Foods

21 pages, 4833 KB

Open AccessArticle

Effects of Crushing, Vacuum Nano-Collision, and Steam Explosion on the Flavor and Physical Properties of Solid Spices

by Kunyang Chen, Dezi Zhang, Yanxia Liu, Yaodi Zhu, Miaoyun Li, Lijun Zhao, Fukang Dong, Gaiming Zhao, Niancheng Hong, Shijie Liu and Shiru Du

Foods 2025, 14(23), 4010; https://doi.org/10.3390/foods14234010 (registering DOI) - 22 Nov 2025

Abstract

Spices play a crucial role in shaping the characteristic flavor of marinated meat products. This study systematically compared the effects of physical crushing, vacuum nano-collision, and steam explosion on the physical and flavor characteristics of star anise and cinnamon. The vacuum nano-collision treatment [...] Read more.

Spices play a crucial role in shaping the characteristic flavor of marinated meat products. This study systematically compared the effects of physical crushing, vacuum nano-collision, and steam explosion on the physical and flavor characteristics of star anise and cinnamon. The vacuum nano-collision treatment effectively reduced particle size to below 15 nm, promoting faster flavor release and improving both moisture retention and solubility. Hydrocarbons, alcohols, and aldehydes were identified as the dominant volatile compounds. Among the non-volatile components, crushed cinnamon contained the highest shikimic acid concentration (1510.1 ± 25.45 μg/kg), while star anise treated with vacuum nano-collision reached the highest level of shikimic acid (893.10 ± 23.99 μg/kg). However, the main active components of these two spices did not show significant differences between the two treatment methods. Steam explosion treatment resulted in the lowest levels of both volatile and non-volatile compounds. Flavor profiling and electronic tongue analyses further revealed that the flavor characteristics of the crushed and nano-collision groups were similar, but distinctly different from those obtained with steam explosion. Overall, these results provide new insights into the development of efficient spice processing technologies and offer practical guidance for optimizing flavor quality in marinated meat products. Full article

(This article belongs to the Section Food Physics and (Bio)Chemistry)

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18 pages, 4959 KB

Open AccessArticle

Anti-Metabolic Dysfunction-Associated Hepatic Steatosis Effects of Pickering Emulsion-Encapsulated Curcumin via Gut Microbiota and Short-Chain Fatty Acids Modulation in High-Fat-Diet Mice

by Lisha Niu, Fengyang Wu, Yingxue Jiao, Chi Ren, Ying Shu, Yi Liu, Kaixuan Zhao, Weili Rao, Liwen Wang, Zhisheng Zhang and Wenhui Qi

Foods 2025, 14(23), 4009; https://doi.org/10.3390/foods14234009 (registering DOI) - 22 Nov 2025

Abstract

With lipid metabolism disorders becoming a global health issue, designing safe and effective prevention methods is crucial. Curcumin, a natural polyphenol compound, exhibits the ability to ameliorate lipid metabolism disorders. However, the bioavailability of curcumin is low, primarily due to its poor solubility, [...] Read more.

With lipid metabolism disorders becoming a global health issue, designing safe and effective prevention methods is crucial. Curcumin, a natural polyphenol compound, exhibits the ability to ameliorate lipid metabolism disorders. However, the bioavailability of curcumin is low, primarily due to its poor solubility, susceptibility to degradation, low absorption, and rapid metabolism. The bioavailability of curcumin is markedly enhanced when it is encapsulated within Pickering emulsions. This study investigated the ameliorative effect of curcumin encapsulated in Pickering emulsions on high-fat-diet-induced lipid metabolism disorders. We demonstrated that curcumin encapsulated in Pickering emulsions substantially prevented high-fat-diet-induced body gain, alleviated glucose intolerance, mitigated insulin resistance, and improved hepatic steatosis. Curcumin encapsulated in Pickering emulsions induced gut microbiota remodeling, characterized by an increased relative abundance of Bacteroidetes and a decreased relative abundance of Firmicutes. In particular, the relative abundance of Akkermansia was significantly increased. The changes in the gut microbiota of mice fed a high-fat diet, curcumin, or curcumin encapsulated in Pickering emulsions mice were correlated with lipid-related parameters in serum (triglycerides, total cholesterol, high-density lipoprotein cholesterol) and the generation of short-chain fatty acids. These findings indicated the basis of curcumin’s effects by modulating gut microbiota-short-chain fatty acids, offering valuable perspectives for developing it as a potential functional food component aimed at preventing and mitigating metabolic dysfunction-associated hepatic steatosis. Full article

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

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22 pages, 2175 KB

Open AccessArticle

Toward Functional Oil Blends: Physicochemical and Nutritional Evaluation of Rapeseed–Hazelnut Oil Mixtures

by Marta Siol, Diana Mańko-Jurkowska, Izabela Stanaszek, Bartłomiej Zieniuk, Andrzej Bryś and Joanna Bryś

Foods 2025, 14(23), 4008; https://doi.org/10.3390/foods14234008 (registering DOI) - 22 Nov 2025

Abstract

The combination of rapeseed oil (RO) and hazelnut oil (HO) was selected to create a functional blend integrating two technologically complementary lipid matrices. RO is valued for its favorable fatty acid (FA) profile, particularly its low saturated FA content and the presence of [...] Read more.

The combination of rapeseed oil (RO) and hazelnut oil (HO) was selected to create a functional blend integrating two technologically complementary lipid matrices. RO is valued for its favorable fatty acid (FA) profile, particularly its low saturated FA content and the presence of essential polyunsaturated FAs, whereas HO is characterized by high monounsaturated FA levels and inherently greater resistance to oxidative deterioration. Blending these oils enables the formulation of mixtures that balance nutritional quality with improved physicochemical stability, without the need for chemical modification. Such an approach is relevant for applications requiring oils that retain desirable characteristics during storage and handling. In this context, the present study aimed to evaluate the quality characteristics, FA composition, triacylglycerol (TAG) structures, and oxidative stability of binary blends of RO and HO. Two commercial oils, as well as their blends in RO:HO volume ratios of 3:1, 1:1, and 1:3, were tested. The samples were stored under two temperature conditions: 4 °C (refrigeration) and 20 °C (room temperature), and analyzed after two and four months of storage. Initial MUFA content ranged from approx. 61–74%, increasing with HO proportion, whereas PUFA levels decreased accordingly (from ~28% in RO to ~10% in HO-rich blends). The sn-2 TAG position was predominantly occupied by unsaturated FAs (>80%). Statistical analysis (p < 0.05) showed that both storage time and temperature significantly affected PV, while no significant differences were observed in the overall proportions of SFA, MUFA, and PUFA. Blends with a higher proportion of RO exhibited increased AVs, suggesting greater susceptibility to hydrolytic changes, whereas mixtures enriched in HO demonstrated superior oxidative stability, as reflected by significantly lower peroxide values (p < 0.05), which can be attributed to their lower PUFA content. The 1RO:3HO blend exhibited the most favorable balance between beneficial nutritional indices and stability against quality deterioration over the storage period. The results indicated that the formulation of balanced mixtures combining the favorable FA profile of RO with the oxidative resistance of HO represents a promising approach for obtaining oils with improved functional and nutritional properties. Full article

(This article belongs to the Special Issue Edible Fats and Oils: Composition, Properties and Nutrition)

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17 pages, 1173 KB

Open AccessArticle

Antibacterial Stability of Novel Nisin/Carboxylic Curdlan Complexes

by Long-Qing Li, Yun-Bo Yu, Shu-Yan Zhang, Zheng-Cai Liu, Le-Yi Pan, Tong-Xin Liang, Ming-Yu Jin, Ya-Hui Yu and Jing-Kun Yan

Foods 2025, 14(23), 4007; https://doi.org/10.3390/foods14234007 (registering DOI) - 22 Nov 2025

Abstract

Nisin is a widely used natural antibacterial peptide in the food industry. However, its instability limits its practical application in food preservation. In this study, the antibacterial activity of previously built nisin/carboxylic curdlan (C6-Cc) complexes were tested against Gram-positive bacteria: Staphylococcus aureus. The [...] Read more.

Nisin is a widely used natural antibacterial peptide in the food industry. However, its instability limits its practical application in food preservation. In this study, the antibacterial activity of previously built nisin/carboxylic curdlan (C6-Cc) complexes were tested against Gram-positive bacteria: Staphylococcus aureus. The results revealed that when the mass ratio of C6-Cc to nisin was 1:8 (C6-Cc: nisin, w/w), the nisin/C6-Cc complexes exhibited strong antibacterial stability over the pH range of 1–4, with inhibition zone diameters ranging from 11.5 to 13.0 mm and a minimum inhibitory concentration (MIC) of 0.71 mg/mL. Notably, the complexes also maintained good thermal stability even at 121 °C. Furthermore, the complexes with a mass ratio of 1:8 (w/w) showed superior physicochemical stability under low-pH conditions (pH < 5) within the salt concentration of 0–100 mM, and the stable temperature ranged from 25 to 121 °C. Twenty-eight days of storage had no significant impact on its antibacterial or physicochemical stability. These findings suggest that the nisin/C6-Cc complexes will have broad application prospects in food bio-preservation. Full article

(This article belongs to the Special Issue Food Polysaccharides and Oligosaccharides: Enzyme Treatment, Structural Analysis, and Functional Bioactivity Value)

23 pages, 3101 KB

Open AccessArticle

Bioactive, Functional, and Technological Properties of Gluten-Free Pasta Enriched with Mango (Mangifera indica L.) Leaf Powder

by Génica Lawrence, Ewa Pejcz, Ingrid Marchaux, Agata Wojciechowicz-Budzisz, Remigiusz Olędzki, Guylène Aurore and Joanna Harasym

Foods 2025, 14(23), 4006; https://doi.org/10.3390/foods14234006 (registering DOI) - 22 Nov 2025

Abstract

Mango (Mangifera indica L.) leaves represent an underutilised plant resource rich in phenolic compounds and dietary fibre with potential applications in functional foods. This study evaluated the effects of incorporating mango leaf powder (MLP) from five cultivars (Nam Dok Maï, Julie, DLO, [...] Read more.

Mango (Mangifera indica L.) leaves represent an underutilised plant resource rich in phenolic compounds and dietary fibre with potential applications in functional foods. This study evaluated the effects of incorporating mango leaf powder (MLP) from five cultivars (Nam Dok Maï, Julie, DLO, Irwin, and Keitt) into gluten-free chestnut flour–based pasta, focusing on techno-functional, rheological, and bioactive properties. Among the formulations tested, Nam Dok Mai and Julie cultivars at 10% substitution demonstrated the most favourable pasting behaviour and were selected for spaghetti production. Both variants exhibited acceptable texture and cooking quality; however, Nam Dok Mai spaghetti showed superior colour stability after cooking and storage. Although Julie exhibited higher setback viscosity, which indicates greater starch retrogradation potential, cutting force measurements showed no significant differences between cultivars. Antioxidant analyses (DPPH, ABTS, FRAP) and total polyphenol content revealed that Nam Dok Mai retained a higher level of bioactive compounds following thermal processing, particularly in aqueous extracts. These findings indicate that mango leaf incorporation can enhance the functional value of gluten-free pasta without compromising technological quality, and that Nam Dok Mai represents the most promising cultivar for such applications. Full article

(This article belongs to the Special Issue Environmental and Comprehensive Utilization of Agricultural and Food Production Wastes and Residues)

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30 pages, 1606 KB

Open AccessReview

Application of Machine Learning in Food Safety Risk Assessment

by Qingchuan Zhang, Zhe Lu, Zhenqiao Liu, Jialu Li, Mingchao Chang and Min Zuo

Foods 2025, 14(23), 4005; https://doi.org/10.3390/foods14234005 (registering DOI) - 22 Nov 2025

Abstract

With the increasing globalization of supply chains, ensuring food safety has become more complex, necessitating advanced approaches for risk assessment. This study aims to review the transformative role of machine learning (ML) and deep learning (DL) in enabling intelligent food safety management by [...] Read more.

With the increasing globalization of supply chains, ensuring food safety has become more complex, necessitating advanced approaches for risk assessment. This study aims to review the transformative role of machine learning (ML) and deep learning (DL) in enabling intelligent food safety management by efficiently analyzing high-quality and nonlinear data. We systematically summarize recent advances in the application of ML and DL, focusing on key areas such as biotoxin detection, heavy metal contamination, analysis of pesticide and veterinary drug residues, and microbial risk prediction. While traditional algorithms including support vector machines and random forests demonstrate strong performance in classification and risk evaluation, unsupervised methods such as K-means and hierarchical cluster analysis facilitate pattern recognition in unlabeled datasets. Furthermore, novel DL architectures, such as convolutional neural networks, recurrent neural networks, and transformers, enable automated feature extraction and multimodal data integration, substantially improving detection accuracy and efficiency. In conclusion, we recommend future work to emphasize model interpretability, multi-modal data fusion, and integration into HACCP systems, thereby supporting intelligent, interpretable, and real-time food safety management. Full article

(This article belongs to the Section Food Analytical Methods)

17 pages, 5247 KB

Open AccessArticle

Mulberry Leaf Glutelin: Physicochemical, Functional, and Pancreatic Lipase Inhibitory Activity of Seven Varieties

by Hongyan Li, Dongjun He, Xiaomin Zhang, Zhenpeng Liu, Mingxi Li, Tianran Shen, Shuang Wei, Xiyang Wu and Chongzhen Sun

Foods 2025, 14(23), 4004; https://doi.org/10.3390/foods14234004 (registering DOI) - 22 Nov 2025

Abstract

Mulberry leaf glutelin (MG), a nutrient-rich protein fraction from mulberry leaves, remains underutilized due to limited studies on its physicochemical functional properties and biological activities. In this study, seven varieties of MG (TSG, DSG, 109G, C1G, C2G, C3G, C4G) were evaluated for amino [...] Read more.

Mulberry leaf glutelin (MG), a nutrient-rich protein fraction from mulberry leaves, remains underutilized due to limited studies on its physicochemical functional properties and biological activities. In this study, seven varieties of MG (TSG, DSG, 109G, C1G, C2G, C3G, C4G) were evaluated for amino acid composition, secondary structure (FTIR), solubility, water-holding capacity (WHC), oil absorption capacity (OAC), foaming capacity (FC), foam stability (FS), emulsifying activity index (EAI), emulsion stability index (ESI), in vitro digestibility, and pancreatic lipase inhibitory activity (PLI). The results showed that MG contains four secondary structures and 17 amino acids, being rich in glutamic acid, aspartic acid, and leucine. C3G exhibited superior solubility (96.32%) at pH 10, while C4G showed optimal WHC (9.27 g/g), FC (73.75%), and FS (92.80%). TSG exhibited the highest OAC (9.58 g/g) and EAI (15.79 m²/g), and DSG demonstrated an excellent ESI (117.25 min), digestibility (88.17%), and PLI (70.54%). These findings provide valuable insights for the application of MG in food processing and innovation, enhancing its potential value for the food industry and human health. Full article

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

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22 pages, 791 KB

Open AccessReview

Fermentation of House Crickets (Acheta domesticus): Boosting Quality and Functionality in Cricket-Based Food Ingredients

by Seyed Mohammad Hasan Haghayeghi, Andrea Osimani and Lucia Aquilanti

Foods 2025, 14(23), 4003; https://doi.org/10.3390/foods14234003 (registering DOI) - 22 Nov 2025

Abstract

This review examines the nutritional and functional potential of Acheta domesticus, the impact of fermentation on its biochemical and microbiological properties, and its application in food ingredients and products. Relevant literature was reviewed on the composition, fermentation behavior, product development, and consumer [...] Read more.

This review examines the nutritional and functional potential of Acheta domesticus, the impact of fermentation on its biochemical and microbiological properties, and its application in food ingredients and products. Relevant literature was reviewed on the composition, fermentation behavior, product development, and consumer perceptions related to cricket-based ingredients, with a focus on fermented applications and microbiota interaction. Fermentation improves the safety, digestibility, flavor, and nutritional value of cricket powder. Lactic acid bacteria (e.g., Lactiplantibacillus plantarum and Latilactobacillus curvatus) enhanced substrate acidification, reduced biogenic amines and acrylamide levels, and contributed to desirable volatile compounds production. Additionally, fermentation using yeasts like Yarrowia lipolytica and Debaryomyces hansenii resulted in the production of antimicrobial substances, reduction in chitin, and an increase in the matrix digestibility. Fermented cricket-based ingredients have been successfully applied to bread, biscuits, yogurt, and beverages. Protein hydrolysates produced by fermentation exhibited antioxidant, anti-aging, and preservative properties, expanding potential beyond food. Consumer acceptance was highest when insects were integrated into familiar and visually unobtrusive food formats. To conclude, A. domesticus shows great promise as a sustainable and functional food ingredient. Fermentation offers a key strategy to overcome safety, sensory, and acceptability barriers. Full article

(This article belongs to the Special Issue Food Innovations: Process Enhancements, Health-Promoting Product Developments, and Value-Adding Strategies)

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27 pages, 1153 KB

Open AccessArticle

Impact of Formulation on the Rheological, Textural, and Sensory Properties of Pistachio Spread

by Nazlı Feray Kılıç, Gülten Şekeroğlu and Ahmet Kaya

Foods 2025, 14(23), 4002; https://doi.org/10.3390/foods14234002 (registering DOI) - 22 Nov 2025

Abstract

The effects of milk fat (4%, 7%, and 14%) and sugar (20%, 27%, and 30%) content on the physical and sensory properties of pistachio spread (PS) were assessed. Previously, pistachio pastes (PP) were prepared with three particle sizes (large, medium, and small). Small-sized [...] Read more.

The effects of milk fat (4%, 7%, and 14%) and sugar (20%, 27%, and 30%) content on the physical and sensory properties of pistachio spread (PS) were assessed. Previously, pistachio pastes (PP) were prepared with three particle sizes (large, medium, and small). Small-sized PP was used for nine PS formulations based on the above milk fat and sugar contents. Instrumental texture and color, rheological properties (20–45 °C), and oil separation (4 °C and 25 °C, 9 months of storage) were analyzed in PP and PS. Textural attributes were also evaluated sensorially in PS samples. The oil separation rate in samples stored for 9 months was <1% for PS (4 °C) and >2% for PP and PS (25 °C). The lightness was lower in large-sized PP and higher in PS samples with sugar and milk fat. All PP and PS samples exhibited non-Newtonian behavior with a yield stress. Firmness, spreadability, and adhesiveness were lower in PS samples containing only milk fat. In contrast, they were higher in PS samples containing only sugar. PS samples with 7% milk fat and 27% sugar scored highest for flavor, taste, and acceptability. This study provides the first systematic evaluation of how particle size, milk fat, and sucrose collectively influence the rheological and textural behavior of clean-label Boz Antep pistachio spreads, offering a solid scientific basis for optimizing additive-free nut-based formulations. Full article

(This article belongs to the Special Issue Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: 3rd Edition)

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21 pages, 4643 KB

Open AccessArticle

Genetic Algorithm-Driven Optimization of Mixed-Strain Fermentation for Improving the Physicochemical, Antioxidant, and Sensory Properties of Wampee (Clausena lansium (Lour.) Skeels) Juice

by Xianquan Zhong, Lin Zhang, Rong Liu, Hua Chen, Zhiheng Zhao, Xiaonuo Li, Kun Cai, Weimin Zhang, Xiaoping Hu and Xue Lin

Foods 2025, 14(23), 4001; https://doi.org/10.3390/foods14234001 (registering DOI) - 22 Nov 2025

Abstract

The potential of lactic acid bacteria (LAB) to enhance fruit juice is well known; however, the optimal fermentation strategy for wampee juice (WJ), considering its physicochemical and sensory characteristics and antioxidant activity, remains to be explored. For WJ fermentation, a co-culture of three [...] Read more.

The potential of lactic acid bacteria (LAB) to enhance fruit juice is well known; however, the optimal fermentation strategy for wampee juice (WJ), considering its physicochemical and sensory characteristics and antioxidant activity, remains to be explored. For WJ fermentation, a co-culture of three LAB strains—Pediococcus pentosaceus SL05, Pediococcus acidilactici SL08, and Lactiplantibacillus plantarum JYLP-002—was optimized using a combined approach of simple lattice mixture design and a genetic algorithm (GA). After 48 h of fermentation, the optimal mixed fermentation group demonstrated a comprehensive superiority over both the unfermented and single-strain fermentation groups. It exhibited significantly higher levels of viable bacterial counts, total organic acid content, total phenolic and flavonoid contents, antioxidant capacity, and an enriched profile of volatile flavor compounds. Moreover, comprehensive volatile profiling via HS-SPME-GC-MS and HS-GC-IMS identified 59 and 29 volatile components, respectively; β-phellandrene, α-terpineol, α-pinene, methyl acetate, (E)-3-hexen-1-ol, and 3-methyl-1-butanol, as well as butanal, (E)-3-hexenoic acid, β-pinene, and propyl butanoate, were considered as key aroma contributors in the fermented WJ (FWJ). This study provides a theoretical foundation and practical framework for the enhancement of WJ quality through mixed LAB fermentation. Full article

(This article belongs to the Special Issue Probiotic Fermentation: Advances in Research on Probiotic Properties and Fermentation Techniques)

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38 pages, 1376 KB

Open AccessReview

Incorporation of Edible Plant Extracts as Natural Food Preservatives: Green Extraction Methods, Antibacterial Mechanisms and Applications

by Zafeiria Lemoni, Konstantinos Evangeliou, Theopisti Lymperopoulou and Diomi Mamma

Foods 2025, 14(23), 4000; https://doi.org/10.3390/foods14234000 (registering DOI) - 22 Nov 2025

Abstract

The review article critically evaluates the application of edible plant extracts as natural preservatives in food systems, with a particular focus on environmentally sustainable extraction methodologies. It examines green extraction methods designed to enhance the yield of bioactive compounds responsible for plants’ strong [...] Read more.

The review article critically evaluates the application of edible plant extracts as natural preservatives in food systems, with a particular focus on environmentally sustainable extraction methodologies. It examines green extraction methods designed to enhance the yield of bioactive compounds responsible for plants’ strong antibacterial properties. The biochemical mechanisms underlying antibacterial activity are studied, namely disruption of bacterial cell walls and membranes; inhibition of metabolic enzymes; interference with nucleic acid synthesis; induction of oxidative stress; and suppression of quorum sensing, biofilm formation, efflux pumps, and β-lactamase activity, along with standardized methodologies for efficacy assessment and extracts’ incorporation into food matrices. Recent research demonstrates the potential of plant extracts to extend the shelf life of meat, seafood, dairy, and fresh products while meeting consumer demand for clean-label products. Although large-scale application remains limited due to challenges, future research should focus on optimizing green extraction approaches, establishing standardized evaluation protocols, and developing regulatory frameworks to facilitate their safe and sustainable use in the food industry. Full article

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

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24 pages, 1252 KB

Open AccessArticle

Dynamic Modelling of Listeria monocytogenes Growth in a Milk Model Medium as Affected by pH and Selected Lactic Acid Bacteria Strains

by Yara Loforte, Mariem Zanzan, Vasco Cadavez and Ursula Gonzales-Barron

Foods 2025, 14(23), 3999; https://doi.org/10.3390/foods14233999 (registering DOI) - 22 Nov 2025

Abstract

Previous research showed that three strains of lactic acid bacteria (LAB)—Leuconostoc mesenteroides, Lacticaseibacillus paracasei and Loigolactobacillus coryniformis—exhibited in vitro anti-listerial activity. The objectives of the present study was: (1) to determine whether the initial pH of heat-treated reconstituted milk affects [...] Read more.

Previous research showed that three strains of lactic acid bacteria (LAB)—Leuconostoc mesenteroides, Lacticaseibacillus paracasei and Loigolactobacillus coryniformis—exhibited in vitro anti-listerial activity. The objectives of the present study was: (1) to determine whether the initial pH of heat-treated reconstituted milk affects the growth of Listeria monocytogenes, in monoculture and coculture with each of the LAB strains; and (2) to compare the capacity of the LAB strains to inhibit L. monocytogenes in the milk model. Monoculture and coculture challenge tests were conducted in milk adjusted to three initial pH levels of 5.5, 6.0, and 6.5. A pH-driven model and a Jameson-effect model were fitted to the growth curves. The former provided more precise estimates than the latter. In monoculture, L. mesenteroides exhibited the fastest development at all initial pH levels whereas, in coculture, this strain more effectively controlled L. monocytogenes by reducing its growth rates. As the initial milk pH increased, the maximum concentration of L. monocytogenes in monoculture and in coculture also increased, although the LAB strains were all able to reduce the pathogen’s maximum concentration. These findings demonstrated that adjusting milk to a more acidic pH before fermentation provides an additional barrier against the development of L. monocytogenes. Full article

(This article belongs to the Special Issue Milk and Dairy Products: Linking the Chemistry, Structure, Processing, and Food Properties: Second Edition)

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14 pages, 2531 KB

Open AccessArticle

Highly Sensitive SERS Detection of Food Colorants via Charge Transfer of Metal and Semiconductor in Ag/TiO₂/Ti Foam

by Qunlong Wang, Yuting Jing, De Zhang, Ruijing Wang, Linlin Chen, Jianghua Zhang, Shaofeng Sui and Xuefeng Wang

Foods 2025, 14(23), 3998; https://doi.org/10.3390/foods14233998 (registering DOI) - 22 Nov 2025

Abstract

A three-dimensional Ag/TiO₂/Ti foam was fabricated via thermal annealing followed by pulsed laser deposition (PLD), providing a simple and scalable fabrication strategy. The porous Ti foam framework allows for the uniform dispersion of Ag nanoparticles (NPs), while the thermally formed TiO [...] Read more.

A three-dimensional Ag/TiO₂/Ti foam was fabricated via thermal annealing followed by pulsed laser deposition (PLD), providing a simple and scalable fabrication strategy. The porous Ti foam framework allows for the uniform dispersion of Ag nanoparticles (NPs), while the thermally formed TiO₂ interlayer promotes synergistic electromagnetic and chemical enhancement mechanisms. The localized electromagnetic field amplification at Ag-TiO₂ interfaces was simulated using the finite-difference time-domain (FDTD) method. Density functional theory (DFT) calculations confirmed that TiO₂ enhances both rhodamine 6G (R6G) adsorption on the substrate and charge transfer (CT) between the substrate and R6G, increasing the SERS activity. The optimized substrate demonstrates exceptional surface-enhanced Raman scattering (SERS) performance with an enhancement factor of 1.9 × 10⁷ and a detection limit of 2.24 × 10⁻¹¹ M for rhodamine 6G, with good reproducibility (RSD = 8.4%). Practical applicability is validated through sensitive detection of food colorants (brilliant blue and allura red). The synergistic combination of CT and electromagnetic enhancement in the easily fabricated Ag/TiO₂/Ti foam enables its application as a promising platform for food safety monitoring, effectively bridging laboratory innovation and practical applications. Full article

(This article belongs to the Section Food Analytical Methods)

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20 pages, 2020 KB

Open AccessArticle

Rediscovering Citrus lumia ‘Pyriformis’: Phytochemical Profile and Multifunctional Properties of Its Fresh Juice

by Antonella Smeriglio, Annarita La Neve, Marta Mangano, Martina Imbesi, Laura Cornara and Domenico Trombetta

Foods 2025, 14(23), 3997; https://doi.org/10.3390/foods14233997 - 21 Nov 2025

Abstract

This study provides the first comprehensive chemical and biological profiling of Citrus lumia Risso & Poit. var. ‘Pyriformis’, a rare Mediterranean Citrus variety with unexplored nutraceutical potential. The fresh juice (CLPJ) showed a distinctive phytochemical composition, with 38.8 ± 0.99 mg gallic acid [...] Read more.

This study provides the first comprehensive chemical and biological profiling of Citrus lumia Risso & Poit. var. ‘Pyriformis’, a rare Mediterranean Citrus variety with unexplored nutraceutical potential. The fresh juice (CLPJ) showed a distinctive phytochemical composition, with 38.8 ± 0.99 mg gallic acid equivalents/100 mL of total phenols and 25.96 ± 2.37 mg rutin equivalents/100 mL of flavonoids. High-performance liquid chromatography coupled with diode-array detection (HPLC-DAD) quantification revealed high levels of organic acids, including ascorbic acid (0.34 g/L) and citric acid (34.6 g/L). Liquid chromatography coupled with diode-array detection and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS/MS) enabled the annotation of 28 polyphenolic constituents, featuring glycosylated flavanones and several uncommon flavonols and acylglycosidic derivatives whose structural patterns are typical of primitive Citrus lineages and largely absent in commercial cultivars. Functionally, CLPJ exhibited multi-target antioxidant and anti-inflammatory activities and promoted epithelial repair in Caco-2 cells without cytotoxic effects. Overall, the juice displays a distinctive chemotaxonomic fingerprint and promising multifunctional properties, supporting its potential as a functional food ingredient and contributing to the valorization of minor Mediterranean Citrus biodiversity. Full article

(This article belongs to the Special Issue Bioactive Compounds in Fruits and Vegetables)

22 pages, 4698 KB

Open AccessArticle

Dietary Intervention with Resistant Starch-Rich Unripe Plantain Flour Restores Gut Microbiome–Metabolome Axis and Ameliorates Type 2 Diabetes in Rats

by Jinfeng Fu, Cancan Liu, Shiyun Tu, Hongjie Liu, Zixin Liu, Weidi He, Lu Dong, Ganjun Yi, Yiji Xia, Juan Wang and Ou Sheng

Foods 2025, 14(23), 3996; https://doi.org/10.3390/foods14233996 - 21 Nov 2025

Abstract

Plantain (Musa spp., AAB group) possesses a complex triploid genetics originating from interspecific hybridization, which underlies its agronomic traits and nutritional composition, making it a vital global staple food crop. Unripe plantain flour (UPF), a rich source of resistant starch (RS), has [...] Read more.

Plantain (Musa spp., AAB group) possesses a complex triploid genetics originating from interspecific hybridization, which underlies its agronomic traits and nutritional composition, making it a vital global staple food crop. Unripe plantain flour (UPF), a rich source of resistant starch (RS), has demonstrated anti-diabetic properties in diabetic rats, yet its mechanisms of action remain unclear. This study investigated whether unripe plantain flour attenuates type 2 diabetic traits in rats made diabetic with a high-fat diet plus streptozotocin through regulation of the gut microbiome–metabolome axis, including short-chain fatty acids and bile acids. We found that UPF intervention significantly ameliorated gut microbiota dysbiosis. It enriched beneficial bacteria, particularly SCFA producers (Lachnoclostridium, Blautia, Butyricicoccus) and others (Bifidobacterium, Akkermansia), while inhibiting harmful genera (Romboutsia, Allobaculum). Consequently, UPF altered bile-acid composition by lowering hydrophobic species (e.g., cholic acid and deoxycholic acid) while elevating hydrophilic species (e.g., ursodeoxycholic acid and tauroursodeoxycholic acid). It also enhanced the excretion of secondary bile acids (lithocholic acid). These coordinated changes in the gut ecosystem are conducive to improved glycolipid metabolism. Spearman correlation analysis further reinforced the close relationships between the altered microbiota and metabolites. Our results elucidate that UPF exerts its anti-diabetic effects by remodeling the gut microbiota and modulating its associated metabolites, highlighting a novel dietary intervention strategy for diabetes management. Full article

(This article belongs to the Special Issue The Role of Functional Foods, Nutraceuticals, and Food Supplements in Health Promotion and Disease Prevention)

19 pages, 9103 KB

Open AccessArticle

Inhibitory Effects and Mechanisms of Flavonoids in Sea Buckthornon (Hippophae rhamnoides L.) on Helicobacter pylori

by Huicui Liu, Kunhao Xie, Yueyue Rui and Shulin Wang

Foods 2025, 14(23), 3995; https://doi.org/10.3390/foods14233995 - 21 Nov 2025

Abstract

This study employed wild sea buckthorn (Hippophae rhamnoides L.) fruits harvested in Qinghai Province as experimental material. Following compositional analysis of their flavonoids, the antibacterial efficacy and mechanistic pathways of flavonoids in sea buckthorn against Helicobacter pylori (H. pylori) were systematically examined [...] Read more.

This study employed wild sea buckthorn (Hippophae rhamnoides L.) fruits harvested in Qinghai Province as experimental material. Following compositional analysis of their flavonoids, the antibacterial efficacy and mechanistic pathways of flavonoids in sea buckthorn against Helicobacter pylori (H. pylori) were systematically examined through in vitro and animal model experiments. The results showed that the main flavonoids in sea buckthorn were rutin, quercetin-3-O-glucoside, quercetin, catechin, isorhamnetin, kaempferol-3-O-glucoside, kaempferol and epicatechin. Among them, quercetin, isorhamnetin and kaempferol had strong inhibitory activity against H. pylori. In vitro, sea buckthorn flavonoids inhibited the growth of H. pylori through multiple mechanisms: inducing morphological transformation from rod-shaped to spherical bacteria, promoting cell shrinkage and rupture, disrupting the cell membrane to cause leakage of intracellular macromolecules, increasing membrane permeability, and suppressing urease activity. Sea buckthorn flavonoids exert therapeutic effects on H. pylori-infected mice through multiple mechanisms, including the alleviation of gastric mucosal inflammation via the Nuclear Factor KappaB (NF-κB) signaling pathway, the down-regulation of gastrin-17 (GAS17) to suppress gastric acid production, and the up-regulation of epidermal growth factor (EGF) expression to promote gastric mucosal repair and modulate the composition of gastric microbiota. This study systematically elucidated the anti-H. pylori activity and antibacterial mechanisms of flavonoids derived from sea buckthorn fruits, providing a theoretical basis for the screening of natural antibacterial agents from this plant source. Full article

(This article belongs to the Section Plant Foods)

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32 pages, 911 KB

Open AccessReview

A Comprehensive Literature Review on the Role of Bentonite in White Wine Protein Stabilization

by Marco Lagori, Simone Vincenzi, Matteo Marangon, Luca Cattaneo, Maria Alessandra Paissoni, Susana Río Segade, Simone Giacosa, Antonella Bosso and Luca Rolle

Foods 2025, 14(23), 3994; https://doi.org/10.3390/foods14233994 - 21 Nov 2025

Abstract

Protein instability leading to haze formation remains a critical challenge in white wine production. For more than a century, bentonite has been the most widely adopted solution due to its effectiveness and efficiency. However, its use poses several drawbacks, including non-specific adsorption of [...] Read more.

Protein instability leading to haze formation remains a critical challenge in white wine production. For more than a century, bentonite has been the most widely adopted solution due to its effectiveness and efficiency. However, its use poses several drawbacks, including non-specific adsorption of desirable compounds potentially affecting wine quality, wine losses, environmental impact, and health and safety risks for operators. These limitations have spurred extensive research to understand the mechanisms underlying protein instability and to identify alternative stabilization strategies. This review provides a comprehensive analysis of bentonite’s role in white wine protein stabilization, examining its physicochemical properties, treatment variables, and interactions with wine components. Particular attention is given to predictive tests aimed at optimizing dosage, as well as to bentonite’s impact on volatile organic compounds, phenolics, and elemental composition. Furthermore, emerging alternatives and knowledge gaps are discussed to outline future directions toward sustainable and efficient stabilization practices. This synthesis aims to support both scientific advancement and practical applications for the wine industry. Full article

(This article belongs to the Section Drinks and Liquid Nutrition)

14 pages, 656 KB

Open AccessArticle

Comparative Evaluation of the Antioxidant and Immunomodulatory Activities of Carrot (Daucus carota L.) Aerial Parts and Roots Using Different Extraction Methods

by Sung-Sook Choi, Jae-Eun Lee, Hyo-Jun Lee and Kyung-Ae Lee

Foods 2025, 14(23), 3993; https://doi.org/10.3390/foods14233993 - 21 Nov 2025

Abstract

Carrot (Daucus carota L.) is a widely consumed root vegetable, yet its aerial parts, including leaves and stems, are typically discarded as agricultural by-products, despite their potential biological value. This study comparatively evaluated the antioxidant and immunomodulatory properties of carrot aerial and [...] Read more.

Carrot (Daucus carota L.) is a widely consumed root vegetable, yet its aerial parts, including leaves and stems, are typically discarded as agricultural by-products, despite their potential biological value. This study comparatively evaluated the antioxidant and immunomodulatory properties of carrot aerial and root parts extracted using hot water or 50% ethanol. Four extracts were prepared: aerial part hot-water (AP-W), aerial part ethanol (AP-E), underground part hot-water (UP-W), and underground part ethanol (UP-E). The total phenolic content (TPC, expressed as gallic acid equivalents; GAE) and total flavonoid content (TFC, expressed as quercetin equivalents; QE) were quantified using the Folin–Ciocalteu and aluminum nitrate colorimetric methods, respectively. Antioxidant capacities were determined by ABTS and DPPH radical scavenging assays, cytotoxicity was assessed in RAW 264.7 macrophages via the MTT assay, nitric oxide (NO) levels were measured using the Griess reaction, and cytokine (IL-6, TNF-α) concentrations were analyzed by ELISA. Among the extracts, AP-E exhibited the highest TPC (28.3 ± 0.3 µg GAE/mg extract) and TFC (18.2 ± 2.3 µg QE/mg extract), corresponding to the strongest ABTS (92.3 ± 2.5%) and DPPH (72.4 ± 7.3%) radical scavenging activities. None of the extracts demonstrated cytotoxicity below 400 µg/mL. Under basal conditions, AP-W and UP-W significantly enhanced NO production (9.5 ± 1.3 µM and 7.7 ± 1.2 µM, respectively), while co-treatment with LPS markedly reduced NO levels in AS-E (2.3 ± 0.2 µM). Consistently, AP-W and UP-W elevated cytokine secretion (IL-6: 3462.1 ± 349.7 pg/mL and 1749.4 ± 55.4 pg/mL; TNF-α: 15,245.2 ± 771.0 pg/mL and 14,719.1 ± 329.8 pg/mL), whereas AP-E (400 µg/mL) significantly suppressed IL-6 (3938.6 ± 268.7 pg/mL) and TNF-α (11,869.0 ± 721.1 pg/mL) under LPS-stimulated conditions. Collectively, these results indicate that hot-water extracts of carrot parts exert immunostimulatory activity, whereas ethanol extracts possess potent anti-inflammatory potential. The aerial parts of carrots, often regarded as waste biomass, exhibit comparable or superior bioactivities to the roots, underscoring their potential utility as promising functional food ingredients. Full article

(This article belongs to the Special Issue Recovery of Bioactive Compounds from Food Processing Waste: Extraction and Application in Foods)

22 pages, 5003 KB

Open AccessArticle

Rapid Detection of Animal-Derived Components in Plant-Based Meat Alternatives Using Recombinase Polymerase Amplification

by Yifei Sun, Han Li, Tianqi Ma, Tingting Xie, Yuqin Ni, Yu Chen, Xinya Chen, Wenke Ding and Zhuqing Xing

Foods 2025, 14(23), 3992; https://doi.org/10.3390/foods14233992 - 21 Nov 2025

Abstract

Plant-based meat alternatives (PMAs), as an emerging food category gaining increasing popularity, face potential food safety risks and ethical concerns for vegetarians due to the illegal adulteration of animal-derived components. To address these challenges and enhance regulatory oversight, the development of a rapid, [...] Read more.

Plant-based meat alternatives (PMAs), as an emerging food category gaining increasing popularity, face potential food safety risks and ethical concerns for vegetarians due to the illegal adulteration of animal-derived components. To address these challenges and enhance regulatory oversight, the development of a rapid, sensitive, and highly specific detection method is essential. In this study, five DNA extraction methods were evaluated and optimized to identify the most effective approach for PMA products. The optimal conditions were determined to be 60 mmol/L NaCl, 10 mmol/L Tris HCl, and a centrifugation speed of 12,000× g. Additionally, specific primers targeting four common animal-derived adulterants, namely pork, chicken, duck, and beef, were designed and screened for targeted amplification. To establish a rapid and visually interpretable detection system, the recombinant polymerase amplification conditions were optimized. The final protocol used 0.4 µmol/L primer and isothermal amplification at 39 °C for 25 min, with the incorporation of SYBR Green I dye enabling the rapid and specific visualization of animal-derived DNA. This optimized method is characterized by its simplicity, sensitivity (capable of detecting beef-derived components as low as 0.0514% w/w), and rapidity, significantly reducing detection time and providing a reliable tool for the identification of animal-derived adulteration in PMA products. Full article

(This article belongs to the Section Food Analytical Methods)

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