Foods

19 pages, 9076 KB

Open AccessArticle

Host-Informed MaxEnt Modeling Reveals Distinct Global Distribution and Redistribution Patterns of Four Major Fusarium graminearum Species-Genotype Groups Under Current and Future Climates

by Hao Li, Baizhu Chen, Chaoyi Zhang, Junhua Yang and Jianhua Wang

Foods 2026, 15(17), 3096; https://doi.org/10.3390/foods15173096 (registering DOI) - 31 Aug 2026

Abstract

The Fusarium graminearum species complex (FGSC) is a major causal agent of Fusarium head blight (FHB) and trichothecene contamination in cereal cropping systems worldwide. However, its major species-genotype groups exhibit distinct differences in environmental adaptability and spatial distribution. Using a host-informed MaxEnt modeling [...] Read more.

The Fusarium graminearum species complex (FGSC) is a major causal agent of Fusarium head blight (FHB) and trichothecene contamination in cereal cropping systems worldwide. However, its major species-genotype groups exhibit distinct differences in environmental adaptability and spatial distribution. Using a host-informed MaxEnt modeling framework, this study compared the global potential environmental suitability of four major FGSC groups, namely Fusarium asiaticum-DON (Fa-DON), Fusarium asiaticum-NIV (Fa-NIV), Fusarium graminearum-DON (Fg-DON), and Fusarium graminearum-NIV (Fg-NIV), under the 1970–2000 baseline and four SSPs across four future periods. By integrating georeferenced occurrence records with continuous host-related, climatic, soil, topographic, and wind predictors, and applying four-fold spatial cross-validation, we identified distinct intergroup suitability patterns. Under current conditions, Fg-DON showed the broadest highly suitable area, whereas Fa-DON was the most restricted. Both F. asiaticum groups were centered in Asia, while Fg-NIV was concentrated mainly in Europe. Future projections indicated consistent expansion for Fg-DON and general contraction for Fa-DON. Fa-NIV remained comparatively stable, whereas Fg-NIV showed scenario-dependent contraction or expansion. These changes reflected regional redistribution rather than a uniform shift across groups. Collectively, our findings indicate that FGSC suitability should be interpreted as a set of differentiated, group-specific biogeographic patterns, which provide a more targeted scientific basis for surveillance strategies and regional risk assessment of FHB and trichothecene contamination under changing environmental conditions. Full article

(This article belongs to the Special Issue Emerging Trends in Food Microbiology and Food Safety)

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31 pages, 3599 KB

Open AccessArticle

An Exploratory Field Study on Egg Quality and Yolk Functional Properties in Commercial and Local Laying Hen Breeds Fed Whole Hemp Seed Under Agroecological Conditions

by Luca Marchetti, Niko Gioacchino Zeni, Luisa Zaniboni, Carlotta Giromini, Davide Lanzoni, Paola Antonia Corsetto, Angela Maria Rizzo, Lorenzo Colombini, Alice Giulia Dal Borgo, Giuseppe Gambazza and Raffaella Rebucci

Foods 2026, 15(17), 3095; https://doi.org/10.3390/foods15173095 (registering DOI) - 31 Aug 2026

Abstract

The present exploratory study evaluated egg quality and yolk functional properties in one commercial hybrid (Lohmann Brown^®), two Italian (Livorno and Milanino) and a French (Marans) local laying hen breeds reared under agroecological conditions and fed a diet enriched with 20% [...] Read more.

The present exploratory study evaluated egg quality and yolk functional properties in one commercial hybrid (Lohmann Brown^®), two Italian (Livorno and Milanino) and a French (Marans) local laying hen breeds reared under agroecological conditions and fed a diet enriched with 20% whole hemp seed (HS). A total of 120 laying hens (30 per breed) were raised with pasture access and received the experimental diet for nine months. Egg physical traits, yolk composition, cholesterol content, fatty acid profile, nutritional indices, total phenolic content (TPC), and total antioxidant capacity (TAOC) were assessed at 0, 3, 6, and 9 months. Breed significantly influenced egg characteristics, including yolk and albumen proportions, yolk to albumen ratio, yolk pigmentation, and selected fatty acids (p < 0.05). The adopted agroecological management system increased polyunsaturated fatty acids, particularly omega-6, omega-3, reduced the n-6/n-3 ratio, improved atherogenic and thrombogenic indices, and enhanced the health promoting index, desirable to undesirable fatty acid ratio, and essential fatty acid content (p < 0.05). TPC and TAOC also increased significantly over time (p < 0.01), indicating enhanced antioxidant properties of the yolk. Overall, the adopted agroecological management characterized by HS enriched diet improved the nutritional and functional quality of eggs. These findings support alternative farming strategies that enhance egg value and promote the conservation of local poultry genetic resources. Full article

(This article belongs to the Special Issue Livestock Products: From Feeding to High-Value Applications)

14 pages, 4687 KB

Open AccessArticle

Combined Protective Effects of Raffinose and Isoflavones Against High-Fructose-Induced Liver Damage via Improved Bioavailability and Metabolic Regulation

by Yingmei Wu, Xiangnan Zhang, Yu Wang, Ting Li, Yalong Lu and Xingbin Yang

Foods 2026, 15(17), 3094; https://doi.org/10.3390/foods15173094 (registering DOI) - 31 Aug 2026

Abstract

This study investigated the combined administration of raffinose (RAF) and isoflavones (ISO) to enhance ISO bioavailability and alleviate high-fructose (HF)-induced liver damage. Mice were administered 20% HF water with RAF, ISO, or their combination (RAF + ISO) for 10 weeks. UPLC-qTOP/MS analysis showed [...] Read more.

This study investigated the combined administration of raffinose (RAF) and isoflavones (ISO) to enhance ISO bioavailability and alleviate high-fructose (HF)-induced liver damage. Mice were administered 20% HF water with RAF, ISO, or their combination (RAF + ISO) for 10 weeks. UPLC-qTOP/MS analysis showed that RAF + ISO significantly increased total ISO levels in serum, urine, and feces by 18.5%, 37.4%, and 13.6%, respectively, compared to ISO alone (p < 0.05). The combined treatment more effectively reduced HF-induced weight gain, visceral fat accumulation, and dyslipidemia, partly through suppression of FAS and ACC gene expression (p < 0.05). Furthermore, RAF + ISO more efficiently attenuated hepatic oxidative stress, inflammation, and insulin resistance than either agent alone. Liver enzyme activities (AST, ALT, ALP) were significantly reduced by RAF + ISO treatment, consistent with histopathological improvements in liver tissue. These findings demonstrate that RAF enhances the systemic availability of ISO and potentiates its protective effects against HF-induced metabolic and hepatic alterations. Full article

(This article belongs to the Special Issue Advances in Plant-Based Foods: From Sustainable Production to Functional Applications)

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26 pages, 2475 KB

Open AccessArticle

Method Adaptation Patterns and a Selection Framework for Near-Infrared Spectroscopy-Based Moisture Prediction of Major Grain Crops

by Chenxiao Li, Sheng Wang, Qinglong Zhao, Pei Wang, Qian Song and Daping Fu

Foods 2026, 15(17), 3093; https://doi.org/10.3390/foods15173093 (registering DOI) - 31 Aug 2026

Abstract

Moisture content is an important indicator of grain storage safety, processing quality, and circulation efficiency. However, the performance of near-infrared spectroscopy (NIRS) models is affected by differences in grain crops, sample morphologies, preprocessing strategies, feature selection methods, and regression models, and the adaptation [...] Read more.

Moisture content is an important indicator of grain storage safety, processing quality, and circulation efficiency. However, the performance of near-infrared spectroscopy (NIRS) models is affected by differences in grain crops, sample morphologies, preprocessing strategies, feature selection methods, and regression models, and the adaptation relationships among these factors remain insufficiently understood. In this study, soybean, maize, and wheat samples with whole-grain and powder morphologies were investigated to reveal the method adaptation patterns of NIRS-based moisture prediction under consistent experimental conditions. Spectra in the range of 900–1700 nm were collected, and 54 analytical pathways were established by combining six preprocessing strategies, three feature selection algorithms (SPA, CARS, and UVE), and three regression models (PLSR, SVR, and RF). The results showed that representative optimal pathways achieved Rp values above 0.9730 for powder samples and above 0.9587 for whole-grain samples. Different grain crops and sample morphologies exhibited distinct analytical pathway preferences, indicating that appropriate analytical strategies should be selected according to specific detection objects. Spectral variation analysis further demonstrated higher spectral variability in whole-grain samples than in powder samples. This study provides insights into the selection of suitable NIRS analytical strategies for grain moisture prediction and quality assessment. Full article

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

15 pages, 469 KB

Open AccessArticle

Physicochemical Characterization, Fatty Acid Profile, and In Vitro Antioxidant Capacity of Tumbo (Passiflora tripartita var. mollissima) Seed Oil Obtained by Expeller Pressing

by Lizbeth Carolina López Arisaca and Carlos Vílchez-Perales

Foods 2026, 15(17), 3092; https://doi.org/10.3390/foods15173092 (registering DOI) - 31 Aug 2026

Abstract

This study evaluated the applicability of tumbo (Passiflora tripartita var. mollissima) seeds for oil extraction by expeller pressing and characterized the resulting oil in terms of physicochemical quality, fatty acid profile, and in vitro antioxidant properties. The nutritional composition of tumbo [...] Read more.

This study evaluated the applicability of tumbo (Passiflora tripartita var. mollissima) seeds for oil extraction by expeller pressing and characterized the resulting oil in terms of physicochemical quality, fatty acid profile, and in vitro antioxidant properties. The nutritional composition of tumbo fruit fractions, including pulp, peel, seeds, and residual seed cake, was also assessed. Tumbo seed oil showed a pressing yield of 16.78% and was characterized by a predominance of polyunsaturated fatty acids, mainly linoleic acid, together with low acid and peroxide values and a high iodine value. The oil also showed measurable in vitro antioxidant capacity in ABTS, DPPH, and FRAP assays, along with relevant total phenolic content (TPC) and total flavonoid content (TFC). These findings provide baseline information on tumbo seed oil as a non-conventional Andean fruit seed oil and suggest potential interest for future technological and food-related studies. Further research is required to evaluate its oxidative stability, safety, detailed bioactive compound profile, and potential biological effects before proposing specific functional or health-related applications. Full article

(This article belongs to the Topic Bioactive Compounds from Agricultural and Agro-Industrial By-Products: Recovery, Characterization, and Health-Promoting Applications)

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17 pages, 11641 KB

Open AccessArticle

Chromosome-Scale Genome Analysis Reveals Locus-Specific Disruption of the Citrinin-Associated Region in a Furu-Derived Monascus ruber Strain BC20

by Huanchang Zhang, Danqi Wang, Jin Han, Fenghua Zhang, Yiru Liu, Rui Liu, Miya Su, Su Yao and Zhenmin Liu

Foods 2026, 15(17), 3091; https://doi.org/10.3390/foods15173091 (registering DOI) - 31 Aug 2026

Abstract

Monascus species are widely used in traditional fermented foods for pigment and flavor formation, but citrinin contamination remains a major safety concern that limits broader food applications. Therefore, this study aimed to evaluate the citrinin risk of a furu-derived Monascus ruber strain, BC20, [...] Read more.

Monascus species are widely used in traditional fermented foods for pigment and flavor formation, but citrinin contamination remains a major safety concern that limits broader food applications. Therefore, this study aimed to evaluate the citrinin risk of a furu-derived Monascus ruber strain, BC20, by integrating phenotypic screening across food-relevant matrices with genome-resolved analysis. After 14 days of cultivation across eight matrices, including fungal media as well as dairy-, cereal-, and bran-based substrates, citrinin was not detected by immunoaffinity cleanup combined with HPLC–FLD (LOD, 4 μg/kg; LOQ, 12 μg/kg). To investigate the genetic basis of this phenotype, we generated a chromosome-scale genome assembly for BC20 and conducted comparative analyses across a total of 19 Monascus genomes. ANI analysis and phylogenomic inference consistently placed BC20 within the ruber–pilosus clade. Comparative synteny analysis showed that the citrinin-associated locus in BC20 no longer retained an intact cluster configuration but instead exhibited a remnant-locus architecture, and similar patterns were also observed in several related genomes from the same clade. By contrast, the monacolin K (mk) locus remained syntenically conserved in BC20, supporting locus-specific structural disturbance rather than assembly-derived pseudo-absence. Additionally, its antifungal susceptibility was determined. Overall, BC20 represents a M. ruber candidate strain with undetectable citrinin, and this study provides a practical analytical framework for citrinin risk screening in food-related Monascus isolates. Full article

(This article belongs to the Section Food Microbiology)

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21 pages, 622 KB

Open AccessArticle

School Lunches in Poland—Planned Wastage

by Jan den Boer, Karolina Sobieraj, Emilia den Boer and Gudrun Obersteiner

Foods 2026, 15(17), 3090; https://doi.org/10.3390/foods15173090 (registering DOI) - 31 Aug 2026

Abstract

Food is lost and wasted at different points in the food supply chain, causing serious environmental, social and economic implications. School lunches are a significant source of food waste at the consumption stage. This study, undertaken in the framework of the Interreg Central [...] Read more.

Food is lost and wasted at different points in the food supply chain, causing serious environmental, social and economic implications. School lunches are a significant source of food waste at the consumption stage. This study, undertaken in the framework of the Interreg Central Europe project ‘foodCIRCUS’, investigates food preparation, consumption, and waste generation in six educational institutions (three primary schools and three kindergartens) in Wrocław, Poland. Monitoring was done during five consecutive days in each institution (October–December 2024), covering food produced and eaten as well as unserved food, serving leftovers, and plate waste for the main lunch components (soup, protein, starch, and vegetables). The main results give an overall amount of food waste of 236 g/meal planned, with a wastage level of 45%. This is higher than values reported in the literature and higher than the commonly cited global estimate of approximately 30% across the entire food supply chain. Most of the wastage occurred as plate waste (27% of the total food prepared), whereas unserved food constitutes 18%. Primary schools show higher levels of unserved food due to variability in meal uptake, whereas kindergartens show higher plate waste. Vegetables and certain starch-based dishes (groats) have the highest wastage levels. It can be concluded that both operational and behavioral factors cause food waste in school canteens. The national nutrition guidelines lead to a consistent overproduction of food in kindergartens and primary schools, both with their own kitchens and served by catering companies. Reduction strategies should focus on behavioral approaches such as nudging or awareness-raising and operational optimization (e.g., improved forecasting and portion control), as well as redistribution approaches for surplus. The national nutrition guidelines should be interpreted and implemented less strictly. Each pupil should be given the chance to eat portions according to the amounts based on the guidelines, but this does not mean that these amounts have to be prepared for all the pupils potentially attending lunch (as for many it is not their only nutrition source). Full article

(This article belongs to the Section Food Security and Sustainability)

23 pages, 1957 KB

Open AccessArticle

Differential Effects of Household Thermal Processing on Extractable β-Glucan and Total Resistant Starch Across Processed Barley Forms

by Shrunga Shree Shivanand, Prasanthi Prabhakaran Sobhana, Srinivas Epparapally, Vinay Kumar Soma, Raghavendra Rao Chowdavarapu, Gobeeswaran Sundaralingam, Sangita Thenarangam, Shally Vishnoi, Pavithra Rajakumar Chithra, Prathyusha Vasireddy and Radhika Madhari

Foods 2026, 15(17), 3089; https://doi.org/10.3390/foods15173089 (registering DOI) - 31 Aug 2026

Abstract

Barley (Hordeum vulgare L.) is rich in β-glucan and resistant starch, key functional carbohydrates that are determinants of metabolic health. However, evidence on the effects of household processing on these fractions across barley forms remains limited. This study evaluated soaking and four [...] Read more.

Barley (Hordeum vulgare L.) is rich in β-glucan and resistant starch, key functional carbohydrates that are determinants of metabolic health. However, evidence on the effects of household processing on these fractions across barley forms remains limited. This study evaluated soaking and four household thermal processing methods (pressure cooking, microwave cooking, boiling, and dry roasting) on extractable β-glucan and total resistant starch in pearled barley, barley grits and barley flour. Pressure cooking produced the highest observed extractable β-glucan in pearled barley (6.40 ± 0.22 vs. raw 4.24 ± 0.17 g/100 g) and grits (5.80 ± 0.17 vs. raw 5.31 ± 0.27 g/100 g), whereas boiling was associated with highest extractability in flour (5.20 ± 0.17 vs. raw 4.59 ± 0.23 g/100 g). Soaked pressure cooking resulted in greater total resistant starch content in pearled barley (8.02 ± 0.11 vs. raw 5.24 ± 0.04 g/100 g) and grits (5.33 ± 0.09 vs. raw 2.10 ± 0.13 g/100 g), while non-soaked boiling showed a greater response in flour (1.07 ± 0.04 vs. raw 0.22 ± 0.01 g/100 g). The exploratory findings suggest that barley form may influence the response of functional carbohydrates to household thermal processing. Translating these outcomes into metabolic benefits requires further physicochemical, metabolic, and physiological validation. Full article

(This article belongs to the Special Issue Innovative Functional Foods for Chronic Disease Prevention)

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17 pages, 3772 KB

Open AccessArticle

TMT-Based Quantitative Proteomics Reveals the Molecular Mechanism Underlying Quality Deterioration of Refrigerated Northern Pike (Esox lucius)

by Tianyu Hou, Rui Ma, Weiqun Wang, Shijie Bi and Gao Gong

Foods 2026, 15(17), 3088; https://doi.org/10.3390/foods15173088 (registering DOI) - 31 Aug 2026

Abstract

This study aimed to elucidate the characteristics of protein changes and their relationship with physicochemical properties during the quality deterioration of refrigerated Northern Pike (Esox lucius). We employed tandem mass tag (TMT)-based quantitative proteomics, combined with physicochemical indicators, including surface hydrophobicity, [...] Read more.

This study aimed to elucidate the characteristics of protein changes and their relationship with physicochemical properties during the quality deterioration of refrigerated Northern Pike (Esox lucius). We employed tandem mass tag (TMT)-based quantitative proteomics, combined with physicochemical indicators, including surface hydrophobicity, carbonyl content, sulfhydryl content, and myofibrillar fragmentation index (MFI), to systematically analyze protein alterations during cold storage. The results showed that with prolonged cold storage, the surface hydrophobicity, carbonyl content, and MFI of Northern Pike samples exhibited an increasing trend, whereas the sulfhydryl content decreased. Proteomic analysis identified a total of 563 differentially expressed proteins (DEPs) between fresh and cold-stored states, of which 293 were upregulated and 270 were downregulated. Furthermore, by integrating COG/KOG functional classification, subcellular localization, and GO enrichment analysis, the functional characteristics of the DEPs and their potential involvement in biological processes were systematically characterized. Correlation analysis revealed that six DEPs were significantly correlated with the changes in physicochemical indices of Northern Pike during cold storage, namely fructose-bisphosphate aldolase encoded by ALDOA, Nesh-SH3 domain-target protein, keratin, neurofilament heavy polypeptide, serine/arginine repetitive matrix protein 2-like, and asymmetrical bis(5′-nucleosidyl) tetraphosphatase. By integrating analyses of differentially abundant proteins and protein oxidation, this study suggests potential molecular mechanisms potentially responsible for quality loss in northern pike under chilled storage, offering a theoretical foundation for its preservation and quality assessment. Full article

(This article belongs to the Special Issue Advances in Aquatic Food Preservation: Innovative Materials, Intelligent Monitoring and Mechanisms of Quality Deterioration)

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24 pages, 2494 KB

Open AccessReview

Ethnogeographic Distribution of Nigerian Fermented Foods and the Prospects for Bioeconomy Improvements

by Afolake A. Olanbiwoninu, Theresa A. Awotundun, Johnson F. Afolabi, Rachael O. Fashogbon and Omololu Fagunwa

Foods 2026, 15(17), 3087; https://doi.org/10.3390/foods15173087 (registering DOI) - 31 Aug 2026

Abstract

Fermented foods and beverages represent a cornerstone of Nigerian food culture, yet their scientific documentation remains fragmented, and their potential within global bioeconomy frameworks is largely unrealised. This review addresses two interrelated gaps: the absence of a comprehensive ethnogeographic analysis of Nigerian fermented [...] Read more.

Fermented foods and beverages represent a cornerstone of Nigerian food culture, yet their scientific documentation remains fragmented, and their potential within global bioeconomy frameworks is largely unrealised. This review addresses two interrelated gaps: the absence of a comprehensive ethnogeographic analysis of Nigerian fermented foods that integrates ecological, cultural, and agricultural drivers of regional diversity, and the limited examination of these foods as models for circular bioeconomy development. Using a narrative synthesis of peer-reviewed literature spanning 1986–2025, we systematically map the distribution of fermented tuber, cereal, legume, dairy, and fruit products across Nigeria’s major geopolitical zones, demonstrating that agroecological endowment, ethnic composition, trade routes, and cross-cultural interactions shape regional variation. Beyond their socio-cultural significance, Nigerian fermented foods contribute meaningfully to food security by extending shelf life, enhancing nutrient bioavailability, and reducing post-harvest losses. This review further positions ogi (fermented maize gruel) and garri (fermented cassava granules) as model systems for circular bioeconomy integration, demonstrating how by-product valorisation can generate value-added outputs, including animal feed, bioethanol, biodegradable packaging, and organic acids. Key challenges, including food safety deficits, absence of standardised production protocols, and limited regulatory frameworks, are critically assessed. Three priority research directions are identified: metagenomics-based microbiome profiling, development of culturally appropriate starter cultures, and formulation of gender-responsive regulatory instruments. Nigerian fermented foods, properly documented and integrated into innovation systems, represent an underutilised asset for sustainable food system transformation in Sub-Saharan Africa. Full article

(This article belongs to the Special Issue Cereal and Cereal-Derived Products: Processing, Functional Properties and Applications in Foods)

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16 pages, 18766 KB

Open AccessArticle

Fabrication and Characterization of Ampelopsis grossedentata Leaf Powder-Stabilized Pickering Emulsion Gels

by Si Chen, Yanyu Li and Benguo Liu

Foods 2026, 15(17), 3086; https://doi.org/10.3390/foods15173086 (registering DOI) - 31 Aug 2026

Abstract

Natural carrier systems that integrate structural integrity with protective function are critical for the efficient delivery of lipophilic bioactives. Here, we employed Ampelopsis grossedentata leaf powder (AGP), a flavonoid-rich plant material, as a particulate stabilizer to construct Pickering emulsion gels. The influence of [...] Read more.

Natural carrier systems that integrate structural integrity with protective function are critical for the efficient delivery of lipophilic bioactives. Here, we employed Ampelopsis grossedentata leaf powder (AGP), a flavonoid-rich plant material, as a particulate stabilizer to construct Pickering emulsion gels. The influence of AGP concentration and oil phase volume fraction on gel structure was examined, and the ability of the gels to protect lutein was further assessed. AGP displayed appropriate interfacial wettability, enabling it to adsorb at the oil–water interface and build a coherent particle layer. A progressive increase in AGP concentration reduced droplet size and raised gel strength from 3.07 × 10⁻² N to 5.04 × 10⁻² N, reflecting the formation of a more robust particle-based network. Among the formulations tested, the gel prepared with 4% AGP gave the best overall structural performance: it had the highest gel strength, together with favorable elasticity index (EI) and macroscopic viscosity index (MVI) values, indicative of superior load-bearing capacity and disturbance resistance. Raising the oil phase fraction further tightened droplet packing and improved structural stability. In storage trials, the optimized AGP-stabilized emulsion gel retained substantially more lutein than the MCT oil system without powder, with the 7-day retention increasing from 14.9% to 55.9%. This protective effect may be attributed to the physical barrier created by interfacial particles, together with the antioxidant activity of flavonoids naturally present in AGP. These findings uncover a synergistic role of plant-based particles in structuring Pickering emulsion gels and preserving lipophilic bioactives, highlighting AGP as a sustainable and functional platform for delivery systems. Full article

(This article belongs to the Special Issue Functional Foods and Glucose Metabolism: Mechanisms and Health Implications)

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23 pages, 36432 KB

Open AccessArticle

Microbiota-Dependent Alleviation of Ulcerative Colitis by Liubao Tea: Integrated Insights into SCFA and Arachidonic Acid Metabolism

by Xiao Yang, Song Xu, Ying Tong, Jichu Luo, Xixing Fang, Jiaxing Du, Changyuan Zhou, Guangnian Hu, Bao Yang and Qisong Zhang

Foods 2026, 15(17), 3085; https://doi.org/10.3390/foods15173085 (registering DOI) - 31 Aug 2026

Abstract

(1) Background: Ulcerative colitis (UC) is a chronic inflammatory bowel disease associated with gut microbiota dysbiosis and metabolic perturbations. Although Liubao tea (LBT) has gastroprotective benefits, the precise mechanisms by which LBT extract (LBTE) alleviates UC by orchestrating microbial and metabolic homeostasis remain [...] Read more.

(1) Background: Ulcerative colitis (UC) is a chronic inflammatory bowel disease associated with gut microbiota dysbiosis and metabolic perturbations. Although Liubao tea (LBT) has gastroprotective benefits, the precise mechanisms by which LBT extract (LBTE) alleviates UC by orchestrating microbial and metabolic homeostasis remain poorly understood. (2) Methods: A DSS-induced UC mouse model was used to evaluate LBTE efficacy. Serum pharmacochemistry, untargeted metabolomics, 16S rRNA sequencing, and targeted SCFA metabolomics were integrated to characterize absorbable active constituents, metabolic shifts, and gut microbiota landscapes. SCFA- and arachidonic acid metabolism-related targets were validated by RT-qPCR and Western blotting. PGF models and FMT were used to assess the causal role of gut microbiota in LBTE-mediated efficacy. (3) Results: LBTE preserved colon length and mucosal integrity while reducing IL-6, TNF-α, IL-1β, and oxidative stress. It enriched SCFA-producing genera and increased colonic butyric and valeric acids, activating GPR41/GPR109A signaling, upregulating ZO-1 and occludin, and strengthening the intestinal barrier. LBTE also downregulated PTGS2 and ALOX5, restored PTGS1 and CYP3A11, and inhibited NF-κB signaling. These effects were weakened in PGF mice but reproduced by FMT from LBTE-treated donors, confirming microbiota-dependent protection. (4) Conclusions: LBTE may serve as a complementary strategy for UC prevention and management. Full article

(This article belongs to the Topic Exploring Nutritional, Antioxidant and Functional Potential of Plant-Based Food and Plant Bioactive Compounds in Human Health)

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21 pages, 13433 KB

Open AccessArticle

A Dynamic Gastrointestinal Mucus Simulator for Biorelevant Assessment of Nutrient Mucopenetration: Effects of Mucus Purification, Calcium, and Soluble Fibers

by Zijin Qin, Lewis Fortner, Jiannan Feng, Toshifumi Udo, Gopinath Mummaleti and Fanbin Kong

Foods 2026, 15(17), 3084; https://doi.org/10.3390/foods15173084 (registering DOI) - 31 Aug 2026

Abstract

Gastrointestinal mucus is the first barrier encountered by luminal nutrients, but conventional static models do not reproduce mucus deformation under dynamic luminal flow. Additionally, the effects of mucus purification and dietary components on mucus barrier function remain insufficiently characterized. To address these gaps, [...] Read more.

Gastrointestinal mucus is the first barrier encountered by luminal nutrients, but conventional static models do not reproduce mucus deformation under dynamic luminal flow. Additionally, the effects of mucus purification and dietary components on mucus barrier function remain insufficiently characterized. To address these gaps, a dynamic gastrointestinal mucus simulator was developed to evaluate mucus permeability under continuous luminal flow and investigate the effects of mucus purification and dietary components. The results showed that the dynamic model produced an approximately twofold glucose permeability compared with the static model, while increasing luminal flow further enhanced glucose permeability. Phycocyanin exhibited approximately 10-fold lower permeability than glucose, demonstrating the sensitivity of the model to differences in molecular properties. Additionally, mucus purification may compromise its barrier function due to the loss of gel-forming components. Dietary calcium and fibers enhanced the mucus barrier through different mechanisms, with 10 mM calcium reducing phycocyanin permeability by approximately 42%, and 6% cellulose nanocrystals and 2% alginate reducing glucose permeability by approximately 79% and 37%, respectively, suggesting their potential for modulating nutrient mucopenetration. This study provides an effective tool for evaluating mucus permeability and highlights the mucus barrier as an underexplored pathway where dietary components may modulate nutrient mucopenetration. Full article

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

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32 pages, 2356 KB

Open AccessArticle

Profile of the Bioactive Compounds, Minerals, Antioxidant and Antimicrobial Properties of Coloured Cherry Tomatoes at Different Stages of Ripeness

by Elena Coyago-Cruz, Gabriela Méndez, Josselyn Tenelema, Micaela Benalcázar and Jorge Heredia-Moya

Foods 2026, 15(17), 3083; https://doi.org/10.3390/foods15173083 (registering DOI) - 31 Aug 2026

Abstract

Cherry tomatoes are recognised for their nutritional value and for being an important source of bioactive compounds. The aim was to evaluate the effect of ripening on the commercial quality, mineral composition, bioactive compounds, and antioxidant and antimicrobial activity of five differently coloured [...] Read more.

Cherry tomatoes are recognised for their nutritional value and for being an important source of bioactive compounds. The aim was to evaluate the effect of ripening on the commercial quality, mineral composition, bioactive compounds, and antioxidant and antimicrobial activity of five differently coloured cherry tomato accessions. The bioactive compounds were quantified using rapid-resolution liquid chromatography, and antioxidant activity was measured by microplate spectrophotometry. The results showed significant differences among accessions and ripeness stages. Thus, the highest concentrations were 5263.7 mg/100 g DW for potassium, 469.3 mg/100 g DW for vitamin C, and 5866.5 mg/100 g DW for total organic acids, 46.2 mg/100 g DW for anthocyanins, 1073.7 mg/100 g DW for total carotenoids, 1447.7 mg/100 g DW for total phenolic compound, and 4.7 mmol TE/100 g DW for DPPH antioxidant activity. The crude ethanolic extracts showed moderate inhibitory effects against Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa and Streptococcus mutans, with minimum inhibitory concentrations ranging from 1.95 to 83.96 mg/mL. However, no activity was observed against Candida albicans or Candida tropicalis. Taken together, these results demonstrate the high nutritional and functional potential of cherry tomatoes grown in Ecuador. Full article

(This article belongs to the Special Issue The Health Benefits of Fruits and Vegetables—3rd Edition)

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54 pages, 1744 KB

Open AccessReview

Valorization of Rapeseed Meal: Production, Fractionation, and Utilization Routes

by Xiaoxian Liu, Jin Xie and Christophe Blecker

Foods 2026, 15(17), 3082; https://doi.org/10.3390/foods15173082 - 31 Aug 2026

Abstract

Rapeseed meal is a major by-product of rapeseed oil production and contains proteins, structural carbohydrates, and bioactive compounds with potential uses in feed, food ingredients, functional materials, and thermochemical products. However, broader valorization is constrained by variability in meal composition, interactions among components, [...] Read more.

Rapeseed meal is a major by-product of rapeseed oil production and contains proteins, structural carbohydrates, and bioactive compounds with potential uses in feed, food ingredients, functional materials, and thermochemical products. However, broader valorization is constrained by variability in meal composition, interactions among components, fractionation efficiency, and scale-up requirements. This review examines how oil production routes affect meal composition and component accessibility, and summarizes physical fractionation, protein and polysaccharide recovery, and the separation, removal, or conversion of phenolic compounds, glucosinolates, and phytic acid. Applications of the resulting fractions in feed, fertilizer, foods, functional materials, bioactive products, and thermochemical conversion are evaluated. Existing evidence shows that pressing, solvent extraction, and thermal treatment alter residual oil content, protein solubility, protein–fiber associations, and the distribution of antinutritional compounds, thereby influencing subsequent separation. Fractionation conditions determine recovery, purity, structural state, and functionality and should be selected according to the intended product. Despite substantial progress, industrial implementation remains limited by feedstock variability, insufficient application-level validation, high water and chemical demand, and incomplete utilization of residual streams. Future work should define product-specific quality criteria, establish complete component mass balances, and develop continuous cascade fractionation processes with lower resource demand to support integrated and scalable rapeseed meal valorization. Full article

(This article belongs to the Section Plant Foods)

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13 pages, 2575 KB

Open AccessArticle

How Chef-Designed Plating Shapes Consumer Evaluations of a Dish in a Real Restaurant Setting

by Kosuke Motoki, Kohei Yamaguchi, Nozomi Koda, Hagino Oshiro, Ayane Horike, Rieko Moritoyo, Chika Takahashi, Tatsuya Noda, Haruka Tohara and Shin-ichi Ishikawa

Foods 2026, 15(17), 3081; https://doi.org/10.3390/foods15173081 - 31 Aug 2026

Abstract

Visual cues strongly influence consumer evaluations of food, but sauce presentation may also affect how diners interact with a dish during consumption. In a naturalistic restaurant field study, 57 participants completed a counterbalanced within-participant comparison of minimal and drizzle sauce presentations, with evaluations [...] Read more.

Visual cues strongly influence consumer evaluations of food, but sauce presentation may also affect how diners interact with a dish during consumption. In a naturalistic restaurant field study, 57 participants completed a counterbalanced within-participant comparison of minimal and drizzle sauce presentations, with evaluations collected before and after tasting. An integrated 2 (presentation) × 2 (phase) × 2 (presentation order) repeated-measures analysis showed that, before tasting, minimal presentation was rated as healthier than drizzle presentation after adjustment for order (adjusted mean difference = 0.60, 95% CI [0.19, 1.00], p = 0.005; Holm- and FDR-adjusted p = 0.032). After tasting, minimal presentation received higher unadjusted ratings of intention to eat more and overall liking, but neither difference survived multiplicity correction. No presentation × phase interaction was significant. Because sauce placement also changed diners’ opportunity to regulate sauce use, post-consumption findings are interpreted as effects of presentation-and-consumption format rather than visual presentation alone. Thus, the clearest finding concerns pre-consumption healthiness inference, whereas the post-consumption results are smaller and exploratory. Full article

(This article belongs to the Special Issue Sensory and Consumer Science in Hospitality and Service Management: Food Experience, Perception, and Consumer Choice)

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22 pages, 804 KB

Open AccessReview

Towards the Recognition of Ethiopian Teff (Eragrostis tef [Zucc.] Trotter) Flour Under the European Union Geographical Indications System

by Matilde Tura, Rosalba Roccatello, Erica Bensmail, Enrico Valli, Gebreyohannes Girmay, Zenebe Gebreegziabher, Marco Setti and Tullia Gallina Toschi

Foods 2026, 15(17), 3080; https://doi.org/10.3390/foods15173080 - 31 Aug 2026

Abstract

This paper explores the potential for promoting Ethiopian teff flour through the European Union’s Geographical Indications (GI) framework. After outlining the evolution of GI regulations in the international trade context and the EU’s role in quality policy for agri-food products, the paper assesses [...] Read more.

This paper explores the potential for promoting Ethiopian teff flour through the European Union’s Geographical Indications (GI) framework. After outlining the evolution of GI regulations in the international trade context and the EU’s role in quality policy for agri-food products, the paper assesses the value of teff as a high-potential product. Originated and domesticated around Axum, teff is a staple crop in Ethiopia, both nutritionally and socio-economically, cultivated by a multitude of smallholder farmers. However, access to European markets is hindered by insufficient enforcement of food safety standards, lack of quality control, and inconsistent labelling practices. Recognition as a GI—specifically as a Protected Geographical Indication (PGI)—could enhance the visibility, traceability, and legal protection of Ethiopia’s teff. The paper also highlights challenges in advocating for the development of a detailed product specification aligned with EU regulations. Integrating teff production into the GI system may strengthen rural economies, preserve traditional knowledge, and increase the international profile of a product with significant nutritional and economic potential. Full article

(This article belongs to the Special Issue Sustainable Agriculture for Food and Nutrition Security: 2nd Edition)

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19 pages, 1344 KB

Open AccessArticle

Balancing Environmental Footprints and Nutritional Efficiency in University Canteen Menus: A Scenario-Based Life Cycle Assessment of Menu Architecture

by Merve Çapaş and Şükrü Taner Azgın

Foods 2026, 15(17), 3079; https://doi.org/10.3390/foods15173079 - 31 Aug 2026

Abstract

University canteen menus are increasingly evaluated for their environmental impacts, yet sustainability strategies often focus on single-food substitutions rather than on overall meal structure. This study investigated whether environmental improvements are better achieved through main-dish substitution or through redesigning menu architecture while maintaining [...] Read more.

University canteen menus are increasingly evaluated for their environmental impacts, yet sustainability strategies often focus on single-food substitutions rather than on overall meal structure. This study investigated whether environmental improvements are better achieved through main-dish substitution or through redesigning menu architecture while maintaining nutritional efficiency. An LCA-based dataset of university canteen meals was restructured into a fixed four-course architecture, and four representative scenarios were evaluated for energy, protein, carbon, and water footprints, as well as the protein-adjusted carbon footprint. This was followed by a Monte Carlo simulation (10,000 iterations per scenario) using the observed annual menu dataset. Main-dish substitution reduced the carbon footprint by 27.3% (from 2.355 to 1.713 kg CO₂e) but decreased protein by 24.9% and increased the water footprint by 12.5%. Restructuring the side and complementary dishes instead reduced the carbon footprint by 23.1% and the water footprint by 67.5% while preserving protein content. Monte Carlo simulation confirmed the strongest profile for the restructuring scenario, with the lowest median protein-adjusted carbon footprint (0.069 kg CO₂e/g protein) and the highest probabilities of outperforming the reference menu in carbon footprint (86.2%), water footprint (76.9%), and protein-adjusted carbon footprint (81.3%). These findings suggest that optimizing menu architecture, not main-dish substitution alone, offers a practical strategy for reducing environmental burden while maintaining nutritional efficiency in institutional food services. Full article

(This article belongs to the Section Food Systems)

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27 pages, 6174 KB

Open AccessArticle

Effects of Passiflora incarnata Leaf Polyphenol Extract on High-Fat-Diet-Induced Metabolic Syndrome in Mice and Associated Changes in the Gut–Liver–Adipose Axis

by Ying Ju, Liangliang Qi, Yongcai Huang, Ge Chen, Jie Gui, Xuzhou Liu and Liu Yang

Foods 2026, 15(17), 3078; https://doi.org/10.3390/foods15173078 - 30 Aug 2026

Abstract

Metabolic syndrome, driven by obesity, poses a significant global health burden. P. incarnata leaf polyphenol extract (PP), a crude 70% ethanol extract, exhibits potential bioactive properties, yet its efficacy and underlying mechanisms against metabolic disorders remain unclear. This study investigated effects of this [...] Read more.

Metabolic syndrome, driven by obesity, poses a significant global health burden. P. incarnata leaf polyphenol extract (PP), a crude 70% ethanol extract, exhibits potential bioactive properties, yet its efficacy and underlying mechanisms against metabolic disorders remain unclear. This study investigated effects of this extract (PP) on high-fat diet (HFD)-induced metabolic syndrome in mice and explored possible involvement of the gut–liver–adipose axis. Thirty mice were divided into five groups: ND (normal diet), HFD, PC-HFD (HFD + orlistat), PP1 (HFD + 75 mg/kg/day PP), and PP2 (HFD + 150 mg/kg/day PP). After 8 weeks, high-dose PP (PP2) significantly attenuated body weight gain, and reduced food intake, hyperlipidemia, and systemic inflammation. In addition, PP intervention altered the gut microbiota composition and was associated with enrichment of beneficial genera and elevated fecal short-chain fatty acids (SCFAs). Hepatic transcriptomics showed that PP2 extensively reversed HFD-induced transcriptional suppression, while fecal metabolomics indicated restoration of key metabolite profiles. Furthermore, PP2 markedly upregulated thermogenic gene expression in adipose tissue. Collectively, these findings suggest that PP, particularly at the high dose, ameliorated HFD-induced obesity and related metabolic disturbances; these benefits were accompanied by decreased caloric intake, changes in gut microbiota composition, hepatic transcriptomic profiles, and adipose thermogenic gene expression. Full article

(This article belongs to the Topic Bioactive Compounds from Agricultural and Agro-Industrial By-Products: Recovery, Characterization, and Health-Promoting Applications)

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