. Full article

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

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22 pages, 2443 KB

Open AccessArticle

A Patch-Aligned Multimodal Deep Learning Framework for Non-Destructive Freshness Monitoring of Postharvest Mushrooms Using Hyperspectral Imaging

by Zhen Guo, Yaru Wang, Lele Cao, Fernando A. Auat-Cheein and Xingfeng Guo

Foods 2026, 15(18), 3224; https://doi.org/10.3390/foods15183224 - 11 Sep 2026

Abstract

Button mushrooms (Agaricus bisporus) are highly perishable, making rapid and automated postharvest freshness evaluation crucial for cold-chain logistics. Visible-near-infrared (Vis-NIR) hyperspectral imaging is promising for non-destructive food quality assessment, yet mining highly redundant spatial–spectral data remains challenging. This study proposes a [...] Read more.

Button mushrooms (Agaricus bisporus) are highly perishable, making rapid and automated postharvest freshness evaluation crucial for cold-chain logistics. Visible-near-infrared (Vis-NIR) hyperspectral imaging is promising for non-destructive food quality assessment, yet mining highly redundant spatial–spectral data remains challenging. This study proposes a novel artificial intelligence approach, the patch-aligned multimodal interaction fusion network (PAMIF-Net), to monitor postharvest mushroom freshness. Using a Vis-NIR dataset of 400 A. bisporus caps over a 9-day refrigerated storage period, this deep learning architecture dynamically fuses global spectral features (indicating internal physicochemical shifts) with localized spatial morphological features (capturing surface deterioration) using a gated attention mechanism. Extensive evaluations across 10 independent trials demonstrated that PAMIF-Net achieved optimal classification accuracy (up to 100% on the current test set) and a minimal mean absolute error for five-class storage time recognition. Furthermore, it exhibited superior computational efficiency and significantly lower inference latency compared to classical machine learning and standard deep learning backbones. This multimodal spatial–spectral deep learning framework demonstrates the feasibility of combining HSI and deep learning for the specific task of automated storage time recognition of A. bisporus under controlled refrigerated conditions. Full article

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

33 pages, 24469 KB

Open AccessArticle

Intelligent Thinning Decision for Strawberry Quality Optimization: A Lightweight Peduncle–Fruit Topological Relationship Perception Method

by Hongjun Luo, Zaosong Li, Fuguo Xie, Ya Yue, Yun He and Gao Quan

Foods 2026, 15(18), 3223; https://doi.org/10.3390/foods15183223 - 11 Sep 2026

Abstract

Fruit thinning concentrates nutrients and serves as an essential procedure for cultivating high-quality strawberries with exceptional palatability. It is established that controlling the number of fruits per peduncle to three to five significantly increases the proportion of large fruits and enhances sweetness while [...] Read more.

Fruit thinning concentrates nutrients and serves as an essential procedure for cultivating high-quality strawberries with exceptional palatability. It is established that controlling the number of fruits per peduncle to three to five significantly increases the proportion of large fruits and enhances sweetness while effectively reducing the risks of disease infection. Consequently, pesticide application is minimized, thereby ensuring food safety and improving overall product quality. Although precise execution baselines are a prerequisite for automated thinning, current research is largely restricted to isolated fruit recognition, leaving the direct detection of peduncle–fruit topological associations under complex occlusions unaddressed. To address this gap, a lightweight, three-stage (“coarse-to-fine”) detection method tailored for automated thinning is proposed. The pipeline comprises global localization, local cropping with background suppression, and fine secondary inference, which effectively mitigates environmental interference. To support this investigation, a dedicated dataset comprising 1131 high-quality images was constructed. For efficient edge deployment, YOLOv11n was adopted as the baseline architecture, integrated with structural Re-parameterized Convolution (RepConv), Coordinate Attention (CoordAtt), and a dynamic re-weighting loss. This configuration ensures robust feature extraction of slender peduncles with an extremely low parameter overhead. The experimental results demonstrate that with only 2.77 M parameters, the proposed model achieves an mAP@0.5 of 75.73% and an F1-score of 73.85%. Notably, the average false positive (FP) detections per image in complex scenarios were significantly reduced from 1.53 to 0.23. Following deployment on a Jetson Orin Nano Super edge device utilizing TensorRT and FP16 quantization, the end-to-end system inference speed stabilized at 15.58 frames per second (FPS) with near-lossless precision. Ultimately, this method provides a reliable technical foundation for automated thinning decisions, facilitates sustainable greenhouse management, and secures the supply of high-quality food from the source. Full article

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

17 pages, 24962 KB

Open AccessArticle

Molecular Evolution of Sunflower and Cottonseed Oils During Preparation of Uzbek Palov

by Umrbek Mavlanov, Sharofiddin Nuriddinov, Soyibjon Bozorov, Ergashev Oybek, Kodirov Olimjon, Meliboyev Mirazam, Kakharova Mukharram, Sardorbek Rahimovich, Sardorjon Shukurov Salimovich, Suvanqul Ravshanov, Sherzod Kurambayev, Sarvar A. Kakhkhorov, Tomasz Paweł Czaja, Dilbar Dalimova and Bekzod Khakimov

Foods 2026, 15(18), 3222; https://doi.org/10.3390/foods15183222 - 11 Sep 2026

Abstract

Understanding how vegetable-oil composition evolves during food preparation is essential for evaluating food quality and nutritional value. Palov is Uzbekistan’s most widely consumed and culturally significant dish, serving as an everyday meal and a central element of hospitality and communal traditions. We hypothesised [...] Read more.

Understanding how vegetable-oil composition evolves during food preparation is essential for evaluating food quality and nutritional value. Palov is Uzbekistan’s most widely consumed and culturally significant dish, serving as an everyday meal and a central element of hospitality and communal traditions. We hypothesised that food–oil interactions during Palov preparation direct molecular changes that cannot be reproduced by controlled heating alone. Two independent batches of Palov were prepared with sunflower or cottonseed oil under household cooking conditions. Oils were sampled at six stages and compared with heating controls conducted under closely matched temperature–time profiles without food ingredients. Samples were analysed using Fourier-transform infrared spectroscopy, benchtop and high-field ¹H nuclear magnetic resonance spectroscopy. Cooking caused substantially greater fatty-acid changes than heating alone. In cottonseed oil, polyunsaturated fatty acids decreased from approximately 44 to 32 mol%, monounsaturated fatty acids increased from approximately 19 to 26 mol%, saturated fatty acids increased from approximately 36.5 to 41.5 mol%, and trans-fatty acids increased from approximately 0 to 2%. Heating alone produced greater accumulation of conjugated dienes and hydroperoxides, whereas cooking produced more dynamic changes in sterol-, aldehyde- and glyceride-related signals. These findings demonstrate that food–oil interactions redirect fatty-acid composition, hydrolysis and oxidation-product evolution rather than merely altering the extent of thermal damage. Realistic culinary models therefore provide a more representative description of edible-oil transformation than heating-only experiments. Full article

(This article belongs to the Special Issue Status of Food Science and Nutrition in Uzbekistan)

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15 pages, 8821 KB

Open AccessArticle

Matrix-Guided Size Selection of Plasmonic Nanoprobes for Improving Quantitative Robustness of SERS Lateral Flow Immunoassays

by Haowei Liu, Hao Wang, Shuo Zhang, Guoqiang Li, Xi Yu, Shengqi Yan and Limin Cao

Foods 2026, 15(18), 3221; https://doi.org/10.3390/foods15183221 - 11 Sep 2026

Abstract

Surface-enhanced Raman scattering-based lateral flow immunoassays (SERS-LFIAs) have emerged as a promising platform for rapid food safety analysis. However, their quantitative reliability is often compromised by matrix-dependent variations during lateral flow, and the influence of probe size on analytical performance remains insufficiently understood. [...] Read more.

Surface-enhanced Raman scattering-based lateral flow immunoassays (SERS-LFIAs) have emerged as a promising platform for rapid food safety analysis. However, their quantitative reliability is often compromised by matrix-dependent variations during lateral flow, and the influence of probe size on analytical performance remains insufficiently understood. In this work, Au@DTNB immunoprobes with diameters of 15, 30, and 50 nm were prepared to systematically investigate the effect of nanoparticle size on the quantitative performance of SERS-LFIA for aflatoxin B1 (AFB1) detection. All three probe sizes exhibited excellent concentration-dependent responses and generated four-parameter logistic calibration curves with correlation coefficients (R2) of 0.997, 0.994, and 0.992, respectively. Although the 50 nm probes produced the strongest Raman signals, recovery experiments in rice and soybean samples revealed that the 15 nm probes provided the highest quantitative accuracy, with recoveries of 90.1–109.2% and 100.4–108.9%, respectively, and relative standard deviations below 7.2%. In contrast, larger probes exhibited progressively greater deviations from the spiked concentrations despite their stronger SERS responses. These results demonstrate that maximizing Raman signal intensity alone does not necessarily improve quantitative performance in complex food matrices. Instead, probe size should be optimized according to matrix characteristics to achieve reliable quantitative analysis. This work establishes a matrix-oriented strategy for probe size selection and provides practical guidance for the rational design of quantitative SERS-LFIA platforms for food safety analysis. Full article

(This article belongs to the Special Issue Application of NIR and Other Non-Destructive Technologies in Food Analysis)

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26 pages, 3042 KB

Open AccessArticle

Biodiversity of NSLAB in Traditional Serbian Cheeses and Stepwise Functional Characterization of Selected Autochthonous Lactobacillus Strains Through Technological, Probiotic and Intestinal Epithelial Interaction Assessment

by Nikola Bajčetić, Jovana Nenadović, Ivana Perić, Dušan Stevanović, Nemanja Mirković, Nikola Popović and Milica Mirković

Foods 2026, 15(18), 3220; https://doi.org/10.3390/foods15183220 - 11 Sep 2026

Abstract

Traditional cheeses represent complex microbial ecosystems and valuable reservoirs of autochthonous lactic acid bacteria (LAB) with functional potential. This study characterized the biodiversity of non-starter LAB (NSLAB) isolated from traditional Serbian raw-milk household cheeses and selected promising autochthonous lactobacilli through a stepwise approach [...] Read more.

Traditional cheeses represent complex microbial ecosystems and valuable reservoirs of autochthonous lactic acid bacteria (LAB) with functional potential. This study characterized the biodiversity of non-starter LAB (NSLAB) isolated from traditional Serbian raw-milk household cheeses and selected promising autochthonous lactobacilli through a stepwise approach combining a safety assessment, technological characterization, probiotic evaluation and an in vitro interaction with Caco-2 intestinal epithelial cells. From 56 presumptive LAB isolates, RAPD-PCR differentiated 37 distinct genotypes, all of which were taxonomically identified by 16S rRNA gene sequencing. In line with the specific focus of this study on autochthonous lactobacilli, all seven isolates taxonomically assigned to this genus were selected for further characterization. Safety assessment showed that two strains (28.6%) formed biofilms and were excluded, whereas the remaining five isolates complied with EFSA antibiotic susceptibility criteria. These candidates exhibited strain-dependent degradation of αs1- and β-casein fractions and moderate milk acidification. Four strains survived simulated gastrointestinal transit, showed antagonistic activity against foodborne pathogens and adhered to Caco-2 cells without inducing cytotoxicity. Lactiplantibacillus plantarum ZI237 showed the broadest autophagy-related transcriptional response and NQO1 induction. Limosilactibacillus fermentum KT upregulated MUC2, MUC5, NQO1 and HBD-1 but reduced Occludin protein abundance, indicating a mixed epithelial response. Both strains reduced p62 protein levels, supporting modulation of autophagy-related pathways. Overall, Lpb. plantarum ZI237 emerged as the most promising candidate, whereas Lm. fermentum KT requires further evaluation before application in functional dairy products. Full article

(This article belongs to the Special Issue Microorganisms in Fermented Foods: Diversity, Function, and Safety)

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25 pages, 384 KB

Open AccessArticle

Commercial Edible Seaweeds: Characterization by Mineral Content and Fatty Acid Composition

by Vincenzo Nava, Angela Giorgia Potortì, Ambrogina Albergamo, Roberto Sturniolo, Irene Maria Spanò and Giuseppa Di Bella

Foods 2026, 15(18), 3219; https://doi.org/10.3390/foods15183219 - 11 Sep 2026

Abstract

In recent years, seaweeds have attracted increasing scientific and commercial interest thanks to their protein, lipid and mineral content, and the presence of bioactive compounds that can have a positive impact on health. In light of this, seaweed is an innovative plant food [...] Read more.

In recent years, seaweeds have attracted increasing scientific and commercial interest thanks to their protein, lipid and mineral content, and the presence of bioactive compounds that can have a positive impact on health. In light of this, seaweed is an innovative plant food source. This study characterizes commercial edible seaweeds (dulse, wakame, kombu, arame, nori, spirulina), evaluating their mineral composition, with particular attention to toxic or potentially toxic elements, and their fatty acid profile. The results revealed significant differences between species, which are probably related to taxonomic and environmental factors. Brown algae exhibited the highest levels of macroelements, particularly K and Na, which is consistent with their alginate-rich cell walls. Other species exhibited significant concentrations of Fe and Zn, while Pb and Hg remained below regulatory limits. However, nearly all samples exceeded the recommended limits of 0.5 mg/kg for Cd and 3 mg/kg for total As, as defined by the Centre d’Étude et de Valorisation des Algues (CEVA). Additionally, kombu samples had an extremely high iodine content, exceeding the upper CEVA-recommended limit of 2000 mg/kg. These values, therefore, require targeted risk assessments and consumer guidance. The fatty acid profile also appeared to vary by taxa. Red algae, especially nori, were rich in EPA, while brown species showed heterogeneous distributions of SFA, MUFA, and PUFA. Spirulina displayed a distinctive SFA- and n-6 PUFA-rich profile. Overall, the results confirm the need for careful management of iodine, Cd and As levels to ensure that these seaweeds can be used safely as food supplements and to promote their use in innovative food products. Full article

(This article belongs to the Special Issue Application of Elemental Analysis in Food Quality and Authenticity)

1 pages, 110 KB

Open AccessCorrection

Correction: Li et al. Optimization of Oleuropein Extraction from Olive Leaves and Its Protective Effect Against TBHP-Induced Oxidative Damage in HEK-293 Cells. Foods 2026, 15, 2582

by Bingshuang Li, Jingyu Chen, Haodong Cheng, Zhaobin Wang, Enxiang Zhang, Feng Kong and Qinghua Zeng

Foods 2026, 15(18), 3218; https://doi.org/10.3390/foods15183218 - 11 Sep 2026

Abstract

There was an error in the original publication [...] Full article

28 pages, 18212 KB

Open AccessArticle

Reinforced Chitosan Active Film with Deep Eutectic Solvent and Chestnut Shell Extract: Physicochemical Characteristics, Structure, and Application in Strawberry Preservation

by Jialin Xue, Yating Sun, Meng Wang, Lixiang Huai, Yuting Xiao, Zhenyin Lu, Zhongxu Li, Xianjin Zhou, Haoran Wang, Ruiguo Cui and Lijun Song

Foods 2026, 15(18), 3217; https://doi.org/10.3390/foods15183217 - 11 Sep 2026

Abstract

In this study, ternary composite active packaging films composed of chitosan (CH), deep eutectic solvent (DES), and chestnut shell extract (CSE) were prepared. The physicochemical properties, structural characteristics, and application in strawberry preservation were studied. The results show that the DES hydrogen-bond network [...] Read more.

In this study, ternary composite active packaging films composed of chitosan (CH), deep eutectic solvent (DES), and chestnut shell extract (CSE) were prepared. The physicochemical properties, structural characteristics, and application in strawberry preservation were studied. The results show that the DES hydrogen-bond network may promote interactions between CSE and CH, enhancing compatibility and stability. At 5% CSE addition, the maximum values were observed for antioxidant activity (DPPH: 80.49%, ABTS: 86.69%) and antibacterial activity (Antibacterial Zone Diameter (AZD): 27.61 mm for Escherichia coli E. coli and 27.15 mm for Staphylococcus aureus). FTIR analysis indicated the hydrogen bonding between CSE and the polymer matrix. XRD results indicated that CSE addition enhanced the crystallinity of the film matrices, while SEM revealed that it promoted the formation of a dense structure. Molecular docking results provide computational evidence suggesting that DES may serve as an interfacial bridge connecting CH and CSE. Satisfactorily, after treatment with the CH–DES–CSE-5% film, the shelf life of strawberries was significantly extended. After 8 days of storage, the decay rate (36.67%) was significantly lower than that of the control group (96.67%). The original quality indicators were well maintained. This study provides a theoretical basis for both the valorization of chestnut shell waste and the development of CSE-based active food packaging materials. Full article

(This article belongs to the Special Issue Application of Plant Natural Products in Food Preservation)

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18 pages, 3938 KB

Open AccessArticle

Competitive Binding of Gingerol Homologs to Fish Myofibrillar Protein Reduces the Retention of Aldehydic Off-Odor Compounds

by Hui-Lin Zhao, Yu-Ting Jiao, Lei Qin, Jia-Nan Chen and Xu-Hui Huang

Foods 2026, 15(18), 3216; https://doi.org/10.3390/foods15183216 - 11 Sep 2026

Abstract

Persistent aldehydic off-notes in fish products are influenced not only by lipid oxidation but also by protein-associated retention of odor-active aldehydes. A remaining question is how gingerol side-chain length and aldehyde structure jointly alter this apparent retention. Mackerel myofibrillar protein (MP) was therefore [...] Read more.

Persistent aldehydic off-notes in fish products are influenced not only by lipid oxidation but also by protein-associated retention of odor-active aldehydes. A remaining question is how gingerol side-chain length and aldehyde structure jointly alter this apparent retention. Mackerel myofibrillar protein (MP) was therefore combined with (E)-2-decenal (T2D), (E,E)-2,4-decadienal (DDE), or trans-4,5-epoxy-(E)-2-decenal (E2D), with or without 6-, 8-, or 10-gingerol. Headspace solid-phase microextraction–gas chromatography–mass spectrometry, interaction disruptors, spectroscopy, molecular docking, and 100 ns molecular dynamics simulations were integrated. All three gingerols decreased the apparent aldehyde-binding ratio of MP. At 125 µmol/g protein, 10-gingerol reduced T2D, DDE, and E2D binding from approximately 81%, 72%, and 85% to 68%, 65%, and 68%, respectively. Spectroscopic responses were consistent with changes in the optical and conformational environment; fluorescence was interpreted as apparent quenching without numerical inner-filter correction, and CD band changes provided evidence of a treatment-related conformational response without assigning exact secondary-structure fractions. Docking ranked 8-gingerol most favorably, whereas the selected binary MYH7-10-gingerol trajectory showed greater pocket residence and a more favorable MM/GBSA estimate than the corresponding MYH7-DDE trajectory. The combined evidence supports a three-layer working model involving matrix partitioning, protein-level site accessibility, and pocket-level competition. These findings provide a mechanistic basis for sensory validation rather than direct proof of deodorization. Full article

(This article belongs to the Special Issue Food Flavor Formation Mechanism and Control)

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27 pages, 2261 KB

Open AccessArticle

Prioritizing Artificial Intelligence Opportunities for Food as Health in the U.S. Agrifood Value Chain

by Lourival Carmo Monaco Neto and Allan W. Gray

Foods 2026, 15(18), 3215; https://doi.org/10.3390/foods15183215 - 11 Sep 2026

Abstract

Food and health are converging across the agrifood value chain, and artificial intelligence (AI) is widely promoted to operationalize the link, yet firms cannot tell which food-as-health opportunities current AI can address. We identify the agrifood industry’s highest-priority food-as-health opportunities in the United [...] Read more.

Food and health are converging across the agrifood value chain, and artificial intelligence (AI) is widely promoted to operationalize the link, yet firms cannot tell which food-as-health opportunities current AI can address. We identify the agrifood industry’s highest-priority food-as-health opportunities in the United States and assess, against the peer-reviewed AI literature, how far current AI can address each. A PRISMA 2020 systematic review of 34 U.S.-focused studies establishes the problem space; a Jobs-to-Be-Done map organizes ninety opportunity areas; a blind discovery forum with 37 senior U.S. practitioners gives an independent reading; a convergence analysis joins the map and the forum; and a separate assessment grades each opportunity against the AI literature. Practitioner priorities converge on twelve opportunities in the two segments that physically determine food’s health attributes, agricultural production and food manufacturing. These resolve into five AI capability families. The evidence is strong for sensing, traceability, design, and personalization, and more qualified for evidence synthesis and regulatory intelligence, where reliability limits require human oversight. One core need lies beyond AI, a preliminary finding of a symmetric long-term-contract gap that appears relational. We grade an agenda by how far current AI reaches, with an explicit boundary on what it cannot address. Full article

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

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23 pages, 41751 KB

Open AccessArticle

Synergistic Effects of Ultrasound and Chia Seed Oil on Yak Myofibrillar Protein Gelation: Structure and Gel Property

by Huaifen Wang, Chenyuan Lu, Ying Yang, Yuqi Wang, Lina Wang, Juan Chen, Yuan Liu, Linlin Wang and Rongsheng Du

Foods 2026, 15(18), 3214; https://doi.org/10.3390/foods15183214 - 11 Sep 2026

Abstract

The scope of this paper is to investigate the effects of chia seed oil (CSO) ultrasound treatment as a green improvement method for yak myofibrillar protein (MP). We investigated the effects of different concentrations of CSO (0, 1.5, 3.0% w/w) [...] Read more.

The scope of this paper is to investigate the effects of chia seed oil (CSO) ultrasound treatment as a green improvement method for yak myofibrillar protein (MP). We investigated the effects of different concentrations of CSO (0, 1.5, 3.0% w/w) combined with different ultrasonic power levels (0, 40, 80, 120 W) on the structural and gel properties of yak MP. The CSO-MP system remained stable as an oil-in-water emulsion during testing, with ultrasound serving as the key technique for preparing it. For the moderate ultrasound, CSO significantly increased MP solubility, whiteness, and gel strength, while significantly reducing cooking loss (CL) (p < 0.05). Compared with the control group (U0C0), the solubility, whiteness, and gel strength increased by 156.25%, 7.54%, and 89.11%, respectively, while the turbidity, centrifugal loss, and CL decreased by 51.70%, 64.90%, and 32.73%, respectively. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), secondary structure, gel rheological properties, water distribution, and SEM microstructure indicated that moderate ultrasound CSO treatment enhanced the intensity of the myosin heavy chain (MHC) band and the proportion of α-helix and endowed the MP gel with excellent textural properties and water retention. During the ultrasound, CSO (80 W, 3.0%) significantly improved the structural and gel properties of MP. Full article

(This article belongs to the Special Issue Applications and Trends for Ultrasound in Food Processing)

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21 pages, 9852 KB

Open AccessArticle

Emulsion Gels Stabilized Using Sweet Almond Expeller Globulin Modified by Ultrasonication Assisted with Chlorogenic Acid Conjugation: Preparation, Characterization, Stability, and Applications in Curcumin

by Yi Li, Ling Dang, Biao Ma, Yanan Ren and Yajun Zheng

Foods 2026, 15(18), 3213; https://doi.org/10.3390/foods15183213 - 11 Sep 2026

Abstract

Almond expeller is high in protein content and produced in large quantities every year; however, its utilization in the food industry remains limited. To provide new strategies to enhance the performance of protein-based emulsion gels and expand the applications of sweet almond expeller [...] Read more.

Almond expeller is high in protein content and produced in large quantities every year; however, its utilization in the food industry remains limited. To provide new strategies to enhance the performance of protein-based emulsion gels and expand the applications of sweet almond expeller globulin (SAEG) in the food industry, emulsion gels were formed using sweet almond expeller globulin modified by ultrasonication and chlorogenic acid conjugation (SAEG-UCA) in this study. The results showed that ultrasonication and chlorogenic acid grafting improved the emulsifying capacity (from 67.51 to 143.65 m²/g) and emulsion stability (from 70.37% to 87.18%) of SAEG by increasing its solubility and interface sorption capacity and enhancing the zeta potential within the emulsion (p < 0.05). Compared with the SAEG-emulsion gel, the SAEG-UCA-emulsion gel exhibited a more compact and denser gel structure, higher crystallinity (30.71%), bound water content and viscosity, and superior rheological stability (lower loss factor) and elasticity. Furthermore, the SAEG-UCA-emulsion gel showed superior oxidative stability, and higher chewiness (32.35 g), springiness (0.77), hardness (78.63 g), and cohesiveness (0.72) than SAEG-emulsion gel. Additionally, the SAEG-UCA-emulsion gel improved the photostability, encapsulation and loading capacities, and bioaccessibility of curcumin (p < 0.05). However, more specific mechanisms should be investigated in future research. Full article

(This article belongs to the Topic Biological and Pharmacological Activity of Natural Products)

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